Pound cake is probably not what you think of when you think of a vegan cake. It’s buttery and has a lot of eggs. Typically, a pound to be precise!
Pound cake traditionally uses a pound of each flour, butter, eggs, and sugar. Using this much of these ingredients leads to a dense, but rich and buttery cake.
This vegan option doesn’t use a pound of each of these, and truly, modern recipes don’t either (vegan or not); however, you still have a perfectly textured pound cake that you’ll be shocked to taste and agree that it tastes just like you remember.
Why You’ll Love This Cake
- No Taste or Texture Difference – Truly it’s amazing how similar this tastes and feels to traditional pound cakes.
- Make Ahead – You can make this cake 3-4 days in advance of whenever you need without sacrifice.
- Freezable – Want cake whenever? This cake freezes really well. That means you can slice it up (or leave whole) and have cake ready whenever you want.
Want to Save This Recipe?
Enter your email & we’ll send it to your inbox. Plus you’ll get great new recipes from us every week.
Ingredients and Substitutions
Below are notes about the ingredients before we get into the full recipe located lower in this post on how to make dairy free pound cake:
All-Purpose Flour
We are using all-purpose flour for this recipe. It’s best if you sift your flour into the bowl.
Substitutes: You can also use gluten-free all-purpose flour. You should make sure that it is a 1:1 flour. Single gluten free flours like almond or coconut flour will not work for this recipe.
Plant-Based Yogurt and Milk
With both of these, you’ll want to make sure you are using an option that you like the taste of. Something that is NOT too overpowering is ideal.
Note: Plant-Based Greek yogurt will not work exactly the same. It will come out but have a different texture that using non-greek style.
Cane Sugar
We need sugar for the recipe for sweetness and balance.
Bonus: Learn more about why your sugar may not be vegan
Plant-Based Butter and Oil
We are using plant-based butter and oil. While both are oil based and oil helps with the texture and richness, the plant-based butter is adding that traditional richness that you get with pound cake.
Any neutral oil will work, we recommend avocado, coconut, or vegetable oil for this recipe.
Additional Ingredients
You will also need baking powder and vanilla extract to make this the perfect recipe.
Did you make and love this recipe?
Click the 5 stars in the recipe card above or below in the comment section! This is a great way to support us so we can continue to bring great recipes!
Yes! You’ll want to find an allergen-safe for you vegan butter, milk, and yogurt. Additionally, omit the almond extra option. Lastly, you can use a gluten-free 1:1 flour blend to make this gluten free.
This cake will last 3-5 days if stored in an air tight container. It does not need to be refrigerated.
Yes. This may be frozen. We recommend a freezer safe container and to consume within 3 months of first freezing them.
Yes, you can double this recipe if you need more and you have two separate baking dishes. We do not recommend doubling it and placing in the same pan.
You want your cake to cool completely for the optimal texture. Ideally, this is going to take 2-3 hours before you can cut.