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Easy Vegan Pound Cake

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This vegan pound cake recipe is perfect whenever you’re looking for a classic pound cake. It’s easy to make, has great texture, and is so delicious!

Easy Vegan Pound Cake

I’m always looking for recipes that bring back the nostalgia of specific periods of life.

For some reason, pound cake always reminds me of fondue.

This one time I went to The Melting Pot or one of those fondue places, they had pound cake you dipped into the chocolate, and oh my goodness, it was incredible.

vegan pound cake fondue

My grandma, the baker in my family, also made pound cake that we would eat, almost like strawberry shortcake. 

It was SO good.

This tastes like a traditional pound cake recipe, except it doesn’t have a pound of butter in it.

Instead, this has one stick or a half cup of vegan butter, and the rest of the butter is made up of silken tofu.

If you want, you can make a sweet glaze to go over the top of the pound cake.

We like ours with strawberries and vegan whipped cream.

It tastes similar to a strawberry shortcake but with a more dense buttery cake.

This is more of a short, dense cake; it’s not very tall. 

It will bake bigger than shrink down a bit when cooled.

Vegan Pound Cake Recipe Q&A

What is silken tofu?

Silken tofu is a softer, more delicate tofu than the one you cook up as a meat substitute. It has more liquid properties to it.

It’s shelf-stable and typically found on a dry foods aisle in the Asian section. However, some stores put it in the fridge section.

What’s the difference between pound cake and regular cake?

Pound cake is typically more of a dense cake you bake in either a bundt pan or a loaf pan.

Pound cake you don’t typically frost; you might give it a glaze, but it can be eaten plain.

Regular cake is much more fluffy and typically baked in rounds or squares.

And the regular cake is also usually covered with frosting.

Why is it called pound cake?

Back in the 1700s, it used to be made using a pound of flour, a pound of eggs, a pound of butter, and a pound of sugar.

Can I use something other than silken tofu?

Yes, you can use vegan plain yogurt if you can’t have soy or can’t find silken tofu. I have made it both ways, and they are very similar.

I think the tofu makes a perfect texture, but the vegan yogurt is very close.

I have never tried using vegan sour cream, but I am sure that would work great as well.

Can I use regular tofu?

No, you can only use silken tofu; the other tofus are too dense.

Can I use a bundt pan?

This makes a smaller loaf; I would double the recipe if you want to use a bundt pan.

Can I make this gluten-free?

Yes, you can substitute regular flour for gluten-free flour in a 1:1 ratio.

What’s the best vegan milk to make vegan buttermilk?

The thicker vegan milk makes the best buttermilk like; soy milk, coconut milk, and full-fat oat milk.

However, any nondairy milk will do. I’ve used almond milk a number of times.

vegan pound cake and strawberries

What ingredients do you need for this vegan pound cake recipe?

Check out the recipe card at the bottom of this post for the full recipe.

  • vegan butter soft (room temperature)
  • white sugar
  • silken tofu or plain vegan yogurt
  • non-dairy milk with 1 tsp vinegar (vegan buttermilk)
  • baking powder
  • salt
  • vanilla extract
  • all purpose flour

How do you make vegan pound cake?

Preheat your oven to 325 degrees. Grease and flour a loaf pan or line with parchment paper and set it aside.

Take a liquid measuring cup or small bowl, combine your plant milk and vinegar, and stir and set aside.

Take your bowl of a stand mixer or a large mixing bowl and electric mixer and cream your vegan butter and sugar.

Now add your silken tofu and combine. 

Add your baking powder, salt, and vanilla, and stir.

Last, add your flour and non-dairy milk/vinegar mixture until just combined.

Pour the cake batter into the prepared loaf pan and smooth out.

Bake in the preheated oven for 60-70 minutes until a toothpick comes out clean.

Place the loaf pan on a cooling rack or wire rack and let rest for about 20-30 minutes, then carefully flip over and let cool outside the pan.

Let the cake cool before cutting. 

How do you serve this vegan vanilla pound cake?

You can eat this perfect treat plain as is or with fresh berries, vegan ice cream, vegan whipped cream, dipped in chocolate for fondue, a base for a trifle, or with a lemon glaze. 

Whatever your pound cake needs are.

How do you store vegan pound cake?

Wait for the pound cake to cool to room temperature before storing it either in an airtight container or covered fully with plastic wrap on the counter for up to 4 days.

 If you live in a warm environment, you may want to place it in the fridge.

Can you freeze it?

Yes, this can be frozen by wrapping it with plastic wrap and then placing it in a freezer-safe bag for up to 3 months.

Let it sit at room temperature until defrosted, and then serve.

Want some other delicious vegan summer desserts?

vegan pound cake recipe

Vegan Pound Cake

Yield: 1 loaf
Prep Time: 8 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 13 minutes

This easy vegan pound cake tastes buttery and delicious. It has the perfect texture by itself, served with berries, or used for fondue.

Ingredients

  • 1/2 cup vegan butter soft
  • 1 cup white sugar
  • 1/2 cup silken tofu or plain vegan yogurt
  • 1/2 cup non-dairy milk with 1 tsp vinegar
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 1/2 cups all purpose flour

Instructions

  1. Preheat your oven to 325 degrees. Grease and flour a loaf pan and set it aside.
  2. Take a liquid measuring cup or small bowl and combine your plant milk and vinegar, stir and set aside.
  3. Take your stand mixer or a large bowl and electric mixer and cream your vegan butter and sugar.
  4. Now add your silken tofu and combine. Add your baking powder, salt, and vanilla, and stir.
  5. Last, add your flour and non-dairy milk/vinegar mixture until just combined.
  6. Pour the cake batter into the loaf pan and smooth out.
  7. Bake in the preheated oven for 60-70 minutes until a toothpick comes out clean.
  8. Let cool before cutting.

Notes

See blog post for recipe notes

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 316Total Fat: 13gSaturated Fat: 3gTrans Fat: 2gUnsaturated Fat: 10gCholesterol: 0mgSodium: 127mgCarbohydrates: 46gFiber: 1gSugar: 27gProtein: 5g

The calories are computer generated and may not be 100% accurate.

Did you make this recipe?

If you loved this recipe then give it a 5 star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. Thank you SO much! <3

If you loved this recipe, then give it a 5 star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook

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jacquie

Friday 8th of July 2022

I don't seem to be able to locate the recipe. Am i missing it somehow?

Courtneys Homestead

Friday 8th of July 2022

Hi Jacquie! Thank you SO much for pointing that out. It was an oversite on my end. I have been working on updating the blog for so long that I haven't produced new content for a while and totally missed the most important step. It's fixed now and I appreciate you letting me know! Have a great day!

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