Vanilla Pound Cake with Vanilla Cream – Vegan and easy

Easy and simple to make vegan vanilla pound cake recipe is here! Did you say you have been waiting for this? Here you go. This vanilla pond cake is so soft, moist and super delicious.
vegan vanilla pond cake

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The first day of every month is the busiest day of my food creation life. Because it’s the day I get creative with ideas for next recipes for the coming month. It is a busy day but also a very productive and fun day as I get to brainstorm ideas and that’s when I come up with new recipes, which is always an exciting moment.

But this time, there was this idea other than creating a new recipe. I wanted to recreate my old recipes I made back when I was living in London that were not made into a recipe properly.

The reason I started this blog – my passion for food

There was only one reason I started this blog: I want to share my beautiful food creation with the world!

Back in London, I started cooking and baking for myself every day as it was my very first time living entirely on my own. My Londoner friends know that I was crazy about cooking and baking and one of them thought I was living in my kitchen! I was in the kitchen that long.

I already loved creating food before but living by myself opened up a lot of different ways to cook and bake at home and that’s when I was first introduced to vegan cooking. I was in the kitchen for hours at the weekend so you can imagine how many recipes would have been created in this period. I had so many recipes that were sitting there in my note book. 

Vegan vanilla pond cake

Vanilla pond cake – one of the first recipes

To realise the dream of sharing my beautiful food with the world, I started this blog. And as there were so many recipes that I wanted to recreate, I recently went through some of the old recipes and this is one of the recipes that I really wanted to recreate.

Vanilla pound cake with vanilla buttercream frosting. I remember I was following this baking recipe book I got in London, which is an amazing book because you can NEVER fail following the recipes in the book.

Unfortunately the book is in Italy now (long story) so am intending to go there soon. I forgot the name of it but it’s not a vegan recipe book, as I was not vegan or vegetarian that time. So this time, I made it completely dairy-free and egg-free!

My old vanilla pound cake with vanilla buttercream frosting
vanilla pound cake

This photo on the left is the vanilla pound cake I made back then. The quality of the photo is not so much but looks pretty right? It tastes amazing too.

I used very simple ingredients and topped with vanilla butter cream frosting and rhubarb jam that I made the day before.

It turned out to be such a wonderful combination and this has been one of my very simple, yet so delicious cake recipes ever since.

However, I couldn’t find rhubarb anywhere in my neighbourhood because it is so hard to find rhubarb in Japan. So instead I made some berry compote to top the pound cake with.

vegan vanilla pond cake
vegan vanilla pond cake

How to make vegan vanilla pound cake

This vegan vanilla pound cake recipe is super easy and simple. You don’t need to go out to buy eggs in the supermarket, and instead of dairy butter, we are using vegan butter. Sounds good? And to make it a little bit healthier, I made coconut vanilla cream instead of butter cream frosting. It’s amazing how coconut milk can transform into this lovely airy deliciousness!

Here are some guides to make this vegan vanilla pound cake.

What is used instead of butter?

As I mentioned earlier, we are using vegan butter for this vegan vanilla pound cake. I personally like vegan butter over conventional butter, I would probably prefer it even if I wan’t vegan.

The reason is obviously it’s kinder to animals but it’s a lot lighter yet still has this buttery flavour that makes baking goods so moist and flavourful. Who doesn’t want to use such amazing product right? So here are some alternatives you can use in place of butter.

Soy margarin for Japan residents

My local supermarket always has soy margarin that has buttery flavour and taste, so I always bake my food with this whenever my recipe calls for that buttery flavour.

When they are out of stock, another one of my local supermarket has cake margarin that also has buttery flavour and taste, so try look for plant-based one in your local supermarket!

Earth Balance for Europe and US residents

Earth Balance is a lovely alternative to butter! I wish I had it in Japan. It’s quite buttery and you can use it in any baking recipes that call for butter. Texture is similar so you can beat it, melt it and make crumble with it, just like conventional butter.

If you absolutely can’t find any butter alternatives, it would be a good idea to go experiment with something like coconut oil with butter flavour. I love spreading this on my toast so I always have this in my fridge, however, I have never tried baking cakes with this so it is going to be a real experiment for you!

