Chef Joey's Dairy Free Pound Cake
Indulge in the simple yet irresistible charm of *Chef Joey's Dairy Free Pound Cake*, a tender and flavorful loaf that’s perfect for any occasion. This easy-to-make recipe swaps traditional dairy ingredients for almond milk and neutral oil, creating a rich, moist cake that's completely plant-based without sacrificing taste or texture. Infused with fragrant vanilla and the optional brightness of lemon zest, this versatile pound cake strikes the perfect balance between classic and modern. Ready in just over an hour, it’s ideal for a quick dessert or an elegant teatime treat. Whether served plain, dusted with powdered sugar, or topped with fresh berries, this dairy-free pound cake is guaranteed to delight every guest at the table. Keywords: dairy-free pound cake, plant-based dessert, vegan-friendly baking, easy loaf cakes, almond milk recipes.
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Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1.5 cups Granulated sugar
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 0.75 cups Almond milk (or any unsweetened plant-based milk)
- 0.5 cups Neutral oil (such as vegetable oil or canola oil)
- 1 teaspoon Lemon zest (optional, for extra flavor)
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and flour a standard 9x5-inch loaf pan or line it with parchment paper for easy removal.
Step 2
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Step 3
In a large mixing bowl, use a hand or stand mixer to combine the granulated sugar and eggs. Beat on medium-high speed for 2-3 minutes, or until the mixture is pale and fluffy.
Step 4
Add the vanilla extract, almond milk, and neutral oil to the egg mixture. Mix until well combined. If you're using lemon zest, stir it in at this stage.
Step 5
Gradually add the dry ingredients to the wet ingredients in three additions, mixing on low speed just until the batter is smooth. Be careful not to overmix to avoid a dense cake.
Step 6
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Step 7
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Step 8
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then carefully transfer it to a wire rack to cool completely before slicing.
Step 9
Serve plain or with your favorite dairy-free toppings, such as a dusting of powdered sugar, fresh berries, or a glaze made from powdered sugar and almond milk.
Nutrition Facts
| Serving size | (1009.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3302.4 |
| Total Fat 136.9g | 0% |
| Saturated Fat 13.5g | 0% |
| Cholesterol 558mg | 0% |
| Sodium 2198.8mg | 0% |
| Total Carbohydrate 489.8g | 0% |
| Dietary Fiber 7.2g | 0% |
| Total Sugars 302.3g | |
| Protein 44.4g | 0% |
| Vitamin D 198.0IU | 0% |
| Calcium 456.6mg | 0% |
| Iron 14.3mg | 0% |
| Potassium 607.7mg | 0% |
Source of Calories