There's nothing quite like the aroma and taste of a freshly baked Vanilla Cake. Moist, soft, and full of flavor, yet completely gluten-free and dairy-free.
| Prep time: 15 minutes |
| Bake time: 60 minutes (loaf pan) or 40 minutes (bundt pan) |
| Cooling time: 30 minutes |
| Total time: 1 hour 45 minutes |
| Servings: 10-12 slices |
Ingredients
For the Cake:
200 g vegan margarine (room temperature)
200 g fine granulated sugar (or Zùsto)
8 g vanilla sugar (or the seeds of ½ vanilla bean)
4 large eggs (room temperature)
200 g LaBour All-Purpose Flour Blend (sifted)
6 g cream of tartar or baking powder (sifted)
Pinch of salt
For the Glaze: optional
100 g powdered sugar
1 tbsp water (or lemon juice for a fresh touch)
Equipment
Loaf pan (approx. 25 cm) or bundt pan
Hand mixer or stand mixer
Sieve
Instructions
1. Preparation
Preheat the oven to 175°C (top and bottom heat). Carefully grease the loaf pan or bundt pan with butter or oil and lightly dust with flour. Lightly beat the eggs in a separate bowl.
Tip: make sure both the vegan margarine and eggs are at room temperature. This prevents the batter from curdling during mixing.
2. Cream butter and sugar
Place the butter, fine granulated sugar, and vanilla sugar (or vanilla seeds) in a mixing bowl. Beat on medium speed until light, pale, and creamy.
3. Add eggs
Gradually add the beaten egg to the butter mixture. Continue mixing well until the egg is fully incorporated before adding the next portion. Mix until smooth.
4. Fold in dry ingredients
Add the sifted flour, cream of tartar or baking powder, and salt to the bowl. Mix on the lowest speed (or fold) briefly until the dry ingredients are just incorporated.
Note: do not overmix the batter once the flour is added; this will help maintain a lovely, soft texture.
5. Shape and score
Pour the batter evenly into the baking pan. Make a light lengthwise cut down the center of the batter with the tip of a knife. This helps the cake to crack open in a controlled and beautiful way during baking.
6. Bake
Bake the cake in the middle of the oven:
- Standard loaf pan: 60 minutes at 175°C (top and bottom heat).
- Bundt pan: 40 minutes at 175°C (top and bottom heat).
7. Cool
Check for doneness by inserting a skewer or knife into the thickest part of the cake. If it comes out clean and dry, the cake is done.
After baking, let the cake rest in the pan for a few minutes. Then carefully remove the cake from the pan and place it on a wire rack to cool completely.
8. Optional: Glaze
In a small bowl, mix the powdered sugar with 1 tablespoon of water (or lemon juice) until a smooth, thick glaze is formed. Pour the glaze over the completely cooled cake and let it set before slicing.
Tips
- Store the cake in an airtight container at room temperature for up to 1 week.
- You can freeze the cake for up to 3 months. If desired, slice the cake beforehand and wrap each slice individually in cling film. This way, you can easily thaw a single slice at room temperature as needed.