This vegan pound cake with an almond glaze turned out super well. I’m ridiculously pleased about it.

Mostly because it took me AGES to figure it out!

Traditionally a pound cake is made with a pound of flour, a pound of sugar, a pound of eggs and a pound of butter (the recipe usually makes more than one loaf if you were wondering why so much of each!).

Now here’s the thing, when you want to veganize a recipe, and you need to replace 1 egg, it’s really quite simple, you can just use 1 flax egg or you can use some applesauce or something, it’s not a big deal.

But when you’re replacing a whole lot of eggs (like 4 of them for one loaf of pound cake!), it gets more challenging.

The thing is you can’t ever use 4 flax eggs or a whole heap of applesauce because when eggs are cooked they firm up, they become solid, they provide structure. Flax eggs and applesauce don’t do that.

So with this vegan pound cake, I had to do a lot of improvising and I tried all sorts of combinations, and in the end did not replace the eggs at all, not at all. I used vegan butter, sugar, flour and vegan buttermilk as the main ingredients. The result might be a tiny bit lighter and fluffier than a traditional pound cake, with a slightly looser crumb, but it’s still much denser than a sponge cake and works very well for this.

Another little snafu I was running into was a case of sinking in the middle! And then thankfully I found a great troubleshooting article which goes through all the reasons this can happen, most of which I was aware of but one important one that I didn’t know.

So since my baking powder was fresh, I was not opening the oven when my cake was rising, and I was not overbeating my batter, my oven temperature was correct, and I was not leaving my batter to sit for too long before baking, I realized that what I WAS doing wrong was using too much baking powder. The ratio is 1 to 1 and 1/2 tsp baking powder per cup of flour, not more than that when you’re making cakes.

For the Vegan Pound Cake:

  • 1/2 cup (112g) Vegan Butter
  • 1 cup (200g) White Sugar
  • 2 tsp Vanilla Extract
  • 2 cups (250g) All Purpose Flour
  • 3 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 cup (240ml) Vegan Buttermilk

For the Almond Glaze Topping:

  • 1 cup (120g) Powdered Sugar
  • 1 and 1/2 Tbsp Soy Milk (or other non-dairy milk)
  • A few drops Almond Extract*


  1. Preheat the oven to 350°F (180°C)
  2. Add the vegan butter and sugar to the bowl of an electric mixer and cream them together. Add the vanilla extract and mix in.
  3. Sift the flour into a mixing bowl and add the baking powder and salt and mix together and then add into the bowl with the vegan butter and sugar.
  4. ....................................

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