I made this vegan vanilla pound cake for my neighbor’s tea party last week. The vanilla made the crumb tender, and she said it was better than the bakery version she usually buys.
The simple ingredients and straightforward method make this recipe beginner-friendly. Whether you’re celebrating a special event or simply indulging yourself, this vegan vanilla pound cake is sure to please.
Delicious Vegan Vanilla Pound Cake
This pound cake showcases a blend of flour, plant-based butter, and almond milk, resulting in a light yet rich dessert. It takes about 75 minutes to prepare and bake and serves 8 people, making it perfect for sharing.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup vegan butter, softened
- 1/2 cup almond milk or other non-dairy milk
- 1/4 cup unsweetened applesauce
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream the Butter and Sugar: In another bowl, cream the softened vegan butter and granulated sugar until light and fluffy.
- Combine Wet Ingredients: Add the almond milk, applesauce, and vanilla extract to the butter mixture and mix until well combined.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.
- Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 230kcal
- Fat: 8g
- Protein: 2g
- Carbohydrates: 36g
I keep the cake covered at room temperature for up to three days, or in the fridge for up to five days. The crumb stays soft, and I let chilled slices come to room temperature for fifteen minutes before serving.
