This delicious vegan pound cake is made without eggs or dairy. It makes the perfect base for fresh summer fruit and whipped cream!
We all know I have a thing for cakes. Although I like making pretty layered cakes for get togethers, sometimes a simple pound cake is all you need…especially in the summer, when fresh fruit is plentiful. Whether it’s fresh berries, a homemade berry sauce, or even roasted peaches, there are plenty of delicious toppings that would take a slice of pound cake to the next level.
My family’s favorite topping is strawberries. Sometimes I macerate them with a little sugar or maple syrup, and sometimes I cook them on the stove to make a thick strawberry sauce. It’s easy to whip up, yet brings out the flavor of the berries, not to mention creates a thick and yummy strawberry sauce that the pound cake soaks up perfectly.
Because this pound cake doesn’t have the loads of eggs to hold it together like regular pound cake, it is a little more delicate when slicing. Although it’s really delicious right out of the oven, if you don’t want it to crumble too much, I suggest letting it cool completely (even overnight) before slicing. But, if you don’t care about perfect slices, then by all means, enjoy it warm!
If you’re not vegan, feel free to use regular butter and sour cream! I hope you enjoy this cake! Let me know in the comments below what you would top your slice of pound cake with!Print