This soft and buttery vegan vanilla raspberry pound cake is marbled with swirls of raspberry cake batter and topped with the fluffiest raspberry buttercream frosting! No eggs, no dairy, and tastes just like the Starbucks classic!

raspberry pound cake sliced on a board

Who doesn’t love a good vanilla pound cake recipe? It’s buttery, soft, and deliciously sweet with vanilla. And truly, when you can make a vegan pound cake as good as this chocolate marbled pound cake or this vegan lemon pound cake, who needs the butter, eggs, and milk?!

This vanilla raspberry pound cake is for all of my cake lovers out there. It’s the perfect excuse to have cake for breakfast (along with this delicious vegan coffee cake and vegan blueberry buckle!).

raspberry pound cake sliced

Tell me about this vegan raspberry pound cake:

  • Texture: Just as a pound cake should be, this soft and fluffy vegan raspberry pound cake has the most buttery tight yet soft crumb, and is super moist and dense. The raspberry cake batter perfectly swirls throughout for an unbelievably beautiful melt-in-your-mouth texture.
  • Flavor: You get the perfect balance of both vanilla and raspberry- the ultimate spring and summer dessert! We’re using raspberry jam to perfectly mix that beautiful pink color- with just a few drops of vegan red food coloring (I use the Whole Foods 365 Brand or Go Supernatural Vegan Food Coloring!).
  • Ease: Making the two batters is easier than you think- once the main vanilla cake batter is made, simply divide the batter into two bowls, and mix the raspberry jam into one. That’s it! Plus, unlike my vegan almond raspberry cake (which is downright delicious), we don’t need to stack any layers. And I’m going to show you the easiest method to get the most PERFECT marbling in your pound cake every time!
frosted vegan raspberry pound cake

How to make a marble swirl:

The best vegan raspberry buttercream:

If you love my blueberry frosting and my strawberry buttercream, then you’re going to be *obsessed* with this light and fluffy raspberry frosting- that also goes perfectly on my raspberry cupcakes and raspberry cake as well!

You only need a few ingredients:

  • Powdered sugar
  • Vegan butter
  • Raspberry jam
  • Vanilla extract

Pro tip: Want to make your own raspberry jam? Use my strawberry jam recipe, and swap in raspberries instead! You can even use frozen raspberries for ease!

Like my other fruit-based frostings, the key is to bring the butter to room temperature properly. I suggest giving my whole guide on how to bring vegan butter to room temperature here. You don’t want butter that is too soft, and you also don’t want rock solid.

It will take about an hour to bring the butter to room temperature- the perfect amount of time while you’re baking the raspberry pound cake!

Final Raspberry Pound Cake Tips & Tricks:

  • If your raspberry vanilla pound cake is browning too fast: Place a piece of tin foil over the top of the loaf cake to prevent over-browning.
  • Use a cookie scoop to scoop the batter: When making the checkerboard pattern, I find it easiest to use a large cookie scoop. It’s much quicker, and way less messy!
  • Don’t over-swirl the raspberry swirl pound cake! It’s super easy to get really into swirling around that pretty pink cake batter. Just remember, a few swirls- one, two, three! – is really all you need.
sliced vegan raspberry pound cake

You’re just going to LOVE this vanilla raspberry swirled pound cake! It legitimately tastes like that Starbucks classic raspberry pound cake, and you won’t even miss the eggs, butter, or dairy 🙂

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

Moist & Fluffy Vegan Raspberry Swirled Pound Cake pinterest pin

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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raspberry pound cake sliced

Moist & Fluffy Vegan Raspberry Swirled Pound Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Britt Berlin
  • Prep Time: 15
  • Cook Time: 65
  • Total Time: 1 hour 20 minutes
  • Yield: 16 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


This soft and buttery vegan vanilla raspberry pound cake is marbled with swirls of raspberry cake batter and topped with the fluffiest raspberry buttercream frosting! No eggs, no dairy, and tastes just like the Starbucks classic!



Vegan Raspberry Swirled Pound Cake:

  • 3 1/4 cups (425) g all purpose flour or gluten free 1:1 baking flour
  • 1 tbsp cornstarch
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 2/3 cup (150 g) unsalted vegan butter, melted and cooled to room temperature
  • 1 1/2 cups (300 g) organic granulated sugar
  • 1 1/2 tbsp dairy free yogurt, room temperature
  • 1 1/2 tbsp vanilla extract
  • 1  cup (240 mL) dairy-free milk (such as oat milk or soy milk), room temperature
  • 1/3 cup (80 g) raspberry jam
  • 1 tsp vegan red food coloring

Vegan Raspberry Frosting:

  • 1/2 cup (113 g) vegan butter, room temperature
  • 1/3 cup (80 g) raspberry jam
  • 4 cups (480 g) powdered sugar
  • 1 tsp vanilla extract


  1. Prep: Preheat the oven to 350F. Line a 9″ loaf pan with parchment paper. Measure out all ingredients.
  2. Make the vanilla cake batter: In a large bowl, whisk together melted vegan butter, sugar, dairy free yogurt, and vanilla extract. Add in the flour, cornstarch, baking powder, baking soda, and sea salt, and pour in the dairy free milk as you whisk. Whisk just until the flour is incorporated into the wet ingredients.
  3. Make the raspberry batter: Divide half the batter into a separate bowl. Add the raspberry jam and red food coloring to one bowl and whisk just until the raspberry jam is incorporated.
  4. Make the marble loaf pattern: Spoon the vanilla cake batter and the raspberry cake batter in a checkerboard-pattern into the loaf pan, alternating between which colors are on top. See photos int he blog post for reference. Repeat until there is no more cake batter.
  5. Bake: Place the loaf pan onto a baking sheet and into the oven to bake for 60-65 minutes, or until a toothpick comes out clean. If you notice that your loaf is browning too fast, you can tent the loaf around the 50 minute mark to ensure that it keeps baking without burning on top.
  6. Cool: Remove the loaf from the oven and allow it to cool for 10 minutes in the pan. Then transfer it to a cooling rack to cool completely before frosting.
  7. Make the raspberry frosting: If you’d like to frost the loaf cake, cream together the vegan butter and vanilla extract until light and fluffy, about 3 minutes. Then add in the raspberry jam, along with 1 cup of powdered sugar. While you mix, continue to add in the remaining powdered sugar in 1 cup increments. Continue mixing the raspberry buttercream until it becomes super fluffy and soft, stopping every once in a while to scrape the bottom of the bowl. It should take about 7 minutes total.
  8. Frost the raspberry loaf cake: Spoon and swirl the raspberry buttercream on top of the pound cake. Slice and serve!


Gluten free: I recommend using King Arthur Measure-for-Measure gluten free flour.

Different flavors: You can swap in strawberry jam, blackberry jam, blueberry jam, or cherry jam for a different flavor profile.