Dairy Free Pound Cake

This dairy free pound cake is sure to fool you. It’s dense, sweet and just as “buttery” as the real thing. Top it with fresh berries and coconut whipped cream for a perfect summer dessert.

Dairy Free Pound Cake | dairy free desserts, dairy free recipe | @simplywhisked

Pound cake is one of those dessert staples that you automatically associate with butter. I mean the name implies how much butter goes into the cake. So it’s kind of hard not to, but luckily, butter is easily swapped with dairy free margarine, vegan butter or vegetable shortening.

My normal go-to is butter flavored vegetable shortening. I mostly choose it because it’s shelf stable, which means it doesn’t need to be refrigerated. I normally stock up on it when my usual grocery store has a deal going (they literally put the coupons on the display for you, so you don’t have to do any work at all).

Dairy Free Pound Cake | dairy free desserts, dairy free recipe | @simplywhisked

The recipe I adapted this one from makes one large tube pan cake, but I just wanted to make one simple loaf cake. I cut the recipe in half, which normally doesn’t work, but it did this time. If you want to go back to the larger version, feel free to double it and bake two loaf pans. You could even freeze one loaf and save it for another occasion. But, I only wanted to make one, and only because I needed a sweet cake base for my summer berries.

Dairy Free Pound Cake | dairy free desserts, dairy free recipe | @simplywhisked

We skipped out on the whipped cream with our dairy free pound cake this time, and opted for some simple powdered sugar (not pictured), but you can go whichever way you want. Or, you can eat the cake the way it is with no toppings or whipped creams. You don’t really need it.

More dairy free cake recipes:

Dairy Free Pound Cake | dairy free desserts, dairy free recipe | @simplywhisked

Dairy Free Pound Cake

  • Prep Time: 15 minutes
  • Cook Time: 1 hours
  • Total Time: 1 hours 15 minutes
  • Yield: 1 loaf 1x


  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon coarse salt
  • 1 cup butter-flavored vegetable shortening
  • 2 cups sugar
  • 2 tablespoons lemon juice
  • 1/2 teaspoon vanilla extract
  • 5 large eggs


  1. Preheat oven to 350˚F and grease 1 loaf pan.
  2. In a large bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl with an electric mixer, cream shortening and sugar at medium speed until light and fluffy, about 2 minutes.
  4. Add lemon juice and vanilla extract. Beat until incorporated.
  5. Add eggs, one at a time, beating until each egg is incorporated before adding the next.
  6. Add flour mixture, about 1/2 cup at a time, scraping sides as needed. Beat at medium speed until each addition is incorporated.
  7. Pour batter into prepared loaf pan. Bake for 1 hour or until an inserted toothpick comes out clean.
  8. Remove from oven and allow to cool to room temperature before removing cake from pan.


  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg


Recipe adapted from Call Me PMC.

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  • Reply
    June 28, 2017 at 7:17 am

    Love that you made it dairy free! It looks delicious!

  • Reply
    Albert Bevia
    June 28, 2017 at 10:26 am

    This is a great looking pound cake, I am not much of a butter lover, so this is right up my alley, easy to make and perfect with afternoon tea, or even iced-tea during these hot summer months.

  • Reply
    January 18, 2018 at 4:47 pm

    Yum! Looks delicious. Thanks so much for sharing.

  • Reply
    February 19, 2018 at 8:20 am

    Really liked the pound cake, but when I put it in individual mini loaf pans, the middle fell in. How can I prevent this from happening and have form a perfect loaf? I also added three other flavors to the mix to make it a five flavor pound cake. Could this be the reason? Each flavor (vanilla extract, coconut extract, rum, almond, and lemon all were one teaspoon per. Please let me know what’s wrong.

    • Reply
      Melissa Belanger
      February 19, 2018 at 2:27 pm

      Honestly, I can’t tell you what went wrong if you’ve changed the recipe. Baking is an exact science and if even one thing is off, the whole recipe can be ruined. I would recommend only adding 1/4 teaspoon of each if you want to have multiple flavors so you won’t increase the amount of liquid in the cake. It could also be that your baking powder wasn’t active, or that you opened the oven door while the cake was baking. There are so many reasons that could mess it up. I’m sorry you cakes didn’t turn out.

  • Reply
    Best Dairy Free Recipes of 2017 - Simply Whisked
    July 2, 2018 at 2:48 pm

    […] dairy free pound cake […]

  • Reply
    September 15, 2018 at 12:10 am

    The middle was total goo, the outside, burned.
    Is there supposed to be 10 eggs in the original recipe? Yours calls for 5 in the half batch and that is the only thing I can think of that would cause the uneven baking.
    So sad.

  • Reply
    December 23, 2018 at 10:47 am

    In the oven for my dear friend. Hope it comes out good. Will keep you posted.

  • Reply
    January 5, 2019 at 7:55 pm

    I was really hoping it worked for me. The outside did burn with the middle not done. In addition it was way to sweet for me.
    Next time I’ll lower the temperature to 300 for 90 minutes and one cup of sugar.

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