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Honey Apple Pound Cake

Shani
-
2
Honey Apple Pound Cake

Friends, I’m admittedly a bit weepy as I type this last blog post. Kinda like when I’m 1/3 of the way through the most delicious black beans and rice, and I get sad thinking that there will be a time when those black beans will be literal history. Because today is Day 12 of the Twelve Days of Pound Cake, and that means that our 2023 season is coming to an end. And oh, what an end. Because today? TODAY? We’ve got Honey Apple Pound Cake.

Honey Pound Cake is one that’s been requested a number of times by Begin with Butter family members, so I hope you really love this take as much as I do.

About this Honey Apple Pound Cake

I savored, er, SAVED this one for last, my friends. Because she is a stunner. She is show-stoppingly gorgeous, decadently appointed, and the hilt of pound cake perfection. I just love this cake so, so much.

This is a photo of a Honey Apple Pound Cake.

‘Tis the season to indulge in the sweet symphony of holiday delights, and what better way to tantalize your taste buds than with a slice of honey-kissed perfection in the form of a Honey Apple Pound Cake? Picture this: a decadent dance of golden sweetness, where every crumb whispers tales of warm, festive cheer. As you sink your fork into the moist embrace of this heavenly creation, your senses are transported to a winter wonderland of flavors. The honey, a mischievous accomplice, lends its golden nectar to the velvety batter, creating a cake that’s not just dessert but a festive celebration in every bite. So, let the Christmas spirit infuse your palate with the magic of honeyed joy, as this incredible pound cake steals the show at your holiday table!

The honey gives this cake such a beautiful texture and flavor. The unmistakable scent. of honey wafts heavily and lazily in the air when you open this one, creating a delicious anticipation among your consumers. When you cut into this cake, the moist crumbs make the mouth water as your friends and family await their first bite. And when they see that brown sugar cinnamon caramel…the anticipation will hit fever pitch.

But make them wait. 😂 Because when they get the first look at the apples, Friends, they’re either going to really, really love you, or really, really love you and also be mad at you for making them wait for this cake.

This is a photo of a slice of Honey Apple Pound Cake.

Ingredients in this Honey Apple Pound Cake

Let’s get into this one. Because the lusciousness of this cake would make it seem really difficult, when in actuality it’s actually quite easy!

All-Purpose Flour: All-purpose flour is the star of a pound cake, IMHO. The higher protein content helps create the incredible texture that reminds me so much of those pound cakes of my youth. Also, if you want a pound cake that conforms to these beautiful bundt pans and creates a stunning masterpiece, you’ll want all-purpose flour; cake flour doesn’t hold those gorgeous designs nearly as well.

Baking Soda: This cake uses buttermilk as the liquid. For this reason, baking soda is the appropriate leavening. Don’t substitute baking powder in this recipe; it’s not the right tool for the job.

Kosher Salt: Every baked good needs salt to counteract the sugar. A little goes a long way, so be careful when you’re measuring!

Unsalted Butter: Room temperature, unsalted butter is perfect for this cake. I love cultured butter, but what you use is entirely up to you! The butter helps create the perfect texture in this cake; the creaming process creates beautiful little air pockets that help the leavening work even better!

Vegetable Oil: Oil helps add additional richness to this ultra-decadent cake! My personal favorites for this cake are avocado oil and vegetable oil, but use whatever you like.

This is a photo of a Honey Apple Pound Cake.

Granulated Sugar: Sugar adds sweetness to our cake, but it also aids in caramelization! And with bundt cakes, that beautiful golden crust is largely due to the caramelization from the sugar!

Honey: Honey is the star of this show. Aside from lending that unmistakable honey taste, honey is also a humectant, which means that it adds moisture to your pound cake.

Eggs: The egg whites in this cake add structure to the cake, while the fatty yolks add flavor. Make sure to take your time whilst adding the eggs! Too much liquid at one time will cause your batter to separate.

Pure Vanilla Extract: I know I’ve been on a vanilla bean kick as of late (sorry-not-sorry), but this cake uses vanilla extract. It’s the perfect accompaniment for the richness of this cake. 😊

Buttermilk: You’ll want to use full-fat buttermilk for this recipe. Fat=flavor and you don’t want to skimp on flavor!

Apples: Use crisp apples for this recipe. No Gala or Red Delicious. You want an apple that stands up to the rigors of baking, like Honeycrisp or Fuji.

Beginners Start Here

If you’re new to baking, or if you want to learn how to do some of the more tricky baking techniques, here are a couple of super helpful articles from the BwB site (and also from the BwB Home Baking Academy!) that will help you get set up for success with this Honey Apple Pound Cake.

This is a photo of vanilla bean ice cream.

These resources are super helpful to help you build consistency and confidence on your baking journey. Happy Reading!

Important Tools Used in this Honey Apple Pound Cake

Below, you’ll find some tools that I used for this pound cake. These are the tools that I use all the time in my own kitchen.

**I get paid a small commission if you purchase directly from these links, but they are truly amazing products that you’ll find in my kitchen.**

This is a photo of three bundt pans.

If you have them already, great! Think of this as a checklist to help you build the confidence that you’ll need to execute this recipe!

Friends, this marks the end of the Twelve Days of Pound Cake, and it’s a little bittersweet this year. From concept to implementation, this was my absolute favorite of the three years, and I’m more than a little sad that it’s done.

BUT

I hope you have an incredible time with these recipes around your holiday table, and I hope you and your family love them for years and years to come.

Happy Holidays, Friends!

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Honey Apple Pound Cake

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This Honey Apple Pound Cake delivers the best kind of dessert punch. Enjoy this with family around your holiday table for an unforgettable experience.  Drizzle extra brown sugar caramel sauce for an even more delightful treat!

