Vegan Classic Vanilla Loaf Cake
Indulge in the simple yet irresistible charm of this Vegan Classic Vanilla Loaf Cake, a plant-based twist on a timeless favorite. This recipe delivers a moist and fluffy texture with a delicate vanilla flavor, thanks to the magic of vegan "buttermilk" made by combining almond milk and apple cider vinegar. Quick to prepare in just 15 minutes and requiring basic pantry staples like all-purpose flour, sugar, and baking essentials, this loaf cake is perfect for any occasion—from casual tea times to elegant celebrations. Whether enjoyed plain or adorned with your favorite vegan frostings or fruits, this dairy-free and egg-free vanilla cake is a crowd-pleaser that everyone will savor. Bake it up today for a delightful vegan dessert that's as easy to make as it is delicious!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 240 grams All-purpose flour
- 150 grams Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 240 milliliters Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 2 teaspoons Vanilla extract
- 80 milliliters Vegetable oil
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with oil or line with parchment paper.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk together to ensure they are well mixed.
In a separate bowl or a large measuring jug, mix the almond milk with the apple cider vinegar. Let it sit for about 5 minutes to curdle and create a vegan 'buttermilk'.
Add the vanilla extract and vegetable oil to the 'buttermilk' mixture. Stir until well combined.
Slowly pour the wet ingredients into the dry ingredients, stirring gently with a spatula or spoon until just combined. Be careful not to over-mix, as this can result in a dense cake.
Pour the batter into the prepared loaf pan, smoothing out the top with a spatula to ensure even baking.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice and enjoy your Vegan Classic Vanilla Loaf Cake.
Nutrition Facts
Calories |
2180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.6 g | 97% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 45.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2582 mg | 112% | |
| Total Carbohydrate | 343.0 g | 125% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 151.7 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 488 mg | 38% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 266 mg | 6% | |
*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.
