One of my favorite things to do in the mornings is to enjoy a nice cup of coffee with a dairy-free sweet! This Dairy Free Almond Vanilla Pound Cake is not only easy to make, but everyone in your family will be begging for you to bake this recipe every week.
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Dairy Free Almond Vanilla Pound Cake
One thing that I have learned since finding out that our daughter had food allergies 6 years ago, was that non-dairy doesn’t mean that it doesn’t have to taste good. On the contrary, I believe that when you are creating a recipe that is non-dairy and you need to add other ingredients to really create a bolder flavor!
Walmart carries one of my favorite dairy free, gluten free, and free of artificial milk products. I love using Silk Almond Unsweetened Vanilla milk in my baking. Not only does it allow me to use my imagination when it comes to creating something yummy, but I know that it’s the better choice for my family.
Ingredients needed for pound cake:
- 1 cup of butter at room temperature (dairy-free butter)
- 2 cups of granulated sugar
- 5 large eggs
- 4 cups of sifted all-purpose flour or gluten-free flour
- 1/2 cup of Silk Almond Unsweetened Vanilla
- 2 teaspoon of vanilla extract
Ingredients needed for glaze:
- 1 cup of powdered sugar
- 2 tablespoons of Silk Almond Unsweetened Vanilla
Preheat oven to 350 degrees.
In a mixer bowl add your butter an sugar until fluffy.
Add all eggs one at a time, until completely mixed in.
Slowly add your flour and Silk Almond Unsweetened Vanilla milk. Alternate between the both to make sure that flour mixes well into mixture.
Lastly, add your vanilla extract.
Grease and flour your bundt cake pan and pour your entire mixture into pan until evenly spread.
Bake your pound cake mix for 1 hour and 45 minutes on 350 degrees. Check your pound cake using a toothpick. Your pound cake is completely baked when your toothpick comes out clean from your cake.
Once ready allow sitting on the counter to cool off for about 45 minutes. Once cooled flip over on a flat platter or cutting board. Tap a few times and pound cake will fall right out of the pan.
To create a glaze for your pound cake simply mix your powdered sugar and 2 tablespoons of Silk Almond Unsweetened Vanilla milk until completely combined.
Using a spoon just pour right over your pound cake once it’s cooled down.
Super easy, super yummy, and dairy free!
- 1 cup of butter at room temperature
- 2 cups of granulated sugar
- 5 large eggs
- 4 cups of sifted all-purpose flour or gluten free flour
- 1/2 cup of Silk Almond Unsweetened Vanilla
- 2 teaspoon of vanilla extract
- 1 cup of powered sugar
- 2 tablespoons of Silk Almond Unsweetened Vanilla
- Preheat oven to 350 degrees.
- In a mixer bowl add your butter an sugar until fluffy.
- Add all eggs one at a time, until completely mixed in.
- Slowly add your flour and milk. Alternate between the both to make sure that flour mixes well into mixture.
- Lastly add your vanilla extract.
- Grease and flour your bundt cake pan and pour your entire mixture into pan until evenly spread.
- Bake your pound cake mix for 1 hour and 45 minutes on 350 degrees. Check your pound cake using a toothpick. Your pound cake is completely baked when your toothpick comes out clean from your cake.
- Once ready allow to sit on counter to cool off for about 45 minutes. Once cooled flip over on a flat platter or cutting board. Tap a few times and pound cake will fall right out of the pan.
- Mix your powdered sugar and 2 tablespoons of Silk Almond Unsweetened Vanilla milk until completely combined.
- Using a spoon just pour right over your pound cake once it’s cooled down.
- The glaze is optional.
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Does your family enjoy dairy-free recipes?
This is so awesome. With my first son i couldn’t have soy or dairy, so a treat like this would have been amazing!
Hi Morgan! I know exactly what you mean! When my daughter was 4 months old she was diagnosed with allergies to dairy, peanuts, broccoli, and eggs. I was such a struggle the first year, especially when we went to parties. Thank goodness she has outgrown all allergies, except peanuts. It’s still hard, but we now make our own treats and this mama has learned lots on cooking with certain ingredients 🙂
Hi Nancy, thanks for stopping by. We actually use dairy free butter, like Earths Balance. I added that to the ingredients just in case.
Sounds great I have not tried Silk products I may need to get some! Cake looks amazing! Thanks for linking up to Merry Monday! Sharing on G+! Have a great week!
Kim
I know a teenager who loves to cook and was just diagnosed with an allergy to milk. He’s always looking for dairy-free recipes and this looks like a keeper! Thanks for linking up with Delicious Dishes Recipe Party!
Thank you so much for stopping by! Oh, I hope that he tries it and loves it!!
I can’t wait to see how this cake does with gluten free all purpose flour.It’s still in the oven haha..Will update on how it goes.I am allergic to gluten ,casein and sugar but I made the cake with coconut sugar (which I can tolerate better) and hopefully it will turn out great.
This recipe was a lovely starting point for a pound cake with fewer eggs and fat than the traditional version. I used organic palm shortening and Bob’s Red Mill 1 to 1 gluten free flour to make it both dairy free and gluten free. I added 1/2 tsp salt and 1/2 tsp cream of tarter to mimic the Joy of Cooking recipe, and reduced the oven temperature to 325*F for the same reason. Baking time was only 1 hour 15 minutes and the resulting cake was delightful.