  • Total Time: 5-7 hours
  • Yield: 18 servings 1x

Ingredients

Units Scale

For the Batter:

  • 384 g (3 c) all-purpose flour, plus 2 tbsp for the apples
  • 1/2 tsp baking soda
  • 1.5 tsp kosher salt (if using table salt, halve the amount)
  • 227 g unsalted butter
  • 2 tbsp vegetable oil
  • 300 g (1.5 c) granulated sugar
  • 160 g (1/2 c) honey
  • 5 eggs
  • 1 tsp pure vanilla extract
  • 250 g (1 c) buttermilk
  • 2 medium baking apples, peeled and diced (I love honey crisp apples for this recipe)

For the Brown Sugar Cinnamon Caramel Sauce:

  • 100 g (1/2 c) brown sugar
  • 57 g (1/4 c) unsalted butter
  • 125 g (1/2 c) heavy cream
  • 1/2 tbsp kosher salt
  • 1/2 tsp cinnamon

Instructions

To Make The Batter:

  1. Set your oven to a true 325°F.  An oven thermometer is extremely useful here, since most ovens will not reach 325°F when set to 325°F.
  2. Sift together the all-purpose flour, kosher salt, and baking soda in a medium bowl.  Set aside.
  3. Add the room-temperature butter, vegetable oil, and honey to the bowl of your stand mixer or a large mixing bowl.  Mix with your hand mixer or stand mixer until the mixture is completely smooth and combined. Add the granulated sugar and cream until the mixture is light and fluffy.
  4. Add the eggs, one at a time, mixing each egg until completely incorporated into the mixture.  Scrape the sides and bowl as needed to ensure even mixing.
  5. Add the pure vanilla extract and mix thoroughly.
  6. Add half of the flour mixture and mix until just combined.
  7. Add all of the buttermilk and mix until just combined.
  8. Add the second half of the flour mixture and mix until just combined.  Using a rubber spatula, give the sides and bottom of the bowl a final scrape to ensure that the batter is evenly mixed.
  9. In a medium bowl, place the diced apples and two tablespoons of flour.  Stir gently to coat.  Then, very gently fold the apples into the batter.
  10. Prep a 10- or 12-cup bundt pan as you normally would (I use butter and flour to prep pans for this cake)
  11. Bake for 65-75 minutes in a true 325°F oven, or until an instant-read thermometer reads 212°F-215°F.

To Make the Brown Sugar Cinnamon Caramel Sauce:

  1. Start with caution.  Caramel is hot sugar and the steam it produces can cause burns, so please do this step when you’re fully engaged.  I don’t want you to get burned!
  2. Place brown sugar in the bottom of a large (at least 2.5-qt), heavy-bottomed saucepan.  Turn heat to high medium and watch sugar carefully as it begins to melt.
  3. Once the sugar begins to melt, stir constantly with a balloon whisk like this one.  It’s important that the whisk not have a metal handle, since a metal handle will conduct heat from the pan.
  4. Turn the heat down to medium and stir constantly until all of the lumps of sugar melt and the sugar has a slightly nutty smell.
  5. Add all of the butter and continue whisking.  The mixture will bubble A LOT when you add the butter and there will be a lot of steam, so be careful with this step.
  6. Stir butter into the mixture gently until it’s fully incorporated, then remove the mixture from the heat.
  7. Add all of the heavy cream at one time while the mixture is off the heat.  Again, the mixture will bubble so be careful!  Stir the mixture until everything is fully combined.
  8. Add the salt and cinnamon and stir to combine.  Caramel will be very loose at this point and that is normal!
  9. While the caramel sauce is still hot, use a pastry brush to brush on the cake.  Allow the remaining caramel sauce to cool for about 10-15 minutes, then drizzle atop the cake.
  10. Enjoy!
  • Author: Shani
  • Prep Time: 45 minutes
  • Cook Time: 60-70 minutes
  • Category: Dessert
  • Cuisine: American

Did you make this recipe?

Share a photo and tag us @beginwithbutter on IG — we can’t wait to see what you’ve made!

Bananas Foster Pound Cake

Shani
-
2
Bananas Foster Pound Cake

Friends, welcome to Day 11 of the Twelve Days of Pound Cake! And a big welcome to this Bananas Foster Pound Cake. Because she is a beaut.

She is absolutely luxurious and dreamy, and has an incredible banana flavor. But she is also complex: from the vanilla bean ice cream to the decadent cake, to the butter rum reduction, she is a sight and taste to behold.

I have cake to eat, so let’s get to brass tacks quickly, shall we?

About this Bananas Foster Pound Cake

The original Bananas Foster, an absolutely delightful and classic dessert, traces its origins to the early 1950s in New Orleans. The dish was created by Chef Paul Blangé at Brennan’s restaurant and named after Richard Foster, a regular customer and friend of the restaurant’s owner, Owen Brennan. The indulgent treat typically features ripe bananas cooked in a rich caramel sauce made with brown sugar, butter, banana liqueur, and dark rum. The sauce is often ignited tableside, adding a dramatic flair to the dining experience. Once the flames subside, the bananas are served over vanilla ice cream, creating a delightful combination of warm, gooey sweetness and cold creaminess. Bananas Foster has since become a classic and iconic dessert, celebrated for its delicious flavor and entertaining preparation.

This version doesn’t ignite anything, but it’s fiery nonetheless (see what I did there?). Inspired by the original, this decadent banana cake is topped with a butter rum reduction, and finished with vanilla bean ice cream.

Those of you who love rich foods will absolutely love this cake. Heck, those of you who love bananas will love this cake!

This is a photo of Bananas Foster Pound Cake, and also vanilla bean ice cream.

Ingredients in this Bananas Foster Pound Cake

The cake portion of this dessert features a few ingredients that work delightfully well together.

All-Purpose Flour: All-purpose flour is the star of a pound cake, IMHO. The higher protein content helps create the incredible texture that reminds me so much of those pound cakes of my youth. Also, if you want a pound cake that conforms to these beautiful bundt pans and creates a stunning masterpiece, you’ll want all-purpose flour; cake flour doesn’t hold those gorgeous designs nearly as well.

