A perfectly soft and fluffy pound cake so delicious no one will ever guess it's vegan! A few simple ingredients is all you'll need to make this incredible dessert. Enjoy it with a side of fresh berries, some vegan whipped cream, or even a scoop of vegan ice cream - yum!
Vegan pound cake makes for a lovely dessert that is rich yet comforting in flavor and tender in texture. By utilizing plant-based milks,
Introducing the best vegan pound cake! It is so rich and tender that you will never believe this pound cake is entirely eggless and plant-based. Complemented by a hint of vanilla, this classic dessert has a dense yet delicate crumb that will leave you asking for an extra slice!
This is truly the best classic vanilla vegan pound cake ever made! It's super fluffy, tender, soft, and moist, and full of vanilla flavor. Absolutely no one will know that this vanilla pound cake is entirely dairy free, eggless, and easily gluten free!
Vegan pound cake makes for a lovely dessert that is rich yet comforting in flavor and tender in texture. By utilizing plant-based milks,
Vegan pound cake is the perfect treat you need for a great breakfast treat or a simple dinner party-worthy dessert. It is light and fluffy and tastes so delicious even with being dairy-free and egg-free. It is effortless and straightforward to prepare and may probably be done with no extra spending as you may have the ingredients required in your kitchen. This pound cake tastes just like the traditional pound cake that we all know and love. It is exciting to prepare; talk more of the dissolving taste in the mouth. Yummy, yummy! Let's go. Tips for preparing vegan pound cake Fold, Don’t Beat You can whisk the ingredients together lightly, but avoid beating the ingredients. To make sure that the cake comes out fluffy, fold in the ingredients gently until they are thoroughly combined. Keeping it Fresh The vegan pound cake can be stored at room temperature for up to 5 days. To keep it moist, wrap it in saran wrap or store it in a closed container. Serving variations for Pound Cake Add Icing The pound cake can either be sprinkled with powdered sugar or topped with icing or glaze. To make a simple glaze, whisk together one cup of confectioners' sugar and one tablespoon of dairy-free milk. You might also add a drop or two of flavour extracts, such as lemon or orange. You have your icing ready! Serve With Fruit & Cream The cake tastes great on its own, but you can also serve it with fresh fruit and dairy-free whipped cream. How long should you beat a pound cake? If you must use an electric mixer, then mix the ingredients on medium-high to high for 3–7 minutes, but when combining the liquid ingredients with the dry ingredients, use low to medium-low. If you want your pound cake to be fluffier, then fold in the ingredients; avoid using an electric mixer. Ingredients 1/2 cup vegan butter or coconut oil 1 cup brown sugar 2 cups all-purpose flour 3 tsp baking powder 1 cup soy milk or other plant-based milk 1 tsp apple cider vinegar powdered sugar (optional for topping) How to Make Vegan Pound Cake Preheat the oven to 180 C / 350 F. Grease a 9 x 5-inch loaf pan. Pour the soy milk into a small bowl and gradually mix in the apple cider In a small bowl, whisk together the vegan butter and brown sugar. In a large mixing bowl, add the flour and baking powder. Mix well. Proceed to mix the dry ingredients with butter mixture and then add the soy milk mixture. Fold together until you get a smooth batter. Pour batter into a loaf pan and place into the oven to bake for about 60 minutes. It's ready when a toothpick inserted into the center of the cake comes out clean. Let your vegan pound cake cool down before removing it from the loaf pan. Sprinkle powdered sugar over the cake before serving. Tried this recipe for delicious Vegan Pound Cake? I would really like to hear your thoughts on how did it go?
A classic vegan pound cake with the most perfect tight crumb and mellow vanilla flavour.
