Vanilla Vegan Pound Cake: Moist, Fluffy, and Completely Plant-Based
A classic pound cake gets a fresh, plant-based makeover with this Vanilla Vegan Pound Cake. Soft, moist, and bursting with pure vanilla flavor, it’s a dessert that doesn’t rely on eggs, butter, or dairy to impress. Perfect for those following a vegan lifestyle or anyone looking for a lighter, wholesome dessert option, this pound cake delivers a rich, buttery taste entirely from plant-based ingredients.
The beauty of this vegan pound cake lies in its simplicity and versatility. It can serve as a base for elegant desserts, a breakfast treat with coffee, or a snack to enjoy any time of day. With a tender crumb, golden crust, and sweet vanilla aroma, it’s a cake that delights both the eyes and taste buds. Baking this pound cake is straightforward, making it accessible for beginners while still impressive enough for seasoned bakers.
Ingredients Needed
Here’s a table of all ingredients with approximate calorie counts per batch:
| Ingredient | Quantity | Approx. Calories |
|---|---|---|
| All-purpose flour | 2 cups | 910 kcal |
| Granulated sugar | 1 cup | 774 kcal |
| Baking powder | 2 tsp | 10 kcal |
| Baking soda | 1/2 tsp | 0 kcal |
| Salt | 1/4 tsp | 0 kcal |
| Unsweetened applesauce | 1/2 cup | 50 kcal |
| Coconut oil (melted) | 1/2 cup | 400 kcal |
| Almond milk (or any plant milk) | 1 cup | 30 kcal |
| Vanilla extract | 2 tsp | 24 kcal |
| Lemon juice (optional, for extra lift) | 1 tsp | 1 kcal |
Step-by-Step Cooking Instructions
- Preheat the oven
Set the oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan or line it with parchment paper. - Mix dry ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined. - Combine wet ingredients
In another bowl, mix unsweetened applesauce, melted coconut oil, plant milk, vanilla extract, and optional lemon juice. - Incorporate wet and dry
Pour the wet ingredients into the dry ingredients and gently fold with a spatula until smooth. Do not overmix. - Pour into pan and bake
Pour the batter into the prepared loaf pan, smoothing the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. - Cool and serve
Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Tips for Customizing the Recipe
- Flavor variations: Add almond extract, citrus zest, or a tablespoon of cocoa powder for a chocolate version.
- Toppings: Sprinkle with powdered sugar, drizzle with vegan glaze, or add a layer of vegan chocolate ganache.
- Mix-ins: Fold in dairy-free chocolate chips, berries, or chopped nuts for extra texture and flavor.
- Oil substitutes: Use vegan butter or vegetable oil instead of coconut oil for a different richness.
- Gluten-free version: Substitute all-purpose flour with a gluten-free flour blend; you may need to add 1 tsp extra baking powder for lift.
Nutritional Information (Per Serving – Approximate, 12 servings)
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~180 kcal |
| Protein | 2 g |
| Fat | 14 g |
| Carbohydrates | 12 g |
| Fiber | 1 g |
| Sugar | 9 g |
| Sodium | 110 mg |
Serving Suggestions
- Serve plain with a cup of coffee or tea for a simple breakfast.
- Top with fresh berries, sliced bananas, or a dollop of vegan whipped cream for a dessert presentation.
- Drizzle with vegan chocolate or caramel sauce for a decadent treat.
- Slice and toast lightly for a breakfast snack or sandwich with nut butter.
Vanilla Vegan Pound Cake: Moist, Fluffy, and Completely Plant-Based
12
servings10
minutes50
minutes163
kcalIngredients
2 cups all-purpose flour
1 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsweetened applesauce
1/2 cup melted coconut oil (or vegan butter)
1 cup plant-based milk (almond, soy, oat, etc.)
2 tsp vanilla extract
1 tsp lemon juice (optional, for extra lift)
Directions
- Preheat oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, mix applesauce, melted coconut oil, plant milk, vanilla extract, and optional lemon juice.
- Combine wet and dry: Pour wet ingredients into dry and fold gently until smooth. Avoid overmixing.
- Bake: Pour batter into prepared pan and bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Allow cake to cool in pan for 10–15 minutes, then transfer to a wire rack. Slice when fully cooled.
Recipe Video
Notes
- Serving & Storage: Serve fresh for best texture. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Freezing Option: Wrap cooled slices tightly in plastic wrap and foil; freeze up to 2 months. Thaw at room temperature before serving.
FAQs
1. What is a Vanilla Vegan Pound Cake?
A Vanilla Vegan Pound Cake is a plant-based version of the classic pound cake. It’s made without eggs, butter, or dairy, yet remains moist, fluffy, and rich in vanilla flavor.
2. Can I make this cake gluten-free?
Yes! Use a gluten-free flour blend in place of all-purpose flour. For best results, add 1 teaspoon extra baking powder to help with rising.
3. What can I use instead of coconut oil?
You can substitute melted vegan butter or a neutral vegetable oil for coconut oil. Each option gives a slightly different richness and flavor.
4. Can I add flavors or mix-ins?
Absolutely! Almond extract, citrus zest, chocolate chips, berries, or chopped nuts all work well to customize the cake.
5. How should I store the cake?
Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to 5 days. Slice before serving for convenience.
Conclusion
The Vanilla Vegan Pound Cake proves that plant-based baking can be just as indulgent and flavorful as traditional desserts. Moist, tender, and rich in vanilla flavor, this pound cake is perfect for breakfasts, brunches, or dessert tables. Its versatility allows for endless flavor variations, toppings, and serving ideas. Easy to make and fully plant-based, it’s a dessert that satisfies both vegans and non-vegans alike—making it a must-have recipe in any kitchen.
