vegan pound cake

This vegan pound cake is light and fluffy— the perfect treat! And it&#039;s easy to make with just six simple ingredients.

Vegan Pound Cake

vegan butter (or coconut oil

brown sugar

all purpose flour

tsp baking powder

soy milk (or other plant based milk)

apple cider vinegar

sugar (optional, for topping)

Preheat oven to 350F.

Pre heat the oven to 180 C / 350 F. Grease a 9 x 5 inch loaf pan.

Mix vinegar and soy milk in small bowl.

Mix the apple cider vinegar into the soy milk in a small bowl, and set aside.

Mix vegan butter and brown sugar in small bowl.

In a small bowl, whisk together the vegan butter and brown sugar.

Mix dry ingredients in a large bowl.

In a large mixing bowl, add the flour and baking powder. Mix together.

Mix all ingredients together.

Combine the dry ingredients with the butter mixture and soy milk mixture. Fold together until you get a smooth batter.

Pour batter into loaf pan. Bake for 60 minutes.

Pour batter into loaf pan. Place into oven and bake for about 60 minutes. It’s ready when a toothpick inserted into the center of the cake comes out clean.

Cool. Sprinkle with powdered sugar. Serve.

Let pound cake cool down before removing from the loaf pan. Sprinkle powdered sugar over the cake before serving.

https://embed.mediavine.com/videos/vmnq7inegz9kaemuchx8

This vegan pound cake is light and fluffy— the perfect treat! And it's easy to make with just six simple ingredients.

A high-protein Banana Bread recipe as a healthy post-workout protein breakfast, 100% vegan and gluten-free.

Protein Powder Banana Bread

Mashed Ripe Bananas (about 3 large bananas)

Maple Syrup

Melted Coconut Oil

Oat Flour

Vanilla Pea Protein Powder

Baking Powder

Baking Soda

Cinnamon

Dark Chocolate Chips

Preheat oven to 350°F (180°C). Line a 9 x 5-inch loaf pan with parchment paper and lightly oiled paper with oil spray or coconut oil. Set aside.

Peel, mash the banana into a puree, and measure the amount called by the recipe using a measuring cup.

In a mixing bowl, add mashed banana, maple syrup, melted coconut, and stir to combine.

Stir in the dry ingredients: oat flour, protein powder, baking soda, baking powder, and cinnamon, until just combined. Don&#39;t overmix to avoid gummy bread.

Pour the banana bread into the prepared loaf pan, sprinkle the dark chocolate chips on top, and bake for 35-45 minutes or until golden brown.

This bread remains a bit moist in the center, so it&#39;s normal if you insert a pick in the center and the batter still sticks slightly to it.

Cool it down completely before slicing, it takes about 3 hours on a cooling rack at room temperature.

Store at room temperature for up to 4 days in a sealed box.

Storage

This is the best gluten-free vegan pound cake because of its super moist texture and rich, buttery, vanilla flavor. It is so easy to make this recipe with applesauce and it has no eggs, dairy, or butter. Every bite melts in your mouth! Add a simple lemon glaze on top to take the cake to the next level.

Best Gluten-Free Vegan Pound Cake

gluten-free 1:1 flour (with xantham gum)

cornstarch

ginger (can sub nutmeg

baking powder

salt

vegan butter (room temperature)

organic cane sugar

vanilla extract

pure butter extract (can sub almond

applesauce (room temperature)

unsweetened plant milk (room temperature)

strawberries (or raspberries)

blueberries (or blackberries)

coconut whipped cream (or other dairy-free whipped cream)

vegan powdered sugar (for dusting)

lemon glaze (see notes)

Preheat the oven and prepare loaf pan.

Preheat the oven to 350 degrees Fahrenheit. Line a 9x5-inch loaf pan with parchment paper hanging over the edges (for easy cake removal later).

Whisk dry ingredients.

In a medium-large mixing bowl, whisk together the gluten-free flour, cornstarch, ground ginger, baking powder, and salt until combined.

Cream vegan butter.

In a separate large mixing bowl, use an electric hand mixer or stand mixer to cream the vegan butter at medium-high speed. This should take 2-3 minutes to become light and fluffy. (Make sure to use room temperature butter, not too warm).

Mix in sugar, vanilla extract, and butter extract.

Once fluffy, add the cane sugar, vanilla extract, and butter extract to the bowl. Mix on medium speed until fully incorporated and smooth.

Add applesauce.

While mixing on medium speed, add the applesauce to the bowl and mix until fully incorporated. Scrape the sides of the bowl as necessary.

Add dry ingredients and plant milk on low speed.

Add the dry ingredients to the bowl and mix on low speed until just barely combined (it is okay to see a few flour specks left here). Add in the unsweetened plant milk and continue mixing on low speed until a smooth cake batter forms. Be careful not to over mix.

Pour batter into loaf pan.

Pour the cake batter into the prepared loaf pan. Use a rubber spatula or spoon to spread the batter evenly throughout the pan and into the corners. You can give the pan a very gentle side-to-side shake to level the batter (but do not be aggressive or you will break the air bubbles in the cake).

Bake the pound cake.

Bake the pound cake for 55-70 minutes, or until a toothpick comes out clean. The edges should be slightly golden brown and the center should be cooked through. Allow the cake to cool in the pan for 20-30 minutes after removing it from the oven so it sets up properly.

Life the cake out of the pan.

Once the cake has cooled, use the edges of the parchment paper to lift the cake out of the pan. Use a knife to gently loosen the cake from the edges of the pan without parchment paper if necessary. Make sure the cake is completely cool before adding toppings (especially glaze or whipped cream).

