If you love the classic dense, buttery texture of pound cake but want a plant-based alternative, Vegan Creamy Pound Cake is the perfect treat. Made with wholesome ingredients, this cake delivers a soft, melt-in-your-mouth texture with all the richness of traditional pound cake—without eggs, butter, or dairy. Whether enjoyed as a simple dessert, with coffee, or as the base for layered treats, Vegan Creamy Pound Cake is a go-to vegan indulgence.
What makes Vegan Creamy Pound Cake special is its balance of fluffiness and moisture. A combination of plant-based milk, oil, and a touch of acidity creates the perfect crumb, while vanilla and a hint of citrus add depth to the flavor. Whether topped with fresh fruit, a light glaze, or enjoyed as is, Vegan Creamy Pound Cake delivers smooth, tender, and satisfying bites.
The first time I made Vegan Creamy Pound Cake, I was blown away by how creamy and rich it tasted—without any dairy or eggs! It was just as indulgent as the traditional version, but with a lighter, healthier twist. Since then, Vegan Creamy Pound Cake has been my go-to vegan cake recipe for celebrations, coffee breaks, and anytime cravings.
Now, I bake Vegan Creamy Pound Cake regularly, whether for special occasions or a simple treat. Whether paired with tea, topped with fruit, or served as a delightful dessert, Vegan Creamy Pound Cake always impresses.
Table of Contents
Why You’ll Love Vegan Creamy Pound Cake
- Soft & Moist Texture – Perfectly tender, rich, and melt-in-your-mouth.
- 100% Dairy-Free & Egg-Free – A classic dessert made completely vegan.
- Simple Ingredients – No complicated substitutes, just pure flavor.
- Versatile Serving Options – Enjoy plain, glazed, or with fruit.
- Perfectly Balanced Flavor – Light vanilla and citrus notes for depth.
Health Benefits of Vegan Creamy Pound Cake
- Naturally Dairy-Free – Great for lactose-intolerant and plant-based diets.
- Lower in Saturated Fat – A lighter alternative to traditional pound cake.
- Plant-Based Ingredients – No animal products, making it a more ethical choice.
- Rich in Antioxidants – Citrus and vanilla provide beneficial compounds.
- Gluten-Free Option – Can be made with alternative flours.
When to Make Vegan Creamy Pound Cake
- Celebration Cake – Ideal for birthdays, holidays, or special occasions.
- Afternoon Treat – Enjoy with tea, coffee, or hot chocolate.
- Meal Prep Favorite – Bake ahead and enjoy throughout the week.
- Comfort Food Dessert – A simple yet indulgent treat anytime.
- Light Yet Satisfying – Enjoy without feeling too heavy afterward.
Chef’s Notes: Vegan Creamy Pound Cake
• For an ultra-tender crumb – use room-temperature ingredients This ensures even mixing and a soft, delicate texture.
• Pair with vibrant toppings – Serve slices with fresh berries, a drizzle of fruit compote, or a dollop of coconut whipped cream for extra flair.
• Customize with warm spices – Stir in 1 teaspoon of ground cinnamon or cardamom for a cozy, aromatic twist.
• Optimize storage for freshness – Keep in an airtight container at room temperature for up to three days, or freeze slices individually for easy meal prep.
• Improve lift and fluffiness – Whip aquafaba (chickpea brine) until foamy and fold into the batter for an airy texture.
• Balance sweetness carefully – Reduce sugar slightly or swap for coconut sugar to create a richer depth of flavor.
• Boost citrus notes – Add a teaspoon of lemon or orange zest for a refreshing brightness.
• Prevent sticking – Lightly dust your pan with flour after greasing to ensure smooth release.
• Adjust texture to preference – For a denser cake, use slightly less baking powder and soda.
• Enjoy warm or chilled – This cake tastes great freshly baked or cooled for a firmer, sliceable treat.
Vegan Creamy Pound Cake
Get ready to fall head over heels for this Vegan Creamy Pound Cake – it’s stunningly moist, decadently rich, and entirely dairy-free! Imagine the perfect harmony of tangy cashew sour cream and coconut yogurt folded into a tender crumb, crowned with a delicate dusting of powdered sugar. Whether it’s a cozy afternoon tea or a festive holiday table, this masterpiece brings pure joy with every bite. It’s ridiculously easy to whip up, and each slice delivers a luscious vegan treat that even staunch cake lovers will devour with delight!
