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A slice of poundcake has whipped cream and strawberries on it with the rest of the pound cake loaf beside it.
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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!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings 14
Calories 246kcal

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 10x5-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.

Video

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.

Nutrition

Calories: 246kcal | Carbohydrates: 29g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Sodium: 180mg | Potassium: 85mg | Fiber: 1g | Sugar: 15g | Vitamin A: 341IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg