Vegan Vanilla Pound Cake || Fluffy and Moist

Vegan vanilla pound cake is a dairy free baked loaf made using plant based butter yogurt oat milk and vanilla flavor. My baking addiction grew after discovering this recipe.

The vegan vanilla pound cake tastes rich sweet soft and bakery style. I made this vegan vanilla pound cake many times and love the consistent results. I adjusted sugar levels and glaze texture slightly for balance.

I will now show up and explain step by step how to bake this vegan vanilla pound cake at home using trusted ingredients and simple baking methods today clearly

About This Vegan Vanilla Pound Cake

This vegan vanilla pound cake has a tender, moist crumb that melts in the mouth. The flavor is rich and buttery, enhanced by natural vanilla and a hint of almond extract.

The sweetness is gentle, never cloying, allowing the vanilla to shine. The glaze adds a creamy, delicate finish that complements the soft texture of the cake.

People who enjoy classic bakery flavors, plant-based desserts, or lighter yet indulgent cakes will appreciate this loaf.

Children, adults, and anyone exploring vegan baking often love its comforting taste and smooth texture.

How To Prepare Vegan Vanilla Pound Cake?

Preparation Time: 20 minutes

Cooking Time: 65 minutes

Total Time: 1 hour 25 minutes

Course: Dessert

Cuisine: Vegan

Yield: 12 slices

Kitchen Utensils

• Loaf pan (9 x 5 inch)
• Mixing bowls (large and medium)
• Hand mixer or stand mixer
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Sieve
• Cooling rack

Ingredients

Vegan Vanilla Pound Cake

• 440 g all-purpose flour
• 60 g cornstarch
• 12 g baking powder
• 280 g vegan butter, softened
• 360 g dairy-free yogurt
• 240 ml oat milk
• 350 g granulated sugar
• 7.5 ml vanilla extract
• 7.5 ml almond extract
• 3 g salt

Vanilla Bean Glaze

• 120 g powdered sugar, sifted
• 20–25 ml non-dairy milk
• Seeds from ½ vanilla bean pod
• 2.5 ml vanilla extract

Instructions

1. Start by heating your oven to 175°C. Prepare a loaf pan by lining it with parchment paper or greasing it lightly so the cake doesn’t stick.

2. In a medium bowl, combine the flour, cornstarch, baking powder, and salt. Give it a quick whisk so everything is evenly mixed, then set it aside.

3. In a larger bowl, beat the vegan butter and sugar together until the mixture looks pale and fluffy. This should take about 2 to 3 minutes.

4. Add the dairy-free yogurt, oat milk, vanilla extract, and almond extract to the butter mixture. Stir until everything is smooth and well blended.

5. Slowly add the dry ingredients into the wet mixture, mixing gently. Stop as soon as everything comes together don’t over mix.

6. Transfer the batter into the prepared loaf pan and use a spatula to smooth the top evenly.

7. Bake for 60 to 70 minutes, checking doneness by inserting a toothpick into the center. If it comes out clean, the cake is ready.

8. Allow the cake to cool completely. Once cooled, mix the glaze ingredients until smooth and drizzle over the top before serving.

Nutrition Facts Vegan Vanilla Pound Cake

Nutrition	Amounts
Calories	360
Total Fat	14g
Saturated Fat	5g
Carbohydrates	55g
Sugar	34g
Protein	4g
Fiber	1g
Sodium	180mg

Why You Must Make

You must make this vegan vanilla pound cake because it delivers a soft, moist texture and rich, natural vanilla flavor without any dairy or eggs.

Baking it allows control over sweetness and ingredients while creating a loaf that feels indulgent yet light. The cake holds up well sliced, making it great for sharing or enjoying throughout the week.

The gentle almond notes and creamy glaze elevate the taste, turning a simple loaf into a memorable treat. Making this cake also offers a rewarding baking experience that inspires confidence in plant-based desserts.

How It Works

This vegan vanilla pound cake works by carefully balancing wet and dry ingredients to create a soft, moist crumb. The vegan butter and yogurt provide richness and structure, while oat milk keeps the batter smooth and tender.

Baking powder acts as a leavening agent, helping the cake rise evenly. Mixing the sugar into the butter until creamy incorporates air, giving the loaf lightness despite its dense appearance.

