No Bake Pound Cake

Raw Vegan Pound Cake | Banana Ice Cream

Amanda Nicole Smith Breakfast, Dessert, Gluten Free, Raw Vegan, Snacks, Vegan 4 Comments

A luxuriously soft and crumbly raw vegan pound cake topped with fresh strawberries and simple banana ice cream. This is a gluten-free, no-bake, vegan cake made primarily from almond flour and coconut flour. It is light, airy with the perfect amount of sweetness. A dessert like this is what I like to call heaven on Earth.

I took my time with this pound cake, each ingredient was carefully analyzed, each technique carefully selected. I tasted every component separately and assembled it 3 different ways. I finally came up with the perfect method for a light and fluffy raw vegan cake every time! Raw vegan cakes are normally very dense, so to have it be light and fluffy is something I personally never experienced before this recipe!

It’s all about the technique, there may be a few more steps and equipment needed but it is well worth it.

I first studied regular ol’ pound cake and angel cake recipes. I then selected ingredients as replacements to mimic the same consistency but raw and followed similar prep baking practices.

Coconut flour and almond flour are the lightest flours you can buy. I personally like to use the Bob’s Red Mill blanched almond flour, because it is so light and fluffy. Coconut flour is also another extremely light and airy flour, with a hint of coconut and sweetness. I sifted these two flours together and put whatever couldn’t fit though the strainer into the food processor or in my case the ninja.

Almond Flour and Coconut Flour

First thing I did was mix 2 tbsp flax seed with 1/2 cup water and 1 tsp vanilla extract.

After it gets gooey like egg yolk, I add 2 tsp cornstarch.
Raw Vegan Pound Cake egg replacement

I then add in 1 cup almond flour to the food processor and process until it is like a hard butter. You must have a really good food processor with sharp blades, preferably serrated blades, for this to work. You could also use a spice/coffee grinder. I used the single serve ninja container, which actually works extremely well for all spices and seeds. I have broken every coffee grinder I have ever owned so finding out that this ninja can handle making any nut and seed butters, makes me less frustrated in the kitchen!

Next I poured the flaxseed mixture in with the almond butter and processed until it looked almost like buttercream. The smell is out of this world good!

After the separate components are made, almost like real cookie dough, it is ready to be mixed together. Pour the flaxseed almond butter mixture into the flour and begin to gently fold until all the loose flour is absorbed and it starts to form dough balls.


Once the dough balls have formed, throw them into the food processor so they can become tiny dough balls. I then add in 2 tbsp of agave nectar to help it all stick together and process once more. 

Pour the cake mixture into a glass pie dish, with or without plastic wrap to help you pull it out easier. Level out and the lightly press the cake down with a spoon until everything is all stuck together. 

Put the cake in the freezer for 30 minutes to 1 hour and let it firm up a bit.


Simple Banana Ice Cream

Take about 3-4 frozen bananas put it in the food processor or blender and blend until smooth. This makes a rich banana ice cream perfectly matched for the pound cake with fresh strawberries.



Raw Vegan Pound Cake with Banana Ice Cream
Serves 8
A light and fluffy gluten-free, no-bake cake topped with strawberries and banana ice cream.
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Prep Time
1 hr
Total Time
2 hr
Prep Time
1 hr
Total Time
2 hr
  1. 2 cups almond flour; 1 cup for almond butter
  2. 1 cup coconut flour
  3. 1/4 cup coconut sugar
  4. 1/2 tsp sea salt
  5. 2 tbsp-1/4 cup agave or coconut nectar
Flaxseed Mixture
  1. 2 tbsp flax seed
  2. 1/2 cup water
  3. 1 tsp vanilla extract
  4. 2 tsp cornstarch
Almond Butter
  1. 1 cup almond flour
Banana Ice Cream
  1. 3-4 frozen bananas
  1. First add flax seed, water and vanilla extract to a small ramekin and let sit until it becomes gooey.
  2. Add 1 cup almond flour, coconut flour, coconut sugar and sea salt into a mixing bowl. I sifted the flour for a finer cake.
  3. Once the flax seed mixture is gooey, add in the cornstarch and stir.
  4. In a spice grinder or heavy duty food processor, process 1 cup almond flour until it becomes a hard butter.
  5. Add in the flaxseed mixture and process again.
  6. Add the flaxseed almond butter mixture into the mixing bowl with the flour and gently fold until you have "dough balls".
  7. Once all the loose flour is mixed in, throw the mixture into the food processor and process until you have millions of little dough balls, add in the agave nectar and process for about 5 more seconds.
  8. Pour the cake mixture into a 9-in pie plate and freeze for about an hour or until firm.
  9. Add 3-4 frozen bananas to a blender and blend until smooth.
  10. Serve a spoonful of banana ice cream over the pound cake with 2-3 strawberries.
  1. Store in the refrigerator for up to 2 weeks.
Amanda Nicole Smith


Comments 4

  1. OMG!!! I don’t have words to describe how much I love your recipes!! I went through all of them and love them all!! Thanks for sharing!!!

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