Rich Flavor & Texture
This vegan Italian cream pound cake is soft, moist, and decadently rich, with hints of vanilla, coconut, and subtle nuttiness. It delivers the classic southern-style flavor without any dairy or eggs. Perfect for celebrations or a sweet afternoon treat.
Wholesome Plant-Based Ingredients
Made with plant-based milk, dairy-free butter, and egg alternatives, this cake is kinder to your body and the planet. Coconut and nuts add healthy fats and a satisfying texture. It’s a dessert that feels indulgent but aligns with a compassionate lifestyle.
Serving & Customization
Top it with vegan cream cheese frosting, toasted coconut, or fresh berries for an elegant finish. It pairs beautifully with coffee or tea and can be dressed up for special occasions or kept simple for everyday enjoyment. Store well for a few days of pure delight.
🌱 Vegan Italian Cream Pound Cake
🍰 Flavor Profile:
Moist, buttery (without butter)
Rich coconut and pecan flavor
Slight tang from vegan yogurt or sour cream
Great for special occasions or holidays
🧾 Ingredients
🧁 For the Cake:
2 ½ cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup granulated sugar
½ cup brown sugar, packed
1 cup neutral oil (like canola or vegetable)
½ cup unsweetened vegan yogurt (or vegan sour cream)
1 cup non-dairy milk (like soy or almond)
1 tbsp apple cider vinegar (or lemon juice)
2 tsp vanilla extract
½ tsp almond extract (optional but traditional)
¾ cup shredded sweetened coconut
½ cup chopped pecans (lightly toasted for best flavor)
🍰 For the Frosting (Optional, but delicious):
½ cup vegan butter, softened
4 oz vegan cream cheese
2–3 cups powdered sugar
½ tsp vanilla extract
2–3 tbsp plant milk (to thin as needed)
🔪 Instructions
Step 1: Preheat Oven
Preheat oven to 325°F (163°C).
Grease and flour a 9×5″ loaf pan or a bundt pan.
Step 2: Make Vegan Buttermilk
In a small bowl, mix plant milk and vinegar.
Let sit for 5–10 minutes until slightly curdled.
Step 3: Mix Wet Ingredients
In a large mixing bowl, combine:
Oil
Sugars
Vegan yogurt
Vanilla + almond extracts
Vegan buttermilk
Whisk until well blended.
Step 4: Add Dry Ingredients
In a separate bowl, whisk together:
Flour
Baking powder
Baking soda
Salt
Gradually fold the dry mix into the wet using a spatula or mixer.
Step 5: Fold in Coconut & Pecans
Stir in:
Shredded coconut
Chopped pecans
Step 6: Bake
Pour batter into prepared pan.
Bake for 60–75 minutes, or until a toothpick inserted comes out clean.
If browning too fast, tent with foil at the 50-minute mark.
Step 7: Cool
Let cake cool in the pan for 15–20 minutes.
Remove and cool completely on a wire rack before frosting.
Step 8: Make the Frosting (Optional)
Beat vegan butter and cream cheese until fluffy.
Slowly add powdered sugar.
Mix in vanilla and thin with plant milk until spreadable.
Spread over cooled cake.
🎉 Optional Toppings
Extra toasted coconut
Chopped pecans
A drizzle of vegan caramel
