ito Vegan Pound Cake recipe is a moist, buttery vanilla pound cake recipe made in one bowl and perfect as a breakfast or dessert. Plus, you will love its vanilla icing that turns the crumb even more tender and moist.
Vegan baking recipes are so much easier to make than traditional recipes and the whole family always loves them. Just try my 4-Sangkap na Lemon Cake, Mga Butas ng Donut na Saging na may 2 Sangkap, O 3-Sangkap na Banana Muffins to convince yourself!
If you are not a baker yourself, vegan pound cakes are the easiest recipe for beginners. This cake recipe truly comes together super quickly, and it’s a great recipe to start with egg-free baking and gain confidence.
Bagama't nasa ibaba lang ang buong recipe, huwag palampasin ang lahat ng aking mga tip sa ibaba, kabilang ang mga pagpapalit ng sangkap, mga tip sa pagluluto, at mga sunud-sunod na larawan!
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Vegan Pound Cake
Ingredients
- 1 ¼ tasa Gatas na Batay sa Halaman
- 1 kutsara Lemon juice
- ⅓ tasa Yogurt na Walang Dairy
- ½ tasa Natunaw na Mantikilya na Walang Gatas (Walang Asin) - o magaan na langis ng oliba
- 2 kutsarita Vanilla Extract
- ¾ tasa Hindi Pinong Cane Sugar
- 2 tasa Flour ng Lahat-Lyong - Tandaan 1
- 2 kutsarita Paghurno Powder
- ¼ kutsarita Baking soda
- ½ kutsarita Asin
Vanilla Glazing
- 1 tasa Pulbos na Asukal
- ½ kutsarita Vanilla Extract
- 2-3 tablespoons Gatas na Batay sa Halaman
tagubilin
- Preheat the oven to 350℉ (180℃). Line a 9-inch x 5-inch loaf pan with parchment paper. Use cooking oil spray to oil the paper and sides of the pan. Set aside.
- In a large mixing bowl, stir non-dairy milk, yogurt, lemon juice, sugar, melted vegan butter, and vanilla extract. Set aside.
- In another mixing bowl, whisk the flour, baking powder, baking soda, and salt. Set aside.
- Add the dry ingredients to the liquid ingredients and whisk until smooth and no lumps show. Don't over-mix the batter, or the pound cake turns gummy or packed.
- Ilipat ang batter ng pound cake sa loaf pan.
- Bake for 50-65 minutes or until a pick inserted in the center of the loaf comes out clean. After 40 minutes, I recommend adding a piece of foil on top of the pan to prevent the pound cake from darkening too fast.
- Cool the pound cake in the pan for 5 minutes, then pull the hanging parts of parchment paper to release on a cooling rack.
- Palamigin nang hindi bababa sa 3 oras bago lagyan ng glazing.
Vanilla Glazing
- In a small mixing bowl, stir powdered sugar, plant-based milk, and vanilla until runny and glossy. If too thick, thin it out by adding a bit more milk. If too liquid, add a bit more powdered sugar to thicken it.
- Patakan ng glazing ang ibabaw ng pinalamig na pound cake.
- To set the glazing refrigerate the cake 1 hour.
Imbakan
- Store in a sealed box for up to 4-5 days in the fridge. Freeze whole or in slices in an airtight container for up to 1 month. Thaw the day before eating at room temperature.
Mga Tala
Pagkain
What Is A Vegan Pound Cake?
A pound cake is usually a cake made from 4 ingredients, each of them weighing a pound, hence the name. For vegan pound cakes, the recipe is a bit different. Since you don’t have eggs, butter, or milk in the recipe, you need more ingredients and different measurements.
A vegan pound cake still has the same soft texture and delicious flavor as a traditional pound cake recipe. It’s a moist, tender, slightly dense vanilla cake with a delicious butter vanilla flavor. It’s an egg-free, dairy-free cake and one of the easiest vegan cake recipes to start your baking journey if you are not a fervent baker.
Ingredients at Substitutions
You need just a few simple wholesome ingredients to whip up a pound cake batter and, of course, a quality pound cake pan.
- Flour ng Lahat-Lyong – o puting spelt flour. Para sa gluten-free na bersyon, gamitin ang aking gabay sa pagpapalit na walang gluten.
- Lemon juice o suka ng apple cider.
- Yogurt na Batay sa Halaman or the thick layer on top of a can of unsweetened coconut cream or vegan sour cream.
- Plant-Based Butter – You can also use light olive oil or avocado oil.
- Gatas na Batay sa Halaman – Such as soy milk, almond milk, or oat milk.
- Vanilla Extract – for flavor/
- Paghurno Powder at Baking Soda – To give them a fluffy texture.
- Asukal– I used unrefined cane sugar to keep the loaf pale in color. Coconut sugar or date sugar are great healthier options, but the vegan cake crumb turns darker.
How To Make A Vegan Pound Cake
There are two options here, you can bake pound cakes either in a Bundt pan or a loaf pan. Using a Bundt cake pan makes it more challenging to release the cake from the pan. So I recommend using a 9-inch x 5-inch loaf pan.
Decorating with Royal Icing
You can serve this pound cake plain or drizzle a delicious vegan royal icing. Cool completely before adding any toppings.
- Pulbos na Asukal
- Vanilla Extract, almond extract, or lemon extract.
- Gatas na Batay sa Halaman
- Lemon Zest – optional for a lemon glaze-flavored icing.
To make the icing, stir powdered sugar, plant-based milk, and vanilla extract together. If too thick, thin it out with a bit more dairy-free milk. If too light, add more powdered sugar to thicken it.
Drizzle on top of the completely cooled down pound cake and place the cake in the fridge for 1 hour to set the icing hard.
Mga Tagubilin sa Pag-iimbak
You can store the pound cake in the fridge, on a plate covered with a piece of foil. It stays moist and fresh for up to five days. Slice just before serving to prevent the cake crumb from drying out.
Mga Pagpapalit ng Allergy
I listed below some ingredient swap ideas if needed for allergies or intolerance.
- Walang Nut – Pick nut-free milk, like oat milk, soy milk, or coconut milk.
- Gluten-Free – Para sa bersyong walang gluten, gamitin ang aking gabay sa pagpapalit na walang gluten.
- Walang asukal – Feel free to replace the sugar with a natural sugar-free sweetener like allulose.
- Libre ang langis – I can’t recommend an oil-free option. I didn’t try applesauce, and it might be a great option, but it would impact the texture of the crumb.
Higit pang mga Recipe ng Vegan Cake
I love vegan cakes and here are some more cake recipes to inspire you.
This cake is really delicious. I am usually not a fan of “white” cakes but this one is a great exception!!!! Moreover, so easy to prepare. Thank you very much for this recipe.
That’s so nice to hear! thanks for the lovely feedback.
One of the best vegan cake recipes!
Salamat sa iyo kaya magkano!
Can I use a plant based coffee creamer instead of plant based milk? I’m making this for my FIL who has dietary restrictions, and a whole container of plant based milk would go to waste in our home.
Salamat!
I have never bought plant-based coffee creamer so I am not sure what’s inside and how it react in baking I am sorry.
does it have to be Himalayan salt??
Any salt would work fine!
Delicious but next time I skip the icing, it makes the cake way too sweet and I only used half the sugar… I have this problem with all American recipes
I’m the same Anna always cut down sugar in recipes that has too much in it as way to sweet also didn’t have yoghurt so added apple sauce and worked out fine