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 and vegan peanut butter cup pie are some other recipes 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.
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:
- 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, 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 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 vanilla cake halves and spread the other half on top. Enjoy!
Notes
- 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.
Julie M says
Really enjoyed this recipe. Thank you!
Vegan Treats Blogger says
🙂