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    Home » Cakes and Cupcakes

    Vegan Pound Cake with Almond Glaze

    Published: Jun 21, 2018 Updated: Jul 14, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Pound Cake

    The best vegan pound cake is moist, rich, buttery and dense (but not heavy) and topped with a delicious almond glaze. It’s also easy to make.

    Vegan Pound Cake topped with an almond glaze and almond flakes on a white plate.

    This vegan pound cake with an almond glaze is simply perfect. It’s rich, moist and dense like a pound cake should be.

    Traditionally a pound cake is made with a pound of flour, a pound of sugar, a pound of eggs and a pound of butter (and usually makes more than one loaf).

    So with this vegan pound cake, I had to do a lot of improvising and I tried all sorts of combinations, and in the end did not replace the eggs at all.

    I used vegan butter, sugar, flour and vegan buttermilk as the main ingredients and the result was total pound cake perfection.

    We’ve now also made a vegan lemon pound cake that is equally delicious, so check that out too.

    Vegan Pound Cake with one slice cut out, on a white plate.

    How To Make Vegan Pound Cake

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add vegan butter and white granulated sugar to the bowl of your stand mixer and cream them together. Add vanilla extract and mix in.
    • Prepare your vegan buttermilk by adding 1 Tablespoon of lemon juice to a measuring jug and then adding in soy milk up to the 1 cup (240ml) line. Let it curdle into buttermilk.
    • Add the vegan buttermilk to the mixer and mix in with the vegan butter and sugar. It will look curdled but this is fine.
    • Sift all purpose flour into a separate mixing bowl, add baking powder and salt and mix together. Add the dry ingredients to the wet and mix into a batter with a spoon. Be careful not to overmix.
    • Transfer the batter to a 9×5 loaf pan (sprayed with non-stick spray and lined with parchment paper so that there is overhang on either side) and smooth down.
    Vegan Pound Cake batter in a loaf pan ready to go into the oven.
    • Bake at 350°F for 60 minutes. At the 40 minute mark, bring out the cake and tent it with foil and then return it to the oven for the final 20 minutes.
    • It’s ready when a toothpick inserted into the center of the cake comes out clean.
    Vegan Pound Cake in a loaf pan, freshly baked and straight from the oven.
    • Lift the cake out of the loaf pan using the parchment paper overhang and place it onto a wire cooling rack to cool completely before frosting.
    Vegan Pound Cake on a wire cooling rack.
    • Prepare the almond glaze by adding powdered sugar, soy milk and almond extract to a bowl and mixing in until smooth.
    • Spoon this on top of your cooled pound cake and smooth it down. It will likely run down the sides a little, this is fine.
    • Top with almond flakes or slivered almonds and then place it into the fridge for 10 minutes for the topping to set.
    Vegan Pound Cake topped with an almond glaze and almond flakes on a white plate.
    • Cut into slices and serve.
    Vegan Pound Cake freshly sliced on a white plate.

    Tent With Foil

    Tenting your pound cake with foil for the last 20 minutes of baking, stops it from over-browning on top. And if you’re wondering what ‘tenting’ is, it’s exactly like it sounds.

    Take foil and place it in a tent like shape over the top of your loaf pan. It allows it to continue to bake without over-browning on top, while also protecting your cake so that the foil doesn’t push down on it from the top (the reason for the ‘tent’, rather than just putting foil over the top).

    Since it’s only for the last 20 minutes, the cake has done all its rising by then so opening the oven at this point to put a foil tent over the top doesn’t interfere with your cake rising and doesn’t cause any sinking side effect.

    Vegan Pound Cake freshly sliced, on a white plate.

    Almond Glaze

    As delicious as this vegan pound cake is, well sometimes pound cake can be considered a little…. boring. The almond glaze on top takes care of that!

    It jazzes it up very nicely and it looks and tastes absolutely delicious.

    A slice of pound cake on a white plate with a cake fork.

    Storing Instructions

    Keep it covered at room temperature where it will stay good for a few days or covered in the fridge where it will stay good for up to a week.

    It’s also freezer friendly for up to 3 months.

    A slice of vegan pound cake on a white plate with a cake fork.

    More Delicious Vegan Cakes

    1. Vegan Lemon Cake
    2. Vegan Chocolate Cake
    3. Vegan Vanilla Cake
    4. Vegan Banana Cake
    5. Vegan Coconut Cake
    6. Vegan Carrot Cake
    A slice of vegan pound cake on a white plate.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Sliced vegan pound cake on a white plate.

    Vegan Pound Cake

    The best vegan pound cake is moist, rich, buttery and dense (but not heavy) and topped with a delicious almond glaze. It's also easy to make.
    4.91 from 21 votes
    Print Pin Rate
    Course: Cakes, Dessert
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes
    Servings: 10
    Calories: 295kcal
    Author: Alison Andrews

    Ingredients

    For the Vegan Pound Cake:

    • ½ cup Vegan Butter (112g)
    • 1 cup White Granulated Sugar (200g)
    • 2 teaspoons Vanilla Extract
    • 1 cup Vegan Buttermilk (240ml) 1 Tbsp lemon juice + soy milk up to the 1 cup line
    • 2 cups All Purpose Flour (250g)
    • 3 teaspoons Baking Powder
    • ½ teaspoon Salt

    For the Almond Glaze Topping:

    • 1 cup Powdered Sugar (120g)
    • 1 ½ Tablespoons Soy Milk or other non-dairy milk
    • Few Drops Almond Extract
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    Instructions

