Vegan Pound Cake Recipe

vegan pound cake
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Cake, nut butter and chocolate, what better combination? Try our Vegan Pound Cake.


1.) Preheat oven to 150-160 Degrees C.

2.) Blend tofu with milk in a high speed blender or food processor.

3.) In a bowl mix together all the remaining ingredients except for the Chocolate Hazelnut Butter and whisk lightly. Then, fold in tofu/milk mix until combined.

4.) Softly fold in the Chocolate Hazelnut Butter, but make sure to not mix too much as you want the pattern to remain when you slice it later on.

Note: texture should be a really thick type of batter.

5.) Pour into a lined loaf tray and bake for 45-50mins.

Vegan Pound Cake


Try the recipe yourself! Post a picture of your creation to FacebookTwitter or Instagram @bulkpowders #bulkbakes

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Try it yourself

MACROS (per 1 of 16 pieces)

Calories – 113

Protein – 7.1g

Fats – 6.7g

Carbs – 6.5g

Author: The Muscle Bakery


400g Tofu (drained and dried)

½ Cup Dairy-Free Butter (softened)

1 Cup Brown Sugar alternative*

2 Scoops Soy Protein Isolate

3/4 Cup Gluten-Free flour (or 1 Cup normal flour)

¼ Cup Ground Almonds

1 Cup Non-Dairy Milk

1 Tbsp Vanilla Extract

1 Tbsp Vanilla Liquiflav™

1 Tsp Baking Powder

1 Tsp Baking Soda

1 Tsp Cider Vinegar

50g Dark Chocolate Hazelnut Butter

*If you’re not fussed about extra calories use Coconut Sugar.