This Vegan Vanilla Pound Cake Recipe contains no eggs or dairy and is flavored with real vanilla bean. Its buttery, soft and moist and is perfect on its own or served with berries and whipped cream.
There are so many types of cake out there. And at this point, I think I have a recipe for all of them. I have layer cakes like my Vegan Oreo Cake, single-layer cakes like my Vegan Honey Cake, and plenty of loaf cakes like my Earl Grey Yogurt Loaf.
In comparison to those recipes, this Vegan Vanilla Pound Cake may seem boring, but don't be fooled! This recipe is absolutely delicious. Its buttery, and has a tight but super moist and soft crumb.
Its full of vanilla flavor from the combination of vanilla extract and fresh vanilla bean. This cake is delicious on its own, or served with fresh berries and vegan whipped cream.
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What is Vegan Pound Cake
Traditionally, pound cake is made of a pound of 4 ingredients: eggs, butter, milk and flour.
It has a tight but moist crumb, and is traditionally baked in a bundt or a loaf pan.
Its sturdier than other types of cake, but is still super soft.
How to Make Pound Cake Vegan
To make pound cake eggless, dairy-free and vegan, we have to do some adjusting.
Vegan butter, milk and yogurt are super easy substitutions, here.
In traditional pound cake, eggs are beaten with butter and sugar to incorporate air. This is what leavens the cake.
So, in this recipe, I used a combination of the creaming method, and I also added baking powder and baking soda to help the cake rise.
Ingredients
Vegan Butter: Vegan butter keeps this pound cake recipe tender and moist. My top vegan butter recommendations are Country Crock Plant Butter and Soy Free Earth Balance Buttery Sticks.
Sugar: Just, regular granulated sugar here. Sugar tenderizes, adds structure and promotes browning.
Non-Dairy Milk: Any non-dairy milk will work, here!
Vegan Yogurt: I used Forager Project Plain Unsweetened Yogurt. Use whichever one you like, just be sure its not flavored.
Vanilla Extract and Vanilla Bean: I use both vanilla extract and vanilla bean to get a full round vanilla flavor in this Vegan Vanilla Pound Cake recipe.
Leaveners: A combination of baking soda and baking powder help this cake rise tall and stay fluffy and tender.
Substitutions
Don't want to splurge on vanilla bean? No worries! Use ½ teaspoon of vanilla bean paste in its place.
Instructions
This pound cake is really easy to make, but it does require a few steps.
First, combine the dry ingredients in a medium bowl.
Next, combine the wet ingredients in another bowl.
Then, cream the butter and sugar together until the mixture is light and fluffy.
Now, add half of the wet ingredients. Stir until incorporated.
Then, add half of the dry ingredients and stir until incorporated.
Now, repeat with the remaining wet ingredients, then the remaining dry ingredients.
Next, remove the bowl from the stand mixer and use a rubber spatula to fold the batter a few times to ensure everything is combined.
Finally, scrape the batter into a prepared loaf pan, spread the batter into the corners and bake!
How to Work with Whole Vanilla Bean
Vanilla bean is expensive, so I don't work with it often. But for this Vegan Vanilla Pound Cake this recipe, I think its worth it.
Choose a vanilla bean that looks moist and plump. They dry out and become brittle over time. And a dry vanilla bean is harder to work with and not as flavorful.
Use a paring knife to cut the bean open long ways.
Then, use the back of the blade to scrape all the seeds out of the inside of the bean.
Save the pod for another use. I like to add it to compotes or homemade apple sauce. Or, stick it into a container of white sugar to make vanilla sugar.
Special Equipment
You will need a stand mixer or a hand mixer for this recipe.
Expert Tips
It is important to start with room-temperature vegan butter for this recipe. It will be easier to cream with the sugar.
After each addition of wet ingredients and dry ingredients, use a rubber spatula to scrape all parts of the bowl. This will ensure an even mix.
What to Serve the Cake With
I love to serve this cake as it is, with vanilla bean glaze.
But, it is delicious topped with fresh berries.
And even better topped with a dollop of Vegan Whipped Cream Frosting!
