There’s something truly comforting about a classic pound cake — its dense, buttery texture and subtly sweet flavor have won hearts for generations. But what if you’re following a vegetarian lifestyle or simply want to enjoy a cake free from animal products like eggs and dairy?
Fear not! This vegetarian pound cake recipe offers the same rich, moist experience you love, made with wholesome, plant-based ingredients that everyone can enjoy.
Whether you’re baking for a special occasion or just craving a slice with your afternoon tea, this pound cake will quickly become a household favorite.
With simple pantry staples and easy-to-follow steps, you’ll have a delicious cake ready in no time — no compromises on flavor or texture! Plus, it’s versatile enough to customize with your favorite flavors or toppings.
Ready to bake a delightful treat that’s as kind to animals as it is to your taste buds? Let’s dive in!
Why You’ll Love This Recipe
This vegetarian pound cake recipe is perfect for anyone seeking a delicious dessert without eggs or dairy. By using plant-based substitutes like almond milk and vegetable oil, it retains the tender crumb and buttery richness of traditional pound cake.
Easy to make with straightforward ingredients, this recipe is ideal for bakers of all skill levels. The cake’s subtle vanilla aroma pairs beautifully with fresh fruit, whipped cream alternatives, or a dusting of powdered sugar.
Plus, it stores well, so you can savor it over several days.
Not only is it delicious, but it’s also a great base for experimenting with flavors — add citrus zest, spices, or mix-ins like nuts or chocolate chips to make it uniquely yours. If you love vegetarian baking or are curious about plant-based desserts, this recipe is a must-try!
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 2 cups (250g) | Sifted for lightness |
| Baking powder | 1 ½ teaspoons | For rise and fluffiness |
| Baking soda | ½ teaspoon | Enhances texture |
| Salt | ½ teaspoon | Balances sweetness |
| Granulated sugar | 1 cup (200g) | Adjust to taste |
| Vegetable oil | ½ cup (120ml) | Light flavor, keeps moist |
| Unsweetened almond milk | 1 cup (240ml) | Or any plant-based milk |
| Apple cider vinegar | 1 tablespoon | Reacts with baking soda for lift |
| Vanilla extract | 2 teaspoons | For warm flavor |
Equipment
- 9×5 inch loaf pan
- Mixing bowls (large and medium)
- Measuring cups and spoons
- Whisk or electric mixer
- Spatula
- Sifter (optional but recommended)
- Cooling rack
Instructions
- Preheat your oven to 350°F (175°C). Grease the loaf pan with vegetable oil or line it with parchment paper for easy removal.
- Sift together the dry ingredients: In a large bowl, combine all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a separate medium bowl, whisk together the granulated sugar, vegetable oil, almond milk, apple cider vinegar, and vanilla extract until well combined.
- Gradually add the wet mixture to the dry ingredients, stirring gently with a spatula or whisk until just combined. Avoid overmixing to keep the cake tender.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Start checking around 50 minutes to prevent overbaking.
- Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then transfer to a cooling rack to cool completely before slicing.
Tips & Variations
“For an extra moist and flavorful pound cake, try adding the zest of one lemon or orange to the batter. It adds a fresh citrus twist that brightens the cake perfectly!”
Here are some ideas to customize your pound cake:
- Flavor Boost: Stir in ½ cup of chopped nuts, vegan chocolate chips, or dried fruit for texture and bursts of flavor.
- Spice It Up: Add 1 teaspoon of cinnamon or pumpkin pie spice to the dry ingredients for a warm, seasonal touch.
- Glaze or Frosting: Drizzle a simple lemon glaze or spread a vegan cream cheese frosting for a decorative finish.
- Milk Alternatives: You can substitute almond milk with soy, oat, coconut, or cashew milk depending on your preference.
If you want to explore more vegetarian and vegan recipes, try our Vegan Slow Cooker Recipe for Easy, Delicious Meals or the Vegan Flour Tortilla Recipe Easy, Soft, and Homemade. For a festive twist, check out our Vegetarian Recipes for Cinco de Mayo: Festive & Easy Idea.
Nutrition Facts
| Nutrient | Amount per Slice (1/12th) |
|---|---|
| Calories | 210 kcal |
| Total Fat | 8g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 210mg |
| Total Carbohydrate | 32g |
| Dietary Fiber | 1g |
| Sugars | 18g |
| Protein | 2g |
Serving Suggestions
This vegetarian pound cake is wonderfully versatile when it comes to serving. Enjoy it plain for a simple, classic treat, or elevate it with these ideas:
- Top with fresh berries and a dollop of coconut whipped cream for a light, elegant dessert.
- Serve alongside a cup of tea or coffee for a cozy afternoon snack.
- Cut into cubes and use as a base for a fruit trifle or layered dessert.
- Spread with your favorite nut butter and a drizzle of maple syrup for a hearty breakfast option.
It’s also fantastic warmed slightly and paired with a scoop of vegan vanilla ice cream on warm days. The possibilities are endless!
Conclusion
This vegetarian pound cake recipe proves that you don’t need eggs or dairy to bake a moist, flavorful cake that pleases all palates. The combination of simple ingredients and straightforward steps makes it an accessible and satisfying baking project for both beginners and seasoned cooks.
Whether you’re hosting a gathering, celebrating a special moment, or just indulging in a sweet treat for yourself, this pound cake delivers every time. Its adaptable nature invites creativity, encouraging you to add your personal touch with spices, fruits, or glazes.
Remember, great vegetarian baking is about embracing wholesome ingredients and enjoying the process.
Give this recipe a try, and don’t forget to explore more delicious plant-based dishes like our Vegan Halloween Dessert Recipes That Will Wow Your Guests or the Vegan Beignet Recipe: Easy, Fluffy, and Delicious Treat.
Happy baking!
📖 Recipe Card: Vegetarian Pound Cake
Description: A moist and dense pound cake made without eggs or dairy, perfect for a vegetarian diet. This recipe uses plant-based ingredients to achieve a rich, buttery flavor.
Prep Time: PT15M
Cook Time: PT60M
Total Time: PT75M
Servings: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened applesauce
- 1/2 teaspoon almond extract (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, combine sugar, oil, almond milk, vinegar, vanilla, and applesauce.
- Slowly add the dry ingredients to the wet ingredients and mix until smooth.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 15 minutes, then transfer to a wire rack.
Nutrition: Calories: 280 | Protein: 3g | Fat: 14g | Carbs: 36g
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