Craving something sweet but not overly fussy? This vegan poundcake comes together in minutes and delivers big on flavor—with zero eggs, zero dairy, and maximum lemony joy. Loaded with blackberries and a bright lemony flavor, this lemon and blackberry vegan poundcake makes a wonderful easy treat!
This vegan lemon poundcake has the perfect tender crumb, plus a sweet, slightly tart flavor from both fresh lemon juice and lemon zest. It has an ideal balance between moist and crumbly, and you won’t be able to stop eating it! It is made with a few simple ingredients, and it can be wiped in 5 minutes!
Easy Moist Lemon and Blackberry Vegan Poundcake
There is something about berries and lemon that just screams summer to me. In my opinion, citrus compliments berries in a beautiful way. Perfectly ripe, juicy blackberries and fresh juicy lemons make this easy, simple dessert so full of summer flavor! In the hope of capturing these warm summer days, I encourage you to make this delicious recipe. It has a tender, delicate crumb, and the flavor is extra fresh, thanks to lots of lemon zest, freshly squeezed lemon juice, and a tart lemon glaze. Your family will LOVE this simple dessert recipe that’s perfect for any occasion.
Why you will love this recipe:
✔️ Bright & Fruity: The combination of lemon zest, lemon juice, and ripe blackberries creates a refreshing flavor profile.
✔️Moist & Tender: Thanks to plant-based milk and rapeseed oil, this cake has a soft, tender crumb. in this vegan poundcake
✔️ Simple Ingredients: Made with oat flour and wholegrain spelt flour for a wholesome touch.
✔️ Quick & Easy: Ready to bake in just 5 minutes of prep time.
✔️ Perfect for Any Occasion: Whether it’s a summer picnic or a cozy winter tea, this cake fits right in
Ingredients you will need:
Oat flour– If you can’t find this in the store, you can make your own. Take some outs and in a high-speed blender and blend till you get a flour consistency.
Wholegrain white splet flour – it gives a lighter texture than normal wholegrain flour. I would not recommend using wholegrain flour. You can substitute it with regular flour.
Plant milk – You can use any plant milk you have on hand. I used soy milk
Rapeseed oil – I would recommend this oil as it is a neutral flavor. It adds richness and moisture to the baked cake.
Sugar – Regular granulated sugar is best in this recipe.
Lemon zest. The lemon zest is very important to the flavor of this pound cake, so don’t skip it. Here’s the inexpensive zester I use.
Baking essentials. I am using 3 1/2 tsp of baking powder and a pinch of salt to ensure the cake bakes up with the perfect rise and texture. It’s nice and fluffy.
Lemon juice. I recommend freshly squeezed lemon juice for this recipe. The lemon concentrate is too potent and sour.
Blackberries – You can use any berries, but blackberries are in abundance here in Ireland now so I love using them here.
Glaze. Powdered sugar and fresh lemon juice is all you need for a bright and flavorful glaze.
Instructions:
- Preheat your oven to 180°C (350°F) and line your loaf with parchment paper. This will prevent the cake from sticking to the pan and make it easier to remove later. Alternatively, butter your tin well.
- Begin by zesting and juicing a large lemon. Set aside about 2 tablespoons of lemon juice for later use in the glaze. The lemon zest will add a wonderful, fresh, zesty aroma and flavor to the cake.
- In a mixing bowl, combine the remaining lemon juice with the plant milk. This mixture will curdle slightly, resembling buttermilk, which adds texture and flavor.
- Sift the wholegrain spelt flour and oat flour into a separate mixing bowl. Sifting helps to aerate the flour, ensuring a smoother batter and more even distribution of ingredients. It will prevent little lumps of unmixed flour in your cake!
- Add the unrefined sugar, baking powder, and berries. By adding berries to the dry ingredients you will prevent them from sinking to the bottom of your cake.
- Now, gently pour the water and rapeseed oil into the “buttermilk” mixture. This combination of wet ingredients will provide moisture and structure to the cake.
- Carefully fold the wet ingredients into the dry ingredients. The goal here is to mix until just combined. Try not to overmix the batter as it can result in a dense or tough cake.
- As you mix, you’ll notice the batter becoming slightly fluffy. This is due to the reaction between the baking powder and the liquids. The fluffy batter will help the cake rise while baking. We want to try to keep this beautiful, airy texture!
- Transfer the batter into your prepared baking dish and use a spatula to smooth the top for even baking. Just do not press it down. Place the dish in the preheated oven and bake for approximately 50 minutes. The cake is ready when it turns golden brown and a toothpick inserted into the center comes out clean.
- Once baked, allow the cake to cool in the pan for about 10 minutes.
- While the cake cools, you can prepare the glaze. In a small bowl, whisk together the icing sugar, plant milk, and reserved lemon juice.
- Once the cake has fully cooled, transfer it to a serving platter. Spoon the glaze over the top of the cake, allowing it to elegantly drip down the sides.
Serving
Slice and Enjoy: After the glaze has set, it’s time to slice into your Lemon and Blackberry Vegan Pound Cake. Each slice will showcase the delightful blend of lemon and juicy blackberries, perfectly complemented by the moist and fluffy cake texture.
💡 Tips
- Add your lemon juice to plant milk first. It will create buttermilk. That will add extra richness and creaminess to the cake.
- Begin by zesting and juicing the lemons. Be sure to zest them before you juice them, as it is impossible to do afterward!
- Prevent Sinking Berries: Coating blackberries in flour helps keep them evenly distributed.
