Dairy-Free Classic All-Butter Loaf Cake
Indulge in the perfect blend of rich flavor and subtle zest with this Dairy-Free Classic All-Butter Loaf Cake, a delightful twist on the timeless favorite. This recipe swaps traditional butter for smooth dairy-free alternatives like coconut oil spread or vegan margarine, ensuring a luscious, melt-in-your-mouth texture without compromising on flavor. Aromatic lemon zest and pure vanilla extract add a fresh, fragrant touch, while almond milk brings a tender crumb to every slice. Ready in just over an hour, this easy-to-make loaf cake is ideal for tea time, dessert, or a quick snack, and it can be served plain or paired with a dairy-free glaze for extra sweetness. Perfect for anyone seeking a dairy-free baking option, this simple yet sophisticated loaf cake is a treat the whole family will enjoy.
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Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.75 cup Dairy-free butter (such as coconut oil spread or vegan margarine)
- 1 cup Granulated sugar
- 3 Large eggs
- 1 teaspoon Pure vanilla extract
- 0.5 cup Almond milk (or any other dairy-free milk)
- 1 tablespoon Lemon zest
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
Step 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Step 3
In a large mixing bowl, beat the dairy-free butter and sugar together with an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
Step 4
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
Step 5
Gradually add the flour mixture to the wet ingredients in three portions, alternating with the almond milk. Start and end with the flour mixture. Mix just until combined, being careful not to overmix.
Step 6
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Step 7
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Step 8
Allow the cake to cool in the pan for about 10 minutes, then use the parchment overhang to lift it out onto a wire rack. Let it cool completely before slicing.
Step 9
Serve the loaf cake as is, or drizzle with a dairy-free glaze for a sweet finish. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
| Serving size | (846.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2938.5 |
| Total Fat 157.9g | 0% |
| Saturated Fat 68.3g | 0% |
| Cholesterol 558mg | 0% |
| Sodium 2706.1mg | 0% |
| Total Carbohydrate 346.6g | 0% |
| Dietary Fiber 6.0g | 0% |
| Total Sugars 200.5g | |
| Protein 37.2g | 0% |
| Vitamin D 170IU | 0% |
| Calcium 348.5mg | 0% |
| Iron 11.7mg | 0% |
| Potassium 501.0mg | 0% |
Source of Calories