Vegan Pound Cake
A moist vegan pound cake with a perfect crumb texture that stays fresh for days, available in vanilla or lemon flavour.
americandessert
⚠ Contains allergens
glutensoy
#comfort-food
Ingredients
For the Vanilla Version
- 200 g caster sugar— aka superfine sugar
- 170 ml vegetable oil— or sunflower or canola oil
- 170 ml soy milk— unflavoured and unsweetened, at room temperature
- 2 teaspoon vanilla extract
- 1 teaspoon white wine vinegar— or any white vinegar
- 125 g plain white flour— aka all purpose flour
- 135 g cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
For the Lemon Version
- 200 g caster sugar— aka superfine sugar
- 1 unwaxed lemon zest— zest of one unwaxed lemon, finely shredded
- 170 ml vegetable oil— or sunflower or canola oil
- 170 ml soy milk— unflavoured and unsweetened, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 tablespoon lemon juice
- 125 g plain white flour— aka all purpose flour
- 135 g cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
To see full recipe:
View the original recipe by School Night Vegan ↗How it's validated
4.17/5 · 12 reviews