Libby’s Vegan Pudding Pound Cake
 
Prep time
Cook time
Total time
 
This recipe was a runner-up in the Go Dairy Free / ZenSoy Recipe Contest in January 2011. The recipe and photos are by Libby of The Allergic Kid.
Author:
Serves: 1 (8x4-inch) loaf / 12 slices
Ingredients
  • 1¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ¼ cup (1/2 stick) dairy-free buttery sticks, softened
  • ¾ cup sugar
  • 8 ounces or ¾ cup dairy-free vanilla pudding (see post above or tips and options)
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat your oven to 350°F.
  2. Grease and flour an 8x4-inch loaf pan.
  3. In a medium bowl, whisk together the flour, baking powder, salt, and baking soda.
  4. In a mixing bowl, cream the buttery sticks and sugar until light and fluffy.
  5. Reduce the blender speed to low and add the pudding and vanilla. Mix until combined.
  6. Gradually add the dry ingredients to your mixing bowl, and mix until smooth.
  7. Scrape the batter into your prepared loaf pan and smooth the top with a spatula.
  8. Bake the cake for 40 to 45 minutes, or until the crust is brown and a toothpick inserted in the center of the cake comes out clean.
Notes
Banana Pudding Variation: Use banana pudding instead of vanilla and add a pinch of ground nutmeg.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-pudding-pound-cake