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4.5 from 2 votes

Vegan Cream Cheese Pound Cake

Vegan Cream Cheese Pound Cake. Marbled Vanilla Chocolate Cake. This pound cake is moist, dense and great to-go dessert slice. Dairy-free Eggless Vegan Recipe. Makes 1 8.5 by 4.5 loaf pan
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: cake
Cuisine: American
Servings: 8
Calories: 287kcal
Author: Vegan Richa

Ingredients

Wet:

  • 1/2 cup vegan cream cheese. or you can use silken tofu + 1 tsp lime juice or cashew cream
  • 3/4 cup non dairy milk
  • 2 tbsp thick cashew cream or coconut cream or non dairy yogurt I use non dairy yogurt
  • 2/3 cup sugar 1 tbsp more for sweeter
  • 1 to 1.5 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1 tsp lemon or lime juice
  • 3 Tbsp oil

Dry:

  • 2 cups flour I use 1 cup Spelt + 1 cup unbleached white(ap flour)
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt

For chocolate layer:

  • 2 tbsp non dairy milk
  • 2 to 3 tbsp cocoa powder

Instructions

  • Preheat the oven to 350 degrees F / 180ºc.
  • In a blender blend all the wet ingredients.
  • In a bowl whisk all the dry ingredients until well combined. Add the blended wet ingredients.
  • Mix until well combined. The batter will be thick. Divide the batter into 2 bowls. in one bowl add cocoa powder plus 2 tbsp non dairy milk.mix in.
  • Drop the plain batter into parchment lined loaf. Even it out. Then drop the chocolate batter and even it out.
  • Bake at 350 degrees F / 180ºc for 50 to 60 minutes or until a toothpick from near the center comes out clean.
  • Cool for 5 to 10 minutes. Then remove from the pan and let it sit on the cooling rack to cool completely. Slice and serve or store.
  • Store covered on the counter for the day, or refrigerate in a airtight container for upto 4 days. Warm and serve.

Notes

Nutritional values based on one serving

Nutrition

Calories: 287kcal | Carbohydrates: 43g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Sodium: 204mg | Potassium: 160mg | Fiber: 2g | Sugar: 17g | Vitamin C: 0.4% | Calcium: 8.9% | Iron: 10.9%