Add toppings, slice, and serve.

Top the cake with fresh berries, vegan powdered sugar, coconut whipped cream, lemon glaze, or enjoy plain. Slice and serve!

My super moist vegan pound cake (aka vegan madeira cake or vegan loaf cake) with the most perfect tight crumb and mellow vanilla or lemon flavour.

Vegan Pound Cake (Lemon or Vanilla)

sugar (aka superfine sugar)

170 ml vegetable oil (or sub

170 ml soy milk (unflavoured and unsweetened, at room temperature)

tsp vanilla extract

tsp white wine vinegar (or sub for any white vinegar)

g flour all purpose flour)

flour

tsp fine sea salt

lemon

tsp lemon extract

lemon juice

Grease and line a 22x12cm loaf tin with baking parchment. Preheat the oven to 165°C (325°F) fan/convection.

In a measuring jug or the cup of a blender, blend together the caster sugar, vegetable oil, soy milk, vanilla extract, and white wine vinegar until smooth and slightly thickened.

In a large bowl, sift together the plain white flour, cake flour, baking powder, and fine sea salt.

Fold the wet ingredients into the dry ingredients until combined. Be careful not to overmix.

To Make the Vanilla Version

In a small bowl, place the caster sugar and the lemon zest. Rub together with your finger tips until fragrant.

In a measuring jug or the cup of a blender, blend together the lemon fragrant caster sugar, vegetable oil, soy milk, vanilla extract, lemon extract and lemon juice until smooth and slightly thickened.

To Make the Lemon Version

Pour the batter into the prepared loaf tin and smooth the top with a spatula. Cover the tin with a small baking sheet or a makeshift top from aluminum foil to prevent excessive browning.

Bake in the preheated oven for 30 minutes. After 30 minutes, remove the cover and bake for an additional 30 minutes, or until a skewer inserted into the centre comes out clean.

Remove the cake from the oven and allow it to cool in the tin for about 10 minutes. Transfer the cake to a wire rack to cool completely to room temperature.

Once cooled, wrap the cake tightly in plastic wrap and leave overnight or for at least 4 hours before unwrapping and slicing.

To Bake

Treat yourself to a slice of bright, rich, and moist Vegan Pound Cake with Lemon. It&#039;s dense, buttery, soft and easy to make! No one will believe it&#039;s vegan.

Vegan Pound Cake with Lemon

vegan butter, softened to room temperature

sugar

lemon zest

lemon extract

vegan butter

Preheat the oven to 350 degrees F and grease a standard loaf pan (9x5 or 8 1/2x4 1/2).

In the bowl of a stand mixer using the paddle attachment or large bowl with an electric hand mixer, beat together the softened butter, sugar and lemon zest until fluffy and combined.

Add the lemon extract, vanilla extract and vegan sour cream. Mix until combined, scraping the bowl as needed. It will look curdled, but it will be fine.

Now add the flour, baking powder and salt to the bowl. Mix on low speed or stir with a large spoon until just combined, being careful not to over mix.

Pour into the prepared pan, place in the center rack of the oven and bake for 45-55 minutes, or until a toothpick comes out clean with no wet batter.

Cool in the pan for 30 minutes, then carefully remove the loaf from the pan and transfer to a cooling rack with parchment paper underneath it (to catch the glaze drippings).

Make the glaze: In a small bowl, whisk together the melted vegan butter, powdered sugar and lemon juice until smooth. Pour the glaze over the loaf and allow it to set for 30 minutes if possible before serving. Slice and enjoy!

Thank you, Nora. It's very tasty, great texture. I'm sure I'll be making it often.

I was looking for a recipe to use up a bunch of vanilla yogurt and this was amazing! I'm sorry, I know authors hate when people do this but I did make several changes: I used half the sugar, no lemon extract because I didn't have any and then I use unsweetened vanilla yogurt, I did not do any topping as it was sweet as is. this came together so easily, for some reason I thought poundcake was "tricky" but this was great, will be making again, thank you! &lt;3 baked for about an hour

Very good cake. Was gone in one day. Until now, I've never been able to find vegan pound cake! Wonderful recipe.

The most delicious pound cake for summer. I’ve made it 4 times and it’s absolutely amazing

Thanks for this beautiful recipe!! I subbed out all of the lemon and added peaches in the middle, it was awesome. Thanks again!!

Took a really long time to bake (around 1hr 20min) and has a very strong oil taste which is unfortunate. Not bad necessarily but also not great.

Delicious recipe and easy to make.Great lemon flavor.

I made the vanilla version with almond milk and sunflower oil and it turned out great!! The texture and flavor is perfect! Thank you for sharing this recipe!

I was a bit sceptical when I first saw the list of ingredients, but the outcome is super delicious! Will definitely make again!

Top 6 vegan pound cake recipes from across the web

The most viewed vegan pound cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Vegan Pound Cake

Protein Powder Banana Bread

Best Gluten-Free Vegan Pound Cake

Vegan Pound Cake (Lemon or Vanilla)

Vegan Pound Cake with Lemon

Vegan Pound Cake (Lemon or Vanilla)

Top 6 vegan pound cake recipes from across the web

The most viewed vegan pound cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Pound Cake

Protein Powder Banana Bread

Best Gluten-Free Vegan Pound Cake

Vegan Pound Cake (Lemon or Vanilla)

Vegan Pound Cake with Lemon

Vegan Pound Cake (Lemon or Vanilla)

The most viewed vegan pound cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine