Vegan Pound Cake
Serves 16
10 mins prep
50 mins cook
60 mins total
This vegan pound cake is sweet, rich, dense, and so delicious! The comforting vanilla flavor, buttery cake, and simple glaze compliment each other perfectly. With only 10 minutes of prep, you can whip up this easy snack or dessert recipe in no time. Share it with friends at your next party or have a slice for an afternoon pick me up or evening treat!
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Preheat the oven to 320 degrees F / 160 C. Line a 9” x 5” loaf pan with baking paper.
Whisk together the flour, baking powder, sugar and salt. Set aside.
In a separate bowl whisk together the melted vegan butter, vanilla extract, vegan sour cream and almond milk.
Pour the wet ingredients into the dry and mix until combined. Do not over mix the batter.
Transfer the batter to the prepared tin and bake in the oven for 50-60 minutes or until an inserted skewer comes out clean. After cooking for 30 minutes place a sheet of foil over the top of the cake to stop it from browning too quickly.
When cooked, remove and allow to cool in the tin for 10 minutes before cooling completely on a cooling rack.
To prepare the glaze, mix the powdered sugar and 1 tbsp almond milk together in a small bowl until smooth. Adjust thickness by adding more almond milk if you’d like a thinner glaze.
Once the cake is completely cold drizzle the glaze over top.
Store the cake in an airtight container in the fridge for up to 5 days.
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