This recipe for marble vegan pound cake was a Recipe Contest Runner-Up, created and submitted for one of our dairy-free contests by Jenny Dunklee of The Lazy Vegan Baker.
To qualify, the recipe contains 8 core ingredients or less, but includes Almond Plus Protein Almond Milk and Coconut Milk Yogurt. See our testing notes below.
Special Diet Notes & Options: Marble Vegan Pound Cake
By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, soy-free, vegan, and vegetarian.
For a tree nut-free and vegan pound cake, you can swap Coconut Milk Beverage for the Almond Milk.
Sarah’s Notes: Sarah of Go Dairy Free tested this vegan pound cake recipe and she definitely approves (which is why we’ve added it to the “Sarah’s Recipes” section). She says it is lighter than a traditional pound cake in texture, but still really good. The chocolate swirl really makes it, adding a nice depth of flavor. The only change she might make is to add a touch of salt, but this isn’t a deal breaker. Overall, Sarah found this vegan pound cake to be a very solid, family-friendly recipe with a pretty chocolate swirl that makes it great for bake sales or other events.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ⅔ cup So Delicious Dairy Free Original Almond Plus Almond Milk (see note in post above for nut-free)
- 2 teaspoons vanilla extract
- ½ cup dairy-free margarine (such as Earth Balance Soy-Free)
- 1½ cups cane sugar
- ¾ cup So Delicious Dairy Free Plain Cultured Coconut Milk (Yogurt)
- 2 tablespoons cocoa powder, sifted
- Preheat oven to 350ºF. Lightly grease a 9x5-inch loaf pan.
- In a small bowl, mix together the flour and baking powder.
- In a separate bowl, mix together the almond milk and vanilla.
- In a separate large bowl, cream together the margarine and sugar until light and creamy. Add the yogurt and mix until all combined. Add the flour mixture in two additions, alternating with the vanilla almond milk, mixing after each addition until ingredients are just combined.
- Remove ½ cup of the batter to another bowl and mix the cocoa powder into it to make a small amount of chocolate batter.
- Pour the vanilla batter into the prepared pan. Scoop the chocolate batter on top of the vanilla, and marble the chocolate into the vanilla using a chopstick or knife.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Once cool, the cake can be stored for 2-3 days covered at room temperature, or 5-6 days covered in the refrigerator.
11 Comments
Can I use gluten free all purpose flour in place of all purpose flour in the recipe. Thank you
Nalini
The results would not be guaranteed Nalini, especially considering how GF all purpose flours can differ in performance, binding, etc.
Do you know how many calories one serving of this possibly would have ? 🙂
No idea! I think Self has a great calculator.
Can you sub coconut oil for the margerine?
It’s very possible, but we haven’t tested it as of yet. If you do trial with coconut oil, I would add at least a touch of salt, maybe 1/8 teaspoon.
This was an xcellent recipe! How can i get it to either rise more or modify the recipe so get more cake? I have a pretty deep ceramic bundt pan from the Pampered Chef. Works great! I’m going to make it for my son. He has soy allergies !
You can increase the leavener, if desired.
I never post on these but this recipe is too good not to.
Hi I can’t get the cultured milk where I live what can I substitute with. Thanx.
Cultured coconut milk is dairy-free “yogurt” – if you can locate dairy-free yogurt in your local area, then it will work. If not, applesauce or mashed banana could be substituted, but the flavor will be altered. If you can and do eat eggs, the amount of yogurt in this recipe is equivalent to about 3 large eggs. If not, use that number to help with your preferred substitution.