This delicious vegan pound cake first appeared in the cookbook Sweet Potato Soul.
For me, my Nana’s pound cake is a childhood classic — the birthday treat she made year after year. This vegan version captures that same comforting flavor and tender crumb, thanks to vegan cream cheese that keeps the cake perfectly moist. It’s a wonderful option for celebrations or simply as a lovely everyday dessert.
Ingredients
Non-dairy milk for moisture (plain unsweetened soy milk works well).
Apple cider or white vinegar and baking soda create a vegan egg substitute and turn the milk into a buttermilk-like mixture.
All-purpose flour for structure.
Baking powder to help the cake rise.
Vegan butter for richness, texture, and rise.
Vegan cream cheese to add moisture and tender crumb.
Cane sugar for balanced sweetness.
Vanilla extract for depth of flavor.
Salt to enhance the overall taste.
How to Make Vegan Pound Cake
This recipe is straightforward and requires only a stand mixer or hand mixer. In about an hour you’ll have a moist, tender pound cake ready to enjoy.
Instructions
1. Preheat the oven to 350°F. Grease and flour a loaf pan or line it with parchment paper.
2. In a small bowl, combine 1 cup non-dairy milk and 1 tablespoon apple cider or white vinegar. Stir and set aside for about 5 minutes to curdle.
3. In a medium bowl, sift together 2 cups unbleached all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
4. In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), beat 1/2 cup vegan cream cheese and 1/4 cup vegan butter at medium-high speed until creamy, about 2 minutes.
5. Add 1 cup cane sugar and continue to beat for about 3 minutes until the mixture is light and fluffy. Mix in 2 teaspoons pure vanilla extract.
6. With the mixer on low, add the milk–vinegar mixture, then slowly add the dry ingredients, mixing until just combined. Do not overmix.
7. Scrape the batter into the prepared loaf pan and bake for 50–55 minutes, until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for about 20 minutes, then transfer to a cooling rack to cool completely before slicing and serving.
The cake will keep in an airtight container at room temperature for up to three days and is freezer-friendly.
What to Serve with Vegan Pound Cake
This pound cake pairs beautifully with a variety of toppings and accompaniments:
- Make a lemon glaze by whisking together lemon juice, vegan powdered sugar, and a splash of non-dairy milk.
- Top slices with fresh strawberries, raspberries, or blueberries.
- Sprinkle toasted coconut over the top for added texture and flavor.
It’s a lovely dessert and also a delightful addition to a brunch spread, especially when served with fresh fruit.
Nana’s Cream Cheese Vegan Poundcake
Equipment
- Stand mixer or hand mixer
Ingredients
- 1 cup plain unsweetened soy milk (or other non-dairy milk)
- 1 tbsp apple cider vinegar (or white vinegar)
- 2 cups unbleached all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegan cream cheese
- 1/4 cup vegan butter, at room temperature
- 1 cup cane sugar
- 2 tsp pure vanilla extract
Instructions
- Preheat oven to 350°F. Grease and flour a loaf pan or line with parchment paper.
- Stir together the soy milk and vinegar in a small bowl and let it curdle for 5 minutes.
- Sift the flour, baking powder, baking soda, and salt into a medium bowl.
- Beat the vegan cream cheese and vegan butter on medium-high until creamy (about 2 minutes).
- Add the sugar and beat until fluffy (about 3 minutes). Mix in the vanilla and the milk–vinegar mixture on low until incorporated.
- Slowly add the dry ingredients and mix until just combined. Avoid overmixing.
- Pour the batter into the prepared pan and bake 50–55 minutes, until a toothpick inserted in the center comes out clean.
- Cool 20 minutes in the pan, then transfer to a rack to cool completely. Store leftovers in an airtight container for up to 3 days, or freeze slices for longer storage.
Notes
Recipe Pro Tips:
- Use a stand or hand mixer to ensure a smooth, airy batter.
- Do not overmix once the dry ingredients are added to keep the cake tender.
- This pound cake freezes well whole or in individual slices.
Nutrition (per slice)
Calories: 204 kcal | Carbohydrates: 34 g | Protein: 3 g | Fat: 6 g | Sugar: 17 g
Have you tried Nana’s sweet potato pie yet? It’s a favorite for many and a wonderful companion to this pound cake.