Vegan Vanilla Pound Cake

5 from 1 vote

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.

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: Servings

Calories: 271kcal

Author: Megan Calipari

Cost: $5

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