Moist and Buttery Vegan Pound Cake

Introducing the best vegan pound cake! It is so rich and tender that you will never believe this pound cake is entirely eggless and plant-based. Complemented by a hint of vanilla, this classic dessert has a dense yet delicate crumb that will leave you asking for an extra slice!

📝 Ingredients

• 2 cups and 1 tbsp all-purpose flour
• 1 cup and 2 tbsp granulated white sugar
• 1 and 1/4 tsp baking powder
• 1/4 tsp salt
• 9 tbsp melted vegan butter
• 1/2 cup and 1 tbsp unsweetened plant-based yogurt (or silken tofu)
• 3 tbsp oil
• 2 tbsp unsweetened plant-based milk
• 1 tbsp vanilla extract

👨‍🍳 Instructions

1. 1Preheat the oven to 350 °F (175°C) and line an 8×4-inch loaf pan with parchment paper. Before starting, make sure the yogurt, melted butter, and plant-based milk are at room temperature.
2. 2Whisk together the dry ingredients. Add the flour, sugar, baking powder, and salt to a large mixing bowl. Whisk until combined.
3. 3Melt the butter. Melt the vegan butter over low heat until just melted. You do not want the butter to be hot. Otherwise, it will activate the baking powder. If the butter is too hot, let it cool for a few minutes.
4. 4Whisk in the wet ingredients. Pour the melted vegan butter, yogurt, oil, plant-based milk, and vanilla extract into the dry ingredients. Whisk until combined. The batter will be very thick. This is normal.
5. 5Transfer to a cake pan. Once the batter is smooth, transfer it to the loaf pan and spread the top into a smooth and even layer.
6. 6Make a split. Dip a spatula in oil or melted butter and draw a line in the middle of the batter, lengthwise. This will allow the cake to crack precisely in the middle. Creating that line of oil or butter in the middle of the batter is the magic trick to give your cake an aesthetic look.
7. 7Bake. Cover the loaf pan with aluminum foil (try to shape it into a dome so the cake doesn't touch the aluminum as it rises) and bake for 25 minutes. Remove the foil and bake for an additional 25-30 minutes or until golden brown. You can test the doneness by inserting a toothpick inside the pound cake. If it comes out with a few crumbs, it’s done.
8. 8Let the pound cake cool completely before slicing. This pound cake will keep for up to 5 days stored at room temperature.