At a Glance:
Prep Time: 10 minutes mins
Cook Time: 40 minutes mins
Total Time: 50 minutes mins
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!
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!
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.
Calories: 390 kcal , Carbohydrates: 72 g , Protein: 3 g , Fat: 10 g , Saturated Fat: 3 g , Polyunsaturated Fat: 3 g , Monounsaturated Fat: 4 g , Trans Fat: 0.1 g , Sodium: 202 mg , Potassium: 40 mg , Fiber: 1 g , Sugar: 38 g , Vitamin A: 540 IU , Vitamin C: 6 mg , Calcium: 102 mg , Iron: 0.3 mg
Course: Breakfast, Dessert
Cuisine: American