Baking a vegan pound cake that’s just as rich and tender as the traditional version might seem like a tall order, but guess what? We’ve cracked the code. This recipe delivers a perfectly dense, buttery (but butter-free!) cake that’ll have everyone asking for seconds.
Why This Recipe Works
- Uses a clever combination of apple sauce and coconut oil to mimic the richness of eggs and butter.
- Incorporates almond milk for moisture without making the cake soggy.
- A dash of apple cider vinegar reacts with the baking soda to ensure a light, airy texture.
- Vanilla extract and lemon zest add layers of flavor that make this cake anything but boring.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup coconut oil, melted
- 1/2 cup unsweetened apple sauce
- 1/2 cup almond milk
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1 tsp baking soda
- 1/2 tsp salt
Equipment Needed
- 9×5 inch loaf pan
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F and greasing your loaf pan with a bit of coconut oil. This ensures your cake won’t stick and makes for easy removal later.
Mix the Wet Ingredients
In a large bowl, whisk together the melted coconut oil, apple sauce, almond milk, apple cider vinegar, vanilla extract, and lemon zest until well combined. The mixture should be smooth and slightly frothy.
Combine the Dry Ingredients
In another bowl, sift together the flour, sugar, baking soda, and salt. This not only mixes them evenly but also aerates the flour for a lighter cake.
Bring It All Together
Gradually add the dry ingredients to the wet, stirring gently until just combined. Overmixing can lead to a tough cake, so stop as soon as you no longer see streaks of flour.
Bake to Perfection
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.
Tips and Tricks
For an extra moist cake, wrap it in plastic wrap once it’s completely cool and let it sit overnight. The flavors will meld beautifully. If you’re out of apple sauce, mashed bananas make a great substitute. And for a crispier crust, brush the top with a little almond milk before baking.
Recipe Variations
- Add 1/2 cup of chopped nuts or chocolate chips to the batter for extra texture.
- Swap the lemon zest for orange zest and add a tablespoon of poppy seeds for a citrusy twist.
- For a gluten-free version, use a 1:1 gluten-free flour blend instead of all-purpose flour.
Frequently Asked Questions
Can I use a different type of oil?
Yes, you can substitute the coconut oil with any neutral-flavored oil like canola or vegetable oil. However, coconut oil gives the cake a richer texture and a slight hint of coconut flavor.
How do I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze it for up to 3 months.
Can I make this cake sugar-free?
Absolutely! Replace the granulated sugar with your favorite sugar substitute, keeping in mind that the texture and taste might vary slightly.
Summary
This vegan pound cake is a testament to how delicious plant-based baking can be. Moist, dense, and full of flavor, it’s perfect for any occasion.
