Moist vegan Italian cream pound cake made with coconut, pecans, and dairy-free ingredients. A rich, classic dessert everyone will love.
🧾 Ingredients
Dry Ingredients
- 2½ cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ¾ cup vegan butter, softened
- 1½ cups granulated sugar
- 1 cup full-fat coconut milk
- ½ cup unsweetened shredded coconut
- ½ cup chopped pecans
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
👩🍳 Instructions
First, preheat the oven to 350°F (175°C). Grease and line a loaf or bundt pan.
Next, whisk together the flour, baking powder, baking soda, and salt in a bowl.
Meanwhile, in a separate bowl, cream the vegan butter and sugar until light and fluffy.
Then, add the coconut milk, vinegar, and vanilla extract to the butter mixture. Mix until smooth.
After that, gradually add the dry ingredients and gently fold until just combined.
Next, stir in the shredded coconut and chopped pecans.
Then, pour the batter into the prepared pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Finally, cool the cake completely before slicing.
💡 Tips & Variations
- Extra moist cake: Use full-fat coconut milk only.
- Nut-free version: Replace pecans with extra coconut or dairy-free chocolate chips.
- Lemon twist: Add 1 tablespoon lemon zest for brightness.
- Gluten-free: Use a 1:1 gluten-free flour blend.
- Frosted option: Top with vegan cream cheese glaze.
🌟 Benefits of Vegan Italian Cream Pound Cake
First, this cake is completely dairy-free, making it suitable for vegan and lactose-free diets.
Additionally, coconut adds natural richness and healthy fats.
Moreover, making it at home allows full control over sweetness and ingredients.
Furthermore, pecans provide antioxidants and heart-healthy fats.
In addition, this cake stores well and tastes even better the next day.
Finally, it’s a crowd-pleasing dessert perfect for holidays, birthdays, and gatherings.
📊 Nutrition Facts (Per Slice – Approximate)
- Calories: 320
- Protein: 4g
- Carbohydrates: 42g
- Fiber: 2g
- Fat: 15g
- Saturated Fat: 7g
- Sugar: 24g
- Sodium: 180mg
🧒 Kid-Friendly Version
To make this cake more kid-friendly, finely chop or omit the pecans for a smoother texture. You can also add dairy-free white chocolate chips or sprinkle coconut on top for extra sweetness. Serve slices with fresh berries or a light drizzle of vegan vanilla glaze.