Vegan pound cake is the perfect treat you need for a great breakfast treat or a simple dinner party-worthy dessert. It is light and fluffy and tastes so delicious even with being dairy-free and egg-free. It is effortless and straightforward to prepare and may probably be done with no extra spending as you may have the ingredients required in your kitchen. This pound cake tastes just like the traditional pound cake that we all know and love. It is exciting to prepare; talk more of the dissolving taste in the mouth. Yummy, yummy! Let's go. Tips for preparing vegan pound cake Fold, Don’t Beat You can whisk the ingredients together lightly, but avoid beating the ingredients. To make sure that the cake comes out fluffy, fold in the ingredients gently until they are thoroughly combined. Keeping it Fresh The vegan pound cake can be stored at room temperature for up to 5 days. To keep it moist, wrap it in saran wrap or store it in a closed container. Serving variations for Pound Cake Add Icing The pound cake can either be sprinkled with powdered sugar or topped with icing or glaze. To make a simple glaze, whisk together one cup of confectioners' sugar and one tablespoon of dairy-free milk. You might also add a drop or two of flavour extracts, such as lemon or orange. You have your icing ready! Serve With Fruit & Cream The cake tastes great on its own, but you can also serve it with fresh fruit and dairy-free whipped cream. How long should you beat a pound cake? If you must use an electric mixer, then mix the ingredients on medium-high to high for 3–7 minutes, but when combining the liquid ingredients with the dry ingredients, use low to medium-low. If you want your pound cake to be fluffier, then fold in the ingredients; avoid using an electric mixer. Ingredients 1/2 cup vegan butter or coconut oil 1 cup brown sugar 2 cups all-purpose flour 3 tsp baking powder 1 cup soy milk or other plant-based milk 1 tsp apple cider vinegar powdered sugar (optional for topping) How to Make Vegan Pound Cake Preheat the oven to 180 C / 350 F. Grease a 9 x 5-inch loaf pan. Pour the soy milk into a small bowl and gradually mix in the apple cider In a small bowl, whisk together the vegan butter and brown sugar. In a large mixing bowl, add the flour and baking powder. Mix well. Proceed to mix the dry ingredients with butter mixture and then add the soy milk mixture. Fold together until you get a smooth batter. Pour batter into a loaf pan and place into the oven to bake for about 60 minutes. It's ready when a toothpick inserted into the center of the cake comes out clean. Let your vegan pound cake cool down before removing it from the loaf pan. Sprinkle powdered sugar over the cake before serving. Tried this recipe for delicious Vegan Pound Cake? I would really like to hear your thoughts on how did it go?
This vegan pound cake is light and fluffy— the perfect treat! And it's easy to make with just six simple ingredients.
Introducing the best vegan pound cake! It is so rich and tender that you will never believe this pound cake is entirely eggless and plant-based. Complemented by a hint of vanilla, this classic dessert has a dense yet delicate crumb that will leave you asking for an extra slice!
Vegan pound cake is the perfect treat you need for a great breakfast treat or a simple dinner party-worthy dessert. It is light and fluffy and tastes so delicious even with being dairy-free and egg-free. It is effortless and straightforward to prepare and may probably be done with no extra spending as you may have the ingredients required in your kitchen. This pound cake tastes just like the traditional pound cake that we all know and love. It is exciting to prepare; talk more of the dissolving taste in the mouth. Yummy, yummy! Let's go. Tips for preparing vegan pound cake Fold, Don’t Beat You can whisk the ingredients together lightly, but avoid beating the ingredients. To make sure that the cake comes out fluffy, fold in the ingredients gently until they are thoroughly combined. Keeping it Fresh The vegan pound cake can be stored at room temperature for up to 5 days. To keep it moist, wrap it in saran wrap or store it in a closed container. Serving variations for Pound Cake Add Icing The pound cake can either be sprinkled with powdered sugar or topped with icing or glaze. To make a simple glaze, whisk together one cup of confectioners' sugar and one tablespoon of dairy-free milk. You might also add a drop or two of flavour extracts, such as lemon or orange. You have your icing ready! Serve With Fruit & Cream The cake tastes great on its own, but you can also serve it with fresh fruit and dairy-free whipped cream. How long should you beat a pound cake? If you must use an electric mixer, then mix the ingredients on medium-high to high for 3–7 minutes, but when combining the liquid ingredients with the dry ingredients, use low to medium-low. If you want your pound cake to be fluffier, then fold in the ingredients; avoid using an electric mixer. Ingredients 1/2 cup vegan butter or coconut oil 1 cup brown sugar 2 cups all-purpose flour 3 tsp baking powder 1 cup soy milk or other plant-based milk 1 tsp apple cider vinegar powdered sugar (optional for topping) How to Make Vegan Pound Cake Preheat the oven to 180 C / 350 F. Grease a 9 x 5-inch loaf pan. Pour the soy milk into a small bowl and gradually mix in the apple cider In a small bowl, whisk together the vegan butter and brown sugar. In a large mixing bowl, add the flour and baking powder. Mix well. Proceed to mix the dry ingredients with butter mixture and then add the soy milk mixture. Fold together until you get a smooth batter. Pour batter into a loaf pan and place into the oven to bake for about 60 minutes. It's ready when a toothpick inserted into the center of the cake comes out clean. Let your vegan pound cake cool down before removing it from the loaf pan. Sprinkle powdered sugar over the cake before serving. Tried this recipe for delicious Vegan Pound Cake? I would really like to hear your thoughts on how did it go?
