Vegan Loaf Cake
Delicious sweet vanilla and buttery flavors easily come together in this Vegan Loaf Cake! Top it with a decadent glaze for a lovely dessert or birthday cake. Everyone will love how soft, fluffy, and incredibly moist it is!
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Bonnie - Serene Trail
Servings: 10
Calories: 202kcal
Equipment
- bowls for mixing
- loaf pan
Ingredients
- ¾ cup plant milk, soy or another full-fat option
- 1 tablespoon apple cider vinegar
- 2 cups all-purpose flour
- 1 cup cane sugar
- 2 teaspoon baking powder
- ½ tablespoon cornstarch
- ¼ tsp salt
- ¾ cup vegan yogurt, coconut, soy, etc.
- ⅓ cup vegan butter, salted
- ½ tablespoon vanilla extract
Optional Vanilla Glaze
- 1 cup powdered sugar
- 2 tablespoon vegan yogurt
- 2 tablespoon vegan butter, melted
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and grease a loaf pan with vegan butter or line it with parchment paper.
- Melt the butter in the microwave for about 20-30 seconds or over the stovetop. Let it cool before using it. Place the plant milk and vegan yogurt on the counter so that they start to come to room temperature.
- Make the vegan buttermilk by stirring together the plant milk and apple cider vinegar. Let it sit for a few minutes as it curdles.
- Whisk together the flour, sugar, baking powder, cornstarch, and salt in a large bowl. Add the buttermilk, yogurt, melted butter, and vanilla to this bowl. Gently fold everything together just until it's combined. Try not to over-mix the batter.
- Pour the thick batter into the loaf pan and smooth out the top with a metal spoon or spatula. Bake the cake for 45-50 minutes. It's ready when the top is slightly golden and a toothpick, inserted into the center, comes out clean.
- Enjoy it right away or let it cool down before icing it. Mix the optional glaze ingredients together and spread it over the top. Let the icing set for a few minutes before slicing the cake.
Video
Notes
- Room temperature ingredients (melted butter, yogurt, and plant milk) tend to mix together better.
- Full-fat plant milk such as soy will produce the thickest buttermilk. Try not to use one that says “lite.”
- Stop folding the batter as soon as the wet and dry ingredients are combined. Over-mixing it can cause the cake to become tough or possibly sink down in the center.
- If iced, store it in a sealed dish in the refrigerator for 4 days or frozen in individual slices for 2 months.
- If it isn't glazed, cover the cake and store it at room temperature for 2 days.
Nutrition
Serving: 1 slice | Calories: 202kcal | Carbohydrates: 41.9g | Protein: 2.4g | Fat: 3.3g | Saturated Fat: 1.2g | Sodium: 655mg | Potassium: 768mg | Fiber: 1.2g | Sugar: 10.7g | Calcium: 158mg | Iron: 3mg
The nutrition information is estimated and can vary depending on brands and measurements used.
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