Lately, I've been on a role with vegan style desserts especially cakes. Last time, I covered a recipe for vegan sponge cake and this time I will be covering how to make a vegan pound cake. Usually, a pound cake simply calls on a combination of flour, eggs, sugar, and butter in equal parts. For a vegan version, we simply substitute certain ingredients in the formula.

Much like my last cake recipe, this recipe substitutes non-dairy milk and vegan butter for the eggs and regular butter respectively.

Also like that recipe, self-raising flour is substituted for the all-purpose flour to simplify the leavening of the vegan pound cake. However, this will still require some baking powder for that extra lift to compensate for the omittance of eggs. When substituting self-raising flour for all-purpose flour, the golden rule is to use 1/2 -1 teaspoon of baking powder to self-raising flour in the formula.

This recipe for vegan pound cake will also include a vegan yogurt glaze. Much like the cake, this recipe will call for a non-dairy yogurt substitute. Just follow along and you will discover how a few simple adjustments can make a big difference for you and your fellow vegans out there.

The recipe

Cake ingredients:

  • 2 cups self-raising flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1 stick vegan butter
  • 1 cup sugar
  • 1 cups non-dairy milk
  • 2 tsp vanilla extract

Glaze ingredients:

  • 1/3 cup non-dairy yogurt
  • 1/4 cup confectioner's sugar

The Directions

  1. Preheat the oven to 180°C. Lightly grease and flour a 9 x 5-inch loaf pan.
  2. Sift together the flour, salt and baking powder in a bowl. Set aside.
  3. Beat together the vegan butter and sugar using an electric mixer set on medium until dry and fluffy. Mix in the soy milk and vanilla extract.
  4. Add the flour mixture in 3 portions to the mixture while it's still beating. Make sure to stop and scrape down the bowl in between. Continue beating until fully incorporated. Do not over mix.
  5. Pour the batter into the loaf pan. Bake for 45 minutes or until an inserted toothpick comes out clean. Set to cool.
  6. To remove from the loaf pan, run a sharp knife around the sides of the pan and topple it over gently.
  7. To make the yogurt glaze, whisk together the yogurt and confectioner's sugar until it's just combined.
  8. When it's time to serve, drizzle the yogurt glaze over the vegan pound cake and slice it into 10 pieces. Store the remainder in a cake container and refrigerate. It can be heated in a toaster.
Don't miss our page on Facebook!
Click to read more