Dairy-Free Classic All-Butter Loaf Cake
Indulge in the irresistible charm of this Dairy-Free Classic All-Butter Loaf Cake, a modern twist on a timeless favorite. Perfectly golden and buttery (without actual butter!), this loaf cake achieves its tender, moist crumb using dairy-free butter and almond milk, making it a fantastic option for those with dietary restrictions. Enhanced with the brightness of fresh lemon zest and a hint of pure vanilla, every bite is a symphony of simple yet bold flavors. This easy-to-make dessert comes together in just over an hour and is ideal for casual gatherings, afternoon tea, or a sweet weekend treat. Serve it as is for a comforting classic, or add a drizzle of dairy-free glaze for an elegant touch. Whether you’re dairy-free or not, this loaf cake is sure to become a staple in your baking repertoire.
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Recipe Information
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
Instructions
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.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
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.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
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.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
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.
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
Calories |
2938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.9 g | 202% | |
| Saturated Fat | 68.3 g | 342% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2706 mg | 118% | |
| Total Carbohydrate | 346.6 g | 126% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 200.5 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 348 mg | 27% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 501 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
