Nana’s Vegan Pound Cake – Candy Potato Soul by Jenné Claiborne

This scrumptious vegan pound cake was initially revealed in my cookbook, Candy Potato Soul. Order your copy here! 

Fluffy moist vegan poundcake

What’s a recipe that takes you again to your childhood? For me, it’s my Nana’s pound cake. My yearly birthday deal with, it was my favourite that she would bake 12 months after 12 months. This vegan pound cake is simply as tasty as I keep in mind Nana’s being, and is the proper celebration or on a regular basis cake. The peerlessly moist texture comes from vegan cream cheese!


A conventional pound cake recipe is called for the quantity of components it makes use of; one pound of butter, one pound of sugar, one pound of eggs, and one pound of flour. Whereas there are vegan butter and egg substitutes, the replacements don’t fairly work out the identical.


Non-dairy milk for moisture (I used soy milk).

Apple cider or white vinegar and baking soda for a vegan egg substitute. Plus, the milk and vinegar act as a vegan buttermilk substitute.

All-purpose flour for construction.

Baking Powder to provide your cake an ethereal rise.

Vegan butter for texture, taste, and rise.

Vegan cream cheese for moisture.

Cane sugar for sweetness.

Vanilla extract for taste.

Salt to reinforce taste.

Find out how to Make Vegan Pound Cake

This vegan pound cake recipe couldn’t be any simpler to make. In simply over an hour you’ll have a superbly moist cake for dessert. The one gear you’ll want for it is a stand or hand mixer.


1. Mix non-dairy milk and vinegar in a small bowl and put aside.

2. Sift the dry components collectively in a medium bowl.

3. Beat the vegan butter and vegan cream cheese collectively till creamy. Add within the sugar and beat till fluffy.

4. Add the milk and vinegar combine and beat on low. Slowly add within the dry components.

5. Add the batter to a greased and floured loaf pan and bake within the oven at 350ºF for 50-55 minutes. Insert a toothpick into the middle and ensure it comes out clear to make sure a fully-baked cake.

6. Let cool to room temperature on a cooling rack earlier than serving.

This cake will final in an hermetic container for 3 days, and it’s freezer-friendly.

What to Eat with Vegan Pound Cake

This cake may be topped with nearly something!

  • Add a scrumptious lemon glaze by combining lemon juice, vegan powdered sugar, and non-dairy milk.
  • High with strawberries, raspberries, and blueberries.
  • Sprinkle with toasted coconut.

This cake is an ideal dessert, however can also be nice for the brunch desk! The style is simply delectable paired with contemporary fruit in my view.

Fluffy moist vegan poundcake

Nana’s Cream Cheese Vegan Poundcake

Scrumptious vegan poundcake made with vegan cream cheese for the proper moist texture.

Prep Time 15 minutes

Prepare dinner Time 55 minutes


  • 1 cup plain unsweetened soy milk or different non dairy milk
  • 1 tbsp apple cider vinegar or white vinegar
  • 2 cups unbleached all objective flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup vegan cream cheese Tofutti model is my favourite
  • 1/4 cup vegan butter at room temperature
  • 1 cup cane sugar
  • 2 tsp pure vanilla extract


  • Preheat oven to 350°F. Grease and flour a loaf pan or line with parchment paper and put aside.

  • In a small bowl, stir collectively the soy milk and vinegar and put aside to curdle for five minutes.

  • In a medium bowl, sift collectively the flour, baking powder, baking soda, and salt.

  • Within the bowl of a standing mixer fitted with the whisk attachment, beat collectively the vegan cream cheese and butter on medium-high velocity till creamy, about 2 minutes. Alternatively you need to use a hand mixer.

  • Add the sugar and proceed to beat for 3 minutes till it’s fluffy. Add the vanilla and soy milk–vinegar combination and beat on low till the components are included. Slowly add the dry components till simply mixed. Don’t overmix.

  • Scrape the batter evenly into the ready loaf pan. Bake for 50 to 55 minutes, till a toothpick comes out clear.

  • Take away the cake from the oven and let cool for 20 minutes. Take away the loaf to a cooling rack and funky fully earlier than serving.

  • Retailer leftover cake in a cake dish or hermetic container for as much as 3 days.

Have you ever tried Nana’s candy potato pie but? It’s my favourite meals ever!!