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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 Print 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. Val says

      January 08, 2021 at 1:20 am

      I make a ton of recipes by lovingitvegan and I’ve loved all of them. As for this pound cake I don’t feel it was buttery or dense enough like a pound cake should be. Still taste good but not what I expected. Thank you for always posting awesome recipes!

      Reply
    2. Nicole says

      December 21, 2020 at 1:59 am

      I left the glaze off. Using it in trifle. I doubled the recipe. It is amazing!5 stars

      Reply
      • Alison Andrews says

        December 21, 2020 at 12:20 pm

        Awesome! Thanks Nicole!

        Reply
    3. Lisa says

      November 29, 2020 at 8:15 pm

      Delicious! I used lemon extract instead of almond in the glaze and it was great.5 stars

      Reply
      • Alison Andrews says

        November 30, 2020 at 2:06 pm

        Awesome! Thanks for sharing Lisa!

        Reply
    4. Paris says

      November 23, 2020 at 3:27 pm

      Wonderful recipe! Is it able to be doubled?

      Reply
      • Alison Andrews says

        November 23, 2020 at 3:28 pm

        Thanks Paris! I haven’t tried doubling it but I think it would be fine.

        Reply
    5. Rachael Foster says

      October 12, 2020 at 6:50 pm

      Hi, this looks great! Is the vegan butter the foil wrapped block kind or can you use vegan soft margarine? Thanks!

      Reply
      • Alison Andrews says

        October 13, 2020 at 10:56 am

        You can use either/or in this recipe. 🙂

        Reply
    6. Sofia says

      September 01, 2020 at 3:44 am

      Hi! Wondering if you have tried this recipe with gf flour? I have some bobs red mill 1 to 1 gf baking flour

      Reply
      • Alison Andrews says

        September 01, 2020 at 1:07 pm

        Hi Sofia, I haven’t tried it, but I do think that should work.

        Reply
    7. Veronica says

      August 25, 2020 at 4:06 pm

      Will almond milk work instead of soy milk

      Reply
      • Alison Andrews says

        August 26, 2020 at 10:08 am

        Yes you can make the buttermilk with almond milk instead of soy.

        Reply
    8. Jackie says

      August 04, 2020 at 6:34 am

      Needed a few more minutes in the oven and didn’t turn out as dark as yours but still SO good! (I have a thermometer in the oven to double check temp, if that’s helpful)5 stars

      Reply
    9. Yesim says

      July 24, 2020 at 4:12 am

      Turned out absolutely 100% perfect, as always with this site! So lovely. I didn’t make the icing as I usually find the cakes here sufficiently sweet and yummy without icing, and I really liked the subtle classic vanilla flavor and feel of this cake.5 stars

      Reply
      • Alison Andrews says

        July 24, 2020 at 9:18 am

        So happy to hear that Yesim! Thanks so much for sharing!

        Reply
    10. Lorene Pichay says

      June 05, 2020 at 4:06 pm

      I have tried so many vegan poundcake recipes and always end up trashing them… they are always either too sweet, too bland, too heavy or too “floury”.
      This is the first recipe I have tried that comes out absolutely PERFECT!!!
      I like to use this recipe with the glaze from her lemon poundcake recipe. Try it now, you will be delighted! Easy and delicious!!!5 stars

      Reply
      • Alison Andrews says

        June 06, 2020 at 1:06 pm

        Thanks so much Lorene!

        Reply
    11. Elisabeth says

      June 04, 2020 at 6:29 pm

      This was really good. A few changes though. I used one tablespoon of white vinegar for the buttermilk because I didn’t have any lemons. Also I added 2tbsp of orange juice and zest to the batter to make it an almond orange pound cake. It was really good!5 stars

      Reply
      • Alison Andrews says

        June 05, 2020 at 9:03 am

        Awesome! Thanks for sharing Elisabeth!

        Reply
    12. Marlee says

      February 16, 2020 at 4:15 am

      I don’t like soy or almond milk, can I use oat milk?

      Reply
      • Alison Andrews says

        February 17, 2020 at 10:09 am

        It might not curdle into buttermilk but you can still use it if you prefer.

        Reply
    13. Angela says

      November 16, 2019 at 6:54 pm

      Texture-wise, this reminded us of banana bread (but with no banana flavor) and it tasted great even plain – so we actually ate nearly half the loaf while it was still too hot to glaze!

      I am very excited to try it in a bundt cake pan with pecans and butter, nut, and vanilla extract – vegan butternut cake!

      Substitution notes – I used earth balance for butter and oat milk. I didn’t see curdling in the “buttermilk”, but the cake came out great. I definitely wouldn’t omit the lemon juice, when I mixed the wet and dry you could see some foaming like you do with baking powder + vinegar “eggs”.4 stars

      Reply
      • Alison Andrews says

        November 19, 2019 at 8:50 am

        So glad you enjoyed it! Thanks for sharing Angela. 🙂

        Reply
    14. Anneka says

      July 27, 2019 at 4:54 pm

      Do you have a gluten free version of this?

      Reply
      • Alison Andrews says

        July 28, 2019 at 11:26 am

        Hi Anneka, I don’t. You could try a gluten free all purpose flour blend instead of the regular flour and see how that goes. 🙂

        Reply
    15. Melinda Arbuckle says

      June 28, 2019 at 1:41 pm

      Do you think this would work in a 9×13 pan with altered baking time?

      Reply
      • Alison Andrews says

        June 29, 2019 at 10:59 am

        Hi Melinda, it should work okay! I’m not entirely sure what the baking time might be, I’d probably check it at 30 minutes and see how it’s going then. All the best!

        Reply
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