Best Ever Vegan Pound Cake
User Reviews
5.0
12 reviews
Excellent
Best Ever Vegan Pound Cake
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This Vegan Pound Cake is rich, vegan, and dairy-free but has the same satisfying taste and texture of a traditional pound cake. It’s made using simple, pantry staple ingredients and gets a fresh and tangy twist from lemon zest and juice that takes it to the next level! It’s a simple, classic recipe you’ll love!
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Ingredients
For the cake
- 2 cups all-purpose flour
- 1 cup cane sugar
- 2 teaspoons baking powder
- ½ teaspoons baking soda
- ½ teaspoons salt
- ½ cup avocado oil
- 1 cupc almond milk
- ¼ cup lemon juice freshly squeezed
- 2 tablespoons lemon zest
- ¼ teaspoons lemon extract
- 2 teaspoons vanilla extract
For the glaze
- 4 cups powdered sugar
- ¼ cup almond milk
- 2 tablespoons lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch pan with cooking spray or vegan butter.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the vegetable oil, non-dairy milk, lemon juice, lemon zest, lemon extract and vanilla extract until creamy.
- Sift the dry ingredients to the wet ingredients one cup at a time and fold until just combined (make sure not to overmix)
- Pour the batter into the prepared bundt pan and smooth out the top with a spatula.
- Bake for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean (you can check if it's cooked after 35 minutes but do not open the oven before that)
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Prepare the lemon glaze
- In a mixing bowl, sift the powdered sugar to remove any lumps.
- Add the almond milk one teaspoon at a time and whisk vigorously with a fork until the glaze is more liquid, then add one or two teaspoons of lemon juice and keep whisking until it's smooth. Do this carefully to reach the desired consistency.
- If the glaze is too thick, add a little more almond milk, a teaspoon at a time.
- Once the cake has cooled completely, place it on a serving plate and pour the glaze over the top.
- Let the glaze set for about 10-15 minutes before slicing and serving.
Notes
- Make sure to zest the lemons before juicing them.
- You can substitute the non-dairy milk with any other plant-based milk of your choice.
- If you don't have a bundt pan, you can use a regular 9x5-inch loaf pan instead, but adjust the cooking time accordingly.
- Add the almond milk gradually to avoid making the glaze too runny.
- If you want a stronger lemon flavor, you can add more lemon juice to the glaze.
- To make the glaze thicker, add more powdered sugar.
- Storage. If you’re planning to eat the leftover cake within a few days, simply wrap it in plastic wrap or store it in an airtight container at room temperature. If your home is particularly warm or humid, you might consider storing the cake in the refrigerator to extend its shelf life. Just make sure it is well-wrapped or sealed to prevent it from drying out.
- Reacting. To reheat, place the slices of pound cake on a microwave-safe plate and heat for about 10-15 seconds. If you prefer using an oven, preheat it to 350°F, wrap the cake in aluminum foil, and heat for about five minutes or until it is warmed through.
- Freezing. Freezing is a viable option if you want to extend the cake’s life even more. However, it is important to note that while the cake itself freezes well, the lemon glaze may change in texture and taste somewhat upon thawing due to the moisture content. To freeze, simply wrap the cake tightly in plastic wrap and then in aluminum foil and pop it in the freezer. It can be frozen for up to three months.
- Defrosting. When you’re ready to enjoy your frozen cake, allow it to thaw in the refrigerator overnight. You can then eat it cold or follow the above reheating instructions.
Nutrition Information
Show Details
Calories
381kcal
(19%)
Carbohydrates
73g
(24%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Sodium
222mg
(9%)
Potassium
34mg
(1%)
Fiber
1g
(4%)
Sugar
56g
(112%)
Vitamin A
1IU
(0%)
Vitamin C
4mg
(4%)
Calcium
51mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 73g | 24% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 222mg | 9% |
| Potassium | 34mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 56g | 112% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 4mg | 4% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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