Hey everyone! We’re back on the basics today with a simple vegan recipe that you can twist and turn into anything you want!
When I started looking into vegan pound cake recipes, I didn’t find a lot of options that really fit what I wanted here. I want to give you guys basic recipes that you can easily make at high-altitude, but also simple, workable recipes on other diets.
How to Make Vegan Pound Cake
The recipe is super easy to pull together. We’re starting by beating together some vegan butter and sugar. Then add in the blended tofu and vanilla extract, and finally add in your dry ingredients alternating with the almond milk until both mixtures are added. You should have a fairly smooth batter to spread into your baking pan.
As you know, I’ve been messing around a little bit with vegan baking recently, and make a vegan chocolate chip cookie recipe that you’ll absolutely love. But cakes are a whole new beast for vegan high altitude baking you guys.
In cakes, one of the most important ingredients is the eggs. and when we’re talking about egg replacements, it’s really important to get something that makes sense for cakes. So today, we’re using silken tofu.
And listen, I’m not a tofu person. But, unlike soaked chia seeds (another egg replacement option), silken tofu keeps a smooth, creamy texture and it blends really well into cake batter. And otherwise, we’re using vegan butter baking sticks, which work REALLY well for a substitute for butter.
I think replacing milk in a recipe is probably the easiest part. I’m using vanilla almond milk, but really you can use any dairy-free milk that you prefer!
So, here’s what we’ve got: A dense crumb, lightly flavored, VERY dairy-tasting pound cake without any of those products. It’s impressive, and you can switch it up any way you’d like. You could bake the batter into cake layers and stack them with frosting. You can bake them in a tube pan like I did, or a bundt pan, or in two loaf pans.
You can also definitely add goodies in here. Remember though, it’s just like a normal cake batter, and if you add in anything, you’ll want to dust it with flour first to avoid ingredients sinking to the bottom of the cake.
I’d suggest chopped berries, crushed Oreos, chocolate chips, or even brownie chunks! You can also add different extracts for flavor, like almond or orange or lemon. And you can even fold in some crushed freeze-dried berries for a fun twist!
Tips & Tricks for Vegan Pound Cake
I’ve got some tips and tricks to help you bake this cake!
- Can I bake this in any bundt pan instead of a tube pan? Yes, you can use a bundt pan, but it’s a pretty big cake so I’d go for a large bundt that is 10-12 cups.
- Do I really need to blend the tofu? I find that if you don’t blend it, it doesn’t mix as well into the batter and you end up with a ton of lumps, so I do recommend giving it a quick blend!
- Be sure to grease your pan well, as with most tube or bundt cake recipes, you want to generously grease your pan to ensure the cake doesn’t stick!
- Can I use vegan butter from a tub instead of sticks? I definitely recommend vegan butter that comes in stick-form. Tub butter is made to be a bit softer, and it can alter the texture and result of the cake!
- Can I sub out other non-dairy milk options? Yes, absolutely. I am using unsweetened vanilla almond milk in mine, but you can use any unsweetened non-dairy milk option that you prefer. Soy, almond, and oat milks are all great choices.
- How do I adjust this recipe for sea level? I live at a high-altitude, so I cannot test recipes at sea level. However, to adjust this recipe for sea level, I would recommend trying to increase the baking powder to 1 tsp, decrease the flour by 1/2 cup, and decrease the almond milk by 2-3 tbs.
- I live at about 5,000 ft above sea level, and I find that most people who live between 3,000 ft and 7,000 ft above sea level do not need to make any adjustments to my recipes.
This is a versatile recipe you guys, I hope you enjoy it!
Vegan Pound Cake
- 4 1/2 cups flour
- 1/2 tsp. baking powder
- 1 1/2 tsp. salt
- 1 1/2 cups vegan butter
- 3 cups sugar
- 1 1/2 cups silken tofu, blended until completely smooth
- 2 tsp. vanilla extract
- 1 cup vanilla almond milk
Preheat your oven to 350 degrees, and generously grease a 10-12 cup tube or bundt pan. Set aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat together the vegan butter and sugar until fluffy. Beat in the blended tofu and vanilla extract, and beat until combined. The mixture may be lumpy.
Add in about a third of the flour mixture, and beat to combine. Then add in about half the almond milk, and stir to combine. Repeat until you’ve used all of the flour mixture and milk. Beat for several more minutes until the batter is smooth.
Spread into your prepared pan. Bake for 65-70 minutes, or until a cake tester comes out clean. Cool and enjoy plain or with coconut whipped cream or vegan frosting!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!