Did you see me raving about this recipe on Facebook???

(if not, please join my facebook page – pretty please!)

So, I wanted to make myself a “birthday cake”, but I wanted to keep it simple.

Dang that there’s not a vegan bakery just around the corner from my house!!

Robin Robertson’s book “1,000 Vegan Recipes” never lets me down though.

That’s where I found this simple 8 ingredient, simple, yes…

seriously it’s simple recipe for vegan pound cake.


vean poundcake ingredients

  • 2 cups all-purpose flour
  • 1 1/4 cups sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup drained soft tofu
  • 1/2 cup plain or vanilla soy milk
  • 1/4 cup canola or other neutral oil
  • 2 teaspoons pure vanilla extract

1. Preheat oven to 350 degrees F

2. In a large bowl, mix the flour, sugar, baking powder and salt. Set aside.
dry ingredients for vegan poundcake

3. In a blender or food processor, combine the tofu (about 2/3 of a block of soft tofu), soy milk, oil and vanilla. Blend until smooth,
wet ingredients for vegan pound cake
4. Pour the wet ingredients into the dry ingredients and stir together until just combined. Do no overmix (I like this part).
pouring wet ingredients into dry

5. Scrape the batter into the prepared pan.
vegan poundcake batter in loaf pan
6. Bake until the cake is golden and a toothpick inserted in the center comes out clean, about 40 minutes. Unless you have a very old oven like mine:
my old oven

which, means you have to adjust and watch and test with the cake tester to be sure it’s done. It took my oven about 50 minutes to bake this cake to perfection. Have I ever shared a photo and thoughts on my old oven before? I love it AND it keeps baking exciting.

7. Let the cake cool in the pan for 10 minutes.
cooked vegan poundcake in pan

8. Remove from the pan to a wire rack to cool completely before slicing.
vegan poundcake cooling on rack

I topped my “birthday” piece with this soy whipped cream by Soyatoo! (they make a rice based version too):

soy whip cream

The ABSOLUTE best feature of this soy whipped cream is that you can have it in your refrigerator FOREVER…it literally has an expiration date that is months and months away. I promise I would buy this soy version just to avoid throwing out all those 1/2 empty cans of dairy whipped cream that went bad before we could use them up.

Slices of this cake would be tasty topped with just about anything. I hope you’ll try it

slice of vegan poundcake with soy whipped cream

~ Lita

P.S. I’m not being compensated in any way by any of the above products..just sharing what I love because it’s what I do ~Lita


2 Comments on Meatless Monday – Vegan Pound Cake

    • Thank you Jessica!! I’m really wishing I had a slice of that cake and Venti java here at my desk today…must be the weather, but I feel so lazy!! Happy Holidays to you and your whole family!!

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