This delicious vegan pound cake is made without eggs or dairy. It makes the perfect base for fresh fruit and whipped cream!
Although I like making pretty layered cakes for get togethers, sometimes a simple pound cake is all you need…especially, when fresh fruit is plentiful.
My family’s favorite topping is strawberries. Sometimes I macerate them with a little sugar or maple syrup, and sometimes I cook them on the stove. It’s easy to whip up, yet brings out the flavor of the berries, not to mention creates a thick and yummy strawberry sauce that the pound cake soaks up perfectly.
Because this pound cake doesn’t have the loads of eggs to hold it together like regular pound cake, it is a little more delicate when slicing. Although it’s really delicious right out of the oven, if you don’t want it to crumble too much, I suggest letting it cool completely (even overnight) before slicing. But, if you don’t care about perfect slices, then by all means, enjoy it warm!
If you’re not vegan, feel free to use regular butter and sour cream! I hope you enjoy this cake! Let me know in the comments below what you would top your slice of pound cake with!
vegan vanilla pound cake
This simple pound cake is delicious, yet free of eggs and dairy! Take it up a notch and top it with fresh fruit and whipped cream!
Ingredients
- 1 cup milk of choice (I use almond milk)
- 1 tablespoon distilled white/apple cider vinegar or lemon juice
- 2 2/3 cup unbleached all-purpose flour
- 1/3 cup cornstarch
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 3/4 cup dairy-free butter, softened (I like Miyoko’s European Vegan Butter. You can also use regular butter, if not vegan)
- 1/4 cup vegetable oil or other oil of choice
- 1/2 cup plain dairy-free yogurt or sour cream (can also use Greek yogurt if not dairy-free)
- 1 1/3 cup sugar
- 1 tablespoon vanilla extract
- Strawberry Sauce or fresh fruit, optional
- whipped cream of choice, optional
Instructions
- Preheat oven to 325ºF. Generously grease a 9×5 loaf pan and line with a sheet of parchment paper fitted to the length of the pan. Leave a small overhang of parchment on both sides to help lift cake out of the pan later. Set aside until needed.
- Combine milk and vinegar/lemon juice, and set aside to sour.
- In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.
- In a separate large mixing bowl beat butter until creamy. Beat in oil and yogurt, then the sugar, mixing until creamy, scraping down the sides as necessary. Mix in vanilla.
- Begin to add flour, a cup at a time, alternating with sour milk. Scrape down sides of the bowl and mix just until batter is smooth.
- Pour batter into prepared pan and smooth the top. Bake on the middle rack for 60–70 minutes, or until the center is set and a toothpick inserted comes out clean. Bake time will vary depending on your oven and the pan you use, so begin checking on it at around 55 minutes.
- This cake is delicate right after baking. Let cake cool for 15–25 minutes in the pan, then run a knife along the edges to release the cake from the pan. Use the excess parchment paper as handles to gently lift the cake out of the pan.
- Place cake on a wire rack to cool completely.
Notes
Cake is more crumbly when it is warm, but firms up as it cools. Make it the night before serving for best results. This cake is delicious served with fruit and whipped cream! Serves 8–10.
