Description
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!
Ingredients
Scale
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
Instructions
- Prep: Preheat the oven to 350F. Line a 9″ loaf pan with parchment paper. Measure out all ingredients.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Frost the raspberry loaf cake: Spoon and swirl the raspberry buttercream on top of the pound cake. Slice and serve!
Notes
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.