Vanilla Loaf

Welcome back to my kitchen!

Today, I'm excited to share with you a cherished treasure from my childhood: vanilla loaf cake.

This rendition holds a special place in my heart, reminiscent of the cakes my mum lovingly baked when I was a kid. With a moist, tender crumb that practically melts in your mouth, and a golden crust that offers a satisfying crunch, this vanilla loaf is a true delight.

Whether enjoyed on its own, savouring the pure essence of vanilla, or paired with creamy yoghurt, your favourite scoop of ice cream, or a generous slather of jam, the options for indulgence are endless—and undeniably delicious.

So let's get started!

Makes: 1 9-inch loaf -Prep time: 10 min -Cook time: 50 minutes - Serves: 8

Equipment

9x5'' loaf tin

Large bowl

Whisk

Spatula

Kitchen scale

Ingredients

140g granulated sugar 

2 large eggs (54 g each, without shell)

10g vanilla extract 

8g imitation vanilla* (see notes)

2g salt (I use Himalayan)

120g plain flour

120g plain whole wheat flour

1 tsp baking powder

1/2 tsp baking soda

90g coconut oil, melted

150g oat milk

Method

Preheat your oven to 180°C fan forced (350°F). Line a 9x5 inch loaf pan with baking paper.
In a large bowl, whisk together 140g sugar, 2 large eggs, 10g vanilla extract, 8g imitation vanilla, and 2g salt until well combined. Add 120g plain flour, 120g whole wheat flour, 1 tsp baking powder, and 1/2 tsp baking soda to the bowl, but do not mix yet. 

In a small microwave-safe bowl, combine 90g coconut oil and 150g oat milk. Heat until the coconut oil is melted and the milk has bubbled a few times (approximately 1 minute 40 seconds in a 1100W microwave on high). Start incorporating the flour mixture with the egg mixture. Add half of the milk mixture, stir, then add the rest of the milk mixture. Mix until well combined, ensuring to scrape the bottom of the bowl. Pour the batter into the prepared loaf pan.

Bake for 45-50 minutes, checking for doneness at 45 minutes. A skewer inserted into the center should come out clean (mine took 48 minutes). The top should develop a nice crust with good color.

Let the cake stand in the tin for 10-15 minutes. Turn out the cake and place it on a cooling rack or flip the tin over and place the cake on top of it. Let it cool for 25-30 minutes. Slice into 8 pieces and enjoy!

Notes

Imitation vanilla: Vanilla, extract and imitation, contain a compound called vanillin, among other compounds, The vanillin is the primary compound and is the most recognizable as the flavour of vanilla and whilst both extract and imitation both contain this compound, imitation is more of a large hit of vanillin. And when we bake extract or imitation vanilla at high heat, we drive off a lot of the volatile aromas, that's why your kitchen smells great, but it can leave your baked goods lacking, so in my oven / high heat bakes I opt for imitation, but for pastry creams, whipped cream or icings I use extract, as the taste difference is far more noticable. 

I hope you enjoy it as much as I do, and if you give it a try, let me know how it turns out! Your feedback means the world to me. Happy baking!

Much love,