This delicious vegan pound cake originally appeared in my cookbook, Sweet Potato Soul. Order your copy here!
What is a recipe that takes you back to your childhood? For me, it’s my Nana’s pound cake. My annual birthday treat, it was my favorite that she would bake year after year. This vegan pound cake is just as delicious as I remember Nana being and is the perfect celebration or everyday cake. The perfectly moist texture comes from vegan cream cheese!
A traditional pound cake recipe is named for the amount of ingredients it uses; One pound of butter, one pound of sugar, one pound of eggs and one pound of flour. While there are vegan butter and egg alternatives, the replacements don’t work the same.
material
Non-dairy milk For moisture (I used soy milk).
Apple cider or white vinegar and baking soda For a vegan egg substitute. Also, milk and vinegar works as a vegan buttermilk substitute.
All-purpose flour for structure.
Baking powder Give your cake an airy rise.
Vegan butter For texture, flavor and rise.
Vegan cream cheese for humidity.
sugarcane for sweets
Vanilla extract for taste
salt to enhance taste.
How to Make Vegan Pound Cake
This vegan pound cake recipe couldn’t be easier to make. In just over an hour you’ll have a perfectly moist cake for dessert. The only equipment you will need for this is a stand or hand mixer.
i aminstructions
1. Combine non-dairy milk and vinegar in a small bowl and set aside.
2. Sift together the dry ingredients in a medium bowl.
3. Beat together vegan butter and vegan cream cheese until creamy. Add sugar and beat until fluffy.
4. Add the milk and vinegar mixture and beat on low. Gradually add the dry ingredients.
5. Add the batter to a greased and floured loaf pan and bake in the oven at 350ºF for 50-55 minutes. Insert a toothpick into the center and make sure it comes out clean to ensure a fully baked cake.
6. Allow to cool to room temperature on a cooling rack before serving.
This cake will last for three days in an airtight container and is freezer-friendly.
What to eat with vegan pound cake
This cake can be topped with almost anything!
- Add a delicious lemon glaze by combining lemon juice, vegan powdered sugar and non-dairy milk.
- Top with strawberries, raspberries and blueberries.
- Sprinkle with toasted coconut.
This cake is a perfect dessert, but also great for the brunch table! In my opinion the taste is simply delicious with fresh fruit.
Nana’s Cream Cheese Vegan Poundcake
Delicious vegan poundcakes made with vegan cream cheese for the perfect moist texture.
material
- 1 the cup Plain unsweetened soy milk or other dairy milk
- 1 spoon Apple cider vinegar or white vinegar
- 2 the cup All purpose flour is unbleached
- 1 1/2 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon salt
- 1/2 the cup Vegan Cream Cheese Tofutti brand is my favorite
- 1/4 the cup Vegetarian butter At room temperature
- 1 the cup sugarcane
- 2 teaspoon Pure vanilla extract
instructions
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Preheat oven to 350°F. Grease and flour a loaf pan or line with parchment paper and set aside.
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In a small bowl, stir together the soy milk and vinegar and set aside to curdle for 5 minutes.
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In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
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In the bowl of a stand mixer fitted with the whisk attachment, beat the vegan cream cheese and butter together on medium-high speed until creamy, about 2 minutes. Alternatively you can use a hand mixer.
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Add the sugar and beat for 3 minutes until it becomes fluffy. Add the vanilla and soy milk-vinegar mixture and beat over low heat until the ingredients are combined. Gradually add the dry ingredients until just combined. Do not overmix.
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Scrape the batter evenly into the prepared loaf pan. Bake for 50 to 55 minutes until a toothpick comes out clean.
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Remove the cake from the oven and let cool for 20 minutes. Remove the bread to a cooling rack and cool completely before serving.
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Store leftover cake in a cake dish or airtight container for up to 3 days.
Have you tried Nana’s Sweet Potato Pie yet? This is my favorite food!!