Many years ago, we co-hosted a recipe contest with Zen, a producer of dairy-free pudding. Their puddings have morphed over the years, from soy to almond to coconut milk, but the winning recipes from that contest have stood the test of time. Libby’s Vegan Pudding Pound Cake, for example, uses dairy-free vanilla pudding (or yogurt!) of any type for a wonderfully moist texture. And we’ve just updated her recipe with expanded directions and recipe tips!
Libby’s Vegan Pudding Pound Cake easily Shuns Eggs and Dairy
This runner-up recipe uses just a handful of ingredients. And it doesn’t use a pound of each. Rather, the name beckons to the rich taste, texture, and density that you’d expect with a pound cake. Here are some additional recipe notes and options for this delicious vegan pudding pound cake.
- What, No Eggs or Egg Replacer? Technically, the pudding is the egg replacer. It provides a little extra binding and moisture that can be missing without eggs. It just so happens to add sweet vanilla flavor, too!
- Where can I get Dairy-Free Pudding? Zen has become hard to find over the years. You might have better luck finding Wayfare or you can simply make your own from a box pudding. Simply Delish has dairy-free directions, and Jell-O vanilla pudding is easy to make dairy-free. Simply use 1 (14-ounce) can of coconut milk in place of the milk in the regular-size package of Jell-O.
- Is there a Substitute for the Pudding? Yes! You can use your favorite brand of dairy-free vanilla yogurt instead. That said, I would go for a sweeter type, that is somewhat rich, if possible. I like So Delicious Coconut Milk Yogurt, Silk Almond Milk Yogurt, and Silk Soy Yogurt for recipes. They each have good consistencies, nice vanilla flavor, are easy to find, and are affordable. Since you are baking the yogurt, don’t get hung up on the yogurt probiotics – they do not survive the heat. And I would avoid brands with alternative sweeteners, since they can affect baked goods adversely.
- Can I Use a Buttery Spread instead? The buttery sticks (often called plant butter) are formulated slightly better for baking applications. In a pinch, a spread will usually work. But we do recommend sticks. Country Crock and Earth Balance have great, easy-to-find, affordable stick options that work great in almost every recipe.
Special Diet Notes: Libby’s Vegan Pudding Pound Cake
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian. Just be sure to choose a butter alternative and pudding that suit your dietary needs.
- 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.