Best Vegan Pound Cake Recipe

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! See post tips for making vegan lemon pound cake recipe. This moist, tender cake is great served with vegan whipped cream and your favorite fruit, like strawberries.

A slice of vegan pound cake has whipped cream and a strawberry on it. The rest of the pound cake is behind it.
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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!

A slice of poundcake has whipped cream and strawberries on it with the rest of the pound cake loaf beside it.
Make this best vegan pound cake recipe easy following the instructions in this recipe!

How to Make Vegan Pound Cake

It’s so easy to make vegan pound cake recipes. Let’s get started!

Step One: Prepare the Tofu

Look, vegan pound cake recipes are made without eggs, but 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.

Whipped tofu is in the bottom of a food processor bowl.

Step Two: Prepare the Flour Mixture

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

A wire whisk is in a bowl of flour mixture.

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.

Vegan butter and coconut oil and sugar has been creamed in the bottom of a stand mixer.

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.

A creamy mixture is in a stand mixer.
With the whipped tofu added, the mixture is getting creamier!

Step Six: Alternately add flour and milk

Reduce speed to low and add in 1/3 of the flour mixture and beat until just combined.

Flour is being poured into a stand mixer with a creamy batter.

Next pour in 1/2 of the plant-based milk mixture and beat until just combined. 

A vanilla-infused plant-based milk mixture is being poured into a stand mixture with a creamy batter.

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 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.

Batter is being poured into a loaf pan.
Make this simple vegan pound cake loaf recipe using a loaf pan!

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.

To Store This Recipe

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.

A loaf cake has two slices cut out of it and a dollop of whipped cream is on top with strawberries on top and beside it.

Expert Tips:

Use these expert tips to make this simple pound cake recipe perfect every time:

  • This recipe calls for vegan butter. I used Earth Balance.
  • You’ll see the recipe calls for a combination of vegan butter and coconut oil. You can use either refined or virgin coconut oil. The refined coconut oil has less of a coconut flavor.
  • 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 vegan blueberry pound cake.

Love Vegan Cake Recipes?

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!

Two slices of pound cake are on a plate with strawberries and whipped cream.
This vegan vanilla pound cake is perfection!

I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!

A slice of poundcake has whipped cream and strawberries on it with the rest of the pound cake loaf beside it.

Vegan Pound Cake

Make this scrumptious Vegan Pound Cake recipe and serve it with fresh fruit, vegan whipped cream or chocolate syrup. Sit back and enjoy the moment!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Vegan Pound Cake
Prep Time: 15 minutes
Cook Time: 55 minutes
Resting Time: 10 minutes
Total Time: 1 hour 20 minutes
Servings: 14 slices
Calories: 246kcal
Author: Marly

Ingredients

  • 1 cup Silken Tofu
  • 2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1/2 cup plant-based milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1/2 cup vegan butter
  • 1/2 cup coconut oil
  • 1 cup granulated sugar

Instructions

  • Preheat oven to 350°F / 175°C. Line a 10-in x 5-in 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 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 1/3 of the flour mixture and beat until just combined. Next pour in 1/2 of the plant-based milk mixture and beat until just combined. 
  • Add in 1/2 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 spatulat to smooth the top of the batter to make sure it's even. Bake for 55-60 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 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.

Notes

To make vegan pound cake lemon flavored, add a teaspoon of freshly grated lemon zest and a teaspoon of lemon extract to the milk mixture.

Enjoy!

Two slices of cake have whipped cream and strawberries by them. The text reads: Best Vegan Pound Cake.

Updated by Marly · Permalink