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