Libby’s Vegan Pudding Pound Cake
Author: Libby
Serves: 1 (8x4-inch) loaf / 12 slices
- 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
- Preheat your oven to 350°F.
- Grease and flour an 8x4-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, salt, and baking soda.
- In a mixing bowl, cream the buttery sticks and sugar until light and fluffy.
- Reduce the blender speed to low and add the pudding and vanilla. Mix until combined.
- Gradually add the dry ingredients to your mixing bowl, and mix until smooth.
- Scrape the batter into your prepared loaf pan and smooth the top with a spatula.
- 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.
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
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