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!

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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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


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 white vinegar
  • 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)


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.


  • 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



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