Full Loaf of Seasonal Pound Cake



Our 100% vegan and gluten-free season pound cake has been a stand-out favorite among our taste-testers (especially those who aren’t even vegan or gluten-free!) for its texture and flavor. We’ve adapted a classic French-style butter almond cake with vegan butter and the sensational butternut squash seed oil from Stony Brook WholeHeartedFoods with pumpkin seed flours for the pound cake base. Each week we change up the seasonal fruit filling around what is fresh on our farm.

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Allergen warning: We do process wheat/rye/spelt flour on-site, both milling and baking breads, so if you have an anaphylaxic issue with gluten or something where very trace amounts of wheat/spelt/rye could cause you issues, we would not recommend any of our products. 

We find that some days, when you need a snack, a treat, or something a little decadent for breakfast, there’s nothing like a classic pound cake loaf. We’ve learned, however, especially if you’re vegan or looking for a pound cake with seasonal fruits, it’s not always the easiest thing to make at home!

On the one hand, pound cakes are so moist, especially with berries or other fruit, that they need to get in your tummy in a few days, unless you store them in the fridge, which messes with their texture. On the other hand, a slice of pound cake can be quite filling! Unless you’ve got a house full of folks, it can be hard to make it through a whole loaf you’ve made yourself, no matter how delicious it is.

We sell our seasonal fruit pound cake by the slice so you can treat yourself each week to another burst of flavor from the season in a rich pound cake package.

In addition to vegan butter, we add butternut squash seed oil to our poundcake to up that buttery flavor that is so essential to the perfect slice. What is butternut squash seed oil? In short, it’s a revelation. As Stony Brook WholeHeartedFoods explains, it’s a “local alternative to European olive oil” with a flavor profile that has a “warm, buttery, nutty taste reminiscent of cashew or peanut.”

While our own farm is small and primarily focused on vegetables, we do grow a small amount of rhubarb, jostaberries, raspberries, blackberries, blueberries, and some other fruits and edible flowers. Each week, we look to see what is fresh and incorporate it in the pound cake of the week. Stay tuned for each week’s flavor.

Ingredients: Shiloh Farms sunflower seeds, Billington’s dark Muscovado sugar, season fruit, Miyoko’s vegan butter (organic coconut oil, organic cultured cashew milk (filtered water, organic cashews, cultures), filtered water, organic sunflower oil, organic sunflower lecithin, organic cultured dextrose, natural flavors), Golden Valley Flax flax, gluten-free oats, Stony Brook WholeHeartedFoods butternut squash seed oil, baking powder, Amagansett Sea Salt salt.

This contains multiple servings of this product. You will receive a 8.5 inch by 4.5 inch foil-wrapped unit. The individual portions are not pre-sliced. The pan is not included. Each pan includes 7 portions.


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