This recipe for loaf cake makes the softest and moistest cake, packed with berries and infused with the sweetness of dates. This dairy free loaf cake recipe from scratch is the perfect cake to enjoy this winter.
In this pound cake dairy free recipe I will be going through how to make this simple cake recipe and answering your FAQs such as ‘can I make this vegan cake with yogurt' ‘how long will cake last’ ‘can I make this vegan cake lemon’ and so much more.
A really great thing about this simple gluten free cake recipe is how versatile it is. For example, you can make this into - loaf cake recipe vanilla or loaf cake recipes lemon.
I’ll also be sharing some more flavor variations and mix in’s below. And would highly recommend you check that part of this post out!
This pound cake easy recipe requires less than an hour to come together from start to finish!
Not to mention, this moist loaf cake is dairy free, using dairy free spread and milk, in place of ordinary butter or margarine and ordinary cows milk. If you'd prefer not to make it dairy free just substitute them - see my substitutes list below 🙂
If you’re looking for more gluten free and vegan cake recipes to add to your baking list check out my CRANBERRY AND ORANGE CAKE and Lemon Drizzle Cake
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Ingredients - Vegan cake recipe gluten free
Gluten Free Plain Flour – Both plain or self raising gluten free flour will work well in this recipe, with a teaspoon of xanthan gum to help prevent the cake from crumbling - you don't need to add this if your flour already contains it.
Caster sugar – I like to use caster sugar in my cakes which is just very refined sugar. So if you can’t find caster sugar I’d recommend using very refined granulated sugar.
Dates - For sweetness and helps make the cake moist
Berries and Spices - For flavour
See recipe card for quantities.
Instructions
- Preheat your oven to 180°/365°F and grease and flour your loaf tin and set aside.
- Begin by mixing together your sugar and oil until combined. Then mix in the eggs one at a time.
- Blend together the dates and water until it forms a puree. Add the date puree to the egg mix.
4. Add the dry ingredients and berries and mix until combined.
5. Pour into the prepared tin and bake for 45-60 mins or until a knife/skewer comes out clean when inserted.
6. As the cake cools, make the icing by mixing together the powdered sugar with plant based milk until it forms a thick smooth glaze.
7. Pour the icing on top of the cake and let it drip down the sides gently. Finally decorate with some berries and lemon slices and enjoy!
Loaf cake decorating ideas
A simple royal icing - For this recipe, we will be decorating this cake with a simple royal icing and some lemon slices and berries. I used frozen berries for an icy winter look but you can decorate however you like.
Lemon drizzle - Like my recipe for lemon drizzle loaf cake, simply add a teaspoon or two of lemon juice to the icing for some extra flavor.
Substitutions
If you’d prefer not to make this cake specific to a dietary requirement or two, simply substitute the ingredients that correlate to your needs to make this cake suitable for your diet.
- Gluten free - If you’d prefer not to make this gluten-free simply substitute the gluten-free flour for normal plain flour. There’s also no need to add xanthan gum. As the gluten in the normal flour will prevent the cake from crumbling.
- Dairy free - If you’d prefer not to make this cake dairy free simply substitute the dairy free butter for ordinary butter, this can be a spread or block butter at room temp.
Even if you don’t follow a specific diet (eg. gluten free), you may have friends or family that could use this.
Variations
Cranberry and Orange cake
This cranberry and orange cake is incredibly soft and moist, packed with zesty orange juice and sweet tangy cranberry sauce. This orange cake recipe from scratch is the perfect cake to enjoy this winter.
Date cake vegan
If you’d prefer your cake to include more dates - like a sticky toffee pudding you’ll love my vegan sticky toffee pudding bundt cake! It’s perfectly sweetened with dates and drizzled with a super simple vegan caramel.
Let me know in the comments if you try these variations or if you came up with your own!
Storage - vegan loaf cake recipe uk
How long does vegan cake last?
They stay good at room-temperature for up to 2 days, in the fridge for up to a week, and in the freezer for up to 2 months if stored in an airtight container.
Top tips for this vegan loaf cake
Although this vegan loaf cake recipes is super simple to make, here are just a few expert tips I'd recommend:
If you find your dates are very hard, soak them in water for at least an hour before blending, or you can bring dates to a boil, allow it to cool down and then blend in into a food processor until smooth.
For the icing - you can add a teaspoon or two of lemon juice to the icing for some extra flavor.
If you’re using frozen berries instead of fresh berries, simply toss them in corn flour before adding it to the batter this will help prevent them falling to the bottom of the cake and releasing too much moisture.
Master the art of baking GF, DF & Vegan
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FAQ - Best loaf cake recipes
Do you have to make this loaf cake with oil ?
No, you may substitute the oil for melted dairy free butter - 250 g
Can you make this loaf cake with yogurt ?
If you’d prefer to make this cake vegan/eggless, then yes you may substitute the eggs for yogurt. I haven’t tested this out but it should be roughly 120g
Make sure to tag me@whiskmefree on Instagram and leave a review below if you followed this recipe for loaf cake. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!
Ultimate Loaf Cake
Perfect cozy cake
- loaf tin
- 250 g Sugar
- 250 ml Oil
- 200 g Cassava/Gluten Free Flour
- 3 Eggs
- 1 teaspoon Baking Powder
- ½ teaspoon Cinnamon
- ½ teaspoon Nutmeg
- ½ teaspoon Xanthun Gum
- 50 g Dates
- ⅓ cup Water
- 1 Cup Berries
Decorate
- 5 tablespoon Icing sugar
- 1 tablespoon Plant based milk
- Berries ((optional))
- Lemon sliced ((optional))
Preheat your oven to 180°/365°F and grease and flour your loaf tin and set aside.
Begin by mixing together your sugar and oil until combined. Then mix in the eggs one at a time.
Blend together the dates and water until it forms a puree. Add the date puree to the egg mix.
Add the dry ingredients and berries and mix until combined. Pour into the prepared tin and bake for 45-60 mins or until a knife/skewer comes out clean when inserted.
As the cake cools, make the icing by mixing together the powdered sugar with plant based milk until it forms a thick smooth glaze.
Pour the icing on top of the cake and let it drip down the sides gently. Finally decorate with some berries and lemon slices and enjoy!
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Jeanine says
This is a great recipe for an easy to make cake/loaf the base is great to add a variety of things thank you
April | Chaos & Wine says
This looks delicious! Saving for later for sure!
Jimmy Clare says
I would like some right now please