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Perfect Pound Cake

June 13, 2023 by The Modern Knish Leave a Comment

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This moist, buttery vegan pound cake with a crackly top is made in one bowl and can be ready for dessert tonight!

pound cake stacked on board

If you're looking for a tall, moist vegan pound cake with a crisp top that comes together in one bowl and can be ready for dessert tonight, you've come to the right place. (If not, maybe this recipe can change your mind!) Adapted from Deb Perelman's Better-Than-Classic Pound Cake, this cake is delicious on its own and even better with some non-dairy whip and your favorite berries on the side. Make it today.

How to Make the Perfect Pound Cake

Gather your ingredients.

labeled ingredients on wood board

Instructions

Preheat the oven, and coat a 9" x 5" loaf pan with cooking spray, then line with parchment paper that you can use as a sling.

In a large bowl, whisk the melted butter with 1 cup of the granulated sugar and all of the brown sugar and salt. Add the non-dairy milk, baking soda, white vinegar, non-dairy sour cream, and vanilla extract; whisk until smooth.

batter after first step
batter after second step

Sprinkle the baking powder over the batter and whisk very well. Add the flour and just combine with a rubber spatula; be careful not to overmix. Pour the batter into the prepared loaf pan. Smooth the top with the spatula and sprinkle with the remaining 1 tablespoon of granulated sugar.

batter with flour mixed in
pound cake batter in loaf pan

Bake for about 1 hour and 5-10 minutes, until a toothpick or skewer inserted into the cake comes out free of batter (check multiple spots). The vegan pound cake should cool completely in the pan. Then, loosen the cake with a knife and carefully lift it out using the parchment paper sling. Slice and serve.

Substitutions

If you cannot find non-dairy sour cream, you can use plain (unsweetened) Greek-style vegan yogurt instead.

Storage

Store the cake at room temperature for 3-4 days, loosely covered (to preserve the crackly top).

Top tip

Whisk very thoroughly after adding the baking powder to ensure it is well distributed throughout the batter.

baked pound cake in loaf pan
pound cake slices on board
Print Recipe

Perfect Pound Cake

Buttery, moist pound cake with a crackly shell
Prep Time10 minutes mins
Cook Time1 hour hr 10 minutes mins
Total Time1 hour hr 20 minutes mins
Course: Dessert, Snack
Cuisine: American
Keyword: Desserts, Snacks
Servings: 12 slices
Calories: 373kcal
Author: The Modern Knish
Adapted from Deb Perelman, Smitten Kitchen Keepers

Ingredients

  • ¾ cup (6 oz) non-dairy butter melted, see notes
  • 1 cup + 1 tablespoon granulated sugar divided
  • ½ cup packed light brown sugar
  • 1½ teaspoons kosher salt
  • ½ cup non-dairy milk
  • ½ teaspoon baking soda
  • 1 tablespoon white vinegar
  • 1 cup (8 oz) non-dairy sour cream see notes
  • 2 teaspoons vanilla extract
  • 1½ teaspoons baking powder
  • 2½ cups all-purpose flour
US Customary - Metric

Instructions

  • Preheat the oven to 350℉. Coat a 9" x 5" loaf pan with nonstick spray, then line with parchment paper that you can use as a sling.
  • In a large bowl, whisk the melted butter with 1 cup of the granulated sugar and all of the brown sugar and salt. Add the non-dairy milk, baking soda, white vinegar, non-dairy sour cream, and vanilla extract, and whisk until smooth.
  • Sprinkle the baking powder over the batter, then whisk very well. Add the flour and just combine with a rubber spatula, being careful not to overmix.
  • Pour the batter into the prepared loaf pan. Smooth the top with the spatula, and sprinkle with the remaining 1 tablespoon of granulated sugar.
  • Bake for about 1 hour and 5-10 minutes, until a toothpick or skewer inserted into the cake (try multiple spots) comes out free of batter. Leave the cake to cool completely in the pan. Loosen with a knife, then carefully lift it out using the parchment paper sling. Slice and serve.

Notes

  • For the non-dairy butter, I like to use Earth Balance sticks. Measure the non-dairy butter before melting.
  • I tried the recipe with two brands of non-dairy sour cream - Tofutti and Kite Hill - and both worked well. Tofutti is a bit denser and may require more whisking of the batter to get a smooth consistency. If you cannot find vegan sour cream, you can also use plain Greek-style vegan yogurt (I tested with Kite Hill Greek Style Yogurt - plain unsweetened, with good results).

Nutrition

Calories: 373kcal | Carbohydrates: 57g | Protein: 4g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 2g | Sodium: 584mg | Potassium: 49mg | Fiber: 1g | Sugar: 32g | Vitamin A: 21IU | Calcium: 56mg | Iron: 1mg

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Welcome to The Modern Knish! I'm Sarah, a long-time vegan baker. Here you'll find classic - and modern - Jewish recipes that are 100% vegan! Get ready to create beautifully swirled babka, delicious challah, and of course, flaky, buttery knishes.

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