FAQ
Can I substitute regular flour with gluten-free flour in the vegan pound cake recipe?
Yes, you can flour in this recipe. Use a gluten-free all-purpose flour blend as a one-to-one replacement for regular flour. Just please keep in mind that gluten-free flours can sometimes absorb more moisture, so you might need to adjust the liquid ingredients slightly if the batter appears too thick or dry.
Is it possible to use frozen blackberries in the pound cake?
Yes, you can use frozen blackberries. However, you want to make sure to thaw and drain them before adding them to the cake batter. Excess moisture from frozen berries can affect the texture of the cake, and your batter might end up too wet, so pat them dry with paper towels if needed.
Can I use almond milk instead of soy milk in the vegan pound cake recipe?
Absolutely! You can use almond milk or any other plant-based milk of your choice as a substitute for soy milk in the recipe. The flavor and texture might vary slightly, but it won’t significantly impact the final result.
How can I make the pound cake more lemony without altering the texture?
To enhance the lemon flavor without affecting the texture, you can add more lemon zest to the batter. Just make sure that you use only the outer colored part, not the white pith as the white part will be very bitter. Gently mix the zest it into the batter before baking. The zest contains essential oils that bring a bright lemony aroma to the cake.
Can I use coconut oil or vegan butter in the pound cake?
Yes, you can use coconut oil instead of vegan butter. However, remember that coconut oil has a distinct flavor that might come through in the cake. If you enjoy coconut flavor, it can be a delicious addition, but if you prefer a more buttery taste, you may want to substitute it with vegan butter
How can I prevent the blackberries from sinking to the bottom of the cake while baking?
To prevent the blackberries from sinking to the bottom, toss them in a small amount of flour before adding them to the batter. The light coating of flour will help the blackberries stay evenly distributed throughout the cake as it bakes.
Can I make the pound cake in advance and freeze it?
This lemon pound cake freezes well for up to 3 months! Freeze the cake before icing though! Once the cake has completely cooled, slice it, and separate the slices with a piece of baking paper. Place it in an airtight container or a resealable plastic bag and store it in the freezer for up to three months. Thaw the cake at room temperature when you’re ready to enjoy it. I love to toast it in a toaster or simply quickly pan-fry it!
How to sore this lemon and blackberry pound cake?
Once the glaze has completely hardened, cover and store the leftover cake for up to 3 days at room temperature or up to 1 week in the refrigerator.
Other cake recipes you might like
If you try this recipe for this Vegan poundcake with blackberries and lemon, feel free to leave me a comment and a star rating. If you share a photo of your healthy and delicious soup on Instagram, please tag me at @pronounced and use the hashtag #pronounced, as I LOVE seeing your remakes! HAPPY COOKING!
Vegan lemon and blackberry poundcake
Ingredients
the cake
- 1 large lemon juiced and zest
- 250 ml plant milk
- 250 ml water
- 65 gram (½ cup) unrefined sugar
- 60 gram (⅓ cup) rapeseed oil
- 200 grams (1½cups + 3 tbsp) wholegrain spelt flour
- 200 grams (1 cup) oat flour
- 16 grams (3 ½ tsp) baking powder
- 250 grams (1⅔ cup) blackberries
the glaze
- 100 grams (½ cup) icing sugar
- 2 tbsp plant milk
- 2 tbsp lemon juice
Instructions
- Preheat the oven to 180°. Line your baking dish with parchement paper.
- Zest and juice the lemon. Reserve 2 tbsp for the glaze.
- Mix lemon juice with plant milk and set aside. It will curdle and look like buttermilk.
- Sieve the flour and ddd all the rest of dry ingredients to a bowl including blackberries and mix the together.
- Add water and oil to the "buttermilk".
- Mix through until just combined! DO NOT OVER MIX . The batter will fluff up a bit due to the baking powder ( as you can see in the picture above.)
- Transfer the batter into the prepared pan and smooth the top.
- Bake for 50 minutes , until the cake is golden brown and a toothpick comes out clean.
- Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.
- When the cake is cool, transfer it to a serving platter and make the glaze. In a small bowl, sugar, plant milk, and lemon juice. ( You want the consistency of honey).
- Spoon the glaze over the top of the cake, letting it drip down the sides.
- Let the glaze set for 10 to 15 minutes before serving.
- slice and ENJOY!
IF YOU HAVE PINTEREST, YOU CAN FIND ME HERE AND PIN THE PICTURE BELOW IF YOU WANT ⬇️
Hi there,
This recipe looks delicious!! I like how you used blackberries verses blueberries which I’ve tried and commonly used in other pound cake recipes. Do you have any suggestions that you can substitute the spelt flour and the grapeseed oil for another ingredient?
Author
Hi Kadia , yes blackberries are in abundance here at the moment everywhere I go so I am using the free resources 🙂
If it comes to substitute I would try:
– Whole Wheat Flourit will provide a similar nutty flavor and hearty texture.
– All-Purpose Flour: If you don’t have spelt flour on hand, you can use all-purpose flour. Keep in mind that the texture and flavor might differ slightly.
– Coconut Oil: Choose refined coconut oil if you prefer a milder coconut flavor.
– Olive Oil: ih has specific favour profile so it might add a slight fruity note to the cake’s flavor.
However I have not try them personally so I would love to know if you did and how did it go 🙂
I ate this cake is delicious, the photos reflect their taste????????
Author
🙂 thank you Robson, I am delighted youy love this cake !