Eggless Vanilla Cake Loaf With Chocolate Buttercream

Doesn't chocolate just make everything better? Yes, a plain vanilla cake is always great but a chocolate vanilla cake is a level up for sure! If you love cakes with neutral flavours, you'll also love my eggless red velvet cake loaf with oreos which is super tasty.

Many people love to use fancy vanilla pods in their cakes but I find that standard vanilla essence or extract will usually do that trick. The chocolate buttercream compliments the cake so nicely. I really hope that you enjoy it!

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INGREDIENTS FOR THIS RECIPE

• Soy milk – In my opinion, this is the plant milk you want to use when baking vegan loaf cakes.

• Apple cider vinegar – Mix it into the soy milk to create your vegan ‘buttermilk’.

• All-purpose flour – This is the best type of flour for this recipe.

• Granulated sugar – You can also use caster sugar as an alternative.

• Baking powder & Baking soda – The leavening agents that you can't make your cake without.

• Salt – Fine sea salt works best for this recipe.

• Rapeseed/Canola oil – These are the same thing.

• Vanilla Extract – Lifts the flavour within the cake.

• Vegan butter block & Powdered sugar – For the buttercream.

• Cocoa Powder - Add this to your buttercream.

HOW TO MAKE MY VEGAN CHOCOLATE VANILLA 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 apple cider vinegar into your plant and wait until it curdles.

STEP TWO

Add all of the dry ingredients to a large mixing bowl and combine.

STEP THREE

Next, pour the curdled 'buttermilk' into the dry ingredients.

STEP FOUR

Add the remaining wet ingredients to the mixture.

STEP FIVE

Next, fold the dry ingredients into the wet. Don't mix at all. Keep folding until the mixture is nicely combined and there are no pockets of flour left.

STEP SIX

Now, equally pour the folded mixture into your two greased loaf pans. Bake the cakes in a preheated oven for 20 minutes.

STEP SEVEN

Take your cake halves out of the oven and let them 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. Prior to baking your vegan loaf cake cake, make sure that the oven has reached the suggested temperature. This will allow your cake to bake thoroughly and have the perfect texture.
• Use two loaf pans (20cm x 10cm). This way you will end up with two evenly-sized cake halves to add your buttercream to.
• Make vegan buttermilk instead of adding ingredients separately. To make your vegan ‘buttermilk’, add apple cider vinegar to your prepared soy milk. Mix it together. Buttermilk contains lots of acidity which therefore, gives a vegan cake a fantastic texture. Buttermilk also breaks down gluten.
• Instead of mixing, fold instead. Over mixing your batter will usually give your final cake an unpleasant texture so try not to mix the batter at all. When I’m baking a cake, I constantly fold the mixture delicately over itself until there are no pockets of flour. Try to be as patient as possible.
• Each oven is different! Some ovens will heat up to inaccurate temperatures. If you don't have a thermometer, you can always test the readiness of your cake with a toothpick. When it comes out of your cake completely clean, it’s ready to come out of the oven.

FREQUENTLY ASKED QUESTIONS

WHY IS MY VANILLA CAKE SO DENSE?

A dense cake is usually because the cake batter has been over-mixed. I recommend folding the batter instead.

WHY ARE MY VANILLA CAKES ALWAYS DRY?

If you are adding the correct ingredient ratios then this could mean that you're simply leaving the cake in the oven for too long. Perhaps, you cake was too high up in the oven. Always place it into the centre.

HOW TO STORE MY CHOCOLATE VANILLA CAKE LOAF

It is recommended that you store your vegan vanilla cake inside an airtight container at room temperature for up to three days. This preserves the cake nicely. If you wish, you can refrigerate your cake for up to 4 days (also in an airtight container). Please don't freeze the cake.

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