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.
Equipment
- 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
- 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.
- 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.
- 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.
- Add the dairy-free yogurt, oat milk, vanilla extract, and almond extract to the butter mixture. Stir until everything is smooth and well blended.
- Slowly add the dry ingredients into the wet mixture, mixing gently. Stop as soon as everything comes together don’t over mix.
- Transfer the batter into the prepared loaf pan and use a spatula to smooth the top evenly.
- Bake for 60 to 70 minutes, checking doneness by inserting a toothpick into the center. If it comes out clean, the cake is ready.
- Allow the cake to cool completely. Once cooled, mix the glaze ingredients until smooth and drizzle over the top before serving.