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.
  • 1-3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teapoon salt
  • ¼ cup nondairy margarine, softened
  • ¾ cup granulated sugar
  • 8 oz (2 x 4 oz cups) of ZenSoy vanilla pudding [about ¾ cup of prepared pudding]
  • 1 tsp vanilla extract
  1. Preheat oven to 350F.
  2. Prepare an 8″ x 4″ loaf pan with margarine and flour to prevent sticking.
  3. Measure dry ingredients into a medium bowl and whisk together.
  4. Cream margarine and sugar until light and fluffy. Reduce blender speed to slow and add pudding and extract.
  5. Once completely combined, gradually add dry ingredients and mix until smooth.
  6. Pour into prepared loaf pan and smooth top of batter with a spatula.
  7. Bake 40 to 45 minutes until crust is brown and a toothpick comes out clean.
  8. Variation: Use banana pudding instead of vanilla and add a pinch of ground nutmeg.
Recipe by Go Dairy Free at