Vegan Classic All-Butter Loaf Cake
Discover the perfect balance of rich, buttery flavor and plant-based goodness with this **Vegan Classic All-Butter Loaf Cake**. Crafted with creamy **plant-based butter** and a touch of **non-dairy milk** transformed into tangy vegan buttermilk, this cake is irresistibly moist and tender with just the right crumb. It's simple yet indulgent—made in under an hour with pantry staples like **all-purpose flour**, **vanilla extract**, and a hint of **apple cider vinegar** for that subtle lift. Whether served plain, lightly dusted with powdered sugar, or drizzled with a glaze, this versatile loaf is ideal for any occasion, from a cozy afternoon tea to a sophisticated dessert table. A standout choice for baked-good lovers, this vegan recipe proves you don’t need dairy to achieve a classic, buttery loaf that will have everyone asking for seconds! Perfect for plant-based diets and a must-try addition to your loaf cake repertoire.
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Recipe Information
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
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a 9x5-inch loaf pan or line it with parchment paper.
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.
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.
Add the vegan buttermilk and vanilla extract to the butter and sugar mixture, mixing until well combined.
In another bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, which can make the cake dense.
Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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.
Serve as is, or with a dusting of powdered sugar or a simple glaze.
Nutrition Facts
Calories |
2447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.3 g | 157% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2960 mg | 129% | |
| Total Carbohydrate | 312.3 g | 114% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 155.7 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 320 mg | 25% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 340 mg | 7% | |
*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.
