Eggless Vanilla Cake Loaf With Peanut Butter Buttercream

Who wants a big slice of my homemade and easy eggless vanilla cake which is honestly so wholesome - and there's a twist! This recipe also has a peanut butter buttercream (I know, so much butter) and it tastes so good! My vegan chocolate peanut butter cake is another recipe for all PB lovers out there.

If you're not the biggest nut butter fan, don't worry. Along with the vanilla extract, the buttercream neutralises the 'nuttiness' from the peanut butter so that the flavour is fairly subtle. I hope you all enjoy it.

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INGREDIENTS FOR THIS RECIPE

• Soy milk – The best non-dairy milk for baking 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 – If you like you can easily substitute it for caster sugar.

• Baking powder & Baking soda – These are the crucial leavening agents that you'll need for this recipe.

• Salt – Fine sea salt is what you need.

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

• Vanilla Extract – Makes your cake more flavourful.

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

• Peanut Butter - Add this to your buttercream.

HOW TO MAKE MY EGGLESS 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

Add your apple cider vinegar to your soy milk. Mix, then wait until it curdles.

STEP TWO

Add all of your dry ingredients to a large mixing bowl then combine them.

STEP THREE

Now, pour the curdled soy milk into the dry mixture.

STEP FOUR

Add the rest of the wet ingredients to the bowl.

STEP FIVE

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

STEP SIX

Now, equally pour your cake mixture into the two prepared loaf tins. Bake your cakes in a preheated oven for 20 minutes.

STEP SEVEN

Remove your vanilla cakes from the oven and allow them to cool fully.

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. Before you start the baking process, it's super important that your oven has been pre-heated to the stated temperature. This will allow your vegan vanilla cake to bake correctly.
• Use two loaf pans (20cm x 10cm). This will give you two cake halves. Spread your buttercream on the flatter sides.
• Make vegan buttermilk instead of adding ingredients separately. In order to make a vegan ‘buttermilk’ you need to add apple cider vinegar to some soy milk, then mix. Buttermilk has a high level of acidity which ultimately gives a vegan cake a light, fluffy texture and a great crumb. Buttermilk also breaks down gluten.
• Instead of mixing, fold instead. Over mixing your vegan loaf cake batter will result in a dense, unpleasant tasting cake. Fold the mixture over itself until there are no more pockets of flour to be seen. Be patient at this stage and you'll have no regrets.
• Each oven is different! Depending on how old your oven is, they may heat to an inaccurate temperature, which makes baking a cake slightly tricky. Keep an eye on it and be aware that when a skewer comes out of your cake clean, it’s ready to come out.

FREQUENTLY ASKED QUESTIONS

WHY IS MY VANILLA CAKE NOT FLUFFY?

Measure your ingredients properly and make sure that your oven is at the correct temperature. It needs to be accurate.

WHY IS MY VANILLA CAKE BROWN INSIDE?

Again, this could be to do with over-cooking the cake. Watch the temperature. Also make sure that you use the suggested granulated sugar instead of brown sugar.

HOW TO STORE MY EGGLESS VANILLA CAKE LOAF

I recommend that you store this vegan vanilla cake inside an airtight container at room temperature for up to three days. You can also refrigerate your cake for up to 4 days (also in an airtight container). Don't freeze the cake.

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