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    Home » Cakes and Cupcakes

    Vegan Pound Cake with Almond Glaze

    Published: Jun 21, 2018 Updated: Jun 28, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Vegan Pound Cake

    Vegan pound cake with an almond glaze. Moist, rich and dense (but not heavy) this pound cake is super simple and absolutely delicious. 

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

    This vegan pound cake with an almond glaze turned out super well. I’m ridiculously pleased about it.

    Mostly because it took me AGES to figure it out!

    Traditionally a pound cake is made with a pound of flour, a pound of sugar, a pound of eggs and a pound of butter (the recipe usually makes more than one loaf if you were wondering why so much of each!).

    Now here’s the thing, when you want to veganize a recipe, and you need to replace 1 egg, it’s really quite simple, you can just use 1 flax egg or you can use some applesauce or something, it’s not a big deal.

    But when you’re replacing a whole lot of eggs (like 4 of them for one loaf of pound cake), it gets more challenging.

    The thing is you can’t ever use 4 flax eggs or a whole heap of applesauce because when eggs are cooked they firm up, they become solid, they provide structure. Flax eggs and applesauce don’t do that.

    Vegan Pound Cake batter in a loaf pan ready to go into the oven. Vegan Pound Cake in a loaf pan, freshly baked and straight from the oven.

    No egg replacer? What?

    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, not at all.

    I used vegan butter, sugar, flour and vegan buttermilk as the main ingredients. The result might be a tiny bit lighter and fluffier than a traditional pound cake, with a slightly looser crumb, but it’s still much denser than a sponge cake and works very well for this.

    Another little snafu I was running into was a case of sinking in the middle! And then thankfully I found a great troubleshooting article which goes through all the reasons this can happen, most of which I was aware of but one important one that I didn’t know.

    So since my baking powder was fresh, I was not opening the oven when my cake was rising, and I was not overbeating my batter, my oven temperature was correct, and I was not leaving my batter to sit for too long before baking, I realized that what I WAS doing wrong was using too much baking powder.

    The ratio is 1 to 1 and ½ tsp baking powder per cup of flour, not more than that when you’re making cakes.

    Since my recipe uses 2 cups of flour, the maximum amount of baking powder I can then use is 3 tsp. And when it was sinking in the middle I was using 4!

    It was sinking in the middle because the cake was rising too fast without enough structure to support it, hence the collapse in the middle. So as soon as I dropped the baking powder down to 3 tsp that problem was solved.

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

    How to prevent your vegan pound cake from over-browning

    The other little issue I had was too much browning on top. This cake bakes for an hour. So does my vegan banana bread, but with banana bread, if it gets browned and crispy and caramelized on top it’s just perfect, whereas with this, you don’t want it too brown on top.

    The solution? Tent it with foil for the last 20 minutes of baking. 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 topped with an almond glaze and almond flakes on a white plate. Vegan Pound Cake with one slice cut out, on a white plate.

    The almond glaze

    The almond glaze on top was because as delicious as this vegan pound cake is, well sometimes pound cake can be considered a little…. boring.

    It’s really quite plain, like you’d probably want to serve it with something else, like a fruit compote and vegan whipped cream or ice cream or something to jazz it up a bit.

    But with the almond glaze and lots of almond flakes on top, this jazzes it up very nicely and it looks and tastes absolutely delicious.

    Vegan Pound Cake freshly sliced on a white plate. Vegan Pound Cake freshly sliced, on a white plate.

    So I really hope you will love this vegan pound cake with almond glaze. It is:

    • Moist
    • Rich
    • Dense (but not heavy)
    • Super simple
    • Topped with an almond glaze

    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.

    Vegan Pound Cake freshly sliced on a white plate. A slice of 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

    Let us know in the comments what you think of this vegan pound cake and please do rate the recipe too, thank you! 

    Sign up to our email list for a fabulous (and free) dinner recipes ebook and to stay updated with all our latest recipes posted to the blog.

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

    Vegan pound cake topped with glaze and slivered almonds on a white plate.

    Vegan Pound Cake

    Vegan pound cake with an almond glaze. Moist, rich and dense (but not heavy) this pound cake is super simple and absolutely delicious.
    4.9 from 19 votes
    Print Pin Rate
    Course: Baking, Cakes, Dessert
    Cuisine: Vegan
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes
    Servings: 10
    Calories: 276kcal
    Author: Alison Andrews

    Ingredients

    For the Vegan Pound Cake:

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

    For the Almond Glaze Topping:

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

    • Preheat the oven to 350°F (180°C)
    • Add the vegan butter and sugar to the bowl of an electric mixer and cream them together. Add the vanilla extract and mix in.
    • Sift the flour into a mixing bowl and add the baking powder and salt and mix together and then add into the bowl with the vegan butter and sugar.
    • Make your vegan buttermilk by adding 1 Tbsp fresh squeezed lemon juice to a measuring jug and then pouring in soy milk up to the 1 cup (240ml) line and then stirring in so it curdles. You can also use almond milk if you prefer. Add to the other ingredients.
    • Mix into a batter with a spoon. The batter will be thick. Mix in properly but be careful not to overmix.
    • Spray a 9x5 loaf pan with non-stick spray and then line it with parchment paper. The best way to do this is to let the parchment paper hang over the sides so that when your cake is done you can just lift it out.
    • Transfer your cake batter to the loaf pan and smooth it down.
    • Place into the oven to bake for 60 minutes.
    • 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.
    • It's ready when a toothpick inserted into the center of the cake comes out clean.
    • Lift the cake out with the parchment paper and place onto a wire cooling rack to cool completely before frosting.
    • Prepare the almond glaze by adding the powdered sugar, soy milk and almond extract to a bowl and mixing in until smooth. I didn't use the electric mixer for this, I found it was easy to mix up in a bowl.
    • Spoon this out over the top of the cooled pound cake and smooth it down. It will likely run down the sides, this is fine.
    • Top the cake with some almond flakes or slivers and place into the fridge for a little while so that the frosting can set.
    • Cut into slices and enjoy!

    Notes

    1. Almond extract is quite strong tasting so I usually just put a tiny bit on the edge of a spoon and then let a few drops fall into the bowl.

    Nutrition

    Serving: 1Slice | Calories: 276kcal | Carbohydrates: 52.6g | Protein: 3.4g | Fat: 6g | Saturated Fat: 1.1g | Sodium: 364mg | Fiber: 0.7g | Sugar: 31.9g
    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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    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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