This vegan pound cake is a perfect rendition of the classic cream cheese pound cake. This recipe makes for a tasty dessert or holiday gift for anyone who wants to indulge a little. Serves perfectly with a hot cup of coffee!

Ingredients

Vegan Pound Cake

• 1 cup sugar
• 3/4 cup vegan butter, room temperature
• 8 oz. vegan cream cheese, room temperature
• 2 tsp vanilla
• 3 tsp egg replacer mixed with 6 Tbs warm water
• 2 cups sifted flour* (substitute with gluten-free flour if desired)
• 1 1/2 tsp baking powder
• Extra butter and flour for the baking pans

Directions

1. Begin by preheating the oven to 325ºF.
2. Next, in a large mixing bowl, use a hand mixer to cream together the vegan butter, cream cheese, vanilla, and sugar at the lowest speed. Then add in the egg replacer.
3. If you’re unable to find egg replacer, 1 cup of unsweetened applesauce or 2 flax eggs is a good substitute. Set aside once smooth.
4. Then, in a separate bowl, sift together the flour and baking powder.
5. Gradually add the flour mix to the wet ingredients, combining in batches.
6. Cream together with the mixer on low until the batter is creamy, thick, and free of lumps.
7. This mixture can usually make 1 large cake and a small cake or 3 small ones. Whichever amount you choose to make, coat the pan with some of the vegan butter and dust with flour.
8. Fill the pans 3/4 of the way and place them in the oven. Bake for 45 minutes, rotate, and then bake for another 20-25 minutes. Prick the cake in the middle with a toothpick or butter knife – if it comes out clean (free of the batter) then the cake is thoroughly cooked through.

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