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sliced chocolate cream cheese pound cake

Perfected MOIST Vegan Chocolate ‘Cream Cheese’ Pound Cake – No eggs, no dairy!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Britt Berlin
  • Prep Time: 20
  • Cook Time: 90
  • Total Time: 1 hour 50 minutes
  • Yield: 12 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

This vegan chocolate cream cheese pound cake is finally perfected after multiple rounds of recipe testing with the MOST perfect ratio of ingredients baked low and slow for a ridiculously MOIST and tender chocolate pound cake!! Made with simple ingredients and absolutely NO eggs nor dairy needed!

Ingredients

Scale
  • 3 1/2 cups (410 g) cake flour
  • 1 1/2 cups (150 g) cocoa powder
  • 4 cups (480 g) powdered sugar
  • 1 1/2 cups (300 g) light brown sugar
  • 1 tbsp baking powder
  • ½ tsp sea salt
  • 1 ½ cups (340 g) salted vegan butter, room temperature
  • 8 ounces (226 g) vegan cream cheese, room temperature
  • 2/3 cup (150 g) dairy free yogurt, room temperature
  • 3/4 cup (180 mL) dairy free milk, room temperature
  • 2 tsp vanilla extract
  • 3/4 cup (180 mL) water, hot
  • 2 tsp instant coffee granules
  • 1 batch vegan chocolate ganache

Instructions

  1. Prep: Preheat the oven to 325F.
  2. Mix the wet ingredients: In a measuring cup, quickly whisk together the dairy free yogurt, dairy free milk, vanilla extract. Set aside. In a separate cup, combine the hot water and coffee granules. Mix and set aside.
  3. Whisk together the dry ingredients: In the bowl of a stand mixer or a large bowl, add in the cake flour, cocoa powder, powdered sugar, light brown sugar, baking powder, and sea salt. Whisk until combined.
  4. Reverse creaming method: Add in the sliced vegan butter to the bowl. Either using the paddle attachment with your stand mixer or a hand mixer, begin to mix the flour and the butter together on low speed. Be slow to start- you can use a bowl cover here too to prevent the flour mixture from spraying into your face. The butter will start to create a sandy texture after a minute or two. Then stop and add in the vegan cream cheese in tablespoon-sized dollops throughout the batter. Begin to mix again on low speed until you get a dough-like texture.
  5. Finish the batter: Pour in the dairy free yogurt mixture in 3 increments, slowly mixing between each interval (being careful not to let the mixture spray out of the bowl). Then pour in the hot coffee, and mix again on LOW speed at first to integrate, then bring it up to mix on medium-low speed until you get a consistent, smooth cake batter (about 2 minutes). You can stop the mixer every so often to scrape the bowl, which ensures the batter is fully incorporated.
  6. Pan prep: Generously grease and flour a 12-cup bundt cake pan with a neutral oil. Slice the vegan butter into tablespoon sized squares and set aside.
  7. Bake: Pour or spoon the cake batter into the prepared bundt cake pan and place the pan into the oven to bake for 85-90 minutes, or until golden brown on top and a wooden skewer comes out nearly clean. 
  8. Make the chocolate ganache: When the cake has about 20 minutes left, you can prepare the chocolate ganache according to instructions.
  9. Cool: Remove from the oven and let cool for 30 minutes before carefully inverting it onto a cooling rack to complete its cooling before serving.
  10. Serve and enjoy! When ready to serve, pour the cooled chocolate ganache over top,  slice and serve. Enjoy!

Notes

See blog post for all tips & tricks!

Find it online: https://thebananadiaries.com/vegan-chocolate-cream-cheese-pound-cake-recipe/