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Vegan Pound Cake with Fresh Lemon Glaze (Gluten Free Option)

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4.67 from 12 votes

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 pound cake recipe, which is astonishingly dairy and egg free.

Vegan and Gluten Free Pound Cake with Fresh Lemon Glaze on a pink plate with a slice cut

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 five-year-olds’ 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 pound cake is so moist and delicious, you would never guess it’s completely vegan.
  • The fresh lemon glaze adds a tangy 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.

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 is of course, completely vegan.

Looking for other vegan dessert recipes? Try my:

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 vegan butter and set it aside for now (this is an important step!)

3. Combine the almond milk and apple cider 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. Then, add half of this dry mix to the bowl with the butter mixture and beat on medium speed until just combined. Then, add the second half of the dry mix and mix again. Scrape down the sides of the bowl as needed.

7.  Next, add the almond milk mixture to the bowl and mix on a medium-low speed until the batter is mostly smooth.

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 15 minutes), remove the cake from the pan by placing the cooling rack up-side-down over the top of the loaf pan and then quickly flip the pan over. Once the cake is removed, carefully flip it so it’s right side up on the cooling rack (to prevent rack line indentations from forming across the top).

Optional but recommended: While the cake is still slightly warm, trim any overly browned, crispy edges, corners and sides with a sharp serrated knife.

A baked pound cake with trimmed edges and corners.

11. After your cake has completely cooled, make your lemon glaze. Simply blend all ingredients together with an electric mixer until combined.

12. 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!

13. Once the glaze is dry, using a spatula, carefully transfer the cake to an airtight container or your serving plate of choice. Enjoy!

Vegan and Gluten Free Pound Cake with Fresh Lemon Glaze

Top Tips for Making This Pound Cake:

  • For a gluten free version, use your favorite gluten free all-purpose flour in place of regular all-purpose flour. Check the labels for all remaining ingredients to ensure they’re gluten free as well.
  • 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.

Did you try this recipe? Please give it a star rating and let me know what you think in the comments below. Your feedback is very helpful! Thanks in advance. 

Vegan Pound Cake with Fresh Lemon Glaze on a plate

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!
4.67 from 12 votes
Print Pin Rate
Course: Dessert
Cuisine: plant based, vegan
Keyword: Vegan Desserts, Vegan Pound Cake
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 1 loaf

Ingredients

  • 1 c. almond milk (237 ml) - cashew or soy would work, as well
  • 1 Tbsp. apple cider vinegar (15 ml)
  • 1/2 c. + 2 Tbsp. vegan butter, softened (144 g)
  • 1 c. + 1 Tbsp. granulated sugar (244 g)
  • 2 1/2 tsp. vanilla extract
  • 1 3/4 c. all-purpose flour (245 g) or Bob's Red Mill gluten free all-purpose flour (280 g)
  • 2 tsp. baking powder
  • 1/4 tsp. salt

Lemon Glaze

  • zest from 1/2 a medium or large lemon
  • 1 Tbsp. lemon juice (15 ml)
  • 1 1/2 c. powdered sugar (195 g)
  • 2 Tbsp. almond milk or other nondairy milk (30 ml)

Instructions

  • Preheat your oven to 350°F/177°C.
  • Grease a loaf pan with vegan butter and set it aside for now (this is an important step!)
  • Combine the almond milk and apple cider 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. Then, add half of this dry mix to the bowl with the butter mixture and beat on medium speed until just combined. Then, add the second half of the dry mix and mix again. Scrape down the sides of the bowl as needed.
  • Next, add the almond milk mixture to the bowl and mix on a medium-low speed until the batter is mostly smooth
  • 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.) 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 15 minutes), remove the cake from the pan by placing the cooling rack up-side-down over the top of the loaf pan and then quickly flip the pan over. Once the cake is removed, carefully flip it so it’s right side up on the cooling rack (to prevent rack line indentations from forming across the top).
    Optional but recommended: While the cake is still slightly warm, trim any overly browned, crispy edges, corners and sides with a sharp serrated knife.
  • After your cake has completely cooled, make your lemon glaze. Simply blend all ingredients together with an electric mixer until combined.
  • 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 spatula, carefully transfer the cake to an airtight container, cake saver or your serving plate of choice. Enjoy!

Notes

  • For a gluten free version, use your favorite gluten free all-purpose flour in place of regular all-purpose flour. Check the labels for all remaining ingredients to ensure they're gluten free as well.
  • For best results, rotate your cake in the oven 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.
  • Prefer a light lemon flavor, or, not a fan of the texture of lemon zest?  Feel free to only use lemon juice and leave out the lemon zest altogether in the glaze.
Tried this Recipe? Follow me Today!Mention @AudreyEDunham or tag #AudreyDunhamRecipes!

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Comments

Nat Sam

5 stars
I followed your recipe as the base for my glutenfree vegan fruitcake and it came out as the best fruitcake I’ve made in this allergy friendly version. I added a pound of my soaked fruits, a tsp extra baking powder and two tbsp extra sugar. I can’t thank you enough for such a simple and effective recipe. I also kept it nut free by using hemp milk. This is now my go to recipe for a pound cake or any other type of flavored cake. Thank you so much again!

Reply

Audrey Dunham

Fantastic- happy to hear it! Thank you so much for letting me know. Now I want to go make fruit cake!

Reply

Joanne

5 stars
I have made this recipe three times. It is soooo good people cannot believe it’s vegan. Doubled the recipe to make a layer cake. Tripled the recipe to use in a cupcake form pan. I substituted 1 teaspoon of strawberry emulsion for the vanilla and it came out great. Thank you ☺️

Reply

Audrey Dunham

Fantastic! Thanks so much for taking the time to comment and for these kind words! This is the recipe I make anytime my boys need a treat for their classroom holiday parties. The teachers are always blown away because the kids actually eat the cake (instead of just frosting!) thanks, again.

Reply

Kelly

5 stars
Loved it…used 1 cup Bobs Red Mills 1:1 GF Flour and 3/4 cup almond flour. I might try upping the baking powder next time as it fell in the middle but the taste was amazing.
Love the fruitcake idea that Nat said they used the recipe for.

Reply

Audrey Dunham

So glad you liked it, Kelly! Interesting idea with the almond flour, I bet the taste was great.

Reply

Noel Martinez

Hi…
I want to try this recipe.

What size loaf pan did you use?

can I add half lemon juice and half dairy free milk?

Thanks!

Reply

Audrey Dunham

Hi! Just a standard 9 x 5-inch loaf pan (or 8 1/2 x 4 1/2) will do the job. Please let me know what you think!

Reply

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