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Vegan pound cake is the perfect treat you need for a great breakfast treat or a simple dinner party-worthy dessert. It is light and fluffy and tastes so delicious even with being dairy-free and egg-free. It is effortless and straightforward to prepare and may probably be done with no extra spending as you may have the ingredients required in your kitchen.
This pound cake tastes just like the traditional pound cake that we all know and love. It is exciting to prepare; talk more of the dissolving taste in the mouth. Yummy, yummy! Let’s go.
Tips for preparing vegan pound cake
Fold, Don’t Beat
You can whisk the ingredients together lightly, but avoid beating the ingredients. To make sure that the cake comes out fluffy, fold in the ingredients gently until they are thoroughly combined.
Keeping it Fresh
The vegan pound cake can be stored at room temperature for up to 5 days. To keep it moist, wrap it in saran wrap or store it in a closed container.
Serving variations for Pound Cake
The pound cake can either be sprinkled with powdered sugar or topped with icing or glaze.
To make a simple glaze, whisk together one cup of confectioners’ sugar and one tablespoon of dairy-free milk. You might also add a drop or two of flavour extracts, such as lemon or orange. You have your icing ready!
Serve With Fruit & Cream
The cake tastes great on its own, but you can also serve it with fresh fruit and dairy-free whipped cream.
How long should you beat a pound cake?
If you must use an electric mixer, then mix the ingredients on medium-high to high for 3–7 minutes, but when combining the liquid ingredients with the dry ingredients, use low to medium-low.
If you want your pound cake to be fluffier, then fold in the ingredients, avoid using an electric mixer at all.
- 1/2 cup vegan butter or coconut oil
- 1 cup brown sugar
- 2 cups all-purpose flour
- 3 tsp baking powder
- 1 cup soy milk or other plant-based milk
- 1 tsp apple cider vinegar
- powdered sugar (optional for topping)
How to Make Vegan Pound Cake
Preheat the oven to 180 C / 350 F. Grease a 9 x 5-inch loaf pan.
Pour the soy milk into a small bowl and gradually mix in the apple cider
In a small bowl, whisk together the vegan butter and brown sugar.
In a large mixing bowl, add the flour and baking powder. Mix well.
Proceed to mix the dry ingredients with butter mixture and then add the soy milk mixture. Fold together until you get a smooth batter.
Pour batter into a loaf pan and place into the oven to bake for about 60 minutes. It’s ready when a toothpick inserted into the center of the cake comes out clean.
Let your vegan pound cake cool down before removing it from the loaf pan. Sprinkle powdered sugar over the cake before serving.
Tried this recipe for delicious Vegan Pound Cake? I would really like to hear your thoughts on; how did it go?