The vanilla and almond extracts infuse flavor throughout. After baking, the glaze adheres to the top, adding sweetness and a subtle vanilla finish that enhances every slice.

My Favorite Ways To Serve It Up

My favorite ways to serve this vegan vanilla pound cake include slicing it thick and enjoying it plain alongside a cup of tea or coffee.

Adding fresh berries or a drizzle of fruit compote brings a bright, tangy contrast to the sweet, soft cake. A light dusting of powdered sugar or an extra layer of vanilla glaze enhances the flavor and presentation.

Toasted nuts or a dollop of coconut whipped cream make it feel indulgent without overpowering the delicate vanilla taste. It also works well as a base for layered desserts or mini trifles.

My Tips For Success!

1. Make sure the vegan butter is soft but not melted. It whips better with sugar and gives the cake a light texture.

2. Measure the flour and cornstarch carefully. Too much flour can make the cake dry.

3. Mix the wet and dry ingredients gently. Over mixing can make the cake dense.

4. Preheat the oven fully before baking. A consistent temperature helps the loaf rise evenly.

5. Let the cake cool before adding the glaze. Pouring too early can make it run off.

6. Taste and adjust flavors if needed. A little extra vanilla or almond extract can lift the taste beautifully.

Best Variations

➤ Raspberry Swirl Pound Cake – Light and fruity, this variation uses vibrant raspberry jam swirled into the batter before baking. Each slice has a beautiful pink marbled pattern and a sweet‑tart flavor that complements the soft vanilla base.

➤ Caramel Pound Cake – Rich and indulgent, this version folds salted vegan caramel into the batter. The result is a golden loaf with deep toffee notes and a moist, tender crumb that feels decadent with every bite.

➤ Brown Sugar Pound Cake – Using brown sugar instead of white adds a warm, molasses-like flavor and darker color. This cake has a slightly caramelized taste and soft texture that pairs wonderfully with coffee or tea.

➤ Citrus Pound Cake – Fresh lemon, orange, or even lime zest brightens the vanilla flavor. A light citrus glaze enhances the tangy sweetness, giving the cake a refreshing, sunny character that feels lively and aromatic.

➤ Blueberry Pound Cake – Folding fresh or frozen blueberries into the batter creates juicy bursts of natural sweetness. Each slice is dotted with tender fruit, and the subtle tartness of the berries balances the rich vanilla flavor beautifully.

Additions

➢ Chopped Nuts – Adding almonds, pecans, or walnuts gives the cake a delightful crunch and a toasty, nutty flavor that contrasts beautifully with the soft, moist crumb. Toasting the nuts slightly before mixing enhances their aroma and adds a richer taste.

➢ Vegan Chocolate – Chocolate chips or chunks folded into the batter create melty pockets of sweetness. Dark chocolate adds depth, while vegan white chocolate gives a creamy, decadent touch to each slice.

➢ Warm Spices – Cinnamon, nutmeg, cardamom, or allspice bring a cozy, aromatic layer to the cake. A pinch of spice transforms the simple vanilla base into a fragrant, comforting loaf that feels homemade and inviting.

➢ Fresh or Dried Fruit – Blueberries, raspberries, chopped apples, or dried cranberries introduce juicy or chewy bursts of flavor. They balance the sweetness of the cake naturally and make each bite interesting.

➢ Zest and Extracts – Lemon, orange, or lime zest adds a refreshing brightness, while extracts like coconut, maple, or almond deepen the flavor. These small additions elevate the cake from classic to gourmet.

Storage Instructions

This vegan vanilla pound cake keeps well stored at room temperature in an airtight container for two to three days. For longer storage, wrap the cooled cake tightly in plastic wrap or foil and refrigerate for up to five days.

It also freezes beautifully slice the cake first, then wrap each piece individually or the whole loaf, and store in a freezer-safe bag for up to two months.

To enjoy, thaw at room temperature or warm slightly in the oven for a few minutes to restore the soft, moist texture.

Conclusion

This vegan vanilla pound cake is a recipe that everyone enjoys and always brings smiles. Every time I make it, the rich, soft texture and sweet, delicate vanilla flavor impresses friends and family.

I often bake it for gatherings or as a special treat, and it never disappoints. The golden loaf with its smooth glaze is both comforting and elegant.

Making this recipe has become a favorite of mine, and I enjoy preparing it repeatedly, knowing that each slice will be savored and loved by everyone who tastes it.

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