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!
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 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
- Preheat the oven to 350°F and grease a loaf pan with non-stick spray.
- 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.
- Next, add the room temperature eggs, one at a time until all three are fully incorporated into the batter.
- In a medium sized bowl stir together 2 cups flour, ¼ teaspoon salt, and 1 teaspoon baking powder.
- Add half of the dry ingredients into the mixing bowl and stir on low until combined.
- Next slowly mix in ¼ cup non-dairy milk and 1 Tablespoon vanilla.
- Once all of the liquid ingredients have mixed with the batter, add the remaining dry ingredients and stir until combined.
- Pour the batter into the prepared loaf pan and bake in the preheated oven for 75-80 minutes.
- Allow to cool completely before removing from pan. Slice and enjoy!
Find it online: https://mylifeafterdairy.com/classic-vanilla-pound-cake-df/