Given its taste and texture, I imagine there is no problem using this instead of butter. You just cannot really beat it with electric whisker so melting is the method if using this alternative.

What is used instead of eggs?

Un, nothing! Yes, pretty straight forward isn’t it? I always thought eggs were essential in baking too. But guess what! You don’t need eggs to bake amazing cakes. Some of my recipes uses what is called “flax egg” which is made with ground flax seed and water, and it does an absolutely amazing work in place of eggs!

But I didn’t use flax egg for this recipe because I wanted to make it very easy and simple for you to bake at home. No fuss or panic over where to get ground flax seed today!

vegan vanilla pond cake

Which coconut milk should I use?

I always use Chaokoh Coconut Milk to make whipped coconut cream. They are reasonably priced, has decent amount of coconut fat, and whip into cream quite easily. I tried with other coconut creams I can get in my area but this one is so far the best coconut milk!

Did you wonder, “How the heck you make whipped cream with coconut milk?!?!” Now, coconut milk has 2 parts – coconut fat and water. Coconut fat is the fat part in a canned coconut milk which you can scoop out with spoon. Yes it’s that thick!

Just before the day you make your coconut cream, don’t forget to place the can in the fridge over night so that the fat part will separate from water and firm up, be ready to be whipped when you make your coconut cream.

And another tip, if you cannot find Chaokoh Coconut Milk , you can find it in the link but if it does not ship to your area, buy one that is not very cheap.
This is because very cheap ones have more water than fat so you will only get tiny little amount of the fat part you need for this recipe, which in result makes you buy more and cost you more.
This one time I went for the cheapest one on the shelve and it literally only got me 2 tbsp of coconut fat!

Do you have gluten free version?

I am working super hard to make this recipe gluten-free! In short, no. (honesty people honesty!) But it will be on the blog very soon. Meanwhile, go ahead and subscribe to my mailing list below if you haven’t yet, to never miss the gluten-free version of this lovely vegan vanilla pound cake recipe!
By signing up you will also get my free recipe ebook “7 days Porridge” too. Woo hoo!

beginners porridge recipe

Having said that, I can confidently suggest you to use rice flour instead of plain flour. The texture will be slightly different, it’s a little denser with the same soft texture and buttery flavour. Everything else used in this recipe is gluten-free so it’s only this one switch to make it entirely gluten-free!

How to store this vegan vanilla pound cake

If you have already made the vanilla coconut cream and topped it on the pound cake, then it can be stored in the fridge for 1-2days for the best texture and taste. Make sure to put it in a fairly big airtight container so that the cake and cream won’t dry up:) If you only made the pound cake and haven’t topped it with vanilla coconut cream yet, you can store the pond cake in an airtight container in the fridge for 3-5 days.

For a longer storage, store it in an airtight container then put in the frizzier for up to 2-3 months for the best texture and taste. Don’t forget to cut the pond cake into slices! If you freeze the entire bake it will be very difficult to cut into slices once it’s frozen. 

vegan vanilla pond cake

Vanilla Pound Cake with Vanilla Cream – Vegan and easy

What you need:

For the vanilla pound cake

  • 2 cups (220g) plain flour
  • 1 cup (140g) organic cane sugar
  • 1/2 cup (120ml) vegan butter, melted
  • 1/2 cup (120ml) soy milk
  • 1 tsp apple cider vinegar
  • 1 tbsp baking powder
  • 1 tsp vanilla extract

For the vanilla cream

  • 1 can Chaokoh Coconut Milk , refrigerated over night
  • 1/2 cup (55g) powdered sugar
  • 1 tsp vanilla extract

For berry compote

  • 1 cup (g) frozen berries
  • 1 tsp corn starch
  •  1 tbsp maple syrup

Tools:

How to:

