Sometimes, life just calls for a buttery, moist and delicious treat (preferably in cake form) that can be made simply and easily. Enter this glorious vegan pound cake recipe, which is astonishingly dairy and egg free!

I have to say, I love this pound cake… It is truly sweet comfort food defined. In fact, I even made this for a party at my twin boys’ school (with berries and non-dairy whipped cream on top), and the class of kids ate nearly every crumb! The teachers were very surprised; they normally see kids eat only the frosting or whipped cream and leave the cake behind.

This pound cake is a winner of a recipe, and we never get tired of it in the Dunham household. Jeff and I especially love the sweet lemon glaze; it tastes so fresh and it takes this cake to a whole new level! Seriously, this cake is nuts. Please make it.

Why this Recipe Works

• This egg and dairy-free pound cake is so moist and delicious, you would never guess it’s completely vegan.
• With one simple swap (and some xanthan gum, if needed) this easily becomes a gluten free recipe!
• The fresh lemon glaze adds a tangy-sweet and bright flavor to the cake.
• Consider making this recipe for brunch or for a party – everyone will be so impressed! Meanwhile, you can chuckle knowing how easy it was to put together… You’ll almost feel guilty for taking so much credit.
• The cake itself is great to make the day before it’s needed. Then simply whip up and apply the lemon glaze the day you plan to serve.

Why is it called pound cake?

When pound cake was first created back in the day, it called for one pound of each of these four ingredients – flour, butter, eggs, and sugar! This recipe modifies these amounts, and of course calls for zero eggs and dairy-free butter.

How to Make Vegan Pound Cake with Fresh Lemon Glaze

1. Preheat your oven to 350°F/177°C.
2. Grease a loaf pan with oil and then lay a 8 inch x 15 inch (20 cm x 38 cm) sheet of parchment paper across the center to create “handles” for removing the baked loaf later. Set the pan aside for now.
3. Combine the milk and vinegar and set that aside for now as well.
4. In a mixing bowl, add the softened butter and beat with a handheld or stand mixer on high for about 20 seconds.
5. Then, add the sugar and vanilla and mix for another 20 seconds or so.
6. In a separate bowl, stir together the flour, baking powder and salt until well combined.
7. Add half of this dry mix to the bowl with the butter mixture and beat on medium speed until just combined. Then, add half of the milk mixture and mix until just combine again. Repeat this process by adding the remaining flour mixture, followed by the remaining milk mixture. At the end, scrape the sides and bottom of the bowl to ensure all flour is incorporated.
8. Pour the cake batter into the prepared loaf pan and smooth over the surface with the back of a spoon or a spatula.
9. Bake in your preheated oven for 50-60 minutes or until a knife or skewer inserted down the center comes out free of batter, (a few crumbs are ok, though.) FYI – Since most ovens heat unevenly, it’s best to rotate the pan at about the 30 minute mark.
10. Place the pan on a cooling rack. Once cool enough to handle (after about 5-15 minutes), remove the cake from the pan by first sliding a thin, sharp knife along the two short edges not covered in parchment, then carefully lifting out by the parchment handles. Once the cake is removed, place it on a cooling rack to cool completely.

11. After your cake has completely cooled, make your lemon glaze. Simply blend all ingredients together with an electric mixer until combined. (The mixer helps break up the lemon zest a bit.)
12. Drizzle your lemon glaze while the cake is still on the cooling rack. You may want to place parchment paper or a baking sheet underneath to catch the drips! Since I usually have some glaze left over, I’ll let the first layer completely dry, and then add a second layer of glaze on top of that. After all, you can never have enough glaze!
13. Once the glaze is dry, using a thin, metal spatula, carefully transfer the cake to your serving plate of choice. Enjoy!

Looking for other vegan dessert recipes? Then you have to try my:

• Chocolate Chip Caramel Brownies
• Raspberry Sorbet Pie with Chocolate Cookie Crust (gluten free option)
• Cherry Blueberry Pie
• Single Serving Cinnamon Apple Crisp

Top Tips for Making This Pound Cake

• For a gluten free version, I recommend using Bob’s Red Mill Gluten Free All-purpose Flour (the one with the red label) plus 1/2 tsp. xanthan gum in place of regular all-purpose flour called for in the recipe. Check the labels for all remaining ingredients to ensure they’re gluten free as well. Note: if a different brand of gluten-free flour is used, check the ingredients and skip the 1/2 tsp. xanthan gum if the flour blend already contains it.
• For a food scale similar to the one I use while making this recipe in my YouTube video, click HERE. (It seems the exact one I have is no longer available.)
• If your oven tends to heat unevenly, rotate your cake halfway through the baking process; at about the 30 minute mark.
• This cake will keep in an airtight container or cake saver for about 2-3 days at room temperature, but is best if served within 24 hours of applying the glaze.

Frequently Asked Questions

What is the secret to a moist pound cake?

A perfectly tender pound cake is created from the combination of vinegar and non-dairy milk, which mimics dairy buttermilk. This, along with the fat in the nondairy butter are the keys to creating a tender and moist vegan cake.Add image

What non-dairy milk is best for this recipe?

I prefer almond milk for its creamy consistency and neutral flavor. But soy and cashew milk beverages are also great options. Avoid oat milk since it’s a starchier and typically contains added oil(s) – this can negatively affect the recipe.

