Pound cake is probably not what you think of when you think of a vegan cake. It’s buttery and has a lot of eggs. Typically, a pound to be precise!
Pound cake traditionally uses a pound of each flour, butter, eggs, and sugar. Using this much of these ingredients leads to a dense, but rich and buttery cake.
This vegan option doesn’t use a pound of each of these, and truly, modern recipes don’t either (vegan or not); however, you still have a perfectly textured pound cake that you’ll be shocked to taste and agree that it tastes just like you remember.
Why You’ll Love This Cake
- No Taste or Texture Difference – Truly it’s amazing how similar this tastes and feels to traditional pound cakes.
- Make Ahead – You can make this cake 3-4 days in advance of whenever you need without sacrifice.
- Freezable – Want cake whenever? This cake freezes really well. That means you can slice it up (or leave whole) and have cake ready whenever you want.
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Ingredients and Substitutions
Below are notes about the ingredients before we get into the full recipe located lower in this post on how to make dairy free pound cake:
All-Purpose Flour
We are using all-purpose flour for this recipe. It’s best if you sift your flour into the bowl.
Substitutes: You can also use gluten-free all-purpose flour. You should make sure that it is a 1:1 flour. Single gluten free flours like almond or coconut flour will not work for this recipe.
Plant-Based Yogurt and Milk
With both of these, you’ll want to make sure you are using an option that you like the taste of. Something that is NOT too overpowering is ideal.
Note: Plant-Based Greek yogurt will not work exactly the same. It will come out but have a different texture that using non-greek style.
Cane Sugar
We need sugar for the recipe for sweetness and balance.
Bonus: Learn more about why your sugar may not be vegan
Plant-Based Butter and Oil
We are using plant-based butter and oil. While both are oil based and oil helps with the texture and richness, the plant-based butter is adding that traditional richness that you get with pound cake.
Any neutral oil will work, we recommend avocado, coconut, or vegetable oil for this recipe.
Additional Ingredients
You will also need baking powder and vanilla extract to make this the perfect recipe.
Other Vegan Cakes to Try:
🥳 Get the Full Recipe
No Egg Pound Cake
Ingredients
- 2 ¾ cups all-purpose flour (375g)
- 1 ⅓ cups + 1 tbsp cane sugar (315g)
- 2 ¾ teaspoon baking powder
- ¾ teaspoon salt
- 1 ¾ stick plant-based butter, melted and cooled (14 tablespoons or 198.5g)
- ½ cup regular plant-based yogurt (120g) (Not greek!)
- ⅔ cup plant-based milk (160 ml)
- 4 tablespoons neutral oil (60 ml)
- 1 ½ tablespoons vanilla extract
- ½ teaspoon almond extract or lemon zest, optional
Instructions
- Preheat oven to 425°F (215°C). Line a 9×5-inch light metal loaf pan with parchment paper.
- In a large bowl, whisk together: 2 ¾ cups of all-purpose flour, 1 ⅓ cups + 1 tablespoon cane sugar, 2 ¾ teaspoon baking powder and ¾ teaspoon salt. Make sure everything is evenly distributed.
- In a separate bowl, whisk: 1 ¾ sticks of melted and cooled vegan butter, ½ cup plant-based yogurt, ⅔ cup plant-based milk, 4 tablespoon neutral oil, and 1 ½ tablespoon vanilla (and optional almond extract or lemon zest). Whisk until smooth and fully combined.
- Pour wet ingredients into dry. Gently mix until just combined. Batter should be: Thick but spreadable, Smooth, not stiff. If it feels too tight, add 1 tablespoon plant milk.
- Transfer batter to the loaf pan Slightly mound the center higher than the sides Smooth lightly Create the signature crack: Lightly oil a knife or spatula Draw a slightly deep line down the center
- Bake at 425°F (215C) for 15 minutes (this creates the dome). Without opening the oven, reduce heat to 350°F (175°C) Continue baking for 55–65 minutes. The cake is ready when: The top is deep golden brown, The center feels set (no jiggle), A toothpick comes out with a few moist crumbs. Optional for precision: Internal temp should be 200–205°F
Notes
Video
Nutrition
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Frequently Asked Questions:
Yes! You’ll want to find an allergen-safe for you vegan butter, milk, and yogurt. Additionally, omit the almond extra option. Lastly, you can use a gluten-free 1:1 flour blend to make this gluten free.
This cake will last 3-5 days if stored in an air tight container. It does not need to be refrigerated.
Yes. This may be frozen. We recommend a freezer safe container and to consume within 3 months of first freezing them.
Yes, you can double this recipe if you need more and you have two separate baking dishes. We do not recommend doubling it and placing in the same pan.
You want your cake to cool completely for the optimal texture. Ideally, this is going to take 2-3 hours before you can cut.
This is the best vegan pound cake recipe! My non-vegan partner loves it too.
That’s awesome! We’re so happy to hear that you both loved the recipe! Thank you so much for giving it a try!