Vegan vanilla pound cake recipe is a soft, moist, and flavorful loaf made entirely without eggs or dairy, inspired by traditional pound cakes that originated in 18th-century Europe.
This vegan vanilla pound cake recipe transforms classic ingredients into a plant-based version using vegan butter, oat milk, and dairy-free yogurt, maintaining a tender crumb and rich taste.
Discovering new things is my real job, and the purpose of creating this vegan vanilla pound cake recipe was to provide a delicious, accessible dessert for families, home bakers, and anyone exploring plant-based baking.
Now I am presenting the steps to make this vegan vanilla pound cake recipe in an easy way along serving ideas, tips, health benefits, extra delicious ways to make it, variations, preservation, and answers to common questions.
About This Vegan Vanilla Pound Cake Recipe
This vegan vanilla pound cake recipe delivers a tender, moist texture that melts softly on the tongue. Sweetness is gentle, highlighting the warm flavors of vanilla and a hint of almond extract.
The crumb is dense yet light enough to feel airy, while the subtle buttery richness from the vegan butter adds depth. A drizzle of vanilla bean glaze enhances the cake’s natural sweetness and adds a delicate creaminess.
The aroma fills the kitchen, inviting everyone to enjoy slices alongside tea, coffee, or fresh fruit for a truly delightful experience.
How To Prepare Vegan Vanilla Pound Cake Recipe?
To make this vegan vanilla pound cake recipe perfectly, follow each step carefully. Clear instructions and tips help guide the process, and recommended kitchen tools make baking easier.
Even if some tools are missing, you can still create a moist, tender, and flavorful loaf that everyone will enjoy.
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 70 minutes
Total Time: 1 hour 30 minutes
Course: Dessert
Cuisine: American
Difficulty: Easy
Yield: 12 slices
Kitchen Utensils
- 9×5-inch loaf pan
- Mixing bowls (large and medium)
- Electric mixer or hand whisk
- Spatula
- Measuring cups and spoons
- Sifter
- Cooling rack
- Toothpick or cake tester
Ingredients
For the Loaf
- 3½ cups (440 g) all-purpose flour
- 1¼ cups (285 g) vegan butter, room temperature
- ½ cup (60 g) cornstarch
- 1½ cups (360 g) dairy-free yogurt
- 1¾ cups (350 g) granulated sugar
- 1½ teaspoons almond extract
- 1 cup (240 ml) oat milk
- 1 tablespoon (12 g) baking powder
- ½ teaspoon (3 g) salt
- 1½ teaspoons vanilla extract
For the Vanilla Bean Glaze
- 1 cup (120 g) powdered sugar, sifted
- 4–5 teaspoons (20–25 ml) non-dairy milk
- Seeds from ½ medium vanilla bean pod
- ½ teaspoon vanilla extract
Instructions
1. First, gets your oven warming up to 350°F (175°C). While it heats, lightly grease a 9×5-inch loaf pan and line it with parchment paper so the cake lifts out easily later.
2. In a large mixing bowl, beat the vegan butter and sugar together until the mixture looks pale and fluffy. Take your time with this step—it helps give the cake a soft, tender texture.
3. Next, add the dairy-free yogurt, oat milk, vanilla extract, and almond extract. Mix everything together until the batter looks smooth and creamy.
4. In a separate bowl, sift together the flour, cornstarch, baking powder, and salt. Slowly add the dry ingredients into the wet mixture, folding gently as you go. Stir just until everything is combined. Be careful not to over mix, as that can make the cake dense.
5. Pour the batter into your prepared loaf pan and smooth out the top. Place it in the oven and bake for 60 to 70 minutes. The cake is ready when a toothpick inserted into the center comes out clean. If you notice the top browning too quickly, loosely place a piece of foil over it during the last 15 minutes of baking.
6. Once baked, let the cake cool in the pan for about 15 minutes. Then carefully transfer it to a wire rack and allow it to cool completely.
7. To make the glaze, whisk together powdered sugar, non-dairy milk, vanilla bean seeds, and vanilla extract until smooth. Drizzle the glaze over the fully cooled cake and let it set before slicing and serving.
Notes: Make sure all refrigerated ingredients are at room temperature for best texture. Do not over mix the batter once the flour is added. Let the cake cool fully before glazing to prevent the glaze from melting.
Nutrition Facts Of Vegan Vanilla Pound Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 410 kcal |
| Carbohydrates | 62 g |
| Protein | 4 g |
| Fat | 17 g |
| Saturated Fat | 5 g |
| Fiber | 1 g |
| Sugar | 38 g |
| Sodium | 180 mg |
Why You Must Make?
