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    Home » Recipes » Desserts » Cakes and Cupcakes

    Vegan Vanilla Pound Cake

    Published: Sep 15, 2023 by Megan Calipari · This post may contain affiliate links · 8 Comments

    Jump to Recipe Print Recipe

    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.

    Two white plates with slices of Vegan Vanilla Bean Pound Cake on them with the remaining loaf in the background.
    This Vegan Vanilla Bean Pound Cake loaf recipe is super moist and delicious.

    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.

    Jump to:
    • What is Vegan Pound Cake
    • How to Make Pound Cake Vegan
    • Ingredients
    • Substitutions
    • Instructions
    • How to Work with Whole Vanilla Bean
    • Special Equipment
    • Expert Tips
    • What to Serve the Cake With
    • Storage
    • Looking for More Loaf Cake Recipes?
    • 📖 Recipe
    • 💬 Comments

    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.

    A slice of vegan pound cake on a white plate with a bottle of vanilla extract in the background.
    It is easy to make and full of BIG vanilla flavor.

    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.

    Overhead photo of ingredients to make the pound cake.
    This is all you need to make this recipe!

    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.

    Vegan butter and sugar creamed together in the bowl of a mixer.
    First. cream the butter, sugar and vanilla bean together until light and fluffy.
    Overhead photo is liquid added into the creamed butter and sugar.
    Next, add half of the liquid ingredients.

    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.

    Finished batter in the bowl of a mixer.
    Then, add half of the dries, then repeat with the remaining wet, then remaining dry ingredients.
    Vegan Vanilla Pound Cake batter in a loaf pan
    Then, scrape the batter into a prepared loaf pan and bake!

    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.

    A vanilla bean on a wooden cutting board with a small knife scraping the seeds out.
    Use a small knife to scrape the seeds from the vanilla bean pod.

    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!

    A bite taken out of a slice of vegan vanilla pound cake on a white plate.
    Look at that texture!

    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 Strawberry Pound Cake

    Lemon Poppyseed Cake

    Lemon Blueberry Bread

    Vegan Lemon Loaf by Running on Real Food

    📖 Recipe

    A close-up of the cross-section of a Vegan Vanilla Pound Cake loaf on a wooden board.

    Vegan Vanilla Pound Cake

    Megan Calipari
    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.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 20 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 Servings
    Calories 271 kcal

    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.

    Notes

    Be sure to scrape the bowl down with a rubber spatula between each addition of wet and dry ingredients. This will ensure an even mix.
    No vanilla bean? No problem! Substitute ½ teaspoon of vanilla paste per ½ of a vanilla bean.
    To store: slice the loaf and transfer to an airtight container. Store at room temperature for up to 3 days for freeze for up to a month.

    Nutrition

    Serving: 1SliceCalories: 271kcalCarbohydrates: 44gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 2gSodium: 279mgPotassium: 42mgFiber: 1gSugar: 28gVitamin A: 45IUVitamin C: 2mgCalcium: 62mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Kathryn

      April 20, 2021 at 9:03 am

      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?

      Reply
      • Megan Calipari

        April 20, 2021 at 9:11 am

        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!

        Reply
    2. Tara

      April 17, 2023 at 10:22 am

      Hi, would this recipe work using non vegan ingredients? I am vegetarian and am looking for eggless cake recipes. Thanks.

      Reply
      • Megan Calipari

        April 17, 2023 at 8:15 pm

        Yes! Just be sure to use regular plain yogurt- not greek yogurt.

        Reply

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    Hi, I'm Megan! I'm a trained pastry chef who is passionate about creating vegan desserts and meals for everyone. My recipes use simple ingredients and methods to create delicious results.

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