Vegan Pound Cake
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.
Equipment
- 1 Stand Mixer
- 2 Mixing Bowls
- Measuring Cups and Spoons
- 1 Loaf Pan
- 1 Spatula
- Parchment Paper
Ingredients
For The Loaf
- 10 tablespoon Non Dairy Butter, room temperature I used Country Crock Plant Butter Sticks (avocado oil variety)
- 1 Cup Granulated Sugar
- ½ Cup Unsweetened Non Dairy Milk I used So Delicious Coconut Milk
- ½ Cup Unsweetened Non Dairy Yogurt I used Forager Project Plain Yogurt
- 2 teaspoon Lemon Juice or Vinegar
- 1 teaspoon Vanilla Extract
- 1 Medium Vanilla Bean, split open and seeds scraped out Save the empty pod for another use.
- 2 Cups All Purpose Flour
- 1 ½ teaspoon Baking Powder
- ½ tsp Baking Soda
- ½ teaspoon Kosher Salt
For the Glaze
- 3 T Non Dairy Cream Cheese I used Violife Just Like Cream Cheese
- 1 Cup Powdered Sugar
- ½ Medium Vanilla Bean Pod, Seeds Scraped and the pod saved for another use Or you can add ½ teaspoon vanilla extract instead
- 1-3 teaspoon Non Dairy Milk I used So Delicious Coconut Milk
Instructions
- Preheat oven to 350*. Grease and flour an 8 X 4 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.
- Into another medium bowl, combine non-dairy milk, non-dairy yogurt, lemon juice or vinegar, vanilla extract, and the seeds from the vanilla bean. Whisk well to combine and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy.
- Into the stand mixer, add half of the wet mixture and mix on low until it is well combined, scraping the bowl as needed.
- Next, add half of the dry mixture and mix on low until it just begins to combine. Scrape the bowl down.
- Add the remaining wet mixture and mix on low until it just begins to combine, 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 42-46 minutes or until a toothpick inserted into the center of the loaf comes out clean. Allow to cool for an hour.
For the Icing
- In a small bowl, combine cream cheese and powdered sugar and vanilla bean seeds or extract. Add plant milk, 1 teaspoon at a time until the desired consistency is reached. This can be more of a frosting or a glaze, depending on preference.
- After the loaf has cooled, pour or spread the icing over the loaf.