Baking Soda: This cake uses buttermilk as the liquid. For this reason, baking soda is the appropriate leavening. Don’t substitute baking powder in this recipe; it’s not the right tool for the job.

Kosher Salt: Every baked good needs salt to counteract the sugar. A little goes a long way, so be careful when you’re measuring!

Unsalted Butter: Room temperature, unsalted butter is perfect for this cake. I used my favorite cultured butter from Vermont Creamery, but what you use is entirely up to you! The butter helps create the perfect texture in this cake; the creaming process creates beautiful little air pockets that help the leavening work even better!

Vegetable Oil: Oil helps add additional richness to this ultra decadent cake!

Granulated Sugar: Sugar adds sweetness to our cake, but it also aids in caramelization! And with bundt cakes, that beautiful golden crust is largely due to the caramelization from the sugar! 

Eggs: The egg whites in this cake add structure to the cake, while the fatty yolks add flavor. Make sure to take your time whilst adding the eggs! Too much liquid at one time will cause your batter to separate.

Pure Vanilla Extract: This cake uses vanilla extract. It’s the perfect accompaniment for the richness of this cake. 😊

Bananas: You can’t have Bananas Foster without bananas! 😂 In this cake, the bananas add luscious texture to the cake, and fun banana flavor as well!

Buttermilk: You’ll want to use full-fat buttermilk for this recipe. Fat=flavor and you don’t want to skimp on flavor!

Beginners Start Here

If you’re new to baking, or if you want to learn how to do some of the more tricky baking techniques, here are a couple of super helpful articles from the BwB site (and a resource from the BwB Home Baking Academy!) that will help you get set up for success with this Bananas Foster Pound Cake.

This is a photo of Bananas Foster Pound Cake

These resources are super helpful to help you build consistency and confidence on your baking journey. Happy Reading!

Important Tools Used in this Bananas Foster Pound Cake

Below, you’ll find some tools that I used for this pound cake. These are the tools that I use all the time in my own kitchen.

**I get paid a small commission if you purchase directly from these links, but they are truly amazing products that you’ll find in my kitchen.**

This is a photo of Bananas Foster Pound Cake

If you have them already, great! Think of this as a checklist to help you build the confidence that you’ll need to execute this recipe!

This dessert is fully classic southern, and I am absolutely here for it. This holiday season, this is the one that I cannot wait to share with my family. I hope you all enjoy it too!

See you tomorrow for Day 12! I can’t believe it’s our last day together!

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Bananas Foster Pound Cake

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No reviews

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This Bananas Foster Pound Cake is inspired by the classic New Orleans dessert.  I am so glad to be able to share this one with you; I’m looking forward to serving it on my holiday table.

  • Total Time: 5-7 hours
  • Yield: 18 servings 1x

Ingredients

Units Scale

For the Cake:

  • 384 g (3 c) all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 227 g (1 c) unsalted butter, room temperature
  • 2 tbsp vegetable oil
  • 500 g (2.5 c) granulated sugar
  • 5 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 248 g (1 c) ripe mashed bananas (about 2 large bananas)
  • 227 g (1 c) buttermilk, room temperature

For the Butter Rum Reduction:

  • 100 g (1/2 c) Sugar
  • 125 g (1/2 c) Water
  • 113.6 g (1/2 c) Butter
  • 83 g (1/3 c) Rum
  • 1/8 tsp kosher salt
  • 63 g (1/4 c) Banana liqueur (optional)

Instructions

To Make The Batter:

  1. Set your oven to a true 325°F.  An oven thermometer is extremely useful here, since most ovens will not reach 325°F when set to 325°F.
  2. Sift together the all-purpose flour, kosher salt, and baking soda in a medium bowl.  Set aside.
  3. Mash the bananas and combine with the buttermilk in a small bowl.
  4. Add the room-temperature butter and vegetable oil to the bowl of your stand mixer or a large mixing bowl.  Mix with your hand mixer or stand mixer until the fats are completely smooth and combined. Add the granulated sugar and cream until the mixture is light and fluffy.
  5. Add the eggs, one at a time, mixing each egg until completely incorporated into the mixture.  Scrape the sides and bowl as needed to ensure even mixing.
  6. Add the vanilla and mix thoroughly.
  7. Add half of the flour mixture and mix until just combined.
  8. Add all of the buttermilk/banana mixture and mix until just combined.
  9. Add the second half of the flour mixture and mix until just combined.  Using a rubber spatula, give the sides and bottom of the bowl a final scrape to ensure that the batter is evenly mixed.
  10. Prep a 10- or 12-cup bundt pan as you normally would (I use butter and flour to prep pans for this cake)
  11. Bake for 65-75 minutes in a true 325°F oven, or until an instant-read thermometer reads 212°F-215°F.

To Make the Butter Rum Reduction:

  1. Add sugar, salt, and water to a small saucepan.  Bring to a boil and reduce to a simmer.
  2. Add butter, rum, and banana liqueur (if using) and stir gently to combine.
  3. Cook on medium-low heat, stirring frequently with a whisk, until the mixture has reduced by 1/3 and thickened.  The alcohol “bite” should be gone as well.
  4. Allow the cake to cool in its pan for ten minutes, then invert and place on top of a cooling rack.  Brush butter rum reduction on the cake and allow to cool completely.
  5. Serve with vanilla bean ice cream and enjoy!  For an additional flair, you can add more butter rum sauce to the plated dessert.
  • Author: Shani
  • Prep Time: 45 minutes
  • Cook Time: 60-70 minutes
  • Category: Dessert
  • Cuisine: American

Did you make this recipe?

Share a photo and tag us @beginwithbutter on IG — we can’t wait to see what you’ve made!

