Vegan loaf cake, or queque vegano, is made by mixing 1 1/2 cups of flour with baking soda and salt, whisking melted coconut oil with almond milk, sugar, vanilla, and apple cider vinegar, combining both, and baking it in an oiled loaf pan at 180 C (356 F) for about 30 minutes. It takes 15 minutes of preparation plus 30 minutes of baking and serves 6 people.
It is an easy, egg-free and dairy-free version of the Chilean queque, made with everyday ingredients.
How to Make a Vegan Loaf Cake?
Mix the dry and wet ingredients separately, then combine them; the reaction between the vinegar and baking soda replaces the eggs and makes the cake rise.
Nutritional Information
Each serving of vegan loaf cake contains approximately 200 kcal, 28 g of carbohydrates, 9 g of fat, 3 g of protein, 1 g of fiber, 14 g of sugars, and 150 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Vegan Loaf Cake Recipe
Preparation: 15 minutes
Cooking: 30 minutes
Servings: 6 people
Ingredients
- 1 1/2 cups (190 g) of all-purpose flour
- 1 cup (240 ml) of almond milk
- 1 teaspoon of vanilla extract
- 1 tablespoon of apple cider vinegar
- 1/2 cup (100 g) of sugar
- 1/2 teaspoon of salt
- 1/4 cup (60 ml) of coconut oil, melted
- 1 teaspoon of baking soda
Instructions
- Preheat the oven to 180 C (356 F) for at least 10 minutes. In a large bowl, combine the sifted flour, baking soda, and salt and mix lightly.
- In a medium bowl, whisk the melted coconut oil, almond milk, sugar, vanilla, and apple cider vinegar.
- Add the wet ingredients to the flour and mix just until combined. Pour into an oiled loaf pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean and dry.
- Cool at room temperature, unmold, and serve on its own or with a hot or cold drink.
Additional Tips
Melt the coconut oil fully
Fully melted oil blends evenly into the batter.
Do not overmix
Stir only until no flour remains; overmixing develops gluten and makes the cake dense.
Bake right away
The vinegar and baking soda start reacting immediately, so get the batter into the oven quickly.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Almond milk | Soy or oat milk | 1:1 | More structure or creaminess |
| Apple cider vinegar | Lemon juice | 1:1 | Same leavening effect |
| Coconut oil | Sunflower oil | 1:1 | Neutral flavor |
| White sugar | Brown sugar | 1:1 | More caramel |
Frequently Asked Questions (FAQs)
1. Can I replace the vinegar?
Yes, with the same amount of lemon juice; the acid is needed to react with the baking soda.
2. Which other plant milks work?
Unsweetened soy milk adds structure and oat milk adds creaminess.
3. Can I add fruit or nuts?
Yes, up to 1/2 cup of walnuts, raisins, diced apple, or blueberries.
4. How do I store it?
Wrapped at room temperature for 2 to 3 days.
What Is Queque Vegano?
Queque vegano is a Chilean-style loaf cake made without eggs or dairy, using plant milk and oil.
About Almond Milk
Almond milk is made mainly from almonds and water, with a mild, slightly sweet, nutty flavor and a lighter texture than cow’s milk.
Did You Know?
Egg-free cakes leavened with vinegar and baking soda, known in the United States as wacky cake or crazy cake, are often linked to periods of rationing.
