Nana’s Vegan Poundcake – Jenny Claiborne’s sweet potato soul

This delicious vegan poundcake originally appeared in my cookbook, Sweet Potato Soul. Order your copy here!

Fluffy Moist Vegan Poundcake

Fluffy Moist Vegan Poundcake

Nana’s Cream Cheese Vegan Poundcake

Delicious vegan poundcakes made with vegan cream cheese for the perfect moist texture.

Q. Time 15 minutes

cooking time 55 minutes


  • 1 the cup Plain unsweetened soy milk or other dairy milk
  • 1 spoon Apple cider vinegar or white vinegar
  • 2 the cup All purpose flour is unbleached
  • 1 1/2 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon salt
  • 1/2 the cup Vegan Cream Cheese Tofutti brand is my favorite
  • 1/4 the cup Vegetarian butter At room temperature
  • 1 the cup sugarcane
  • 2 teaspoon Pure vanilla extract


  • Preheat oven to 350°F. Grease and flour a loaf pan or line with parchment paper and set aside.

  • In a small bowl, stir together the soy milk and vinegar and set aside to curdle for 5 minutes.

  • In a medium bowl, sift together the flour, baking powder, baking soda, and salt.

  • In the bowl of a stand mixer fitted with the whisk attachment, beat the vegan cream cheese and butter together on medium-high speed until creamy, about 2 minutes. Alternatively you can use a hand mixer.

  • Add the sugar and beat for 3 minutes until it becomes fluffy. Add the vanilla and soy milk-vinegar mixture and beat over low heat until the ingredients are combined. Gradually add the dry ingredients until just combined. Do not overmix.

  • Scrape the batter evenly into the prepared loaf pan. Bake for 50 to 55 minutes until a toothpick comes out clean.

  • Remove the cake from the oven and let cool for 20 minutes. Remove the bread to a cooling rack and cool completely before serving.

  • Store leftover cake in a cake dish or airtight container for up to 3 days.

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