Description
This vegan pound cake is moist, “buttery”, and perfectly tender and fluffy – made with just 9 simple ingredients! It’s super easy to make, the ultimate dairy-free cake for any occasion. Perfect for everything from afternoon tea to holiday gatherings in festive seasons.
Ingredients
- 2 cups (220g) plain flour
- 1 heaping cup (220g) caster sugar
- 1 cup (220g) vegan butter, melted
- 1/2 cup (125ml) soy milk
- 1/3 cup (100g) soy yoghurt
- 1 tbsp cornflour
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 tsp baking powder
Instructions
- Preheat your oven to 180°C (350°F). Line your loaf tin with a strip of parchment paper and set aside.
- In a jug like the one from Pyrex, mix the soy milk and apple cider vinegar to make vegan buttermilk. Set aside.
- In a large mixing bowl, mix the melted vegan butter and sugar with a whisk until it’s well combined. Add the vegan buttermilk and vanilla extract, and mix further until everything is combined.
- In another bowl, mix the plain flour, cornflour, and baking powder until thoroughly mixed.
- Add the dry mixture to the wet mixture and gently fold until everything is just combined to make the batter.
- Pour the batter into your prepared loaf tin and smooth the top. Bake for 60 minutes, or until the top is golden and a toothpick inserted into the centre comes out clean.
- Let the cake cool in the tin for 10 minutes, then transfer it to a cooling rack to cool completely.
- Slice and enjoy!
Notes
Ensure that the plant milk and yoghurt are at room temperature so that they mix well with melted vegan butter.
Use a strip of parchment paper like in the image above to prevent the cake from sticking to the loaf tin.
Always use a digital scale rather than measuring cups when you are baking.
- Prep Time: 10 mins
- Cook Time: 60 mins
- Category: Cake
- Method: Baking