Eggless Chocolate Cake Loaf With Peanut Butter Buttercream

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 recipe 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.

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

STEP ONE

Mix the vinegar into the plant milk. Wait for it to curdle.

STEP TWO

Add the dry ingredients to a large mixing bowl. Combine them.

STEP THREE

Add the curdled soy milk to the dry ingredients.

STEP FOUR

Add the rest of the wet ingredients to the mixture.

STEP FIVE

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.

STEP SIX

Next, pour the folded cake batter into the two greased loaf tins. Bake the cakes in a preheated oven for 20 minutes.

STEP SEVEN

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.

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