An EASY and super fluffy vegan pound cake recipe that uses one secret ingredient to get that perfect texture. No vegan butter required!

slices of vegan pound cake with raspberries and coconut whipped cream on a spoon

Vegan pound cake! Hello, it’s one of the basics of vegan baking, but somehow I didn’t have a recipe for it on the site yet! I have a matcha version that is SO good for pairing with your morning coffee, but not just a plain ol’ version of a vegan pound cake recipe that pairs perfectly with coconut whipped cream and a bowl of fresh berries. It’s basically the ultimate basic dessert that is fresh, light, and just a wee bit indulgent. The best part about this vegan pound cake? It doesn’t use vegan butter to get that super-rich taste! Guess what it does use? Tofu!

loaf of vegan pound cake with raspberries and coconut whipped cream

I know, I know, tofu seems so…WEIRD. But trust me, it actually gives vegan pound cake a really dense, but also a light texture that is so perfectly soft, but doesn’t weigh down the cake like a ton of butter or oil would. No, this doesn’t mean it’s TOTALLY healthy, but it’s healthier than it’s counterpart that uses a ton of butter and can be greasier than all get out. The silken tofu gives this vegan pound cake a really light, but dense texture that is a cross between a perfect sponge cake and a really great shortcake, but it’s pound cake!

slices of vegan pound cake and raspberries

Tips for making this vegan pound cake

Can I use firm tofu instead of silken?

No, I would NOT recommend this. The silken tofu is key to making sure the cake is light and airy vs. VERY dense and heavy. If you are out of silken tofu, I wouldn’t recommend making this with firm. I’ve tried it and it’s just NOT the same!

Can this be made gluten-free?

I would not recommend trying this gluten free. Vegan pound cake relies on both the flour and tofu to get the dense and light texture it needs. I’m afraid gluten free flours just wouldn’t be the same!

Quick tips on homemade pound cake

  • Don’t overmix the batter! You will have a tough and rubbery batter that won’t taste good in the end. Just mix the flour mixture in until no flour streaks remain.
  • This can be mixed up a million different ways! Add matcha, cocoa powder, nuts, chocolate chips, etc. The possibilities are endless! The great thing about pound cake is that the dense nature of it holds up to mix-ins.
  • Don’t overbake! The middle should be done, but not dried out. Rule of thumb is that if you press on the top and it bounces back, it’s done!

Slices of vegan pound cake with raspberries on blue background

More vegan cake recipes on Heart of a Baker:

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Easy Vegan Pound Cake

  • Author: Abby Bayatpour
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 1 cake
  • Category: Cakes
  • Method: Baked
  • Cuisine: American

Description

An EASY and super fluffy vegan pound cake recipe that uses one secret ingredient to get that perfect texture. No vegan butter required!


Ingredients

  • 3/4 cup coconut oil
  • 1 1/2 cups cane sugar
  • 1/2 package silken tofu (3.5 oz, it varies, but mine was about 7 oz.)
  • 3/4 cup almond milk
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder

Instructions

  1. Preheat oven to 350ºF. Grease a loaf pan and set aside.
  2. In a blender, combine the coconut oil, sugar, tofu, vanilla, and almond milk and blend until smooth.
  3. Transfer to a large bowl and add in the flour, salt, and baking powder, mix until incorporated. Transfer batter to the greased loaf pan and bake for 45 mins to an hour. Check after 45 mins, if a knife comes out of the middle clean, it’s done! If not, keep going!
  4. Allow to cool slightly before slicing and serving.

Keywords: vegan pound cake, vegan pound cake