Can you freeze pound cake?

Yes, it freezes quite well without the glaze! Let the cake completely cool, then wrap in two layers of plastic wrap. Place in an airtight zipper bag, and store in the freezer for up to 2 months. Thaw in the refrigerator overnight or set at room temperature for about two hours before applying the glaze and serving. Note: the cake does loose it’s crispier, chewier edges and corners after it’s been frozen, but still delicious nonetheless!

Can this recipe be made in a bundt cake pan instead?
Yes! Simply double the recipe and pour the batter into a greased and floured bundt cake pan before baking. The same oven temp and baking time applies.

Vegan Pound Cake (Gluten Free Option)

Sometimes life just calls for a buttery, moist and delicious treat (typically in cake form) that can be made simply and easily with just a handful of ingredients. Enter this pound cake recipe, which is astonishingly vegan!

4.72 from 25 votes

Print Pin Rate

Course: Dessert

Cuisine: American, plant based, vegan

Keyword: dairy free pound cake, pound cake no dairy, Vegan Desserts, Vegan Pound Cake

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 12 slices (1 loaf)

Calories: 229kcal

Author: Audrey Dunham

Ingredients

• ▢ oil for greasing
• ▢ 1 c. non-dairy milk (237 ml) – such as almond, cashew or soy. Avoid oat milk.
• ▢ 1 Tbsp. apple cider vinegar, plain rice vinegar or white distilled vinegar (15 ml)
• ▢ 1/2 c. + 2 Tbsp. vegan butter, softened (144 g) (I use Earth Balance)
• ▢ 1 c. + 1 Tbsp. granulated sugar (244 g)
• ▢ 2 1/2 tsp. vanilla extract
• ▢ 1 3/4 c. all-purpose flour (245 g) OR – for gluten free: 1 3/4 c. (280 g) Bob's Red Mill gluten free all-purpose flour (the one with the red label) + 1/2 tsp. xanthan gum (but leave out if your GF flour mix already contains it.)
• ▢ 2 tsp. baking powder
• ▢ 1/4 tsp. salt

Lemon Glaze

• ▢ zest from 1/2 a medium lemon
• ▢ 1 Tbsp. lemon juice (15 ml)
• ▢ 1 1/2 c. powdered sugar, sifted (195 g)
• ▢ 2 Tbsp. non-dairy milk (30 ml)

Instructions

• Preheat your oven to 350°F/177°C.
• Grease a loaf pan with oil and then lay a 8 inch x 15 inch (20 cm x 38 cm) sheet of parchment paper across the center to create "handles" for removing the baked loaf later. Set the pan aside for now.
• Combine the milk and vinegar and set that aside for now as well.
• In a mixing bowl, add the softened butter and beat with a handheld or stand mixer on high for about 20 seconds.
• Then, add the sugar and vanilla and mix for another 20 seconds or so.
• In a separate bowl, stir together the flour, baking powder and salt. 
• Add half of this dry mix to the bowl with the butter mixture and beat on medium speed until just combined. Then, add half of the milk mixture and mix until just combine again. Repeat this process by adding the remaining flour mixture, followed by the remaining milk mixture. At the end, scrape the sides and bottom of the bowl to ensure all flour is incorporated.
• Pour the cake batter into the prepared loaf pan and smooth over the surface with the back of a spoon or a spatula.
• Bake in your preheated oven for 50-60 minutes or until a knife or skewer inserted down the center comes out free of batter, (a few crumbs are ok, though) and the surface is firm and not soft. FYI – Since most ovens heat unevenly, it’s best to rotate the pan at about the 30 minute mark.
• Place the pan on a cooling rack. Once cool enough to handle (after about 5-15 minutes), remove the cake from the pan by first sliding a thin, sharp knife along the two short edges not covered in parchment, then carefully lift the cake out by the parchment handles. Once the cake is removed, place it on a cooling rack to cool completely. Once completely cooled, remove the parchment from the bottom and return it to the cooling rack.
• To make your lemon glaze, simply blend all ingredients together with an electric mixer until combined. (The electric mixer helps break up the zest a bit.)
• Liberally drizzle on your lemon glaze while the cake is still on the cooling rack. (You may want to place parchment paper or a baking sheet underneath to catch the drips!)  Since I usually have some glaze left over, I'll let the first layer completely dry, and then add a second layer of glaze on top of that.  After all, you can never have enough glaze!
• Once the glaze is dry, using a thin, metal spatula, carefully transfer the cake to your serving plate of choice. Enjoy!

Video

Notes

• For a gluten free version, I recommend using Bob’s Red Mill Gluten Free All-purpose Flour (the one with the red label) plus 1/2 tsp. xanthan gum in place of regular all-purpose flour called for in the recipe. Check the labels for all remaining ingredients to ensure they’re gluten free as well. Note: if a different brand of gluten-free flour is used, check the ingredients and skip the 1/2 tsp. xanthan gum if the flour blend already contains it.
• If your oven tends to heat unevenly, rotate your cake halfway through the baking process; at about the 30 minute mark.
• This cake will keep in an airtight container or cake saver for about 2-3 days at room temperature, but is best if served within 24 hours of applying the glaze.

Nutrition

Serving: 1slice | Calories: 229kcal | Carbohydrates: 29g | Protein: 2g | Fat: 9g

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