Cinnamon Pound Cake Recipe Vegan and Deliciously Easy

There’s something irresistibly comforting about a classic pound cake, especially when infused with the warm, spicy notes of cinnamon. But what if you’re looking for a plant-based twist that doesn’t compromise on flavor or texture?

This vegan cinnamon pound cake recipe is just what you need! Moist, dense, and fragrant, it perfectly mimics the richness of traditional pound cake without any animal products.

Whether you’re vegan, dairy-free, or simply looking to experiment with healthier alternatives, this recipe delivers a delightful treat that everyone will love.

Baking a vegan pound cake can sometimes feel intimidating, but with a few simple ingredients and easy steps, you’ll whip up a luscious cake that’s perfect for breakfast, tea time, or dessert. Plus, the cinnamon adds a lovely aromatic layer that makes every bite feel cozy and special.

Read on to find out why this recipe will soon become a staple in your kitchen!

Why You’ll Love This Recipe

This vegan cinnamon pound cake is a game-changer for several reasons:

• Plant-based and wholesome: Uses natural ingredients like almond milk and apple cider vinegar to replace dairy and eggs.
• Deliciously moist: Thanks to the vegan butter and plant-based milk, the cake stays tender and soft.
• Simple and quick: Minimal ingredients and straightforward instructions make this recipe beginner-friendly.
• Perfect cinnamon flavor: A generous amount of cinnamon gives it that warm, sweet spice you crave.
• Versatile: Great on its own or paired with vegan whipped cream, fresh fruit, or a drizzle of maple syrup.

Ingredients

• 2 ½ cups all-purpose flour (or gluten-free flour blend for GF option)
• 1 ½ tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 2 tbsp ground cinnamon
• 1 cup vegan butter, softened
• 1 ¼ cups organic cane sugar
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1 tbsp apple cider vinegar
• 1 tbsp vanilla extract

Equipment

• 9×5 inch loaf pan
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Electric hand mixer or stand mixer
• Measuring cups and spoons
• Rubber spatula
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Grease your loaf pan with vegan butter or line it with parchment paper for easy removal.
2. Mix the wet ingredients: In a small bowl, combine the almond milk and apple cider vinegar. Let it sit for 5 minutes to curdle and create a vegan “buttermilk.”
3. Whisk dry ingredients: In a large bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. This ensures even distribution of spices and leavening agents.
4. Cream vegan butter and sugar: Using an electric mixer, beat the softened vegan butter and sugar together in a medium bowl until light and fluffy — about 3-4 minutes.
5. Add wet ingredients to butter mixture: Mix in the vanilla extract and the vegan buttermilk slowly, beating gently to combine.
6. Combine wet and dry: Gradually add the flour mixture to the wet ingredients. Use a rubber spatula to fold everything together until just combined. Avoid overmixing to keep the cake tender.
7. Pour batter into pan: Transfer the batter into your prepared loaf pan, smoothing the top with a spatula.
8. Bake: Place the pan in the oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool: Remove the cake from the oven and let it cool in the pan for 15 minutes. Then transfer it to a cooling rack to cool completely before slicing.
10. Serve: Enjoy your cinnamon pound cake as is or with your favorite vegan toppings.

Tips & Variations

“For an extra cinnamon punch, sprinkle a cinnamon-sugar mixture on top of the batter before baking.”

• Gluten-free option: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
• Swirl it up: Add a cinnamon swirl by mixing 2 tbsp brown sugar with 1 tbsp cinnamon and folding it through the batter before baking.
• Add nuts: Fold in ½ cup chopped walnuts or pecans for crunch and texture.
• Maple glaze: Drizzle a simple glaze made from powdered sugar and maple syrup once the cake is cooled for added sweetness.
• Storage: Store the cake in an airtight container at room temperature for up to 3 days or freeze slices for longer freshness.

Nutrition Facts

Serving Suggestions

This cinnamon pound cake is incredibly versatile and pairs beautifully with a variety of accompaniments. For a simple, classic approach, serve it warm with a cup of your favorite tea or coffee.

For a more decadent treat, add a dollop of vegan whipped cream or coconut yogurt and top with fresh berries or sliced bananas. You can also drizzle some maple syrup or a vegan caramel sauce for extra indulgence.

If you’re looking to make it a brunch centerpiece, slice and toast the cake lightly, then spread with vegan cream cheese and a sprinkle of cinnamon sugar.

Conclusion

This vegan cinnamon pound cake is a must-try for anyone craving a cozy, flavorful dessert without using animal products. Its tender crumb, rich cinnamon aroma, and delightful sweetness make it a perfect treat for all occasions — from casual afternoons to special celebrations.

Not only is it simple to make, but it’s also customizable with your favorite mix-ins and toppings. Whether you’re new to vegan baking or a seasoned pro, this recipe promises to deliver a delicious cake that everyone will enjoy.

Don’t forget to try it alongside other tasty recipes like Pecan Crackers Recipe, Peda Recipe Ricotta Cheese, or the comforting Thelma Sanders Squash Recipe. Happy baking!

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