Vegan Pound Cake
This vegan pound cake is an experiment gone right. I’m not very experienced in gluten-free baking, and there is a Lemon Pound Cake, but I wanted to try something new. Also try other delicious cakes, such as Vegan Carrot Cake and Orange Almond Cake.
For this vegan pound cake recipe, I had to research the benefits of each popular type of gluten-free flour, and picking the mix of ingredients that I believed would closest resemble classic pound cake. I found this absolutely delicious mix, and couldn’t be more proud.
This cake tastes better the next day, making it the perfect dessert for your entertaining needs this holiday or season, or indeed anytime. However, I do not recommend freezing vegan cakes as it can make them dry. It can stay at room temperature for a few days in an airtight container, or you can freeze it.
What’s In Vegan Pound Cake?
- Gluten-Free All-Purpose Flour – I used Pillsbury and Namaste successfully.
- Cornstarch – You can also use a mix of potato and tapioca starches.
- Ground Golden Flaxseeds – Used as a binding agent in place of eggs.
- Baking Powder
- Himalayan Pink Salt – I love using this salt for everyday cooking. I buy it in bulk!
- Vegan Buttermilk – Made with your favorite non-dairy milk and lemon juice.
- Vegan Butter Substitute – My favorite is Earth Balance Buttery Sticks because of the taste and convenience.
- Organic Cane Sugar
- Vanilla Extract
How To Make Pound Cake?
- Preheat oven to 350. Spray a loaf pan and line with parchment paper as demonstrated in the picture, so you can just lift the cake out when it is finished.
- Add non-dairy milk to a bowl, then add the lemon juice and give it a quick stir. It should curdle after a few seconds. Set aside.
- Use a strainer or flour sifter and sift the gluten-free flour, cornstarch, ground flaxseeds, baking powder, and salt into a bowl. Whisk until the ingredients are fully combined.
- Using a beater or stand mixer, beat butter until fluffy. Next, add sugar and beat until fully incorporated.
- Then add vegan buttermilk and vanilla extract, and beat until combined again.
- Add in the dry mixture in batches, beating in between.
- Add to loaf pan and place in the oven for 50-60 minutes, when an inserted toothpick or knife comes out clean. Cover with foil if the pound cake is brown after 45 minutes.
- Let cool in the loaf pan for 30 minutes. Pull out pound cake using parchment paper, and place on a wire rack (preferably with paper towels or a kitchen towel underneath to catch any glaze that drips down).
- Drizzle with glaze and let excess drip off. Serve or keep at room temperature for up to 5 days, or in the freezer wrapped in plastic wrap or parchment paper, foil, and a freezer bag for 3 months.
Tips For Making Pound Cake:
- The top may not become as brown as you may be used to seeing in pound cakes containing gluten, so you may not want to use your eyes to know when it is done.
- If you decide to freeze this cake, I’d recommend leaving it unglazed. When you’re ready to serve, defrost overnight then heat in the oven for 10 minutes, then add a glaze.
- For lemon or orange glaze, omit the extract and use lemon/orange juice in place of milk. You can also add one teaspoon of zest for stronger flavor
Why Is Pound Cake Called Pound Cake?
Traditionally pound cake was made with a pound of flour, a pound of butter, a pound of sugar, and a pound of eggs. More on the history of pound cake here!
Other Gluten-Free Vegan Desserts Here:
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Nutrition
(Per serving
)Cooking Time
Ingredients
Dry Ingredients
- 1 1/2 cup all purpose gluten-free flour
- 1/2 cup cornstarch
- 2 tablespoons ground golden flaxseeds
- 2 teaspoons baking powder
- 1/4 teaspoon Himalayan pink salt
Vegan Buttermilk
- 1 cup non-dairy milk
- 1 tablespoon fresh lemon juice
Ingredients to Whisk
- 1/2 cup Vegan Butter, softened (or semi-solid coconut oil)
- 1 cup organic cane sugar
- 1 teaspoon vanilla extract
- Vegan Buttermilk
Vanilla Glaze
- 1 1/2 cup organic powdered sugar
- 1 tablespoon non-dairy milk
- 1/4 teaspoon vanilla extract, or any other flavor of choice
Instructions
- Preheat oven to 350. Spray a loaf pan and line with parchment paper as demonstrated in the picture, so you can just lift the cake out when it is finished.
- Add non-dairy milk to a bowl, then add the lemon juice and give it a quick stir. It should curdle after a few seconds. Set aside.
- Use a strainer or flour sifter and sift the gluten-free flour, cornstarch, ground flaxseeds, baking powder, and salt into a bowl. Whisk until the ingredients are fully combined.
- Using a beater or stand mixer, beat butter until fluffy. Add sugar and beat until fully incorporated.
- Add vegan buttermilk and vanilla extract, and beat until combined again.
- Add in the dry mixture in batches, beating in between.
- Add to loaf pan and place in the oven for 50-60 minutes, when an inserted toothpick or knife comes out clean. Cover with foil if the pound cake is brown after 45 minutes.
- Let cool in the loaf pan for 30 minutes. Pull out pound cake using parchment paper, and place on a wire rack (preferably with paper towels or a kitchen towel underneath to catch any glaze that drips down).
- Drizzle with glaze and let excess drip off. Serve or keep at room temperature for up to 5 days, or in the freezer wrapped in plastic wrap or parchment paper, foil, and a freezer bag for 3 months.
What can u use if u don’t have all purpose flour
Philly, this is so tricky because to get the right texture it would be best to make the recipe as written, otherwise, I would have to experiment with the amount of combination of other flours and possible starches. I would use a combination of brown rice flour, sorghum flour as a base.