0 from 21 votes
Get the Recipe: Vegan Pound Cake
This Vegan pound cake is sweet, moist and delicious! It has a subtle lemon flavor. The 2 ingredient lemon icing is smooth and creamy. This gluten free pound cake is great for breakfast or dessert!
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 8 slices
Calories: 390 kcal
Course:
Dessert , Breakfast
Cuisine:
American
Ingredients
- ½ cup vegan butter room temperature
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 tsp lemon juice
- 1 tbsp lemon zest
- 1 cup coconut yogurt
- 2 cups gluten free 1 to 1 flour or all purpose flour
- 2 tsp baking powder
Glaze
- 1 tbsp lemon juice
- ¾ cup powdered sugar
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a loaf pan with parchment paper.
- Add Vegan butter and granulated sugar to the bowl of a stand mixer. Mix until creamy and no clumps of butter remain.
- Then, add in vanilla extract, lemon juice, lemon zest, and coconut yogurt. Stir to combine.
- Add in flour and baking powder. Stir until just barely combined. Do not over mix!
- Add batter to lined loaf pan.
- Bake for 38 to 40 minutes or until toothpick inserted comes out clean.
- Finally, remove from oven. Allow cake to cool for at least 1 hour before making glaze.
- To make glaze, add lemon juice and powdered sugar to a bowl. Stir until combined. Add more lemon juice for a thinner glaze.
- Remove pound cake from pan. Place on parchment paper on top of wire rack. Drizzle with glaze. Slice and serve!
Cup of Yum
Notes
- I love Earth Balance Vegan butter sticks for this recipe.
- For this recipe, I used Kite Hill unsweetened coconut yogurt.
- If desired, substitute coconut yogurt with Vegan sour cream.
- The batter will be very thick. Do not over mix! Stir until just barely combined.
- Bake pound cake until toothpick inserted comes out clean.
- The glaze is very tangy and lemony. Feel free to substitute lemon juice with dairy free milk for a more neutral flavor.
- Store leftovers covered at room temperature for up to 4 days.
- This pound cake tends to become more moist the second and third days.
Nutrition Information
Calories
390kcal
(20%)
Carbohydrates
72g
(24%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
4g
Trans Fat
0.1g
Sodium
202mg
(8%)
Potassium
40mg
(1%)
Fiber
1g
(4%)
Sugar
38g
(76%)
Vitamin A
540IU
(11%)
Vitamin C
6mg
(7%)
Calcium
102mg
(10%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 390
% Daily Value*
| Calories | 390kcal | 20% |
| Carbohydrates | 72g | 24% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Sodium | 202mg | 8% |
| Potassium | 40mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 540IU | 11% |
| Vitamin C | 6mg | 7% |
| Calcium | 102mg | 10% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.