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This Vegan Pound Cake is rich, moist, and incredibly easy to make. Perfect for any occasion, it can be enjoyed plain or dressed up with your favorite toppings. Here’s how to create this delicious dessert!

Ingredients

For the Cake:

• 1 cup (240ml) non-dairy milk (such as almond or soy)
• 1 tablespoon apple cider vinegar (to create vegan buttermilk)
• 2 cups (250g) all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup (120g) vegan cream cheese (such as Tofutti)
• ½ cup (115g) vegan butter, softened
• 1 cup (200g) granulated sugar
• 2 teaspoons pure vanilla extract

For Optional Lemon Glaze:

• 1 cup (120g) powdered sugar
• 2 tablespoons lemon juice
• Zest of one lemon

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.
2. Make Vegan Buttermilk: In a small bowl, combine the non-dairy milk and apple cider vinegar. Let it sit for about 5 minutes to curdle.
3. Mix Dry Ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, and salt until well combined.
4. Cream Butter and Cream Cheese: In a large mixing bowl, beat together the softened vegan butter and vegan cream cheese until creamy. Add in the granulated sugar and beat until fluffy.
5. Combine Wet Ingredients: Add the curdled non-dairy milk and vanilla extract to the butter mixture. Mix until fully incorporated.
6. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; a few lumps are okay.
7. Pour into Pan: Scrape the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake: Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
10. Prepare Lemon Glaze (Optional): In a small bowl, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake for added flavor.
11. Serve and Enjoy: Slice your Vegan Pound Cake and enjoy it plain or topped with fresh fruit, whipped cream, or your favorite toppings!

Tips for Success

• Storage: Store leftovers in an airtight container at room temperature for up to three days or refrigerate for longer freshness.
• Customization: Add flavors like almond extract or fold in chocolate chips or berries for added texture.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend that contains xanthan gum for best results.

This Vegan Pound Cake is sure to be a hit at any gathering! Enjoy your delicious creation!