Hello, everyone! Today I want to share my go to vegan pound cake recipe. But before I want to tell you a little bit about myself, my name is Lau, and I am a passionate baker with a love for creating delicious and healthy vegan treats. A few years ago, I opened a vegan bakery in my hometown in Colombia. It quickly gained popularity and became a local favorite, as people fell in love with our unique and mouth-watering vegan creations.

Eight months ago, I decided to embark on a new adventure and move to Canada. The transition to a new country has been both exciting and challenging, but it has also presented me with an opportunity to explore the Canadian vegan scene and share my knowledge of vegan baking with new people!

As I continue to experiment with new recipes and perfect my techniques, I am eager to share my love for vegan baking with you all. I hope to inspire others to try out vegan recipes and discover the joy of creating delicious, cruelty-free desserts. Whether you’re a seasoned vegan baker or just starting out, I believe there’s always something new to learn and explore in the world of vegan baking!

This vegan pound cake is a delicious, moist, and fluffy banana cake that does not contain any animal products. It’s a great option for those who follow a plant-based diet or anyone who wants to try something different and healthier.

Ingredients overview:

Whole Wheat Flour

Whole wheat flour is a healthier alternative to all-purpose flour. It contains more nutrients, such as fiber and protein, which contribute to better digestion and overall health.

Oat Flour

Oat flour is another healthy alternative to all-purpose flour. It’s gluten-free, making it suitable for those with gluten sensitivities, and it provides a unique texture to the cake.

Natural Sweeteners

Instead of using refined sugar, vegan pound cake recipes often call for natural sweeteners like maple syrup or yacon syrup. These sweeteners contain essential nutrients and have a lower glycemic index, reducing the risk of blood sugar spikes.

Overripe Bananas

Overripe bananas are a perfect addition to vegan pound cake recipes. They provide natural sweetness, fiber, and essential nutrients like potassium and vitamins C and B6.

Non-Dairy Milk

Non-dairy milk, such as almond, soy, or oat milk, is a fantastic alternative to dairy milk in vegan pound cake recipes. It’s lower in saturated fat and cholesterol, which contributes to better heart health.

Healthy Vegan Banana Pound Cake Recipe

Ingredients

• 1 cup whole-wheat flour
• 3/4 cup oat flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp freshly ground nutmeg
• 1/4 tsp sea salt
• 1 cup pureed overripe banana
• 1/3 cup pure maple syrup or yacon syrup
• 1/2 cup plain non-dairy milk
• 1 tsp pure vanilla extract
• Chopped dark vegan chocolate or vegan chocolate chips

Instructions

• Preheat your oven to 350°F (180°C) and grease a loaf pan.
• In a large mixing bowl, whisk together whole-wheat flour, oat flour, baking powder, baking soda, cinnamon, nutmeg, and sea salt.
• In a separate bowl, mix together the pureed banana, maple syrup or yacon syrup, non-dairy milk, and vanilla extract.
• Gradually add the wet ingredients to the dry ingredients, mixing until just combined and finally add the chopped chocolate.
• Pour the batter into the prepared loaf pan, spreading it evenly.
• Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
• Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Tips and Tricks for the Perfect Vegan Pound Cake

Choosing the Right Flour

The combination of whole wheat and oat flour in this recipe creates a delicious texture and flavor. However, feel free to experiment with other flours, such as spelt or buckwheat, to find the perfect combination for your taste buds.

Sweetening the Cake

Maple syrup and yacon syrup are both excellent natural sweeteners for this recipe. You could also try using agave nectar or coconut sugar for a different flavor profile.

Customizing the Recipe

This vegan banana pound cake is a fantastic base recipe to get creative with. Add your favorite mix-ins, such as nuts, chocolate chips, or dried fruits, to make it uniquely yours.

This vegan pound cake is a delicious, healthier alternative to traditional pound cake, perfect for those following a plant-based diet or looking for a new treat to try. With whole wheat and oat flour, natural sweeteners, and nutrient-rich ingredients, this vegan banana pound cake is sure to impress. Enjoy experimenting with different flours, sweeteners, and mix-ins to create your perfect cake.

FAQs

Can I use gluten-free flour in this recipe?

Yes, you can substitute a gluten-free flour blend for the whole wheat and oat flour. Just be sure to check the blend’s instructions for any necessary adjustments to the recipe.

How do I store the vegan pound cake?

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. You can also freeze the cake for up to 3 months.

Can I use a different non-dairy milk?

Absolutely! Any non-dairy milk will work in this recipe, so feel free to use your favorite, such as almond, soy, oat, or cashew milk.

What can I use instead of banana?

If you’re not a fan of banana, try substituting applesauce for a more neutral flavour, you can also experiment with pumpkin puree, or even mashed avocado for a unique twist on this vegan pound cake recipe.

How do I know when my cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Be sure to keep an eye on the cake and check for doneness starting around the 45-minute mark.

I hope you enjoy this recipe as much as I do! If you have any questions let me know in the comments!