Who's having a big slice of my homemade and easy eggless vanilla cake which is honestly so wholesome. It takes less than 30 minutes to make and is great for sharing with your favorite people.
There's a pleasant twist in this recipe too! Unlike every standard vanilla cake hat you'll see, this treat is also filled and topped with a peanut butter buttercream frosting and it all tastes so good together!
If you're not the biggest nut butter fan, don't worry. Along with the vanilla extract, the vegan buttercream neutralizes the 'nuttiness' from the peanut butter so that the flavor is fairly subtle.
My vegan chocolate peanut butter cake, vegan chocolate bundt cake and vegan peanut butter cup pie are some the other delicious recipes which I recommend to all the peanut butter lovers out there.
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Why You Will Love These Lava Cakes
- Amazing Texture - This simple vanilla cake has a great light and airy texture which you will fall in love with. It's one of the softest cakes that I've ever made along with my vegan blueberry almond cake. Each mouthful of it is so dreamy.
- The Best Filling - A creamy dairy-free peanut butter frosting sits between the two cake loaves and it makes what is already an amazing cake to even tastier. It's similar to the one that you'll find on my eggless chocolate peanut butter cake loaf and I know you'll enjoy it.
- Easy to Make - Making this eggless cake is really easy. All you need to do is make the cake batter, pour it into two tins, bake the loaves, mix together the frosting and spread it on top and in between the two cooled cakes to create a sandwich.
- Allergy Friendly & Plant Based - This vegan vanilla peanut butter cake recipe is fully vegan and dairy free.
Ingredient Notes
- Apple cider vinegar – Mix this into the soy milk to create your vegan ‘buttermilk’. It is by far the most important ingredient in this recipe. Without it the cake would be much more dense. It reacts with the leaving agents to create the fluffy consistency that we all crave.
- Baking powder & Baking soda – These are the crucial leavening agents that you'll need for this recipe. Don't leave either of them out, or else the final texture will be affected negatively.
- Canola oil – This is also known as rapeseed oil in certain parts of the world. It will give the cake it's moisture like it did in my vegan blackberry lemon cake and vegan raspberry cake.
- Vegan butter block – To be used for the vegan buttercream mixture. Combine with the powdered sugar and enjoy.
- Peanut Butter - You will need to add this to your dairy-free buttercream. Just enough will be mixed in to create a subtle peanut butter flavor.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- If you have dietary requirements which mean that you can't consume regular, white all-purpose flour, why not make this eggless cake, gluten-free? This is easy to do as only one ingredient (the flour) needs to be swapped out. Instead, use a 1:1 gluten free all-purpose flour which is a baking-specific blend. These can be found in many larger grocery stores.
- Like I briefly mentioned, you can remove the peanut butter if you're not a fan of it or if you have a nut allergy. Alternatively, you can use another kind of nut butter such as, almond butter or add something like cocoa powder like I did in my eggless chocolate vanilla cake loaf.
How To Make Eggless Vanilla Cake
For the full method, please refer to the recipe card at the bottom of this post.
1: Add the apple cider vinegar to the soy milk. Mix, then wait until it curdles.
2: Combine all of the dry ingredients in a large mixing bowl.
3: Now, pour the curdled soy milk into the dry mixture.
4: Add the rest of the wet ingredients to the bowl.
5: 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 just combined.
6: Equally pour your cake mixture into the two prepared loaf tins.
7: Bake the two cakes in a preheated oven.
8: Decorate the cakes with the peanut butter buttercream frosting and serve.
Expert Tips
Preheat 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 preheated to the stated temperature. This will allow your vegan vanilla cake to bake correctly.
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. Don't add these ingredients separately. 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 during this step 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.
Recipe FAQs
Measure your ingredients properly and make sure that your oven is at the correct temperature. It needs to be accurate
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.
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.
More Vegan Cake Recipes
If you tried this Eggless Vanilla Peanut Butter Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Eggless Vanilla Cake Loaf With Peanut Butter Buttercream
Ingredients
For the cake:
- 200 ml soy milk
- 1 teaspoon apple cider vinegar
- 200 g all-purpose flour sifted
- 150 g granulated 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
Instructions
Vanilla Cake:
- Preheat 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, sugar, baking powder, baking soda & salt. Mix well.
- Next, pour in the curdled soy milk, oil and 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 center of the preheated oven for 20 minutes. A skewer should come out clean at this point.
- Remove the two 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 dairy free buttercream is nice and thick.
- Now add the peanut butter. Mix until it is fully combined within the buttercream.
- Spread half of your peanut butter buttercream in between the vanilla cake halves and spread the other half on top. Enjoy!
Video
Notes
- Preheat 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 preheated to the stated temperature. This will allow your vegan vanilla cake to bake correctly.
- 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. Don't add these ingredients separately. 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 during this step 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.
- 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. Also, not all powdered sugar is vegan. Be sure to check.
Julie M says
Really enjoyed this recipe. Thank you!
Vegan Treats Blogger says
🙂