Vegan Pound Cake with Coconut Whipped Cream and Berries


Vegan Pound Cake with Coconut Whipped Cream and Berries


1 tablespoon
fresh squeezed lemon juice
1 cup
unsweetened almondmilk (or sub your favorite)
1⁄2 cup
Vegan Butter
1⁄2 cup
2 teaspoons
pecan extract
1 teaspoon
Vanilla Extract
1 tablespoon
Pure Maple Syrup
2 cups
all-purpose flour
3 teaspoons
Baking Powder
1⁄2 teaspoon
Sea Salt
1 tablespoon
ground flaxseed
14 ounces
can of full fat coconut milk (refrigerated overnight)
3 tablespoons
Powdered Sugar
1 pinch
1⁄2 teaspoon
Vanilla Extract
2 cups
assorted berries
1⁄2 cup
coarsely chopped pecans (or sub pistachios or almonds)


You will also need: cooking spray for greasing pan, assorted fruit as described above (we used: strawberries, blueberries, blackberries and pomegranate arils) and chopped pecans (or sub another nut of choice). Powdered sugar for topping optional.


  1. Pre-heat oven to 350 degrees and grease the pan you will be using (Bundt or springform). Set aside.
  2. Combine lemon juice and almondmilk. Set aside and wait for milk to curdle; this will serve as a buttermilk. (just a few minutes)
  3. Next, using a stand mixer or hand mixer, cream together your vegan butter and sugar (mixing approximately 2 minutes). Then add in the pecan and vanilla extracts and maple syrup. Mix again until combined. Turn mixer off.
  4. Sift flour into a large mixing bowl. Then add in your baking powder, salt and flaxseed. Mix together until incorporated.
  5. Carefully add your flour mixture to your creamed butter mixture.
  6. Pour your pre-made “buttermilk” into mixing bowl and then mix all ingredients together by hand. You do not want to overmix, but you do want all the mixtures well-combined. Cake batter will be thick.
  7. Transfer your mixture into your pre-greased pan and bake for approximately 55 minutes. Oven time will vary, so be sure to check in at about the 45 min. mark. Once cooked through, remove from oven to cool.
  8. While cake cools make coconut whipped cream: open refrigerated can of coconut milk and pour out any liquid. Then, scoop out the solidified coconut cream and place in a medium-sized bowl.
  9. Using a hand or stand mixer, whip cream for approximately 3 minutes, or until light and fluffy.
  10. Next, add sugar, salt and vanilla.
  11. Refrigerate whipped cream frosting until ready to use.
  12. While whipped cream is in refrigerator and cake is cooling: prepare any fruit: wash and cut your fruit and be ready to top cake with it. If you want the frosty berry look like we've shown in the pictures, wash your fruit and then lay it in a single layer on a plate and freeze for 1 - 2 hours. Once you remove the berries from the freezer and they have been at room temperature for about 10 minutes, they will look frosty. The look does fade fast though!
  13. To finish things up: frost your cooled cake with your whipped coconut cream. Then decorate with your fruits as shown and top with crushed pecan bits. This is my favorite part; there is just something so satisfying with making something so beautiful!
  14. Place finished cake in refrigerator until ready to eat. Dust with powdered sugar if desired, immediately before serving. Cut into slices and enjoy!

Yields 8 Servings