Vegan Pound Cake (Vanilla)

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4.56 from 9 votes

A classic vegan pound cake with the most perfect tight crumb and mellow vanilla flavour.

Prep Time15

Cook Time25

Total Time40

Course: Desserts

Cuisine: All, American, English

Servings:

Calories: 178kcal

Author: Richard Makin

Ingredients

3 tablespoon plant milk unsweetened and unflavoured at room temperature
120 g soft silken tofu at room temperature
1.5 teaspoon vanilla extract
150 g cake flour see note below
1 tablespoon corn starch
150 g caster sugar aka superfine sugar in the US
1 teaspoon baking powder
¼ teaspoon fine sea salt
90 g vegan butter at room temperature, plus 1 tablespoon extra melted

Metric - US Customary

Instructions

Preheat the oven to 200c/390f (fan). Grease a 20 x 10cm loaf tin (or any 1lb loaf tin) then sprinkle with flour and shake out any excess.
In the cup of a blender, combine the plant milk, silken tofu and vanilla extract.
3 tablespoon plant milk, 120 g soft silken tofu, 1.5 teaspoon vanilla extract
In the bowl of a stand mixer, sieve together the flour, corn starch, caster sugar, baking powder and fine sea salt then mix together to combine.
150 g cake flour, 1 tablespoon corn starch, 150 g caster sugar, 1 teaspoon baking powder, ¼ teaspoon fine sea salt
Add the vegan butter and half of the blended soy milk mixture. With the paddle attachment fitted, beat on low speed until combined then increase speed to medium for 3 minutes. At this stage the batter should have the consistency of buttercream frosting.
90 g vegan butter
Pause the mixer, scrape down the sides of the bowl, add the remaining blended soy milk mixture and beat again for 1 minute on medium speed.
Transfer the batter into the prepared loaf tin and smooth the top with a spatula. Dip a sharp knife in the melted vegan butter and slash the batter down the very centre in a 4 inch line.
Place the loaf tin in oven and bake for 10 minutes then reduce the heat to 170c/340f (fan) and bake for a further 30 minutes or until a bamboo skewer inserted into the centre comes out clean.
Place the loaf tin on a wire cooling rack for 10 minutes then remove the cake from the tin and cool completely before serving.

Notes

Note: This recipe uses this frosting recipe. Since this is a separate recipe, the nutritional data displayed above is for the sponge cakes alone, and not for the frosting. The nutritional data for the frosting is displayed separately on the frosting post.

Nutrition