Moist Vegan Pound Cake Recipe for Perfect Texture

This Cookies and Cream Vegan Pound Cake is a dreamy, moist loaf studded with your favorite sandwich cookie throughout. It works as an elegant brunch centerpiece or an easy everyday dessert. A gluten-free version is simple to make with a few adjustments.

 

TABLE OF CONTENTS

1. 1. Why is it called Pound Cake?
   2. How to make Vegan Pound Cake
   3. Gluten Free Pound Cake
   4. How long will pound cake stay fresh?
   5. Quick Bread French Toast Recipes
   6. Sweet Vegan Treats Book
   7. More recipes from the book
   8. More Hannah Kaminsky Recipes
   9. Vegan Pound Cake Recipe

 

Vegan Pound Cake

Pound cake is a beloved classic known for its simple, satisfying texture. This vegan version preserves that dense, tender crumb while using dairy-free yogurt and nondairy milk. The cookies-and-cream twist folds crushed sandwich cookies into the batter and tops the loaf with whole cookies for a playful finish.

Serve slices plain, or dress them with fresh berries, dairy-free whipped cream, chocolate drizzle, or caramel for extra indulgence. This loaf stores well and makes excellent French toast once it begins to age.

Why is it called Pound Cake?

The original pound cake got its name from a straightforward formula: one pound each of butter, sugar, eggs, and flour. Over time, bakers adapted the proportions and ingredients, but the name stuck to describe a rich, dense quick bread.

How To Make Vegan Pound Cake

This vegan pound cake keeps the familiar texture while swapping in plant-based ingredients. The batter comes together quickly: cream the vegan butter with sugar, add dry ingredients and yogurt, then fold in nondairy milk, vanilla, and a splash of vinegar. Gently fold in crushed cookies, pour into a greased loaf pan, top with whole cookies, and bake.

Once cooled, the loaf slices beautifully and is ready to enjoy. It’s a flexible recipe that welcomes mix-ins or simple swaps depending on dietary needs.

Gluten Free Pound Cake

To make the cake gluten free, use a vegan gluten-free sandwich cookie and a reliable gluten-free all-purpose flour. If using GF flour, reduce the flour to 1 1/4 cups (about 1/4 cup less than the original) and check the loaf at 45 minutes: if a toothpick comes out mostly clean with a few crumbs, it’s done. Overbaking can dry the loaf, so keep an eye on it.

Brands like Kinnikinnick make chocolate crème-filled sandwich cookies that are both vegan and gluten-free, which makes this conversion easy and tasty.

How Long Will Pound Cake Stay Fresh?

Stored in an airtight container at room temperature, this pound cake stays fresh for about three days. After that, slice and use the loaf for French toast — it makes excellent, custardy slices when slightly stale.

In our kitchen, turning leftover quick breads into French toast is a regular and delicious solution.

Quick Bread French Toast Recipes

• Pumpkin Bread French Toast — A cozy weekend brunch option that also works for a sweet dinner.
• Snickerdoodle French Toast — Sweet and nostalgic, made with snickerdoodle-style quick bread.
• Savory Broccoli Cheddar French Toast — A savory twist topped with marinara and fresh broccoli for an unexpected meal.

 

Sweet Vegan Treats Book

Hannah Kaminsky’s Sweet Vegan Treats offers many tested, approachable vegan dessert recipes. The book is filled with clear instructions and beautiful photos that make baking enjoyable. The Cookies and Cream Pound Cake comes from this collection and has been enjoyed by both vegans and non-vegans alike.

Hannah includes breakfast-friendly sweets as well as classic desserts, so the book works for a range of tastes and occasions.

Sweet Vegan Treats Recipes

The book showcases 90 recipes for cookies, brownies, cakes, and tarts. A few highlights worth trying include:

• Carrot Cake Quinoa Cereal — A crunchy, satisfying cereal inspired by carrot cake flavors.
• Golden Glazed Doughnuts — Soft, nostalgic doughnuts with a classic glaze.
• Black Bottom Brownies — Deep chocolate brownies with a creamy top layer.
• Power Hungry Granola — A hearty, nutrient-dense granola perfect for fueling the day.
• Five Minute Coconut Fudge — Quick, simple fudge that’s perfect for last-minute treats.
• Marshmallow Mud Cake — A rich chocolate cake topped with pillowy marshmallow cream.
• Harvest Pie — A maple-sweet pie celebrating seasonal fruit.
• Caramel Macchiato Cheesecake — Coffee and caramel flavors in a creamy vegan cheesecake.
• Cashew Creme Pear Tart — Spiced pears with a maple cashew filling in a nutty crust.

More Hannah Kaminsky Recipes

• Instant Kimchi Noodle Soup — A spicy, quick noodle soup with easy prep and bold flavor.
• Black Forest Skillet Crisp — A fast stovetop dessert combining cherries and chocolate for a rich crisp.

 

Did You Make This Recipe? 

Follow spabettie on Instagram and tag photos with #spabettie — we love seeing your remakes!

Yield: 1 loaf / 12 slices

Vegan Pound Cake

Cookies and Cream Pound Cake is what sweet dreams are made of! Moist cake with your favorite cookie throughout.

Prep Time
12 minutes

Cook Time
45 minutes

Total Time
57 minutes

Ingredients

• ¼ cup vegan butter
• ¾ cup granulated sugar
• 1 ½ cups (gluten free) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup plain or unsweetened vegan yogurt
• ½ cup plain nondairy milk
• 1 teaspoon vanilla extract
• ½ teaspoon apple cider vinegar
• 1 cup crushed (gluten free) vegan chocolate crème-filled sandwich cookies (about 10 whole cookies)
• 4 whole chocolate crème-filled sandwich cookies

Instructions

1. Preheat your oven to 350 ºF (175 ºC) and lightly grease an 8×4 loaf pan.
2. Using a stand mixer, cream together the vegan butter and granulated sugar.
3. Add the flour, baking powder, baking soda, salt, and yogurt all at once.
4. Mix until just combined; a few small lumps are fine—avoid overmixing.
5. Stir in the nondairy milk, then the vanilla and apple cider vinegar.
6. Fold in the crushed cookies by hand and pour the batter into the prepared loaf pan.
7. Place the remaining whole cookies on top of the batter.
8. Bake at 350 ºF for 40 to 50 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
9. Let the cake cool in the pan for at least 5 minutes, then transfer to a wire rack to cool completely.
10. Slice and enjoy—delicious with a glass of soy or other nondairy milk.

Notes

dairy, egg, and gluten free, vegan recipe

To make gluten free:

Use a gluten-free sandwich cookie and gluten-free all-purpose flour. If using GF flour, measure 1 ¼ cups (about ¼ cup less) and check the cake at 45 minutes—if a toothpick comes out mostly clean with a few crumbs, remove the cake to avoid drying it out.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving:
Calories: 173Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 255mgCarbohydrates: 15gNet Carbohydrates: 14gFiber: 1gSugar: 10gProtein: 3g

Nutrition info is approximate and provided for informational purposes only.

Cookies and Cream Pound Cake recipe shared with permission from Sweet Vegan Treats by Hannah Kaminsky © 2019 Skyhorse Publishing

about Kristina:

Kristina is spabettie. She discovered cooking early and launched spabettie in 2010 to share vegan recipes. She turned culinary training into a platform for vibrant, approachable plant-based food.

 

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