Vegan Vanilla Pound Cake
The Vegan Vanilla Pound Cake is a rich, buttery dessert made without animal products. Blend plant-based butter or oil with sugar, then mix in flour, baking powder, and a splash of non-dairy milk. Add vanilla extract for flavor. Bake until golden and firm. This cake offers a dense, moist texture and a sweet vanilla taste, perfect for enjoying plain or with fruit and glaze.
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.
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.