This vegan vanilla pound cake recipe deserves a place in every kitchen because it delivers classic flavor without using eggs or dairy, making it accessible for anyone following a plant-based lifestyle.
The texture is tender and moist, while the gentle sweetness allows the vanilla and almond notes to shine naturally.
Baking this vegan vanilla pound cake recipe offers a reliable, comforting recipe that works for gatherings, afternoon treats, or personal indulgence.
Making it from scratch allows control over ingredients, ensuring freshness and quality. The result is a delicious, wholesome dessert that can be enjoyed by family and friends alike.
Why My Recipe Works
My vegan vanilla pound cake recipe works because it balances plant-based ingredients to recreate the texture and flavor of a traditional pound cake.
Using vegan butter and dairy-free yogurt provides moisture and richness, while oat milk helps achieve a tender crumb. Cornstarch lightens the batter, and careful mixing ensures the cake rises evenly without becoming dense.
The combination of vanilla extract, almond extract, and optional vanilla bean glaze enhances flavor naturally. Following proper baking times and temperatures allow the loaf to cook through perfectly, producing a moist, flavorful, and reliable vegan dessert every time.
Serving Ideas
Serving ideas for this vegan vanilla pound cake recipe include slicing and serving it alongside fresh berries, such as strawberries, blueberries, or raspberries, for a bright, fruity contrast.
A dollop of coconut whipped cream or a spoonful of dairy-free yogurt adds creaminess. The vegan vanilla pound cake recipe can be lightly toasted and spread with vegan butter or fruit preserves for breakfast or brunch.
Drizzling extra glaze over slices elevates the presentation for dessert. For gatherings, serve alongside a cup of tea, coffee, or warm almond milk. Small cubes can be used in vegan trifles or layered parfaits for creative presentations.
Expert Baking Tips
1. Make sure all ingredients are at room temperature before mixing. Softened vegan butter, yogurt, and oat milk blend more evenly, giving a smooth batter.
2. Sift the flour and cornstarch together to prevent lumps and create a lighter, tenderer crumb.
3. Fold the dry ingredients into the wet gently. Over mixing can make the cake dense and tough.
4. Preheat the oven fully and place the loaf pan in the center to ensure even baking.
5. If the top begins to brown too fast, cover loosely with foil to avoid overbrowning while the inside finishes cooking.
6. Cool the cake slightly in the pan before removing. Cooling completely on a wire rack prevents sogginess and keeps the texture soft.
Health Benefits Of Vegan Vanilla Pound Cake Recipe
This vegan vanilla pound cake recipe offers a lighter alternative to traditional pound cakes because it contains no eggs or dairy, reducing cholesterol and making it easier to digest for many people.
Using plant-based yogurt and oat milk provides calcium and some protein while keeping the cake moist. Almond extract contributes antioxidants, and small amounts of healthy fats from vegan butter support satiety.
Choosing plant-based ingredients lowers saturated fat content compared to conventional recipes. This cake allows enjoyment of a sweet treat while incorporating ingredients that are generally gentler on the body.
Extra Delicious Ways To Make It
➢ Chocolate Swirl – Add 2–3 tablespoons of cocoa powder to a portion of the batter and gently swirl it into the plain batter before baking for a marbled chocolate effect.
➢ Fruit Additions – Fold in fresh or frozen berries, diced apples, or chopped peaches to the batter for bursts of natural sweetness and extra moisture.
➢ Nut Crunch – Mix in chopped almonds, walnuts, or pecans for a subtle crunch that complements the soft cake texture.
➢ Coconut Flavor – Replace part of the oat milk with coconut milk and sprinkle shredded coconut on top of the glaze for a tropical variation.
Variations
➤ Lemon Pound Cake – Add fresh lemon zest and a lemon glaze on top for a bright, citrus-forward version that adds tang and sweetness to the classic recipe.
➤ Orange Pound Cake – Infuse the batter with fresh orange juice and zest, and finish with a sweet orange glaze for a fruity, zesty loaf.
➤ Blueberry Pound Cake – Fold in juicy blueberries into the batter so each slice has bursts of juicy berry flavor throughout.
➤ Raspberry Swirl Pound Cake – Blend a ribbon of raspberry jam into part of the batter and swirl it through before baking for a marbled look and sweet berry touch.
➤ Vanilla Almond Pound Cake – Enhance your vanilla pound cake by adding extra almond extract and topping it with an almond-flavored glaze.
