Vegan Pound Cake (Sponge Cake style)
by Tavolino
A moist and fluffy vegan pound cake that is completely egg and butter-free. This simple basic recipe is quick to make and can be wonderfully refined with chocolate or berries.
Ingredients
- Flour 360 g
- Baking powder 1 packet
- Sugar 200 g
- Salt 1 pinch
- Plant-based milk 360 ml
- Oil 120 ml
- Lemon juice 2 tbsp
- Vanilla extract 2 tsp
- Powdered sugar 125 g
- Water or lemon juice (for glaze) 2 tbsp
Preparation
- 1
Preheat the oven to 180 °C top/bottom heat (160 °C fan oven). Grease a 25 cm loaf pan and line it with parchment paper.
- 2
Sift 360 g of flour and 1 packet of baking powder into a large bowl.
- 3
Add 200 g of sugar and 1 pinch of salt to the dry ingredients and mix everything well.
- 4
In a separate container, whisk together 360 ml of plant-based milk, 120 ml of oil, 2 tbsp of lemon juice, and 2 tsp of vanilla extract.
- 5
Add the liquid ingredients to the dry ingredients and briefly whisk until just combined into a smooth batter.
- 6
Pour the batter into the prepared loaf pan and smooth the top.
- 7
Bake the cake on the middle rack for approx. 55 minutes, until a wooden skewer comes out clean.
- 8
Remove the cake from the oven and let it cool in the pan for 20 minutes.
- 9
Lift the cake out of the pan and let it cool completely on a wire rack.
- 10
For the glaze, mix 125 g of powdered sugar with 2 tbsp of water or lemon juice and drizzle over the cake, or dust with powdered sugar.