    • Preheat the oven to 350°F (180°C). Spray a 9×5 loaf pan with non-stick spray and line it with parchment paper so that there is overhang on either side.
    • Add vegan butter and white granulated sugar to the bowl of your stand mixer and cream them together. Add vanilla extract and mix in.
    • Prepare your vegan buttermilk by adding 1 Tablespoon of lemon juice to a measuring jug and then adding in soy milk up to the 1 cup (240ml) line. Let it curdle into buttermilk.
    • Add the vegan buttermilk to the mixer and mix in with the vegan butter and sugar. It will look curdled but this is fine.
    • Sift all purpose flour into a separate mixing bowl, add baking powder and salt and mix together. Add the dry ingredients to the wet and mix into a batter with a spoon. Be careful not to overmix.
    • Transfer the batter to your prepared 9×5 loaf pan and smooth down.
    • Bake for 60 minutes. At the 40 minute mark, bring out the cake and tent it with foil* and then return it to the oven for the final 20 minutes. It's ready when a toothpick inserted into the center of the cake comes out clean.
    • Lift the cake out of the loaf pan using the parchment paper overhang and place it onto a wire cooling rack to cool completely before frosting.
    • Prepare the almond glaze by adding powdered sugar, soy milk and almond extract to a bowl and mixing in until smooth. I didn't use the stand mixer for this, I found it was easy to mix up in a bowl.
    • Spoon this on top of your cooled pound cake and smooth it down. It will likely run down the sides a little, this is fine.
    • Top with almond flakes or slivered almonds and then place it into the fridge for 10 minutes for the topping to set.
    • Cut into slices and enjoy!

    Notes

    1. Vegan buttermilk – is best made with soy milk as it curdles really well. Almond milk also works. 
    2. Tenting with foil. At the 40 minute mark, bring out the cake and add foil to the top in a tent shape. So let the top be quite high (in a tent shape) so that it doesn’t press down on the cake from the top. Put the cake back in for the last 20 minutes.
    3. Storing: Keep your pound cake stored at room temperature (covered) for a few days or in the fridge (covered) for up to a week. It’s also freezer friendly up to 3 months. 

    Nutrition

    Serving: 1Slice | Calories: 295kcal | Carbohydrates: 52g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Sodium: 330mg | Potassium: 68mg | Fiber: 1g | Sugar: 33g | Vitamin A: 533IU | Vitamin C: 2mg | Calcium: 111mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Lynn says

      May 22, 2022 at 6:18 pm

      This works well with a gluten free flour blend. The blend I use is 4 parts white rice flour, 1 part soy flour, 1 part besan flour, 1 part sweet rice flour, 1 part potato starch 1 part tapioca flour. I also added 2 teaspoons guar gum to the flour mix. I didn’t top it with the glaze since I wanted it for strawberry shortcake. The left over pound cake was good as is.5 stars

      Reply
      • Alison Andrews says

        May 23, 2022 at 10:14 am

        Thanks so much for sharing Lynn, so happy it worked great as gluten free.

        Reply
    2. Anna w. says

      February 01, 2022 at 1:51 am

      I made this today but I haven’t tried it yet. It was very easy to make. After I try it I’ll come back and rate it. Thanks for sharing.

      Reply
    3. Tahira Akhtar says

      October 29, 2021 at 9:56 am

      Could I add either lemon/orange zest or juice for extra flavours?

      Reply
      • Alison Andrews says

        October 29, 2021 at 11:19 am

        You can definitely add zest! I wouldn’t add juice as it would throw out the balance of ingredients.

        Reply
    4. Tahira Akhtar says

      October 19, 2021 at 7:05 pm

      This is so easy I love it. I will try it with a chocolate glaze.

      Reply
    5. Sandra says

      September 22, 2021 at 2:15 pm

      A very nice cake, I put melted butter on top with cinnamon sugar instead of the icing. It was like a tea cake . Yumm
      Thanks for another great recipe4 stars

      Reply
      • Alison Andrews says

        September 22, 2021 at 4:35 pm

        Awesome, thanks so much Sandra!

        Reply
    6. Sylvia says

      June 29, 2021 at 5:03 pm

      Can be done gluten free?

      Reply
      • Alison Andrews says

        June 29, 2021 at 5:47 pm

        Hi Sylvia, you could try it with a gluten free all purpose flour blend. 🙂

        Reply
    7. Ann Alberico says

      May 08, 2021 at 5:01 pm

      This cake is absolutely delicious! My oven might be a little fast because the cake is done after 45 minutes (tent at 40 per the recipe, and then 5 minutes more.) Best recipe ever!!!5 stars

      Reply
      • Alison Andrews says

        May 10, 2021 at 10:00 am

        Awesome! Thanks for sharing Ann!

        Reply
    8. Carolina says

      March 30, 2021 at 11:15 pm

      This recipe is wonderful! I use it with my Easter lamb cake pan and it works perfectly.
      Just would like to ask if it’s possible to just replace the flour with Gluten free flour 1:1?
      thanks!
      Carolina5 stars

      Reply
      • Alison Andrews says

        March 31, 2021 at 10:53 am

        Hi Carolina, I haven’t tested this cake as gluten-free but usually a gluten-free all purpose flour blend or 1:1 flour is a good choice.

        Reply
    9. Ashley says

      February 09, 2021 at 5:08 pm

      I am OBSESSED with this pound cake. It has the perfect texture and density – moist and dense without being claggy. I had been looking for the perfect pound cake base recipe with which to get creative with flavours and this one has worked out wonderfully. I’ve made two variations so far – once as an orange cake (with orange zest & juice), and once as lemon-lavender (lemon zest & juice plus culinary grade lavender oil & buds), both absolutely divine. This is my go-to vegan blog, your recipes always turn out excellently (and I have very high standards when it comes to baking – only the best will do!) Thank you for another winner 🙂5 stars

      Reply
      • Alison Andrews says

        February 10, 2021 at 10:29 am

        Thank you so much Ashley! Those variations sound amazing!

        Reply
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