Vegan Lemon Vanilla Pound Cake

Shani
-
0
Vegan Lemon Vanilla Pound Cake

Friends! Welcome to Day 10 of the Twelve Days of Pound Cake! We are rounding out our vegan offerings for this year’s event with this incredible, delectable, downright sinful Vegan Lemon Vanilla Pound Cake.

This is a picture of Vegan Lemon Vanilla Pound Cake.

Because Friends, if a pound cake doesn’t have those qualities, I don’t even want it. And, vegan or not, my pound cakes have to be a certain way before I present them to you.

About this Vegan Lemon Vanilla Pound Cake

This cake…THIS CAKE. The flavors are really bold and very full, but they are incredibly balanced. I wanted this cake to deliver on big taste and incredible texture, and it delivered in spades. 😊

To ensure that this cake was vegan, I did a few things: I used plant-based butter (I strongly prefer Earth Balance sticks to anything else, and am limited in plant-based butters because I cannot use nut butters), I used flax eggs, and I also used plant-based milk. Those three changes took out all of the animal products from this cake, making sure that those of you who do not consume animal products can happily munch of pound cake, like everyone else. 😃

Because pound cake is meant to be an inclusive experience.

This is a picture of Vegan Lemon Vanilla Pound Cake.
This is a picture of Vegan Lemon Vanilla Pound Cake.
This is a picture of Vegan Lemon Vanilla Pound Cake.

Ingredients in this Vegan Lemon Vanilla Pound Cake

All-Purpose Flour: All-purpose flour a superhero when it comes to baking ingredients—it has the just-right amount of proteins that team up to give this cake the perfect structure!

Baking Soda: You need baking soda for this Vegan Snickerdoodle Pound Cake; it gives the perfect rise, texture, and iconic flavor by reacting with acidic “buttermilk”, ensuring a delightful, light, and fluffy outcome.

Kosher Salt: You need a pinch of salt in sweet desserts because it enhances and balances the flavors, elevating the sweetness and making every bite more delicious. If you’re using table salt in this cake, halve the amount.

Cinnamon: Cinnamon in Vegan Snickerdoodle Pound Cake: the spice that turns a simple cookie into a flavor disco, where each bite is a groovy dance party for your taste buds! A little goes a long way, so don’t get cute with the measurement!

This is a picture of Vegan Lemon Vanilla Pound Cake.

Vegan Butter: Vegan butter in baking acts as a plant-based substitute for traditional butter, providing moisture, richness, and a buttery flavor to recipes, ensuring that your treats are both cruelty-free and irresistibly tasty.

Vegetable Oil: Oil helps add additional richness to the batter!

Granulated Sugar: Sugar adds sweetness to our cake, but it also aids in caramelization! And with bundt cakes, that beautiful golden crust is largely due to the caramelization from the sugar!

Vanilla Bean or Vanilla Extract: You can use either; this is a matter of personal preference. I prefer the bold flavor of the vanilla bean, but if prefer to have the lemon flavor come through more boldly, use the vanilla extract.

Flax Eggs : Flax eggs, serving as a vegan-friendly binder, work their magic in baked goods by mimicking the binding properties of traditional eggs, adding moisture, structure, and helping create a perfect texture without the need for animal products.

Plant-Based Milk: Every cake gets moisture from its chosen liquid, and this one is no different. For this cake (and all vegan baking), I actually prefer oat milk, but you can use any plant-based milk that you have on hand.

Lemon Juice: The cake calls for 32 grams (1/8 c) of freshly squeezed lemon juice. The simple syrup calls for 2 tbsp. The glaze? Another 2 tbsp of freshly squeezed lemon juice. The lemon juice lends a subtle lemon flavor to the cake that is perfectly balanced with the hit of vanilla; you will never need to use lemon extract in this cake. Please don’t use the lemon juice in a bottle.

Beginners Start Here

If you’re new to baking, or if you want to learn how to do some of the more tricky baking techniques, here are a couple of super helpful articles from the BwB site that will help you get set up for success with this Vegan Lemon Vanilla Pound Cake.

These resources are super helpful to help you build consistency and confidence on your baking journey. Happy Reading!

This is a picture of Vegan Lemon Vanilla Pound Cake.

Important Tools Used in this Vegan Lemon Vanilla Pound Cake

Below, you’ll find some tools that I used for this pound cake. These are the tools that I use all the time in my own kitchen.

**I get paid a small commission if you purchase directly from these links, but they are truly amazing products that you’ll find in my kitchen.**

If you have them already, great! Think of this as a checklist to help you build the confidence that you’ll need to execute this recipe!

We are nearing the end of this year’s event, but don’t fret! We still have two whole cakes to reveal! Can’t wait to see you tomorrow for Day 11!

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Vegan Lemon Vanilla Pound Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

This Vegan Lemon Vanilla Pound Cake sacrifices nothing.  It is perfectly moist, decadent, and perfect for your holiday table.

Ingredients

Units Scale

For the Cake Batter:

  • 448 g (3.5 c) all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 227 g (1 c) vegan butter, room temperature
  • 1 tbsp vegetable oil
  • 500 g granulated sugar
  • 5 tablespoons flax meal (not flax seeds)
  • 188 g (3/4 c) water
  • 1 vanilla bean
  • 250 g plant-based milk, room temperature (I used oat milk)

For the Lemon Simple Syrup:

  • 67 g (1/3 c) granulated sugar
  • 84 g (1/3 c) water
  • 1.5 tsp pure vanilla extract
  • 1/8 tsp fine sea salt
  • 2 tbsp fresh lemon juice

For the Glaze:

  • 240 g (2 c) confectioner’s sugar
  • 1/8 tsp fine sea salt
  • 1.5–2 tbsp plant-based milk
  • 2 tsp pure vanilla extract
  • 2 tbsp fresh lemon juice

Instructions

To Make the Batter:

