Here's to another eggless peanut butter cake. I know you all love them so here you go! I love a classic chocolate loaf cake but what makes this even better is that it has peanut butter buttercream in between! It's similar to my vegan chocolate peanut butter cake and vegan eggless chocolate loaf cake recipes, but this one is definitely an upgrade.
Who wants some? This treat is rich, spongey and super easy to make. I really hope you all enjoy it!
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INGREDIENTS FOR THIS RECIPE
- Soy milk – This is the best plant-based milk for vegan baking.
- Apple cider vinegar – Mix this into the soy milk and this will make vegan 'buttermilk'.
- All-purpose flour – This is the ultimate flour for my eggless loaf cake recipes.
- Cocoa powder – This is where all of the glorious chocolate flavours come from.
- Brown sugar – I recommend Demerara sugar for this recipe.
- Baking powder & Baking soda – The two leavening agents that you'll need for this recipe.
- Salt – Use fine sea salt for this recipe.
- Rapeseed/Canola oil – These are both the same type of oil.
- Vanilla Extract – A great flavouring for your cake.
- Lemons – Zest and juice before adding both to your cake batter.
- Vegan butter block & Powdered sugar – For the buttercream.
- Peanut Butter - Add to the buttercream. If you love peanut butter, you also need to see my vegan peanut butter cheesecake.
HOW TO MAKE MY EGGLESS PEANUT BUTTER CAKE LOAF
For the full method and ingredient amounts, please refer to the recipe card at the bottom of this post.
STEP BY STEP INSTRUCTIONS
Mix the vinegar into the plant milk. Wait for it to curdle.
Add the dry ingredients to a large mixing bowl. Combine them.
Add the curdled soy milk to the dry ingredients.
Add the rest of the wet ingredients to the mixture.
Fold the dry ingredients into the wet ones. Don't mix at all. Keep folding until the mixture is combined and there are no pockets of flour left.
Next, pour the folded cake batter into the two greased loaf tins. Bake the cakes in a preheated oven for 20 minutes.
Take the cakes out of the oven and allow them to cool completely.
For instructions on how to make the glaze and buttercream frosting, see the full method on the recipe card at the bottom of the page.
TIPS FOR MAKING AN EGGLESS CAKE
- Pre-heat your oven for at least 15-20 minutes before you start baking. It is very important that you make sure that the oven has already reached the required temperature before you start baking. You want your cake to bake to the best texture possible.
- Use two loaf pans (20cm x 10cm). You will subsequently end up to two equal halves of cake. Spread the fresh buttercream onto the flat sides.
- Make vegan buttermilk instead of adding ingredients separately. When making vegan ‘buttermilk’ you need to add some apple cider vinegar to soy milk. After that, mix it together. Buttermilk has a high level of acidity which then gives a vegan loaf cake a yummy, light consistency and a tasty crumb. Buttermilk also breaks down gluten.
- Instead of mixing, fold instead. Try not to over mix your loaf cake batter as this will give your loaf cake an undesirable texture. I usually like to avoid mixing altogether. When I make a loaf cake, I like to fold the batter delicately over itself until there are no pockets of flour left. Having patience in this process will give you a great final result.
- Each oven is different! Some older ovens won't show accurate temperatures. There isn’t much you can do bin this situation but when a toothpick comes out of your cake nice and clean, this is an indication that it is ready to leave the oven.
FREQUENTLY ASKED QUESTIONS
WHY IS MY CHOCOLATE CAKE CRUMBLY?
This could be because you added too much flour to your cake. It could also mean that the oven temperature was too high.
WHY IS MY CHOCOLATE CAKE DENSE?
This could be because the batter has been over-mixed or possibly even because there wasn't enough baking powder added.
HOW TO STORE MY EGGLESS CHOCOLATE CAKE LOAF
I highly recommend that you store this vegan chocolate cake inside an airtight container at room temperature for up to three days. Alternatively, you can refrigerate your cake for up to 4 days (also in an airtight container). Please do not freeze.
Eggless Chocolate Cake Loaf With Peanut Butter Buttercream
For the cake:
- 200 ml soy milk
- 1 teaspoon apple cider vinegar
- 175 g all-purpose flour sifted
- 25 g cocoa powder
- 150 g brown sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 50 ml rapeseed/canola oil
- 1 teaspoon vanilla extract
For the peanut butter buttercream:
- 225 g vegan butter block* see notes
- 240 g powdered sugar* see notes
- 150 g peanut butter* see notes
- Pre-heat your oven to 177 Celsius (350 Fahrenheit). Grease two 20cm x 10cm cake loaf tins with vegan butter then set aside.
- Make your vegan buttermilk. Measure out the soy milk then add the apple cider vinegar to it. Give it a mix then set aside for 7-8 minutes until it curdles. Measure out the other ingredients while you wait.
- To a large mixing bowl, add the flour, cocoa powder, sugar, baking powder, baking soda & salt. Mix well.
- Next, pour in the curdled soy milk, oil & vanilla. Don't mix at all. Using a wooden spoon, fold the ingredients together by slowly scooping the mixture over itself. Keep folding the dry into the wet until there are no more pockets of flour. This takes a little longer than mixing but it results in a much better cake. Patience is key!
- Equally divide the cake batter between the two greased loaf tins and bake in the centre of the preheated oven for 20 minutes. A skewer should come out clean at this point.
- Remove your cakes from the oven and let them cool in the tins for 15 minutes. Then remove the cakes from the tins and transfer them to a cooling rack to cool fully. Don't apply anything to the cakes until they have completely cooled down.
Peanut butter buttercream:
- Add the vegan butter block to a stand mixer or a large bowl and cream for 2 minutes.
- Next add half of the powdered sugar. Beat the buttercream mixture until it is fully combined and has began to thicken. Then add the rest of the powdered sugar. Beat again until your buttercream is nice and thick.
- Now add your peanut butter. Mix until it is fully combined within the buttercream.
- Spread half of your peanut butter buttercream in between the chocolate cake halves and spread the other half on top. Enjoy!
- Use a block of vegan butter instead of spread. I love to use the Flora plant butter block and the Naturli vegan block. These create a much thicker vegan buttercream than a spread.
- Not all powdered sugar is vegan. Be sure to check.
- You can use both smooth and crunchy peanut butter. I prefer smooth.