This Vegan pound cake is sweet, moist and delicious! It has a subtle lemon flavor. The 2 ingredient lemon icing is smooth and creamy. This gluten free pound cake is great for breakfast or dessert!
Vegan Lemon Blueberry Cake. This zesty Blueberry Lemon Pound Cake is dense and full of flavor. Use other berries in this Vegan Pound Cake Recipe. Non Dairy Yogurt Pound Cake Loaf with lemon and blueberries. 15 min prep and done. Makes one 8.5by 4.5 loaf pan.
Rich, moist, and classic with a twist, this delicious pound cake is the perfect texture and totally vegan and oil-free! This recipe is super easy but it looks fancy enough to bring to a potluck or serve at a holiday party. The color is perfect for spring, too. Vegan, Oil-free, Nut-free, Soy-free, can be Gluten-free
Yield: 1-10 inch bundt pan Feeling confident after successfully veganizing my go-to poundcake from years ago (read the backstory and find the recipe here), I decided to try my luck with the Southern Living Cream Cheese Pound Cake that was published in this month's issue; the one that had me thinking about pound cake to begin
This soft and fluffy vegan lemon pound cake is "buttery," sweet, tender, and dense- and made in just one bowl within 5 minutes! Topped with a deliciously sweet vanilla bean glaze that makes this lemon pound cake better than any Starbucks pound cake!
Vegan pound cake is the perfect treat you need for a great breakfast treat or a simple dinner party-worthy dessert. It is light and fluffy and tastes so delicious even with being dairy-free and egg-free. It is effortless and straightforward to prepare and may probably be done with no extra spending as you may have the ingredients required in your kitchen. This pound cake tastes just like the traditional pound cake that we all know and love. It is exciting to prepare; talk more of the dissolving taste in the mouth. Yummy, yummy! Let's go. Tips for preparing vegan pound cake Fold, Don’t Beat You can whisk the ingredients together lightly, but avoid beating the ingredients. To make sure that the cake comes out fluffy, fold in the ingredients gently until they are thoroughly combined. Keeping it Fresh The vegan pound cake can be stored at room temperature for up to 5 days. To keep it moist, wrap it in saran wrap or store it in a closed container. Serving variations for Pound Cake Add Icing The pound cake can either be sprinkled with powdered sugar or topped with icing or glaze. To make a simple glaze, whisk together one cup of confectioners' sugar and one tablespoon of dairy-free milk. You might also add a drop or two of flavour extracts, such as lemon or orange. You have your icing ready! Serve With Fruit & Cream The cake tastes great on its own, but you can also serve it with fresh fruit and dairy-free whipped cream. How long should you beat a pound cake? If you must use an electric mixer, then mix the ingredients on medium-high to high for 3–7 minutes, but when combining the liquid ingredients with the dry ingredients, use low to medium-low. If you want your pound cake to be fluffier, then fold in the ingredients; avoid using an electric mixer. Ingredients 1/2 cup vegan butter or coconut oil 1 cup brown sugar 2 cups all-purpose flour 3 tsp baking powder 1 cup soy milk or other plant-based milk 1 tsp apple cider vinegar powdered sugar (optional for topping) How to Make Vegan Pound Cake Preheat the oven to 180 C / 350 F. Grease a 9 x 5-inch loaf pan. Pour the soy milk into a small bowl and gradually mix in the apple cider In a small bowl, whisk together the vegan butter and brown sugar. In a large mixing bowl, add the flour and baking powder. Mix well. Proceed to mix the dry ingredients with butter mixture and then add the soy milk mixture. Fold together until you get a smooth batter. Pour batter into a loaf pan and place into the oven to bake for about 60 minutes. It's ready when a toothpick inserted into the center of the cake comes out clean. Let your vegan pound cake cool down before removing it from the loaf pan. Sprinkle powdered sugar over the cake before serving. Tried this recipe for delicious Vegan Pound Cake? I would really like to hear your thoughts on how did it go?
This Vegan Pound Cake Recipe is flavored with real vanilla bean. Its soft and moist and perfect on its own or served with berries and whipped cream.