  1. Preheat oven to 325°F.  It’s highly recommended to use an oven thermometer for this recipe, since proper oven temperature will impact the outcome of your cake.
  2. Combine flax meal and water thoroughly in a small measuring cup or bowl.  Set aside.
  3. Combine the plant-based milk and 63 g of lemon juice in another small measuring cup.  Set aside.
  4. Sift the flour, baking soda, and salt in a medium bowl.
  5. Carefully cut open one vanilla bean pod.  Scrape the seeds from the pod and add them to the sugar.  Place the vanilla bean pod in the plant-based buttermilk until ready to use.
  6. Place the room-temperature plant-based butter and vegetable oil in a large mixing bowl or the bowl of a stand mixer.  Mix on low speed until smooth.
  7. Add half of the vanilla/sugar mixture and mix until the sugar is just incorporated.
  8. Add the second half of the sugar and mix on medium speed until the mixture is light and fluffy.
  9. Add half of the flax eggs and mix until it is fully incorporated.  Add the second half of the flax egg mixture and mix until fully combined.
  10. Add vanilla extract (if using) and mix until thoroughly combined.  If using vanilla bean, omit this step.
  11. Add half of the flour mixture and mix on low speed until combined.
  12. Remove the vanilla bean from the plant-based buttermilk.  Add all of the plant-based buttermilk and mix on lowest speed until just combined.
  13. Add the second half of the flour mixture and mix on low speed until almost combined.  Stop mixing just before the mixture is fully together.  (1-2 minutes)
  14. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Then, mix the batter until it is smooth and consistent.  Make sure to fully scrape the bottom of the bowl!
  15. Grease a 10-12 cup bundt pan with the remaining butter and flour and place the batter in the pan.

To Bake the Cake:

  1. Bake the cake at a true 325°F for 60-70 minutes, or until an instant-read thermometer reads 210°F-215°F.  My preferred internal temperature for this cake is 212°F.  Alternately, the cake is done with a toothpick inserted into the center comes out clean and a fingerprint indentation bounces back.
  2. Allow the cake to rest for ten minutes while you make the simple syrup.

To Make the Lemon Simple Syrup:

  1. Combine sugar, water, and salt in a small saucepan and bring to a boil.  Stir occasionally until the sugar is completely dissolved.
  2. Remove the simple syrup from the heat and add lemon juice and vanilla. Stir until incorporated.
  3. After allowing the cake to rest for ten minutes, invert it onto a cooling rack and carefully remove the bundt pan.
  4. Using a pastry brush, gently brush the cinnamon simple syrup over the entire cake.
  5. Allow the cake to cool completely.

To Make the Lemon Glaze:

  1. Combine the confectioner’s sugar, vanilla, lemon juice, and salt in a medium bowl.
  2. Whisk until nearly combined, then add 1 more tablespoon of plant-based milk if necessary.  Whisk until smooth.  The glaze will be thick but should be pourable.
  3. The final glaze should have the consistency of thick honey, and you should just be able to pour it.  Add water, one teaspoon at a time, if the original glaze is too thick to pour.
  4. Using a spouted measuring cup, spoon, or squeeze bottle, drizzle final glaze over the cake.
  5. If necessary, use a spoon to help the glaze fall over the sides of the cake.
  6. Allow the glaze to set for five minutes, then gently sprinkle decorating sugar (if using) to finish.
  • Author: Shani

Did you make this recipe?

Share a photo and tag us @beginwithbutter on IG — we can’t wait to see what you’ve made!

Vegan Snickerdoodle Pound Cake

Shani
-
0
Vegan Snickerdoodle Pound Cake

Hey Friends! Welcome to Day 9 of the Twelve Days of Pound Cake! Today, I have a special take on a cake that’s been an utter sensation on my website. Today, Friends, we have Vegan Snickerdoodle Pound Cake!

This is a photo of a Vegan Snickerdoodle Pound Cake.

Yesterday, I posted the first vegan pound cake recipe in Begin with Butter’s history. She is my Vegan Red Velvet Pound Cake, and she is a cake for which I am immensely proud. Proud because I cracked the code on moist vegan pound cake. Well, today I’m continuing to add to my vegan cake repertoire with this amazing cake.

About this Vegan Snickerdoodle Pound Cake

This Vegan Snickerdoodle Pound Cake is truly unbelievable in the best way. It has a perfect amount of cinnamon, and that signature cream of tartar tang that that true snickerdoodle fans crave. But there are no eggs, butter, or cow’s milk in this cake. And I know you’re wondering how I was able to create this incredibly moist cake with an undeniable pound cake texture, aren’t you?

There is butter in this cake, but it’s plant-based butter. Specifically, I love Earth Balance butter for baking; this one is a keeper for vegan baking. It creams just like traditional butter, and helps tremendously with cake rise.

Instead of eggs, I used flax eggs (with flax meal, not flax seeds). When I say they delivered a delicious result?! 😊

Instead of dairy buttermilk, I added white vinegar to oat milk and created plant-based buttermilk!

Et voilà. You have the ability to make a Vegan Snickerdoodle Pound Cake! (There are a couple of other changes as well, but I won’t bore you by going into the weeds about every little detail.)

This is a photo of a Vegan Snickerdoodle Pound Cake.

Vegan Snickerdoodle Pound Cake Ingredients

All-Purpose Flour: All-purpose flour a superhero when it comes to baking ingredients—it has the just-right amount of proteins that team up to give this cake the perfect structure!

Baking Soda: You need baking soda for this Vegan Snickerdoodle Pound Cake; it gives the perfect rise, texture, and iconic flavor by reacting with acidic “buttermilk”, ensuring a delightful, light, and fluffy outcome.

Kosher Salt: You need a pinch of salt in sweet desserts because it enhances and balances the flavors, elevating the sweetness and making every bite more delicious. If you’re using table salt in this cake, halve the amount.

Cinnamon: Cinnamon in Vegan Snickerdoodle Pound Cake: the spice that turns a simple cookie into a flavor disco, where each bite is a groovy dance party for your taste buds! A little goes a long way, so don’t get cute with the measurement!

