Easy Grilled Vegan Pound Cake Recipe with Peaches and Coconut Cream

pound cake

Summer is all about the grill. But don’t think grilling potential ends with meats and veggies. In fact, it only begins there! This grilled vegan pound cake recipe is testament to how fun and exciting grilling can be for those among us with a sweet tooth.

When the pound cake is grilled, its sugars caramelize and take on a warm, summery feel. The peaches and coconut cream compliment the woody grilled aroma with their cool, smooth textures and light tastes. The resulting dish is something to write home about and not just because it’s so delicious – it’s vegan too!

Grilled Vegan Pound Cake with Peaches and Cream

Serves 8-10


For the pound cake:

  • 1/2 cup + 3 tablespoons Earth Balance butter, softened
  • 1 1/2 cups raw sugar
  • 1 cup BPA-free canned coconut milk
  • 2 cups unbleached all-purpose flour
  • 1/2 cup water
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 2 teaspoons baking powder

For the cream:

  • 1 can BPA-free coconut milk, chilled overnight
  • 1 tablespoon raw sugar
  • ½ teaspoon vanilla extract

For presentation:

  • 2 fresh peaches, peeled, cored and sliced


Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 5 x 9″ loaf pan. Use an electric mixer to blend the butter and sugar for 1-2 minutes, or until creamy and fluffy. Beat in the coconut milk until well combined. Add 1 cup of flour and then the water, vanilla extract and almond extract. End by adding the remaining cup of flour and baking powder. Beat for another 2-3 minutes, or until the mixture is well combined and smooth. Pour mixture into the loaf pan and pop into the oven for about 50-55 minutes. Once finished, remove the pound cake from the fridge and let cool to room temperature.

Meanwhile, prep the cream. Scoop out only the hardened, thick part of the coconut milk from the can (you can add the liquid to a smoothie or juice). Whisk in the sugar and vanilla until smooth. Place in the fridge to chill while the pound cake continues to cool down.

Once cool. Slice the pound cake into 8-10 pieces. Take the remaining 3 tablespoons of butter, melt it and then brush it on each side of each piece of cake. Grill both sides of each slice until grill marks appear. Remove from the grill and serve each slice individually with a dollop of the coconut cream and slices of fresh peaches. Enjoy!

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Pound Cake image via Shutterstock