Vegan Pound Cake

Posted by in 4th of July, Cakes, Cooking, Easter, Sweets | 0 comments














Hello & Happy Monday!!





While I sometimes forget, I have deep Southern roots being from Georgia! There are some concepts from childhood that will forever be staples, one of them in particular, is Pound Cake! Ironically it’s not a go to for other cultures and the majority have only experienced with the store bought frozen option. 


However, there is nothing better than homemade Pound Cake!


Believe it or not Pound Cake gets its name from referencing the sugar and butter content. While I love a good dessert, I always cut the sugar content in half for most recipes and reduce the amounts of butter/oil. That being said, I knew a vegan pound cake would be stressful, but a fun project as it’s known to be heavy on the butter, sugar, and eggs. You modify those ingredients, and you may just compromise what the traditional Pound Cake is all about!


Fun fact: I created this recipe 3 years ago on this exact date!






What I love about this recipe is, everything! It has minimal ingredients, utilizes vegan butter, low on added sugar, is perfect for any season, can be paired with seasonal fruit, is great for entertaining, and is just an all around crowd pleaser!



If you’re searching for that perfect staple vegan dessert, this vegan Pound Cake is it!







Why this recipe rocks: 




You can switch up the extracts

You can switch up the fruit

Great for entertaining

Low on the added sugar

























Recipe Tutorial 



Yields 8-10 slices

Vegan Pound Cake

15 minPrep Time

60 minCook Time

1 hr, 15 Total Time

Save RecipeSave Recipe


  • 1 cup vegan butter, plus more for pan (you can also use oil)
  • 3/4 cups cane sugar
  • 4 tbs Follow Your Heart Egg powder combined w/1 cup almond milk
  • 3 cups all-purpose flour, plus more for pan
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon almond, vanilla, or lemon  extract
  • 1 cup milk


  1. Preheat oven to 350 degrees F.
  2. With a mixer, cream vegan butter. Add cane sugar, a little at a time. Add vegan eggs, slowly. Sift dry ingredients together in a bowl and add to mixer alternately with almond milk, starting with the flour and ending with the flour. Don't over mix the batter. If you over mix it won't rise as well and can get gummy streaks.
  3. Mix in your extract: vanilla/almond/lemon. Pour into a greased and floured pan and bake for 60 minutes or until a toothpick inserted in the center of the cake comes out clean. Serve with coconut whip and fresh berries.











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