This is a photo of a Vegan Snickerdoodle Pound Cake.
This is a photo of a Vegan Snickerdoodle Pound Cake.
This is a photo of a Vegan Snickerdoodle Pound Cake.

Cream of Tartar: Cream of tartar in Vegan Snickerdoodle Pound Cakes isn’t just a kitchen rebel; it’s the unsung hero that adds tangy flair and ensures your cakes rise to the occasion with a sassy twist!

Vegan Butter: Vegan butter in baking acts as a plant-based substitute for traditional butter, providing moisture, richness, and a buttery flavor to recipes, ensuring that your treats are both cruelty-free and irresistibly tasty.

Vegetable Oil: Oil helps add additional richness to the batter!

Granulated Sugar: Sugar adds sweetness to our cake, but it also aids in caramelization! And with bundt cakes, that beautiful golden crust is largely due to the caramelization from the sugar!

Flax Eggs : Flax eggs, serving as a vegan-friendly binder, work their magic in baked goods by mimicking the binding properties of traditional eggs, adding moisture, structure, and helping create a perfect texture without the need for animal products.

Vanilla Extract: This cake uses vanilla extract. It’s the perfect accompaniment for this delightful dessert. 😊

Vegan Buttermilk: You’ll create your own buttermilk, using plant-based milk and white vinegar! It works like a charm!

Beginners Start Here

If you’re new to baking, or if you want to learn how to do some of the more tricky baking techniques, here are a couple of super helpful articles from the BwB site (and a resource from the BwB Home Baking Academy!) that will help you get set up for success with this Vegan Snickerdoodle Pound Cake.

This is a photo of a Vegan Snickerdoodle Pound Cake.

These resources are super helpful to help you build consistency and confidence on your baking journey. Happy Reading!

Want to take advantage of the best sale of the year at the Begin with Butter Home Baking Academy? Use code TWELVEDAYS to get 15% off sitewide this holiday season!

This is a photo of a Vegan Snickerdoodle Pound Cake.

Important Tools Used in this Vegan Snickerdoodle Pound Cake

Below, you’ll find some tools that I used for this pound cake. These are the tools that I use all the time in my own kitchen.

**I get paid a small commission if you purchase directly from these links, but they are truly amazing products that you’ll find in my kitchen.**

SHE Media
This is a photo of a Vegan Snickerdoodle Pound Cake.

If you have them already, great! Think of this as a checklist to help you build the confidence that you’ll need to execute this recipe!

This vegan option is the second one on the Begin with Butter site, but I hope it will be first in my snickerdoodle lovers’ hearts! ❤️

I hope you all love this cake and I’ll see you tomorrow for Day 10 of this amazing event!

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Vegan Snickerdoodle Pound Cake

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No reviews

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You would never know that this deliciously moist, tangy, cinnamon-y Snickerdoodle Pound Cake was actually vegan unless someone told you.  It is, quite literally, a perfect plant-based take on my original Snickerdoodle Pound Cake!

  • Total Time: 5-7 hours
  • Yield: 18 servings 1x

Ingredients

Units Scale

To Make the Cake:

  • 448 g (3.5 c) all-purpose flour, plus two additional tablespoons for greasing the bundt pan
  • 1/2 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1/2 tsp cinnamon
  • 3/4 tsp salt
  • 227 g plant-based butter, room temperature, plus two additional tablespoons for greasing the bundt pan (I love Earth Balance sticks)
  • 500 g sugar
  • 5 tablespoons flax meal (not flax seeds)
  • 188 g (3/4 c) water
  • 2 tsp vanilla
  • 2 tbsp plus
  • 250 g (1 c) plant-based milk (I prefer oat milk)

For the Cinnamon Simple Syrup:

87 g water

67 g granulated sugar

1/8 tsp cinnamon

1/2 tsp vanilla

1/8 tsp salt

For the Final Glaze:

240 g confectioner’s sugar

1/2 tsp vanilla

1/8 tsp cinnamon

1/8 tsp salt

3-4 tbsp plant-based milk (I used oat milk; start with 3 tbsp)

Decorating sugar (optional)

Instructions

To Make the Batter:

  1. Preheat oven to 325°F.  It’s highly recommended to use an oven thermometer for this recipe, since proper oven temperature will impact the outcome of your cake.
  2. Combine flax meal and water thoroughly in a small measuring cup or bowl.  Set aside.
  3. Combine the plant-based milk and 2 tbsp of white vinegar in another small measuring cup.  Set aside.
  4. Sift the flour, baking soda, cream of tartar, salt, and cinnamon in a medium bowl.
  5. Place the room-temperature plant-based butter in a large mixing bowl or the bowl of a stand mixer.  Mix on low speed until smooth.
  6. Add half of the sugar and mix until the sugar is just incorporated.
  7. Add the second half of the sugar and mix on medium speed until the mixture is light and fluffy.
  8. Add half of the flax eggs or plant-based eggs and mix until it is fully incorporated.  Add the second half of the flax egg mixture and mix until fully combined.
  9. Add vanilla extract and mix until thoroughly combined.
  10. Add half of the flour mixture and mix on low speed until combined.
  11. Add all of the plant-based buttermilk and mix on lowest speed until just combined.
  12. Add the second half of the flour mixture and mix on low speed until almost combined.  Stop mixing just before the mixture is fully together.  (1-2 minutes)
  13. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Then, mix the batter until it is smooth and consistent.  Make sure to fully scrape the bottom of the bowl!
  14. Grease a 10-12 cup bundt pan with the remaining butter and flour and place the batter in the pan.

To Bake the Cake:

  1. Bake the cake at a true 325°F for 60-70 minutes, or until an instant-read thermometer reads 210°F-215°F.  My preferred internal temperature for this cake is 212°F.  Alternately, the cake is done with a toothpick inserted into the center comes out clean and a fingerprint indentation bounces back.
  2. Allow the cake to rest for ten minutes while you make the simple syrup.

