Vegan Pound Cake
This vegan pound cake recipe is everything you have come to expect in a light fluffy pound cake. Making a loaf pound cake recipe from scratch is easy and the results are delicious! This moist, tender cake is great served with vegan whipped cream and your favorite fruit, like strawberries.
Serve this tasty cake with a drizzle of Strawberry Puree or Blueberry Syrup.
I can remember when I first went vegan and realizing that meant I would be giving up pound cake. Of course, I’m not one to give in too long to feelings of sadness, especially when it involves food. So, I decided to make my own vegan pound cake. Is it possible to make a pound cake vegan? The answer is YES. And it is divine!
Key Ingredients
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe, including substitution ideas:
- Silken Tofu — Pound cake uses a lot of eggs and I’m using silken tofu to add a moist texture.
- Flour — I recommend all-purpose flour.
- Salt — Why add salt to a cake? Because sweet can be kind of bland on its own and salt adds complexity of flavor that makes it more interesting
- Plant-based milk — I highly recommend soy milk because it has a higher protein content.
- Vegan butter — I oftentimes use Earth Balance buttery sticks or I’ll make my own non-dairy butter.
- Coconut oil — You can use either refined or virgin coconut oil. Refined coconut oil has a more neutral flavor and virgin coconut oil has more coconut flavor.
How to Make Vegan Pound Cake
It’s so easy to make vegan pound cake recipes. Let’s get started.
- Pulse tofu in a blender or food processor until light and fluffy.
- Whisk together the flour, baking powder, baking soda, and salt.
- Stir together the milk, vanilla, and vinegar.
- Cream together the butter, coconut oil, and sugar on medium speed until light and fluffy.
- Slowly mix in whipped tofu, one-quarter cup at a time, beating each addition into the butter mixture before adding the next one.
- Reduce speed to low and alternatively mix in the flour and milk mixtures.
- Pour batter into prepared loaf pan and bake until the edges are golden brown.
- Remove the pound cake from the oven and set it on a cooling rack for at least 10 minutes.
- Invert the pan to remove the cake from the pan. Place the cake on a cooling rack to cool completely.
What Makes This Recipe Shine?
- Silken tofu is the perfect substitute for all the eggs used in a traditional pound cake recipe
- Using cornstarch helps prevent the formation of proteins from the flour, creating a lighter, softer crumb
- Adding vegan butter creates that buttery flavor we all love and crave from a pound cake!
Step-by-Step Instructions
Here’s the step-by-step instructions on how you can make this vegan pound cake:
Step One: Prepare the Tofu
A standard pound cake is made with eggs and lots of them. So, to replicate the texture I’m using whipped tofu. Here’s how you prepare the tofu for this recipe. In a blender or food processor, add the tofu and pulse until it is free of lumps. It should be light and fluffy.
Step Two: Prepare the Flour Mixture
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step Three: Prepare the Milk Mixture
In a small bowl, mix together the plant-based milk, vanilla, and vinegar. Set aside.
Step Four: Cream the Fat and Sugar
Place the butter, coconut oil, and sugar in a mixing bowl. Cream together on medium speed until pale and creamy. Scrape down sides of the bowl and then continue creaming. Repeat until light and fluffy. It should take about 5 minutes.
Step Five: Add the Whipped Tofu
Still on medium speed, slowly mix in whipped tofu, one-quarter cup at a time, beating each addition into the butter mixture before adding the next one. Use a spatula to get all the whipped tofu.
Step Six: Alternately add flour and milk
Reduce speed to low and add in ⅓ of the flour mixture and beat until just combined.
Next pour in ½ of the plant-based milk mixture and beat until just combined.
Then, add in half of the remaining flour mixture and beat until just combined. Pour in the remaining milk mixture and beat until just combined.
Finally, add the rest of the flour mixture and mix until just combined. You should be left with a batter that is thick and creamy.
Do you see what just happened there? We started and ended with the flour mixture. So, in summary, it goes like this:
- Pour in 1/3 of the flour mixture and mix until combined
- Next, pour in 1/2 of the milk mixture and mix until combined
- Then, pour in a third of the flour mixture and mix until combined
- Next, pour in the remaining milk mixture and mix until combined
- Finally, pour in the remaining flour mixture and mix until combined
This process helps to not overmix the gluten in the flour, creating a lighter, fluffier cake. Gluten forms in flour when the liquid is added, so giving the flour a chance to combine with the fat helps coat it and slows down the formation of gluten. Turns out, there is a reason for alternating flour and liquids in a cake.
Step Seven: Pour the Batter into the Pan and Bake
Pour the batter into the prepared loaf pan. Use a spatula to get all the batter and then smooth the top of the batter to make sure it’s even.
Bake the cake for at least 60 minutes. The edges should be golden brown and a tester inserted in the middle of the cake should come out clean or with only a few crumbs. If the top is still a little bubbly and soft and the tester doesn’t come out clean, bake it for 5 more minutes and check again.
