Pound cake slices from the neighboring coffee shop were often the to go snack or breakfast on the days I was in a hurry (when I was working a 9 to 5 job right out of school and not yet settled in). That seems like a lifetime ago. Seattle is quite a comfortable place as a vegan. There are generally enough options for everything. Pound cakes however have been rarely seen.

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I decided to make my own this season. This Easy Marbled Pound Cake today to celebrate the week that is my Birthday! I added vegan cream cheese to this one and it makes each slice just the right dense and fudgy.

Vegan cream cheese brands might have soy in some form and some additives that can add other flavors tot he cake. You can add more vanilla or spices to mask it if needed or a frosting. To make this soy-free, use kite hill almond cream cheese or use my soy-free mini pound cake recipe. Make the pound cake plain or marbled.





Look at that gorgeous slice!

More cakes, quick breads from the blog

Drop by Our Vegan journey and Frequently Asked Questions (Vegan FAQ) Page on the blog.

Steps:

Make the cake batter. Divide into 2 bowls. Add cocoa to one of the bowls. Marble in parchment lined loaf.

Bake until a toothpick from the center comes out clean. Cool, slice, enjoy.