There are cakes that exist simply to be sweet. And then there are cakes like this Vegan Italian Cream Pound Cake — the kind that comes out of the oven dense, golden, and impossibly tender, studded throughout with toasted coconut and pecans, and finished with a tangy cream cheese frosting so rich and smooth that the first bite stops conversation completely. This is that cake. The one that turns an ordinary Sunday into an occasion. The one that makes people ask, twice, whether it could really be entirely plant-based.
Italian cream cake is a beloved Southern American dessert known for its incredibly moist, tender crumb studded with coconut and pecans, traditionally finished with a cream cheese frosting. This pound cake adaptation takes the same beloved flavor profile — coconut, pecans, vanilla, and tangy cream cheese — and bakes it into a dense, rich, buttery pound cake format that slices beautifully and keeps even better than a layer cake.
What makes this cake so outstanding is the crumb. Buttermilk-style plant milk, vegan butter, and a careful balance of leavening produce a pound cake that is dense without being heavy, rich without being greasy, and tender enough to almost melt on the tongue, while toasted coconut and pecans folded through the batter add texture and flavor in every single slice.
This recipe is 100% vegan, ready in about 90 minutes including baking and cooling, and absolutely stunning served sliced with a generous swipe of cream cheese frosting and an extra scattering of toasted coconut.
Recipe Information
| Prep Time | Cook Time | Total Time | Servings | Calories |
|---|---|---|---|---|
| 20 mins | 65 mins | 90 mins | 12 | ~460 kcal |
Ingredients
For the Cake
- 3 cups (360g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- 1 cup (225g) vegan butter, softened
- 1¾ cups (350g) cane sugar
- 1 cup (240ml) plant milk
- 1 tbsp apple cider vinegar
- 2 tsp pure vanilla extract
- 1 cup (85g) shredded coconut, toasted
- 1 cup (110g) pecans, toasted and roughly chopped
For the Cream Cheese Frosting
- 250g vegan cream cheese, softened
- ½ cup (115g) vegan butter, softened
- 3 cups (360g) powdered sugar, sifted
- 1½ tsp pure vanilla extract
- Pinch of salt
For Garnish
- Extra toasted coconut
- Extra toasted pecans, chopped
Instructions
- Toast the coconut and pecans. Spread the shredded coconut and chopped pecans separately on a baking sheet and toast at 325°F (160°C) for 5–7 minutes, watching closely, until lightly golden and fragrant. Set aside to cool.
- Make the plant buttermilk. Combine the plant milk and apple cider vinegar in a small bowl and let sit for 5 minutes until slightly thickened.
- Preheat and prepare the pan. Preheat the oven to 325°F (160°C). Grease a 10-inch bundt or tube pan thoroughly, including all crevices.
- Mix dry ingredients. In a bowl whisk together the flour, baking powder, baking soda, and salt.
- Cream butter and sugar. In a large bowl beat the vegan butter and sugar together for 3–4 minutes until pale and fluffy.
- Combine wet and dry. Add the vanilla extract and plant buttermilk to the butter mixture and mix briefly. Add the flour mixture in two additions, folding gently until just combined — do not overmix.
- Fold in coconut and pecans. Gently fold in the toasted coconut and pecans until evenly distributed throughout the batter.
- Bake. Pour the batter into the prepared pan and smooth the top. Bake for 60–70 minutes until a skewer inserted in the center comes out clean and the top is deeply golden. Cool in the pan for 15 minutes before turning out onto a wire rack to cool completely.
- Make the frosting. Beat the vegan cream cheese and vegan butter together until smooth. Add the powdered sugar gradually, beating between additions, then add the vanilla extract and salt. Beat until light and fluffy.
- Frost and garnish. Once the cake is completely cool, spread or drizzle the cream cheese frosting generously over the top, allowing it to drip down the sides. Scatter with extra toasted coconut and pecans before slicing.
Pro Tips
- Toast the coconut and pecans before adding to the batter — this dramatically deepens their flavor compared to using them raw.
- Do not overmix the batter once the flour is added, or the dense, tender pound cake texture will become tough.
- Cool the cake completely before frosting, or the frosting will melt and slide off.
- Use room temperature butter and cream cheese for the smoothest, lump-free frosting.
The Story Behind Italian Cream Cake
Despite its name, Italian cream cake is widely believed to have Southern American origins rather than Italian ones, becoming a beloved celebration cake across the American South in the mid-twentieth century. Its signature combination of coconut, pecans, and tangy cream cheese frosting has made it a staple at birthdays, holidays, and potlucks ever since. This pound cake version brings the same beloved flavor combination into a denser, easier-to-slice, easier-to-store format.
Flavor Variations
- Lemon Italian Cream Cake: Add lemon zest to the batter and frosting for a brighter, citrus-forward version.
- Chocolate Drizzle: Drizzle melted vegan chocolate over the finished cake alongside the cream cheese frosting.
- Spiced Version: Add a pinch of cinnamon and nutmeg to the batter for a warmer, more autumnal flavor.
Nutritional Highlights (Per Serving)
| Calories | Protein | Carbs | Fiber | Fat |
|---|---|---|---|---|
| ~460 kcal | 5g | 56g | 2g | 24g |
Storage
- Room temperature: Unfrosted cake keeps in an airtight container for up to 3 days.
- Refrigerator: Frosted cake should be refrigerated and keeps for up to 5 days; bring to room temperature before serving for the best texture.
- Freezer: Freeze unfrosted cake, well wrapped, for up to 2 months. Thaw completely before frosting.
Frequently Asked Questions
Can I make this as a layer cake instead?
Yes — divide the batter between two 9-inch round pans and bake for 30–35 minutes, then frost between layers and on top.
Can I make this gluten-free?
Yes, using a 1:1 gluten-free flour blend, though the crumb may be slightly more delicate.
Can I omit the pecans for a nut-free version?
Yes — simply omit the pecans or replace with sunflower seeds for crunch without nuts.
Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more indulgent vegan cake and dessert recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!