Vegan Almond Pound Cake
Dense, buttery, and perfumed with almond extract, this pound cake is the kind of bake that makes people do a double-take when they find out there's no dairy or eggs involved. Flax eggs — made by simply stirring ground flaxseed into water and letting the mixture gel — do a remarkable job of binding everything together, giving the crumb that tight, moist texture a classic pound cake is known for. Vegan butter creamed with organic cane sugar creates a genuinely fluffy base, and the combination of all-purpose and almond flour adds a subtle nuttiness that makes every slice feel a little more special. A drizzle of almond-scented powdered sugar glaze finishes the loaf with a glossy, bakery-worthy look that's almost too pretty to cut into. The recipe makes 10 servings, so it's a great option for brunches, potlucks, or any gathering where you want to bring something impressive without a lot of fuss. Keep a few sliced almonds on hand for the top — they're optional, but they add a lovely crunch and a visual cue for the flavor inside.
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Learn more →Ingredients
10 servings
For the flax eggs
- 3 tbsp ground flaxseed
- 9 tbsp water
For the cake
- 1 cup vegan butter, softened
- 1 cup organic cane sugar
- 1 ½ tsp almond extract
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup almond flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ¾ cup plant-based milk
For the glaze
- 1 cup powdered sugar, sifted
- 2–3 tbsp plant-based milk
- ¼ tsp almond extract
For serving
- 2 tbsp sliced almonds (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the two long sides.
- 2
In a small bowl, stir together the ground flaxseed and 9 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
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