  1. preheat the oven at 180C (356F)
  2. Mix together the soy milk and apple cider vinegar. Set aside.
  3. In a large bowl, mix together the flour, sugar and baking powder with a whisker.
  4. Add the soy milk mixture, vegan butter and vanilla extract and mix gently with a large wooden spoon. Be careful not to mix too much.
  5. Pour the mixture into a loaf tin and bake for 45-50 mins.
  6. While the pound cake is in the oven, let’s make the coconut vanilla cream and berry compote! First the coconut cream. Take the coconut milk chilled over night from the fridge and scoop out the fat part on top carefully and put in a large bowl. Don’t pour the water underneath as it makes the cream too runny. Save the water for a smoothie for another day!
  7. Add in the powdered sugar and vanilla extract. Using your electric mixer, whip the cream on high speed until light and fluffy. About 7-10 mins. Cover this cloth and set in the fridge to firm up.
  8. To make the berry compote, stir the frozen berries, corn starch and maple syrup in a small sauce pan and simmer on low heat until it thickens a little. Set aside.
  9. Take the pound cake out of the oven and let it cool to the temperature you can touch, then take it out of the loaf tine then cool completely on a cooling rack. Cooling completely is key as id the pound cake is still warm, it will melt the coconut vanilla cream.
  10. To assemble, top the pound cake with the coconut vanilla cream, then berry compote on top.
  11. Slice and enjoy!

Did you make this vanilla pound cake? Wonderful!
Let me know on instagram and tag #thechestnutbakery in your post,
I’d love to see your creation. Leave a comment too if you like this recipe.
Thanks for your support my friends!

Useful cooking tool for this recipe

Loaf tin

Loaf tins such as the one here will do a brilliant work!

I bought mine in London and baking tools from brands such as Samuel Groves, they  are so pretty and also very easy to use.

This one is most similar to the one I use daily to bake loaf cakes and breads like this vanilla pound cake.

print this recipe below!

Vegan Vanilla Pound Cake with Vanilla Cream

Vegan vanilla pound cake with airy coconut vanilla cream. Soft, moist and super delicious.
Prep Time20 mins
Cook Time50 mins
Course: Dessert, Snack
Keyword: cake, cake frosting, easy, simple, vegan

Equipment

  • Loaf tin

Ingredients

  • 2 cups (220g) plain flour
  • 1 cup (140g) organic cane sugar
  • 1/2 cup (120ml) vegan butter, melted
  • 1/2 cup (120ml) soy milk
  • 1 tsp apple cider vinegar
  • 1 tbsp baking powder
  • 1 tsp vanilla extract

Coconut cream

  • 1 can  Chaokoh Coconut Milk , refrigerated over night
  • 1/2 cup (55g) powdered sugar
  • 1 tsp vanilla extract vanilla extract

Berry compote

  • 1 cup (g) frozen berries
  • 1 tsp corn starch 
  • 1 tbsp maple syrup

Instructions

  • preheat the oven at 180C (356F)
  • Mix together the soy milk and apple cider vinegar. Set aside.
  • In a large bowl, mix together the flour, sugar and baking powder with a whisker.
  • Add the soy milk mixture, vegan butter and vanilla extract and mix gently with a large wooden spoon. Be careful not to mix too much.
  • Pour the mixture into a loaf tin and bake for 45-50 mins.
  • While the pound cake is in the oven, let's make the coconut vanilla cream and berry compote! First the coconut cream. Take the coconut milk chilled over night from the fridge and scoop out the fat part on top carefully and put in a large bowl. Don't pour the water underneath as it makes the cream too runny. Save the water for a smoothie for another day!
  • Add in the powdered sugar and vanilla extract.
  • Using your electric mixer, whip the cream on high speed until light and fluffy. About 7-10 mins. Set in the fridge to firm up.
  • To make the berry compote, mix the frozen berries, corn starch and maple syrup in a small sauce pan and simmer on the low heat until it thickens a little. Set aside.
  • Take the pound cake out of the oven and let it cool to room temperature, then take it out of the loaf tine then cool a little further on a cooling rack.
  • To assemble, top the pound cake with the coconut vanilla cream, then berry compote on top.
  • Slice and enjoy!
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Leave a comment below in this post too if you like this recipe.
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