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.
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
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
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