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a slice of vegan pound cake on a brown plate next to a loaf of cut cake.
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No Egg Pound Cake

If you want all the traditional buttery, rich, dense pound cake vibes, but without the dairy and eggs, then look no further! This vegan pound cake is everything that you want and perfect for topping with fresh fruit, vegan whip and chocolate!
Prep Time10 minutes
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 10 slices
Calories: 443kcal
Author: Andrew Bernard

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 vegan butter, melted and cooled (14 tablespoons or 198.5g)
  • ½ cup regular plant-based yogurt (120g)
  • ⅔ cup plant 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: Flour, sugar, baking powder and salt. Make sure everything is evenly distributed.
    dry ingredients mixed together in a glass bowl.
  • In a separate bowl, whisk: Melted (cooled) vegan butter, Yogurt, Plant milk, Oil, Vanilla (and optional almond extract or lemon zest). Whisk until smooth and fully combined.
    wet ingredients mixed together in a glass bowl.
  • 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.
    vegan pound cake ingredients mixed together in a glass bowl.
  • 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
    uncooked vegan pound cake in a cast iron loaf pan.
  • 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
    an uncut loaf of vegan pound cake on a copper wire cooling rack.

Video

Notes

*Nutritional values are only estimates. Please utilize your own brands for accuracy.

Nutrition

Serving: 1slice | Calories: 443kcal | Carbohydrates: 62g | Protein: 4g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 327mg | Potassium: 157mg | Fiber: 1g | Sugar: 35g | Vitamin A: 755IU | Calcium: 73mg | Iron: 2mg

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