To Make the Cinnamon Simple Syrup:

  1. Combine sugar, water, salt, and cinnamon in a small saucepan and bring to a boil.  Stir occasionally until the sugar is completely dissolved.
  2. Remove the simple syrup from the heat and add vanilla. Stir until incorporated.
  3. After allowing the cake to rest for ten minutes, invert it onto a cooling rack and carefully remove the bundt pan.
  4. Using a pastry brush, gently brush the cinnamon simple syrup over the entire cake.
  5. Allow the cake to cool completely.

To Make the Cinnamon Glaze:

  1. Combine the confectioner’s sugar, vanilla, cinnamon, salt, and 3 tbsp of the plant-based milk (3 tbsp)  in a medium bowl.
  2. Whisk until nearly combined, then add 1 more tablespoon of plant-based milk if necessary.  Whisk until smooth.  The glaze will be thick but should be pourable.
  3. The final glaze should have the consistency of thick honey, and you should just be able to pour it.  Add plant-based milk, one teaspoon at a time, if the original glaze is too thick to pour.
  4. Using a spouted measuring cup, spoon, or squeeze bottle, drizzle final glaze over the cake.
  5. If necessary, use a spoon to help the glaze fall over the sides of the cake.
  6. Allow the glaze to set for five minutes, then gently sprinkle decorating sugar (if using) to finish.

Notes

  • This cake can remain on a countertop overnight, or it can be stored in a refrigerator for up to a week.
  • Author: Shani
  • Prep Time: 45 minutes
  • Cook Time: 60-70 minutes
  • Category: Dessert
  • Cuisine: American
  • Diet: Vegan

Did you make this recipe?

Share a photo and tag us @beginwithbutter on IG — we can’t wait to see what you’ve made!

Vegan Red Velvet Pound Cake

Shani
-
0
Vegan Red Velvet Pound Cake

Welcome to Day 8 of the Twelve Days of Pound Cake! Friends, today is an extraordinary day; because today is the day that Begin with Butter is jumping into the vegan world. And we’re coming in hot with our first vegan feature: Vegan Red Velvet Pound Cake.

This is a photo of a vegan red velvet pound cake.
This is a photo of a vegan red velvet pound cake.
This is a photo of a vegan red velvet pound cake.

She’s a take on my Ruby Red Velvet Pound Cake, but completely vegan. No animal products whatsoever.

I am so proud of this cake I could literally bust. I have been eating more and more vegan and vegetarian options, and it was just time for my work to reflect that. To have this Vegan Red Velvet Pound Cake come out so well just makes me incredibly happy!

About this Vegan Red Velvet Pound Cake

I’ll start with the end. You are sacrificing nothing with this cake. The taste is 🤌🏾. The texture is utterly beautiful. It’s perfectly chocolatey, as any red velvet cake should be. Your fork literally melts through this cake when you take a bite.

Vegan Red Velvet Pound Cake is a fun challenge that demonstrates the evolution of culinary creativity. Born out of the desire to cater to a growing plant-based lifestyle, this velvety delight is a compassionate twist on my Ruby Red Velvet Pound Cake for my plant-based friends.

This is a photo of a vegan red velvet pound cake.

As the vegan movement has gained momentum, bakers want to cater to multiple crafting a cruelty-free version without compromising on taste and texture. We want everyone to be able to enjoy sweet treats! As a result, we’ve found a way to create a harmonious blend of plant-powered ingredients, vibrant red hues, and the unmistakable richness of a traditional pound cake. So, next time you savor a slice, remember that this delectable creation is not just a dessert; it’s a testament to the culinary ingenuity that turns traditions upside down, all while keeping your taste buds delighted in the most delicious way.

I’ll say it: if you didn’t know this was vegan, you’d never suspect that it was vegan.

Ingredients in the Vegan Red Velvet Pound Cake

All-Purpose Flour: All-purpose flour a superhero when it comes to baking ingredients—it has the just-right amount of proteins that team up to give this cake the perfect structure!

Cocoa Powder: You need natural cocoa powder for red velvet cake because its acidity enhances the vibrant red color of the cake, and its distinct flavor contributes to the signature taste, creating a perfect harmony with the other ingredients for that classic and delicious red velvet experience.

Baking Soda: You need baking soda for red velvet cake to create the perfect rise, texture, and iconic flavor by reacting with acidic ingredients, ensuring a delightful, light, and fluffy outcome.

Kosher Salt: You need a pinch of salt in sweet desserts because it enhances and balances the flavors, elevating the sweetness and making every bite more delicious. If you’re using table salt in this cake, halve the amount.

Vegan Butter: Vegan butter in baking acts as a plant-based substitute for traditional butter, providing moisture, richness, and a buttery flavor to recipes, ensuring that your treats are both cruelty-free and irresistibly tasty.

Vegetable Oil: Oil helps add additional richness to the batter!

Granulated Sugar: Sugar adds sweetness to our cake, but it also aids in caramelization! And with bundt cakes, that beautiful golden crust is largely due to the caramelization from the sugar!

Flax Eggs : Flax eggs, serving as a vegan-friendly binder, work their magic in baked goods by mimicking the binding properties of traditional eggs, adding moisture, structure, and helping create a perfect texture without the need for animal products.

Vanilla Extract: This cake uses vanilla extract. It’s the perfect accompaniment for this chocolate delight. 😊

Red Food Coloring: You need the red food coloring to get to that signature red color. The recipe calls for 2 tablespoons, but if you’re really wanting a red red cake, then you can use up to 3 tablespoons. It will likely impact the flavor, though.

White Vinegar: The white vinegar/red food coloring combination really punches up the red color in your cake!

Vegan Buttermilk: You’ll create your own buttermilk, using plant-based milk and white vinegar! It works like a charm!