4
servings15
minutes45
minutes650
kcal25
minutes1
hour25
minutesKeep the screen of your device on
Ingredients
- Wet Ingredients:
1/4 cup plant-based margarine softened at room temperature
1/2 cup organic cane sugar
2 tablespoons coconut yogurt plain, unsweetened
1/2 cup cashew-based sour cream alternative
1/2 teaspoon pure vanilla extract
- Dry Ingredients:
1 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon fine sea salt a generous pinch
- Finishing:
1 tablespoon powdered sugar for dusting
- Alternative Ingredients
coconut yogurt replaces soy yogurt for a milder tang
cashew sour cream replaces Tofutti Better-Than Sour Cream for homemade creaminess
vegan margarine or coconut oil in place of vegan butter for allergy swaps
coconut sugar or maple sugar instead of cane sugar for a deeper flavor
1- to-1 gluten-free baking flour blend substitutes all-purpose flour for gluten-free diets
arrowroot powder or cornstarch can replace baking soda in a pinch use same volume
aquafaba chickpea brine foam can replace coconut yogurt for a lighter crumb
Directions
- Pan Preparation – Preheat your oven to 325°F (about 10 minutes). While it warms, liberally coat a small bundt pan or loaf tin with nonstick spray or vegan butter, then lightly dust with flour. This ensures your cake releases cleanly later.
- Creaming Blending – In a mixing bowl, beat the room-temperature margarine with sugar using a hand mixer for about 3–4 minutes until pale and fluffy. Add coconut yogurt, cashew sour cream, and vanilla extract, then whisk for another 2 minutes until silky smooth. Optional: add a teaspoon of lemon zest here for a citrus lift.
- Dry Ingredient Integration – In a separate bowl, whisk the flour, baking powder, baking soda, and salt for 30 seconds to aerate. Gently fold this mixture into the wet batter in two additions, mixing only until no white streaks remain (about 1–2 minutes total). Overmixing can toughen the crumb, so keep it light.
- Baking Cooling – Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 40–45 minutes, or until a toothpick inserted into the center emerges with just a few moist crumbs (check at 35 minutes). Allow the cake to rest in the pan for 20 minutes, then invert onto a wire rack and cool completely (about 25 minutes). Dust with powdered sugar before serving.
Equipment
- Mixing Bowls
- Hand Mixer
- Measuring Cups and Spoons
- Silicone Spatula Set
Notes
- For an ultra-tender crumb, ensure all wet ingredients are at room temperature before you begin.
- Serve slices with fresh berries, a drizzle of fruit compote, or a dollop of coconut whipped cream for added flair.
- Stir in 1 teaspoon of ground cinnamon or cardamom to the dry mix for a warm spice twist.
- This cake freezes beautifully—wrap individual slices in plastic and thaw on the counter for an easy make-ahead treat.
Nutrition Facts
- Calories: 650kcal
- Fat: 30g
- Saturated Fat: 5g
- Trans Fat: 0g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 15g
- Cholesterol: 0mg
- Sodium: 320mg
- Potassium: 100mg
- Carbohydrates: 100g
- Fiber: 2g
- Sugar: 45g
- Protein: 6g
- Vitamin A: 400IU
- Vitamin C: 0mg
- Calcium: 80mg
- Iron: 2mg
FAQs: Vegan Creamy Pound Cake
Can I make this gluten-free?
Yes! Use a 1-to-1 gluten-free baking flour blend for best results.
How should I store leftovers?
Keep in an airtight container at room temperature for up to three days, or freeze for longer storage.
Can I replace cashew sour cream with another alternative?
Absolutely! Try dairy-free soy-based sour cream or coconut yogurt for similar results.
What’s the best way to reheat frozen slices?
Thaw at room temperature or warm briefly in a toaster oven for a fresh-baked texture.
Can I make this refined sugar-free?
Yes! Swap cane sugar for maple sugar or coconut sugar to maintain sweetness naturally.
Can I use a different type of plant-based milk?
Of course! Almond, oat, or cashew milk all work well in place of coconut yogurt.
What’s a good way to serve this cake?
Enjoy it plain or topped with fresh fruit, vegan whipped cream, or a light glaze.
Can I bake this in a loaf pan instead of a bundt pan?
Yes! Just adjust baking time slightly and check for doneness around 40 minutes.
How do I ensure a moist texture?
Avoid overbaking and let the cake rest in the pan before slicing to retain moisture.
Can I double the recipe for a bigger batch?
Definitely! Use a larger pan and extend the bake time as needed.
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