Cream Cheese Pound Cake
Cream cheese pound cake is perfect anytime. Add pumpkin spice for fall, rum in winter, or pile with luscious fruit spring and summer. Yum!
I created a very delicious pound cake recipe years ago, but this new version is vegan and even better. It’s also easy to customize.
You can make it tender and fluffy, or go the more traditional route with a firm crumb. I change it up depending on my mood.
Making Cream Cheese Pound Cake
One of the most important steps is choosing a non-dairy cream cheese, because certain brands work better than others.
I use Kite Hill and also Tofutti brands, because I’ve found that both work great in baked goods.
There was lots of experimenting when I was making my Vegan Cheesecake, so I definitely have experience in what works. lol
The photo above is Kite Hill creamed with Earth Balance. This cream cheese whips up very smooth and light.
First, I want to say that I LOVE Miyoko’s products. In this instance though, her Plainly Classic had a rough texture (see below).
Also the cream cheese pound cake browned faster, and it tended to fall apart. It was delicious, but not what you want.
Another important step is creaming the butter, cream cheese, and sugar together.
I start on low speed until the sugar is incorporated, so it doesn’t fly around. (You can skip this, if you have a mixer bowl shield.)
Once you do that, then you cream the mixture on medium high speed- until no cream cheese lumps remain.
You want it very smooth but also fluffy. The volume will almost double, and this will help prevent a dense pound cake.
The rest of the instructions are in the recipe below, but I wanted to cover these two steps.
This pound cake may have less sugar and butter than a typical one, but you would never guess it from the decadent taste.
Eating it plain with some chai tea or coffee, makes a wonderful treat. BUT you can also dress it up into a very fancy dessert. Enjoy!
Vegan Cream Cheese Pound Cake
Print RecipeIngredients
- 1 3/4 cups all purpose flour or 1 to 1 GF flour
- 1/4 cup cornstarch
- 2 teaspoons baking powder*
- 1/4 teaspoon salt
- 4 tablespoons non-dairy butter, at room temperature
- 1 (8 ounce) container non-dairy cream cheese, at room temperature
- 1/4 cup egg substitute**
- 3/4 cup non-dairy milk, at room temperature
- 1 to 1 1/4 cups granulated sugar***
- 2 teaspoons vanilla extract
- 1/8 teaspoon almond extract, optional
- 1/8 teaspoon lemon extract, optional
Instructions
Preheat oven to 350 degrees F.
Grease an 8.5 x 4.5 x 2.75 inch or 9 x 5 inch loaf pan. Line with parchment paper with enough overhang on the long side for lifting cake out of pan.
In a medium bowl, whisk the flour, cornstarch, baking powder (if using), and salt until well combined; set aside.
In a large mixing bowl, cream butter, cream cheese, and sugar on medium high speed until smooth and fluffy, about 5-6 minutes
On low speed, beat in the egg until combined. Beat in milk, vanilla extract, almond and lemon extact (if using) just until mixed.
Beat in the flour mixture- just until barely combined. Do not overmix, or your cake won't be tender and may fall in the center.
Pour batter into prepared pan. Bake until toothpick inserted in top comes out clean: 60-65 minutes (small pan) or 50-55 minutes (large pan).
Remove pan to a cooling rack for 15 minutes. Lift cake out of pan by parchment overhang to another cooling rack.
Carefully remove the parchment paper, and allow cake to cool completely before slicing.
Store in an airtight container at room temperature for several days, or up to a week in the refrigerator.
Notes
*2 tsp. baking powder makes for a fluffier crumb. You can omit it, for a true dense pound cake, or use 1 tsp for in between.
**I use JUST Egg or aquafaba (whisk latter to thicken liquid- not whipped, just thicker.) You can also omit, and just increase milk amount.
***I use 1 cup of coarse sugar, but you can add more for a bit more sweetness.
