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Sliced vegan pound cake on a white plate.
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4.91 from 20 votes

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.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Cakes, Dessert
Cuisine: American
Diet: Vegan
Servings: 10
Calories: 295kcal

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

Instructions

  • Preheat the oven to 350°F (180°C). Spray a 9x5 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 9x5 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