Vegan Pound Cake
This vegan pound cake is a perfect rendition of the classic cream cheese pound cake. This recipe makes for a tasty dessert or holiday gift for anyone who wants to indulge a little. Serves perfectly with a hot cup of coffee!
Ingredients
Vegan Pound Cake
- 1 cup sugar
- 3/4 cup vegan butter, room temperature
- 8 oz. vegan cream cheese, room temperature
- 2 tsp vanilla
- 3 tsp egg replacer mixed with 6 Tbs warm water
- 2 cups sifted flour* (substitute with gluten-free flour if desired)
- 1 1/2 tsp baking powder
- Extra butter and flour for the baking pans
Directions
- Begin by preheating the oven to 325ºF.
- Next, in a large mixing bowl, use a hand mixer to cream together the vegan butter, cream cheese, vanilla, and sugar at the lowest speed. Then add in the egg replacer.
- If you’re unable to find egg replacer, 1 cup of unsweetened applesauce or 2 flax eggs is a good substitute. Set aside once smooth.
- Then, in a separate bowl, sift together the flour and baking powder.
- Gradually add the flour mix to the wet ingredients, combining in batches.
- Cream together with the mixer on low until the batter is creamy, thick, and free of lumps.
- This mixture can usually make 1 large cake and a small cake or 3 small ones. Whichever amount you choose to make, coat the pan with some of the vegan butter and dust with flour.
- Fill the pans 3/4 of the way and place them in the oven. Bake for 45 minutes, rotate, and then bake for another 20-25 minutes. Prick the cake in the middle with a toothpick or butter knife – if it comes out clean (free of the batter) then the cake is thoroughly cooked through.
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