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Vegan Chocolate Pound Cake by Robin Enotera

Updated: Apr 14, 2020

Robin spoiled us by making this chocolate pound cake into bit size cupcakes for our March 3rd meeting. These were so moist and chocolatey that I don't know how they made it to our meeting. If I was bringing them they would have been all gone by the time I arrived at the meeting.

Batter Ingredients

  • 2 cups plain white flour

  • 1 cup sugar

  • ½ cup unsweetened cacao powder

  • ½ teaspoon salt

  • ½ teaspoon baking soda

  • 1 tablespoon baking powder

  • ½ cup vegan butter at room temperature

  • 1 cup coconut yogurt

  • 2 tablespoons vegetable oil

Glaze Ingredients

  • 1 tablespoon vegan butter

  • ¼ cup non-dairy milk

  • ¾ cup non-dairy chocolate chips (easy to find at most stores, but rarely labled as non-dairy, just read through ingredients. These are one of those “accidentally vegan” items. You can always find them at the Bulk Barn).


  1. Preheat oven to 350 degrees. Oil a loaf pan and set aside.

  2. Mix together all of the dry batter ingredients (flour, sugar, cacao powder, salt, baking soda and baking powder) in a large bowl or stand mixer bowl.

  3. Add vegan butter in chunks or spoonfuls and mix until completely incorporated.

  4. Add yogurt and vegetable oil and mix until just incorporated, stop and scrape down the sides of the bowl, ensuring that all of your dry ingredients are incorporated. Mix at low/ medium speed for 20 seconds. (If you over mix a cake batter, it will become tough)

  5. Pour into loaf pan and with a spatula, distribute the batter evenly in the pan. It may be slightly paste-like rather than a runny batter. That’s o.k., it’s supposed to be like this.

  6. Bake for 45 minutes in a 350 degree oven. Insert the end of a chopstick to test for doneness. It should come out clean, with perhaps a slight crumb attached.

  7. When done, remove from oven and allow to cool in the pan for one hour. Remove from pan and place on a plate.

  8. To make the Glaze, put the vegan butter and the non-dairy milk in a medium microwaveable bowl, (or into a double boiler if you prefer). Microwave for 20 seconds to melt the butter and heat the milk, if your butter hasn’t melted, microwave for another 10 seconds. Add chocolate chips and whisk briskly until the chocolate melts and becomes shiny and smooth (no chocolate chip lumps).

  9. Drizzle the glaze over the loaf. This is the most difficult part, allow to sit for at least ½ hour before cutting. This time will give the glaze a chance to set.

  10. ENJOY!

Cupcake baking times are coming soon.

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