Whip up this delectable Vegan Yellow Loaf Cake using just 7 fuss-free ingredients. Dive into its moist, tender crumb that pairs beautifully with a velvety chocolate frosting. Perfect for any celebration, this family and kid-approved treat will leave everyone reaching for seconds. Experience the magic of a classic yellow cake, 100% vegan and unbelievably delicious!
Additionally, this cake is not just vegan but also caters to the gluten-free crowd, ensuring that everyone can indulge without worry. Its simplicity ensures that even those new to baking can whip up this delight with ease. Truly, this Vegan Yellow Loaf Cake is the epitome of inclusivity and ease in the baking world!
Vegan Yellow Loaf Cake Ingredients
Easy Vegan Yellow Cake Ingredients:
- Plant-Based Milk: Unsweetened almond or oat milk. Both are great dairy-free alternatives that cater to vegan needs.
- Vegan Butter: Perfect for a dairy-free moist texture. If you're not vegan or dairy-free, feel free to use regular butter.
- Sweetener: We recommend using regular white sugar or organic cane sugar to sweeten the vegan and gluten-free yellow cake.
- Leavening Agents: Baking powder and baking soda ensure a fluffy rise. No eggs necessary.
- Flavor Enhancer: Vanilla extract for that classic cake taste.
- Flour: Regular or gluten-free all-purpose flour. For the best gluten-free results, King Arthur Measure for Measure gluten-free flour is recommended. (Note: Avoid substituting with almond flour, baking flour, etc.)
Yellow Loaf Cake Toppings
Rainbow Sprinkles to add a touch of color and fun!
Vegan Chocolate Buttercream Frosting:
- Sweet Base: Powdered sugar for the perfect sweet balance.
- Vegan Butter: Softened regular or vegan butter, ensuring creaminess and a buttery flavor with or without dairy.
- Plant-Based Milk: Unsweetened almond or oat milk to achieve desired frosting consistency. You may also use coconut milk or any other plant-based milk. If you are not vegan or dairy free, regular milk also works.
- Cocoa Richness: Cocoa powder for a deep chocolate flavor.
- Flavor Enhancer: Vanilla extract.
How To Make Vegan Yellow Loaf Cake
Vegan Yellow Cake with Chocolate Frosting Instructions:
Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Cake Batter: In a large mixing bowl, combine the almond milk, melted vegan butter, sugar, baking powder, baking soda, and vanilla extract. Mix until well combined, being careful not to over-mix. Gradually add and mix in the flour until the batter is smooth.
Loaf or Single-Layer Cake Baking Instructions: Pour the batter into a greased metal loaf pan. Bake for 45-50 minutes or until the top turns golden.
To check for doneness, insert a toothpick into the center; it should come out clean. Avoid over-baking. If the top is browning too quickly, cover it with parchment paper or foil and continue baking until fully risen.
Prepare Vegan Chocolate Buttercream Frosting: In a large bowl, use an electric hand mixer to blend powdered sugar, softened vegan butter, almond milk, cocoa powder, and vanilla. Adjust consistency by adding more almond milk for a thinner icing or more cocoa powder for a richer chocolate flavor. You may only use half of the icing, and any extra can be stored in the freezer for up to 30 days.
Frost the Cake: Allow the cake to cool completely before spreading the frosting.Optionally, top with rainbow sprinkles for a delightful finish.
Frequently Asked Questions
We recommend storing the cake at room temperature for up to 3-5 days. Ensure it's in a sealed container and in a cool, dry area. We do not recommend refrigerating cakes as this can be drying for the cake.
We love this cake with vegan cream cheese frosting. Click here for the recipe.
Yes! Try any of the following recipes:
Vegan Chocolate Cake
Vegan Cinnamon Cake
Vegan Birthday Cake
Vegan Funfetti Cake
Vegan Lemon Cake
Vegan Carrot Cake
Vegan Yellow Loaf Cake with Chocolate Frosting
Ingredients
Vegan Yellow Loaf Cake Batter
- 1 ½ cup unsweetened almond or oat milk regular milk works if not vegna
- ½ cup melted vegan butter regular butter works if not vegan
- 1 ¼ cup sugar
- 2 teaspoon baking powder
- 2 teaspoon baking soda
- 3 teaspoon vanilla extract
- 2 ⅔ cup regular or gluten-free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- rainbow sprinkles
Vegan Chocolate Buttercream Frosting
- 3 cup powdered sugar
- 4 tablespoon softened vegan butter regular butter works
- 4 tablespoon unsweetened almond or oat milk regular milk works
- 4 tablespoon cocoa powder
- 1 teaspoon vanilla extract
Instructions
Vegan Yellow Cake with Chocolate Frosting
- Preheat oven to 375
- In a large mixing bowl, use a fork or whisk to mix the almond milk, melted vegan butter, sugar, baking powder, baking soda, and vanilla extract together. Mix in the flour until well combined, be careful not to over mix.
- Pour the batter into a greased metal loaf pan or round metal cake pan. Bake for 45-50 minutes or until golden on top. Test the center with a toothpick to make sure it comes out clean. Be careful not to over-bake.
- Depending on how hot your oven is, your cake may brown more quickly on the top. Check the cake when it’s baked halfway. If it is browning more quickly, simply place a layer of parchment paper or foil over the top and continue to bake until completely risen.
Vegan Chocolate Buttercream Frosting
- In a large bowl, use an electric hand mixer to mix the powdered sugar, softened vegan butter, almond milk, cocoa powder, and vanilla. Add a splash more almond milk for a thinner icing consistency. Add more cocoa powder for a more intense chocolate flavor.
- Allow the cake to cool and spread the frosting over the cake to serve. Option to top with rainbow sprinkles!
Marina says
How long does this keep at room temp or refrigerated?
Jillian says
I would say 2-3 days! Refrigeration will dry out baked goods so I don't recommend this.