🌱 Vegan Italian Cream Pound Cake

🍰 Flavor Profile:

  • Moist, buttery (without butter)
  • Rich coconut and pecan flavor
  • Slight tang from vegan yogurt or sour cream
  • Great for special occasions or holidays

🧾 Ingredients

🧁 For the Cake:

  • 2 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 cup neutral oil (like canola or vegetable)
  • ½ cup unsweetened vegan yogurt (or vegan sour cream)
  • 1 cup non-dairy milk (like soy or almond)
  • 1 tbsp apple cider vinegar (or lemon juice)
  • 2 tsp vanilla extract
  • ½ tsp almond extract (optional but traditional)
  • ¾ cup shredded sweetened coconut
  • ½ cup chopped pecans (lightly toasted for best flavor)

🍰 For the Frosting (Optional, but delicious):

  • ½ cup vegan butter, softened
  • 4 oz vegan cream cheese
  • 2–3 cups powdered sugar
  • ½ tsp vanilla extract
  • 2–3 tbsp plant milk (to thin as needed)

🔪 Instructions

Step 1: Preheat Oven

  • Preheat oven to 325°F (163°C).
  • Grease and flour a 9×5″ loaf pan or a bundt pan.

Step 2: Make Vegan Buttermilk

  • In a small bowl, mix plant milk and vinegar.
  • Let sit for 5–10 minutes until slightly curdled.

Step 3: Mix Wet Ingredients

  • In a large mixing bowl, combine:
    • Oil
    • Sugars
    • Vegan yogurt
    • Vanilla + almond extracts
    • Vegan buttermilk
  • Whisk until well blended.

Step 4: Add Dry Ingredients

  • In a separate bowl, whisk together:
    • Flour
    • Baking powder
    • Baking soda
    • Salt
  • Gradually fold the dry mix into the wet using a spatula or mixer.

Step 5: Fold in Coconut & Pecans

  • Stir in:
    • Shredded coconut
    • Chopped pecans

Step 6: Bake

  • Pour batter into prepared pan.
  • Bake for 60–75 minutes, or until a toothpick inserted comes out clean.
  • If browning too fast, tent with foil at the 50-minute mark.

Step 7: Cool

  • Let cake cool in the pan for 15–20 minutes.
  • Remove and cool completely on a wire rack before frosting.

Step 8: Make the Frosting (Optional)

  1. Beat vegan butter and cream cheese until fluffy.
  2. Slowly add powdered sugar.
  3. Mix in vanilla and thin with plant milk until spreadable.
  4. Spread over cooled cake.

🎉 Optional Toppings

  • Extra toasted coconut
  • Chopped pecans
  • A drizzle of vegan caramel