Tuesday, November 6, 2012

Vegan Vanilla Loaf Cake

Surprisingly enough, I have never had a simple vanilla loaf cake in my arsenal. Banana? Tons. Lemon? You betcha. Carrot? Yup, that too. But vanilla? Apparently, I'm not a big enough fan of the "plain Jane" flavour to dedicate an entire unadorned dessert to it.

Normally, this is where you'd expect me to say "but wait! I've come around and now I love vanilla cake all on it's own!". Yeah... notsomuch... sorry. I'm still in the "ambivalent" camp on vanilla treats (including vanilla frosting - I'd much rather have peanut butter, cream cheese or chocolate fudge). However, this vegan, perfectly plain vanilla loaf cake is such the perfect base for so many other desserts that to not share it would be a crime. Try it toasted (or pressed in a panini press or waffle iron!) and topped with any of my previous sweet Toast Toppers, chocolate fudge sauce or melted ice cream for a real treat, or cube it up and let it sit out overnight so that it's just ever so slightly stale - the perfect texture for soaking up a nice rich cake ball filling like the one I'm sharing tomorrow!

Sorry for the lack of photo - it turned into cake balls too fast!

Vegan Vanilla Loaf Cake
Makes 1 loaf pan, 10 slices
1/3 cup canola oil
2/3 cup low-fat, vanilla soy milk
1 tbsp vanilla
2 tsp white wine vinegar
1 cup spelt flour
1/2 cup sugar
2/3 tsp baking soda
1/4 tsp salt
  1. Preheat the oven to 350F, grease a loaf pan.
  2. Beat together the oil, soy milk, vanilla and vinegar.
  3. Add the flour, sugar, baking soda and salt, beat smooth.
  4. Bake 35 minutes, until cake begins to pull away from the sides of the pan and a tester comes out clean.
Amount Per Serving
Calories: 143.1
Total Fat: 6.9 g
Cholesterol: 0.0 mg
Sodium: 6.6 mg
Total Carbs: 19.7 g
Dietary Fiber: 1.5 g
Protein: 1.8 g