Storage
Once the vegan vanilla pound cake is completely cool, slice it and transfer to an airtight container or plastic bag.
Store at room temperature for up to 3 days or in the freezer for up to a month.
Looking for More Loaf Cake Recipes?
Vegan Lemon Loaf by Running on Real Food
📖 Recipe
Vegan Vanilla Pound Cake
Equipment
- 1 Stand Mixer
- 2 Mixing Bowls
- Measuring Cups and Spoons
- 1 8 ½ X 4 ½ Loaf Pan
- 1 Spatula
- Parchment Paper
Ingredients
For The Loaf
- 2 Cups All Purpose Flour
- 1 ½ teaspoon Baking Powder
- ½ tsp Baking Soda
- ½ teaspoon Kosher Salt
- ½ Cup Unsweetened Non-Dairy Yogurt I used Forager Project Plain Yogurt
- ½ Cup Unsweetened Non-Dairy Milk
- 2 teaspoon Vanilla Extract
- 10 tablespoon Non-Dairy Butter, room temperature I used Country Crock Plant Butter Sticks
- 1 Cup Granulated Sugar
- ½ Medium Vanilla Bean, split open and seeds scraped out Save the pod for another use
For the Glaze
- 1 Cup Powdered Sugar, sifted
- ½ teaspoon Vanilla Extract
- ½ Medium Vanilla Bean Pod, seeds scraped out save the pod for another use!
- 4-5 teaspoon Non-Dairy Milk
Instructions
- Preheat oven to 350*. Grease and flour an 8 ½" X 4 ½" loaf pan and insert a parchment sling across the center for easy removal after baking.
- Into a medium bowl, combine flour, baking powder, baking soda and salt. Whisk to combine.2 Cups All Purpose Flour, 1 ½ teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Kosher Salt
- Into another medium bowl, combine non-dairy milk, non-dairy yogurt, and vanilla extract. Whisk well to combine and set aside.½ Cup Unsweetened Non-Dairy Yogurt, ½ Cup Unsweetened Non-Dairy Milk, 2 teaspoon Vanilla Extract
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar and the seeds from the vanilla bean until light and fluffy.10 tablespoon Non-Dairy Butter, room temperature, 1 Cup Granulated Sugar, ½ Medium Vanilla Bean, split open and seeds scraped out
- Into the stand mixer, add half of the wet mixture and mix on low until it is well combined. Scraping the bowl down with a rubber spatula.
- Next, add half of the dry mixture and mix on low until it just begins to combine. Scrape the bowl down again with a rubber spatula.
- Add the remaining wet mixture and mix on low until its just combined. Scrape the bowl down, again.
- Finally, add the remaining dry ingredients and mix on low until it is incorporated. Remove the bowl from the mixer and fold with a spatula to make sure the bottom of the batter is fully combined.
- Scrape batter into the prepared loaf pan and level the batter out with a spatula or knife.
- Bake in a 350* oven for 60-65 minutes or until a toothpick inserted into the center of the loaf comes out clean. Allow to cool for an hour.
For the Vanilla Glaze
- In a small bowl, powdered sugar, vanilla extract and vanilla bean seeds. Add 4 teaspoons of non-dairy milk and whisk until well combined. Add up to one more teaspoon to adjust the consistency.1 Cup Powdered Sugar, sifted, ½ teaspoon Vanilla Extract, ½ Medium Vanilla Bean Pod, seeds scraped out, 4-5 teaspoon Non-Dairy Milk
- After the loaf has cooled, pour or spread the icing over the loaf.
Kathryn
Is this recipe denser than say a Victoria Sponge cake, I am looking for a cake that will be layer-able, be covered in fondant and decorations and not cave from the weight?
Megan Calipari
This cake would should work for that! Its soft but sturdy. But also, I actually have my own cake decorating business, so if you'd like i'd be happy to give you the recipe I use for all of my cakes- Just shoot me an email!
Tara
Hi, would this recipe work using non vegan ingredients? I am vegetarian and am looking for eggless cake recipes. Thanks.
Megan Calipari
Yes! Just be sure to use regular plain yogurt- not greek yogurt.