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Vegan Sour Cream Pound Cake

I needed to use my sour cream, so why not use it to make a yummy pound cake! This moist desert tingles your tastebuds and makes your sweet tooth sing. Such an easy, simple recipe I'll definitely make it again.



1 cup Vegan butter

2 cup Pure cane sugar

1/2 cup Nondairy yogurt

1 cup Nondairy sour cream

2 tsp Vanilla extract

2 cups Unbleached all-purpose flour

1 tsp Baking soda

1/2 tsp Salt

Cinnamon Sugar topping-

1/2 cup Brown sugar

1/4 cup Pure cane sugar

1 tbsp Cinnamon

1/2 cup Chopped pecans


1 cup Powdered sugar

1/2 tsp Vanilla extract

1-2 tbsp Water


  • Preheat oven to 325F and grease a loaf pan

  • With a stand or hand mixer, cream vegan butter and sugar. Add sour cream, yogurt, and vanilla. Mix well.

  • In a small bowl, whisk flour, baking soda, and salt. Add to sour cream mixture and mix until combined.

  • In a small bowl, combine topping ingredients and set aside.

  • Pour half the batter into prepared pan. Sprinkle half of the topping over batter. Add the remaining batter and sprinkle the rest of the topping over the batter.

  • Bake for 30 to 40 minutes, or until a knife comes out clean. Cool completely before serving.

  • Drizzle with glaze



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