Vegan Classic All-Butter Loaf Cake
Indulge in the rich, tender perfection of this Vegan Classic All-Butter Loaf Cake, a plant-based twist on a timeless favorite. Made with creamy plant-based butter, tangy vegan buttermilk, and a hint of vanilla, this deliciously moist loaf cake is every bit as buttery and satisfying as the original. With a simple mix of pantry staples like all-purpose flour, sugar, and baking powder, this easy recipe comes together in just 15 minutes of prep time. Ideal for tea-time, dessert, or festive occasions, it bakes to golden perfection in under an hour. Perfectly balanced between classic flavors and vegan-friendly ingredients, this cake is a must-try for anyone looking to enjoy indulgence with a plant-based flair. Add a sprinkle of powdered sugar or a drizzle of glaze for a finishing touch that elevates this loaf to bakery-quality brilliance!
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Ingredients
- 150 g plant-based butter, softened
- 150 g granulated sugar
- 180 ml non-dairy milk
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 200 g all-purpose flour
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
Directions
Step 1
Preheat your oven to 180°C (350°F) and lightly grease a 9x5-inch loaf pan or line it with parchment paper.
Step 2
In a large mixing bowl, cream the softened plant-based butter and granulated sugar together until light and fluffy, about 2-3 minutes using an electric hand mixer or stand mixer.
Step 3
In a separate small bowl or measuring cup, combine the non-dairy milk and apple cider vinegar. Let it sit for a couple of minutes to curdle slightly, creating a vegan buttermilk.
Step 4
Add the vegan buttermilk and vanilla extract to the butter and sugar mixture, mixing until well combined.
Step 5
In another bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
Step 6
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, which can make the cake dense.
Step 7
Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
Step 8
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 9
Remove the loaf from the oven and let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Step 10
Serve as is, or with a dusting of powdered sugar or a simple glaze.
Nutrition Facts
| Serving size | (715.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2446.9 |
| Total Fat 122.3g | 0% |
| Saturated Fat 32.9g | 0% |
| Polyunsaturated Fat 0.8g | |
| Cholesterol 0mg | 0% |
| Sodium 2960.0mg | 0% |
| Total Carbohydrate 312.3g | 0% |
| Dietary Fiber 5.6g | 0% |
| Total Sugars 155.7g | |
| Protein 22.8g | 0% |
| Vitamin D 74.3IU | 0% |
| Calcium 320.3mg | 0% |
| Iron 9.9mg | 0% |
| Potassium 340.1mg | 0% |
Source of Calories