Classic Vanilla Pound Cake (DF)
Last Updated on April 12, 2022 by Annie
Rich, dense, and flavored with a hint of vanilla, this homemade dairy-free vanilla pound cake is a must make dessert. This simple loaf-pan cake easily dresses up or down for any occasion. Serve plain with a warm cup of coffee or topped with dairy-free whipped cream and strawberries.
For me spring includes many things such as fresh vegetables (gasp- how could I possibly mention vegetables in a dessert post???), fruit salads, and light, easy desserts- light this vanilla pound cake. Unfortunately I am also learning middle Georgia has its own definition of what spring includes, large dustings of pollen, unpredictable temperatures, and tornado warnings topping the list.
While I wait out the current severe storm warning with my son sleeping safely sheltered in place, I can’t stop myself from going back to the freezer to pull out another slice of this delicious and addictive pound cake. I mean if the power is going to go out I should probably use up all of the TruWhip and strawberries before it does… and what better way than topping a slightly sweet, perfectly kissed with vanilla slice of dairy-free pound cake?!?
Why is it called a Pound Cake?
Traditionally pound cake consisted of one pound butter, one pound sugar, one pound flour, and one pound eggs. Since each ingredient clocked in at a pound the most reasonable name to give this delightful dessert seemed simple- pound cake.
Over time the recipe evolved to include a few other ingredients such as vanilla, salt, baking powder, and even buttermilk, sour cream, or cream cheese. With these changes, the basic flavor, texture, and appearance of the cake stayed the same. (Maybe a little more moist with some of these additions). The simplicity of this cake makes it a truly classic dessert.
Why We LOVE this Vanilla Pound Cake
There is not much you’ll have to do to convince me to dive fork first into a slice of cake. However, if you are on the fence about whether this pound cake is the cake for you, here are just a few reasons I love this cake.
- Moist– We’re talking from day one to day done this vanilla pound cake locks in the moisture.
- Pantry Staple Recipe- With simple ingredients, chances are you have just about everything you need to whip up with this pound cake recipe right now.
- Lightly Sweet– The perfect balance of buttery and not too sweet. You can pair this cake with a cup of coffee or tea, serve it plain, or add a dollop of whipped topping for a little extra sweetness.
How to Make a Classic Vanilla Pound Cake
Ingredients You’ll Need
- Plant-based Butter– The dairy-free alternative that will give you a soft buttery base to the cake.
- Sugar– For a hint of sweetness.
- Eggs– Give the pound cake a little color and binds the batter together.
- Flour– Provides structure to the pound cake.
- Salt + Baking Powder- For flavor and leavening the cake.
- Non-dairy Milk– Adds some moisture to the batter.
- Vanilla– For a subtle hint of vanilla flavor in the cake.
Simple Steps for this Pound Cake
- Prepare for baking: First, preheat the oven to 350°F and grease a loaf pan with non-stick spray.
- Cream butter and sugar: In the base of a stand mixer, fitted with the paddle attachment, cream together butter and sugar.
- Add the eggs, one at a time until all three are fully incorporated into the batter.
- Mix dry ingredients: In a medium sized bowl stir together flour, salt, and baking powder.
- Add half dry: Add half of the dry ingredients into the mixing bowl and stir on low until combined.
- Pour in liquids: Next slowly mix in the non-dairy milk and vanilla.
- Add remaining dry: Once all of the liquid ingredients have mixed with the batter, add the remaining dry ingredients and stir until combined.
- Bake: Next, pour the batter into the prepared loaf pan and bake in the preheated oven for 75-80 minutes.
- Cool: After baking, allow to cool completely before removing from pan.
- Slice and enjoy!
Dairy-Free Changes
- Plant-based Butter– I love using Country Crock Plant Butter in place of butter in many recipes. It works just like traditional butter making it a simple and easy swap.
- Non-dairy Milk– I find the best non-dairy milk for this recipe is oat milk, however you can also use full-fat coconut milk (might give off a slight coconut flavor) or a heavy whipping cream alternative like this one from Silk.
- Dairy-Free Whipped Topping– For serving up slices of cake you can add a small dollop of TruWhip Vegan or Reddi-Wip Almond. I used TruWhip Vegan for the photos in this recipe.
Serving Suggestions
This cake is a simple, classic dessert that goes great on its own or can easily be dressed up with a few small upgrades.
- Dusted with powdered sugar
- Dolloped with some non-dairy whipped topping (see some of my favorite dairy-free whipped toppings above)
- Alongside fresh fruit such as strawberries, blueberries, or raspberries
Storing Directions
Looking to keep this cake overnight or for a long haul? Here are a few different ways to store this cake for maximum freshness in the near or not so near future.
- Room Temperature: Wrap the individual slices with plastic wrap. Alternatively you can wrap the whole loaf with plastic wrap and store in an air-tight container for up to 5 days.
- Frozen: Wrap the loaf, sliced, in plastic wrap tightly. Then place the plastic wrapped loaf in a freezer-safe ziplock and store for up to 3 months.
- Pro tip: Pre-slicing the vanilla pound cake before freezing makes it easier to sneak slices out of the freezer when the pound cake cravings hit.
More Delightful Cake Recipes
If you tried this Classic Vanilla Pound Cake recipe and enjoyed it feel free to leave a comment below! I would love to hear how it went! Or, snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!
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Vanilla Pound Cake
Rich, dense, and buttery this dairy-free vanilla pound cake is an easy classic cake recipe perfect for eating plain or topped with non-dairy whipped topping and fruit!
Ingredients
- 1 cup Plant-Based Butter at room temperature
- ¾ cup Sugar granulated
- 3 Eggs at room temperature
- 2 cups Flour
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- ¼ cup Non-Dairy Milk I used Oat Milk for this recipe
- 1 Tablespoon Vanilla
Instructions
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Preheat the oven to 350°F and grease a loaf pan with non-stick spray.
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In the base of a stand mixer, fitted with the paddle attachment, cream together 1 cup room temperature plant-based butter and ¾ cup sugar.
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Next, add the room temperature eggs, one at a time until all three are fully incorporated into the batter.
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In a medium sized bowl stir together 2 cups flour, ¼ teaspoon salt, and 1 teaspoon baking powder.
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Add half of the dry ingredients into the mixing bowl and stir on low until combined.
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Next slowly mix in ¼ cup non-dairy milk and 1 Tablespoon vanilla.
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Once all of the liquid ingredients have mixed with the batter, add the remaining dry ingredients and stir until combined.
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Pour the batter into the prepared loaf pan and bake in the preheated oven for 75-80 minutes.
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Allow to cool completely before removing from pan. Slice and enjoy!
