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Healthy vegan butter pound cake recipe

Vegan-butter Pound Cake Recipe

Berry & Crust
An easy pound cake recipe that is healthy and lushious.
Prep Time 15 mins
Cook Time 25 mins
Course Dessert
Servings 450 grams


  • electronic kitchen scale
  • hand whisk
  • non-stick bundt tray
  • silicone spatula
  • stainless steel mixing bowls


A - buttermilk

  • 0.118 kg soy milk unsweetend
  • 0.007 kg apple cider vinegar

B - cream

  • 0.125 kg vegan butter salted (soft)
  • 0.095 kg demerara sugar

C - sift

  • 0.006 kg baking powder
  • 0.125 kg cake flour unbleached
  • 0.002 kg ground cinnamon


  • Preheat the oven to 180°C.


  • Group A - whisk the soy milk and the vinegar in a bowl. The vinegar will curdle the soy milk to make the buttermilk.
  • Group B - cream the butter and the sugar. Add in Group A, while combining slowly.


  • Group C - sift, then fold into Group A + B.
  • Spoon the batter into small bundt units and bake 20 - 25 minutes.


This recipe is versatile enough to be baked in various shapes. Increase or decrease the baking time accordingly. The yield of this batter is approximately 450g, which should produce one tea loaf. Alternatively, a muffin tray can also be used to make individual treats.
To read more on the ingredients used, follow these links below:
Keyword butter, cake, Vegan