Name: Easy Vegan Pound Cake
Prep time: 8 min
Cook time: 60 min
Total time: 68 min
Ingredients: 1 1/2 cup Softasilk Cake Flour; 1/4 tsp Sea Salt; 1/2 tsp Baking Powder; 1/2 tsp Baking Soda; 1/4 cup Monk Fruit Sugar; 6 tbsp Vegan Butter, softened; 2 tbsp Bob's Red Mill Egg Replacer; 2 tsp Vanilla Extract; 1 2/3 cup Oat Milk; Baker's Spray, for spraying; 1 cup Erythritol Powdered Sugar; 2 tsp Vanilla Extract; 2 tbsp Oat Milk

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I’ve hated pound cake for years. Until making this easy vegan pound cake, I thought that pound cake was repulsive. The pound cakes I have had in the past have been too greasy and included way too much sugar. This pound cake recipe completely changed the way that I view pound cakes. It’s moist, soft, buttery, and not too sweet.

There are many ways to make this pound cake taste great. And none of those ways include using dairy products. If you want to keep this recipe healthy but want it to resemble the classic 7-up pound cakes that are sold in grocery stores, try adding some of Spindrift’s Lemon sparkling water instead. This will give you the same effect. I like to use distilled white vinegar with a combination of lemon juice whenever I don’t have any in the house. Although, I did not add any of these ingredients for this recipe.

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How to make an easy vegan pound cake:

If you don’t want to keep this cake plain, there are many ways to upgrade it. You can use lemon sparkling water with fresh lemon juice to give it a lemony taste. You can make vegan buttermilk and add it to the recipe. Adding fresh herbs will make the pound cake taste flowery. It’s ultimately up to you.

In this recipe, I didn’t want to take any chances and use flours like almond flour, coconut flour, or tapioca flour. Also, I did not want to be boring and use a flour like all purpose flour. I chose to use Softasilk Cake Flour. The cake flour made the texture of this pound cake excellent. If you don’t have any cake flour, you can make your own by adding some corn starch to all purpose flour.

How to make a vegan pound cake moist:

Due to the fact I used a combination of Bob’s Red Mill Gluten Free Egg Replacer and oat milk, I didn’t feel the need to add any extra ingredients to make this cake moist. It’s perfect on its own. But, if you’re someone that just needs add a little something extra to the mix, add some yogurt. Coconut yogurt, vegan mayonnaise (yes, mayonnaise makes a cake extra moist!), and vegan cream cheese are some of my suggestions to add to this cake. Furthermore, if you use any of these ingredients, please add a little more vanilla extract.

What can you use to replace eggs in a vegan pound cake:

To replace the eggs in this recipe, I chose to use my go-to egg replacer. If you cannot find any egg replacers, you can use applesauce, aquafaba, or a combination of baking soda and vinegar. Out of all of these suggestions, I would definitely use the aquafaba first. Aquafaba makes bread taste amazing, so I know for a fact it would work very well in this pound cake!

What to do with left over pound cake:

As I’ve mentioned before, I freeze everything that I make. Cake holds up very well in the freezer. You can put the pound cake in a freezer safe container or zip lock bag and store it. When it comes to thawing the pound cake from the freezer, you can let it unthaw at room temperature or microwave it for 30 seconds.

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