Storage Instructions
Allow the vegan vanilla pound cake recipe to cool completely before storing. Wrap the loaf tightly in plastic wrap or place it in an airtight container to keep it fresh.
Store at room temperature for up to 3 days, keeping it away from direct sunlight or heat. For longer storage, refrigerate for up to 1 week, making sure it is well covered to prevent drying out.
The vegan vanilla pound cake recipe can also be frozen for up to 2 months. Slice before freezing for easier portioning, and thaw at room temperature before serving.
FAQs For A Vegan Vanilla Pound Cake Recipe
What makes a vegan pound cake rise well?
Without eggs, rise comes mostly from the creaming of vegan butter and the amount of baking powder. Cream the butter and sugar well to trap air and help the loaf rise.
Can I use plant oil instead of vegan butter?
Yes, many bakers use sunflower or neutral oil in place of vegan butter. Oil can make cakes moist, though the texture may differ slightly.
Why does my vegan cake turn out too dense?
Too much liquid or extra flour added to fix liquid imbalance can make a cake dense. Follow measurements carefully, and consider weighing flour for precision.
How long does a vegan pound cake stay fresh?
Store at room temperature for a few days or in the fridge if you want it to last longer. You can also freeze slices in an airtight container for up to a couple of months.
Conclusion
This vegan vanilla pound cake recipe turned out beautifully, with a moist, tender texture and gentle vanilla flavor that everyone enjoyed.
My guest members were delighted by the taste and presentation, and seeing their smiles made me very happy. The recipe proved easy to follow and reliably rewarding, giving a sense of accomplishment in the kitchen.
I am proud of this success and hope to experiment with the variations and extra delicious twists next time. Sharing this vegan vanilla pound cake recipe brought joy and warmth to the table, making the experience truly satisfying.
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Vegan Vanilla Pound Cake Recipe
Equipment
- 9×5 inch loaf pan
- Mixing bowls (large and medium)
- Electric mixer or hand whisk
- Spatula
- Measuring cups and spoons
- Sifter
- Cooling rack
- Toothpick or cake tester
Ingredients
For the Loaf
- 3½ cups 440 g all-purpose flour
- 1¼ cups 285 g vegan butter, room temperature
- ½ cup 60 g cornstarch
- 1½ cups 360 g dairy-free yogurt
- 1¾ cups 350 g granulated sugar
- 1½ teaspoons almond extract
- 1 cup 240 ml oat milk
- 1 tablespoon 12 g baking powder
- ½ teaspoon 3 g salt
- 1½ teaspoons vanilla extract
For the Vanilla Bean Glaze
- 1 cup 120 g powdered sugar, sifted
- 4 –5 teaspoons 20–25 ml non-dairy milk
- Seeds from ½ medium vanilla bean pod
- ½ teaspoon vanilla extract
Instructions
- First, gets your oven warming up to 350°F (175°C). While it heats, lightly grease a 9×5-inch loaf pan and line it with parchment paper so the cake lifts out easily later.
- In a large mixing bowl, beat the vegan butter and sugar together until the mixture looks pale and fluffy. Take your time with this step—it helps give the cake a soft, tender texture.
- Next, add the dairy-free yogurt, oat milk, vanilla extract, and almond extract. Mix everything together until the batter looks smooth and creamy.
- In a separate bowl, sift together the flour, cornstarch, baking powder, and salt. Slowly add the dry ingredients into the wet mixture, folding gently as you go. Stir just until everything is combined. Be careful not to over mix, as that can make the cake dense.
- Pour the batter into your prepared loaf pan and smooth out the top. Place it in the oven and bake for 60 to 70 minutes. The cake is ready when a toothpick inserted into the center comes out clean. If you notice the top browning too quickly, loosely place a piece of foil over it during the last 15 minutes of baking.
- Once baked, let the cake cool in the pan for about 15 minutes. Then carefully transfer it to a wire rack and allow it to cool completely.
- To make the glaze, whisk together powdered sugar, non-dairy milk, vanilla bean seeds, and vanilla extract until smooth. Drizzle the glaze over the fully cooled cake and let it set before slicing and serving.
Notes
Nutrition Facts Of Vegan Vanilla Pound Cake Recipe
Calories: 410 kcal | Carbohydrates: 62 g | Protein: 4 g | Fat: 17 g | Saturated Fat: 5 g | Fiber: 1 g | Sugar: 38 g | Sodium: 180 mgHi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.