Classic vegan pound cake 🍰 with a buttery, moist, dense crumb and lovely vanilla flavor After many tests, I finally nailed the perfect pound cake texture…without eggs! Traditional pound cake recipes call for equal amounts of eggs, sugar, and butter – a pound of each. However, in vegan baking, we can’t rely on those same ratios. First, since this is an eggless recipe, we need an egg replacement. Second, when recipes contain large quantities of butter, vegan butter can behave differently during baking, especially without the presence of eggs. This recipe uses dairy free yogurt as an egg replacement which keeps the cake moist for 4 days at room temperature. Using too much vegan butter can lead to an overly oily or greasy texture since there are no eggs present to help incorporate and stabilize the fat. Because of this, this recipe uses less ‘butter’ than non-vegan recipes. The blog post on my website has a full length video and lots more tips and tricks! Comment “recipe” and I’ll...