Go Back
A vegan pound cake in a bundt shape is on a platter. White icing drips down the cake. Slices are cut out and on blue plates in front of and behind the cake. Gold forks are next tot he cake.

Classic Vegan Pound Cake

Rich, dense, buttery, and perfect in every slice, this classic vegan pound cake recipe is super easy to make and is the perfect ending to any occasion!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Cool Time 1 hour
Total Time 2 hours 20 minutes
Servings: 16 slices
Course: cake, Dessert
Cuisine: Baked Goods
Calories: 274
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all purpose flour
  • 2 tablespoons cornstarch
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup vegan butter softened to room temperature
  • 2 tablespoons vanilla extract or substitute 1 tablespoon vanilla and 1 tablespoon almond extract
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 1/2 cup vegan yogurt plain and unsweetened
  • 1 cup plant milk plain and unsweetened

Equipment

  • 10 cup quantity Bundt pan
  • Mixing bowls and spoons
  • Measuring cups and spoons
  • Hand mixer or stand mixer

Method
 

  1. Please read all the instructions before beginning as this cake uses a different technique than others!
  2. Preheat the oven to 350°F/180°C. Generously grease and flour a 10 cup bundt pan. Set aside. Make sure the oven rack is in the middle of the oven.
  3. Mix the wet ingredients. In a medium bowl, whisk together the plant milk, yogurt, brown sugar, granulated sugar, and vanilla. Set this aside.
  4. Reverse cream the dry ingredients with vegan butter. Into the bowl of the stand mixer, combine all the dry ingredients of flour, cornstarch, baking powder, and salt. Add the softened vegan butter and mix with the whisk attachment on low speed until the flour resembles wet sand. See the photo for reference.
  5. Combine. After reverse creaming the butter, now add the remaining wet ingredients into the bowl with the flour.
  6. Mix for 45 seconds on medium-high speed. The color will change from a brown (thanks to the vanilla) to a lighter cream color. That’s when you’ll know it’s done.
  7. Transfer. Transfer the batter spoon by spoon to the bundt pan. Give it a little tap on the countertop and smooth out the top of the batter.
  8. Bake. Bake the cake uncovered for 1 hour. After that, begin to check on the cake, letting it bake on average for 1 hour and 5 minutes in my oven but no longer than 1 hour and 15 minutes.
  9. Cool. Let the cake cool for 10 minutes on the countertop in the bundt pan. After 10 minutes, flip the cake onto a wire rack but KEEP THE PAN ON TOP of the cake. This helps to cool the cake slowly and retain moisture. After 1 hour, you can remove the pan and transfer to the fridge to cool completely before frosting.
  10. To make the frosting: Mix 1 cup powdered sugar with 1-2 tablespoons water, a splash of vanilla, and a pinch of salt. Drizzle on top. Alternatively, serve with dusted powdered sugar, whipped coconut cream and fruit, or enjoy on its own.

Notes

How to Store
Countertop: Store any leftover cake that does not have a buttercream frosting covered on the countertop for up to 2 days.
Fridge: I love love love a cold slice of pound cake so I always store my cake in the fridge. It's a big cake so keep it on the plate and then add an upside down plastic container on top to keep it fresh for 5 days.
Freezer: Freezing this cake after baking is a great way of keeping extra slices around, especially since this is a big bundt cake! Wrap up slices or the whole cake in a freezer safe container and keep for up to 3 months. Allow it to thaw before serving.