Beginners Start Here

If you’re new to baking, or if you want to learn how to do some of the more tricky baking techniques, here are a couple of super helpful articles from the BwB site (and a resource from the BwB Home Baking Academy!) that will help you get set up for success with this Vegan Red Velvet Pound Cake.

This is a photo of a vegan red velvet pound cake.

These resources are super helpful to help you build consistency and confidence on your baking journey. Happy Reading!

Want to take advantage of the best sale of the year at the Begin with Butter Home Baking Academy? Use code TWELVEDAYS to get 15% off sitewide this holiday season!

This is a photo of a vegan red velvet pound cake.

Important Tools Used in this Vegan Red Velvet Pound Cake

Below, you’ll find some tools that I used for this pound cake. These are the tools that I use all the time in my own kitchen.

**I get paid a small commission if you purchase directly from these links, but they are truly amazing products that you’ll find in my kitchen.**

This is a photo of a vegan red velvet pound cake.

If you have them already, great! Think of this as a checklist to help you build the confidence that you’ll need to execute this recipe!

We are officially a blog that offers vegan dessert options and I am positively gleeful about the options that are already running rampant in my brain. I hope you all are ready for the ride!

I hope you all love this cake and I’ll see you tomorrow for Day 9!

Print
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Vegan Red Velvet Pound Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

This vegan spin on the classic red velvet pound cake leaves nothing out: not moisture, not chocolatey flavor, and certainly not that wonderful pound cake texture that we all love!  Try this cake for a special treat!

  • Total Time: 5-7 hours
  • Yield: 18 servings 1x

Ingredients

Units Scale

For the Batter:

384 g (3 c) all-purpose flour

43 g (1/2 c) natural cocoa powder, plus 2-4 tbsp more for greasing the bundt pan

1/4 tsp baking soda

1/2 tsp kosher salt (if using table salt, halve the amount)

230 g (1 c) vegan butter, cool room temperature, plus 2 tbsp more for greasing pan (I used Earth Balance sticks, not the butter in the tub)

2 tbsp vegetable oil

500 g (2.5 c) granulated sugar

5 tablespoons flax meal (not flax seeds)

188 g (3/4 c) water

2 tsp vanilla

2 tbsp red food coloring

2 tbsp plus 2 tsp white vinegar

250 g (1 c) plant-based milk (I prefer oat milk)

For the Vanilla Simple Syrup:

67 g (1/3 c) granulated sugar

84 g (1/3 c) water

1 tsp fine sea salt

1 tsp vanilla extract

For the Vanilla Glaze:

240 g (2 c) confectioner’s sugar

3 tbsp plant-based milk

1/8 tsp fine sea salt

2 tsp vanilla

Instructions

To Make the Batter:

  1. Set your oven to 325°F.  It’s highly recommended to use an oven thermometer for this recipe, since proper oven temperature can impact the finished product.
  2. Combine flax meal and water thoroughly in a small measuring cup or bowl.  Set aside.
  3. Combine the plant-based milk and 2 tbsp of white vinegar in another small measuring cup.  Set aside.
  4. In a medium bowl, combine the flour, natural cocoa powder, baking soda, and kosher salt.
  5. Sift the flour/cocoa powder mixture into a large bowl.
  6. Place the room-temperature plant-based butter and oil in a large bowl or the bowl of your stand mixer.  Mix on lowest speed until smooth and combined.
  7. Slowly add the sugar and mix on medium speed until the mixture is light and fluffy.
  8. Add half of the flax mixture and mix until incorporated.  Add the second half of the flax mixture, scraping  the bowl as needed
  9. Add vanilla, red food coloring, and vinegar and mix on lowest speed until fully combined, scraping the bowl as needed to make sure that the color is mixing uniformly.
  10. Add half of the flour/cocoa powder mixture and mix on low speed until combined. (30-45 seconds)
  11. Add all of the milk mixture and mix on low speed until combined.
  12. Add the second half of the flour/cocoa powder mixture and mix on lowest speed until almost combined.  Stop mixing just before the mixture is fully together.
  13. Using a rubber spatula, fully scrape the sides and bottom of the bowl and mix gently until the batter has a silky texture.
  14. Thoroughly grease and flour a 10-12 cup bundt pan and place the batter in the pan.

To Bake the Cake:

  1. Bake the bundt cake at 325°F for 60-70 minutes, or until an instant-read thermometer reads 210°F-215°F.  My preferred internal temperature is 212°F.  Alternately, the cake is done when a toothpick inserted into the center comes out with just a few crumbs.
  2. Allow the cake to rest for ten minutes while you make the simple syrup.

To Make the Vanilla Simple Syrup:

  1. Combine sugar, water, and salt in a small saucepan.
  2. Warm the mixture over medium heat, whisking constantly, until the mixture comes to a boil and the sugar is completely dissolved.
  3. Remove from the heat and add the vanilla extract.
  4. After allowing it to rest for ten minutes, invert the cake on a cooling rack and carefully remove the bundt pan.
  5. Using a pastry brush, brush the simple syrup over the entire cake.
  6. Allow the cake to cool completely (2-3 hours).

To Make the Vanilla Glaze:

  1. Add confectioner’s sugar, 3 tbsp of plant-based milk, salt, and vanilla to the mixing bowl.
  2. Mix on low speed until the glaze until completely smooth.  Scrape the bowl as necessary.
  3. Final glaze should have the consistency of thick honey.
  4. Using a spouted measuring cup, spoon, or squeeze bottle, drizzle final glaze over the cake.  Use a spoon to help the glaze fall over the sides of the cake.
  • Author: Shani
  • Prep Time: 45 minutes
  • Cook Time: 60-70 minutes
  • Category: Dessert
  • Cuisine: American
  • Diet: Vegan

Did you make this recipe?

Share a photo and tag us @beginwithbutter on IG — we can’t wait to see what you’ve made!

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