Note: if the pound cake is not completely done when removed from the oven, it will fall in the middle.
Once done, remove the pound cake from the oven and set on a cooling rack to cool in the pan for at least 10 minutes. Remove the pound cake from the pan by inverting it. Return the cake to the cooling rack to cool completely.
Storage Tips
To store this easy pound cake recipe, place the cooled pound cake in an airtight container either in the fridge for up to 5 days or in the freezer for up to 1 month.
This homemade vegan pound cake can be served the day it’s baked, but the flavors will get even better overnight.
Marly’s Tips
Use these expert tips to make this simple pound cake recipe perfect every time:
- Be sure not to fill the loaf pan more than 3/4 of the way full. This batter will rise as it bakes.
- Use a tester (like a toothpick or a piece of spaghetti) and insert it in the middle of the loaf to test for doneness after it’s baked for an hour. You can also look at the top of the loaf. If it’s still bubbly and soft, the cake is not done yet. Removing the cake before it’s done will cause it to fall in the middle (but it should still taste great!).
- Although this recipe does call for half vegan butter and half coconut oil, I have made it using only vegan butter (because I was out of coconut oil) and it still tasted great!
- To create a vegan lemon pound cake, add a teaspoon of freshly grated lemon zest and a teaspoon of lemon extract to the milk mixture.
- Add a cup of fresh blueberries to the batter and gently stir it before pouring the batter into the pan to create a vegan blueberry pound cake.
More Vegan Cakes
If you love this easy vegan pound cake recipe, you will definitely want to try these as well:
Whatever cake you’re serving, adding a dollop or two of this Vegan Whipped Topping is always a great idea!
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Vegan Pound Cake
Ingredients
- 1 cup Silken Tofu
- 2 cups all purpose flour
- ½ teaspoon baking soda
- 1 ½ teaspoons baking powder
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ½ cup plant-based milk
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- ½ cup vegan butter
- ½ cup coconut oil
- 1 cup granulated sugar
Instructions
- Preheat oven to 350°F/175°C. Line a 10×5-inch loaf pan with parchment paper.
- In a blender or food processor, add the tofu and pulse until it is free of lumps. It should be light and fluffy.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a small bowl, stir together the milk, vanilla, and vinegar. Set aside.
- Place the butter, coconut oil, and sugar in a mixing bowl. Cream together on medium speed until pale and creamy. Scrape down the sides of the bowl and then continue creaming. Repeat until light and fluffy. It should take about 5 minutes.
- Still on medium speed, slowly mix in whipped tofu, one-quarter cup at a time, beating each addition into the butter mixture before adding the next one. Use a spatula to get all the whipped tofu.
- Reduce speed to low and add in ⅓ of the flour mixture and beat until just combined. Next pour in ½ of the plant-based milk mixture and beat until just combined.
- Add in ½ of the remaining flour mixture and beat until just combined.
- Pour in the remaining evaporated milk mixture and beat until just combined.
- Add in the remaining flour mixture and beat until just combined. The batter should be
- Pour batter into prepared loaf pan. Use a spatula to smooth the top of the batter to make sure it's even. Bake for 55 to 60 minutes. The edges should be golden brown and a tester inserted in the middle of the cake should come out clean or with only a few crumbs.
- Remove the pound cake from the oven and set it on a cooling rack to cool in the pan for at least 10 minutes. Remove the pound cake from the pan by inverting it. Return to the cooling rack to cool completely. Store in an airtight container either in the fridge for up to 5 days, or in the freezer for up to 1 month.
- This homemade pound cake can be served the day it's baked, but the flavors will get even better overnight.
Recommended Equipment
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Video
Notes
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2019 and was updated to include new photos, new text, and an updated recipe in 2021.
Great recipes, Thank you! I’ve tried many of them and all have come out really well.
Could l use gluten free flour for this cake? I’m really struggling to find a good vegan and gluten free cake. I’m in Australia so not able to buy many of the specific ingredients. We can’t get a hard block vegan butter here so have to use a softer vegan spread. I would be so grateful for any tips. Thank you!
Hi Marion. I have not tried using GF flour with this recipe, but I don’t see why it wouldn’t work. As long as you’re using a 1:1 GF flour such as Bob’s, etc. Regarding vegan butter, I would much rather substitute refined coconut oil rather than any tub margarine when it comes to baking. I think you’ll get much better results with coconut oil. Please let me know if this is helpful or reach out to me if you have more questions with substitutions. I’ll do what I can to help!
Hi Lynda! Thanks so much for your comment. So glad you are excited about the book! I agree with you about the Vegan Queso recipe! Perfect for chips. Hope you love this vegan pound cake recipe too!
That looks so delicious!
BTW – I recently got your book and am excited to start cooking my way through it. The Vegan Queso is A*M*A*Z*I*N*G!