This Vegan Vanilla pound cake is easy, soy-free, soft and delicious. Make these mini loafs. Vegan Dairy-free, soy-free recipe.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 35 minutes
- Total time: 50 minutes
- Yield: 2
- Category: Dessert
- Cuisine: American
Ingredients
Wet
- 1/4 cup + 2 Tbsp almond milk
- 2 Tbsp flaxmeal (flax seed meal, use golden flax)
- 1/2 tsp salt
- 1.5 Tbsp vanilla extract
- 2 tsp apple cider vinegar
- 1/2 cup + 2 Tbsp ground raw sugar or other fine sugar
- 1 Tbsp Oil
Roux
- 3 Tbsp oil
- 6 Tbsp flour (1/4 cup + 2 Tbsp)
- 1/2 cup almond milk
Dry
- 3/4 cup unbleached white flour
- 2 Tbsp cornstarch
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- Zest of 1 lemon if making a lemon pound loaf
Method
- Wet: In a bowl, mix the flaxmeal and almond milk, let sit for a minute. Then add everything else under wet. Mix until well combined.
- In another bowl, add everything under dry, whisk and keep ready. If using zest, add to dry ingredients and mix.
- In a small pan, heat 3 Tbsp oil on medium heat. Add the flour and cook until aromatic. 2 minutes.
- Take the pan off heat and add about a Tbsp of the almond milk. Mix in and add the rest of the almond milk. Mix and put back on low-medium heat. Mix until a thick roux is formed and the it leaves the pan. 1 minute.
- Let the roux cool for a minute then mix into the wet mixture. Mix until well combined.
- Combine the wet and dry. Drop batter onto well greased and floured mini pans. Even it out using a spatula or oiled hands. The batter will be very thick like a spongy soft dough.
- Bake in preheated 350 degrees F / 180ºc oven for 30 minutes. Reduce heat to 325f / 160ºc and bake for another 5 minutes for a browner crust.
- Cool completely before slicing. Serve with whipped non dairy cream, strawberries or as is.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.