Hello and welcome to my kitchen! As a dedicated cake maker, I’m excited to share my favorite recipe for Vegan Vanilla Pound Cake.
This cake is not only delicious and moist but also showcases how vegan ingredients can beautifully replace traditional ones without compromising on taste or texture.
Perfect for any occasion, from casual family gatherings to elegant afternoon teas, this Vegan Vanilla Pound Cake is bound to become a staple in your dessert repertoire.
I’ve crafted this recipe to be straightforward yet delicious, ensuring that every slice is a treat.
Whether you’re vegan or simply looking for a delightful cake that everyone will love, this Vegan Vanilla Pound Cake is your answer. Let’s get baking and make something extraordinary together!
Why You Will Choose Vegan Vanilla Pound Cake?
Vegan vanilla pound cake offers a delicious alternative to traditional cakes that use eggs and dairy. It caters to those who follow a vegan lifestyle, have allergies, or prefer plant-based eating for health or ethical reasons.
Vegan cakes often use innovative substitutes to achieve the same texture and flavor as their non-vegan counterparts, making them a versatile choice for any occasion.
How To Make Vegan Vanilla Pound Cake?
Recipe Details
- Preparation Time: 15 minutes
- Cooking Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Course: Dessert
- Cuisine: Vegan, American
- Calories: 220
- Yield: 8 servings
Equipment Needed:
- 9×5 inch loaf pan
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Sifter
- Cooling rack
- Spatula
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened applesauce
- ¼ cup coconut oil, melted
- ½ cup almond milk (or any plant-based milk)
- 2 teaspoons vanilla extract
- 1 tablespoon apple cider vinegar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
1. Preheat Oven & Prepare Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper.
2. Mix Dry Ingredients
In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
3. Combine Wet Ingredients
In a large bowl, mix together the sugar, applesauce, melted coconut oil, almond milk, vanilla extract, and apple cider vinegar until well combined.
4. Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to over-mix; the batter should be smooth but slightly lumpy.
5. Pour Batter & Bake
Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool the Cake
Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack. Let it cool completely before slicing.
Special Notes
❖ Ingredient Substitutions: Feel free to substitute ingredients based on availability or dietary preferences. For instance, if you’re sensitive to coconut, use vegetable oil or another plant-based oil.
❖ Storage: Store the cooled cake in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices in an airtight container for up to 3 months.
❖ Serving Ideas: Enjoy the cake plain or with vegan frosting, fresh fruit, or a dusting of powdered sugar.
Health Benefits of Vegan Vanilla Pound Cake
1. Plant-Based Ingredients:
Vegan Vanilla Pound Cake is made with plant-based ingredients, making it suitable for those who follow a vegan diet. By avoiding animal products, this cake eliminates cholesterol and reduces the intake of saturated fats commonly found in traditional cakes.
2. Rich in Fiber:
Using ingredients like whole wheat flour or applesauce can increase the cake’s fiber content. Fiber is essential for digestive health, helping to maintain regular bowel movements and support a healthy gut.
3. Lower in Saturated Fat:
By replacing butter with plant-based alternatives like coconut oil or applesauce, this cake typically contains less saturated fat. Lower saturated fat intake can contribute to improved heart health and lower cholesterol levels.
4. Natural Sweeteners:
Substituting refined sugar with natural sweeteners like coconut sugar or maple syrup can provide additional nutrients and lower the glycemic index of the cake. This can help manage blood sugar levels more effectively.
5. Free from Animal Products:
Since the cake does not contain eggs or dairy, it avoids potential allergens and digestive issues associated with these ingredients. It’s also a great choice for those with lactose intolerance or egg allergies.
Tips For The Perfect Vegan Pound Cake
1. Use Room Temperature Ingredients: Ensure all ingredients are at room temperature for better mixing and texture.
2. Don’t Overmix: Mix the batter until just combined to avoid a dense cake.
3. Adjust Sweeteners: Experiment with different sweeteners to find your preferred level of sweetness and flavor.
4. Check for Doneness: Oven temperatures can vary, so check the cake a few minutes before the recommended baking time to avoid overcooking.
Conclusion
This Vegan Vanilla Pound Cake exemplifies how plant-based baking can be both delightful and satisfying.
With its soft, moist texture and rich vanilla flavor, it’s a treat that everyone can enjoy, regardless of dietary preferences.
Baking this cake is a breeze, thanks to its simple yet effective ingredients that come together beautifully. I hope you enjoy every moment of creating and savoring this cake as much as I do.
It’s a fantastic way to indulge in a classic dessert with a modern, vegan twist. Happy baking and enjoy every slice!
Vegan Vanilla Pound Cake
Equipment
- 9×5 inch loaf pan
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Sifter
- Cooling rack
- Spatula
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened applesauce
- ¼ cup coconut oil melted
- ½ cup almond milk or any plant-based milk
- 2 teaspoons vanilla extract
- 1 tablespoon apple cider vinegar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
Preheat Oven & Prepare Pan
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper.
Mix Dry Ingredients
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
Combine Wet Ingredients
- In a large bowl, mix together the sugar, applesauce, melted coconut oil, almond milk, vanilla extract, and apple cider vinegar until well combined.
Combine Wet and Dry Mixtures
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to over-mix; the batter should be smooth but slightly lumpy.
Pour Batter & Bake
- Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack. Let it cool completely before slicing.