Butterless Brown Sugar Loaf Cake

Butterless Brown Sugar Loaf Cake with a hint of Cinnamon is pure bliss! Soft and moist brown sugar cake is a great tea-time accompaniment. This loaf cake has beautiful crumb and airy texture. Believe me, this is one of the tastiest cake recipe, I baked till date.

Looking for more cake recipes? Then check these delicious and easy to make cakes – Eggless Chocolate Chunk Cake, Christmas Fruit Cake, Eggless Brown Sugar Brownies, Dundee Cake, Ghee Cake and Eggless Black Forest Cake (In Idli Cooker)

About This Recipe

Have you ever tried brown sugar cake? If no is your answer, then you have to surely try this!

Cinnamon flavoured brown sugar loaf cake is incredibly simple to make and calls for easily available ingredients in your kitchen.

Smell of cinnamon reminds me of fall and cozy winter days. This cinnamon loaf cake is so awesome, that you can easily serve this for snack, dessert or even breakfast.

The recipe of brown sugar cake, which I am sharing with you is highly customisable. You can play around with ingredients and make your own version of brown sugar cake.

Ingredients & Variations

Dry Ingredients

Flour: I used all-purpose flour. You can use whole wheat flour or combination of both all-purpose flour and whole wheat flour.

Brown Sugar: I used granulated brown sugar. This will have a caramel or toffee like flavor, which will bring a delicate taste in the cake. Brown sugar will darken the color of the cake and making it look more appealing. Depending on the sweetness, you cannot find out, whether the cake is sweetened with white sugar or brown sugar.

But, if you are not having brown sugar, then you can use refined white sugar or castor sugar.

Cinnamon Powder: Adds sweet and woody flavour, aroma and taste to cake.

Baking Powder & Baking Soda: The perfect ratio of these two leavening agents is the key to make a soft and well baked cake.

Salt: A pinch of salt is added to wet ingredients. Salt helps is enhancing the flavour of other ingredients.

Wet Ingredients

Oil: Cake recipe with oil instead of butter is no new. Over the years people are making cakes either with olive or canola oil. I use sunflower oil, as it is always available in my pantry.

We can easily substitute sunflower and vegetable oil for each other. Any flavourless oil is best for baking a brown sugar cake. I mostly use refined sun flower oil in making butterless cakes.

Vanilla Extract: A good quality vanilla extract is brings flavour in cake. It covers up the overwhelming smell and taste in the cake. Soon as you beat the eggs, add vanilla essence and beat for 30 seconds. This will help in reducing the smell of eggs in cakes.

If vanilla extract is not available, you can use vanilla essence too. Essence is processed product, with artificial flavours and colors. Extract is primarily obtained by soaking vanilla beans in ethyl alcohol. Vanilla extract has more stronger flavour than vanilla essence.

I prefer using vanilla essence as I do not get halal vanilla extract all the time.

Milk: Adding milk will help in combining the ingredients well. Milk helps in giving the cake moist and soft texture.

Eggs: The texture of cake totally depends on proper whipping of eggs. You can easily substitute eggs with thick curd or yogurt. Whisk the curd and add pinch of baking soda to it. Leave this for 10-15 minutes. You will see bubbles on top of the curd. Mix gently and add this to wet ingredients mixture.

Pro Tips:

Brown sugar has more moisture than white. Adjust the wet ingredients accordingly.

Always remember, for baking a cake the ingredients must be at room temperature.

Room temperature ingredients can be easily blended together to create smooth mixture.

Mix dry ingredients and wet ingredients in two separate bowls.

Do not over mix the ingredients.

For making eggless version of brown sugar cake, skip eggs and use curd or yogurt.

Color & Taste of Butterless Brown Sugar Loaf Cake

The color of brown sugar plays an important role in the color of the cake. If you are using dark brown sugar, the color of the cake is little dark. Light brown sugar imparts color, but not as dark as dark brown sugar. I used dark brown sugar in this cake recipe.

The taste of brown sugar cake is different from that of regular white sugar cake. The cake will have the light color and taste of caramel.

As we are using oil instead of butter, the texture of cake is moist and spongy. Oil cakes are soft and remain deliciously moist for 2-3 days.

How To Make Butterless Brown Sugar Loaf Cake?

Sieve all the dry ingredients for 2-3 days. This will create air in the recipe and avoid lumps. Sieve all the dry ingredients in one bowl.

In another bowl, mix in all the wet ingredients. Start by first beating the eggs. Use hand blender or whisker. Whisk until frothy and add brown sugar. Whisk until sugar dissolves in oil. It will take 8-10 minutes. You can use hand blender or whisker too combine these two ingredients.

Now, whisk in vanilla essence and oil. Make a well in dry ingredients and slowly pour in wet ingredients.

Using cut and fold method, combine the ingredients to make a cake batter.

Pour this batter in a greased or parchment paper lined baking loaf tin. Bake in pre-heated oven at 180°C for 25-30 minutes or till skewer comes out clean.

Recipe Notes:

What Is Loaf Cake?

Loaf cake is nothing fancy, but cake made in loaf tin. Loaf cake is moist, tender and soft.

Can I Bake This Cake In Round or Square Cake Mould?

Yeah, you can surely bake this cake in any shape of cake mould. The ingredients mentioned in this recipe are suitable to bake in 6 inch round cake pan or in 8 X 6 inch square pan.

How To Store Butterless Brown Sugar Loaf Cake?

Loaf cake stays fresh for 3 days. Slice the loaf cake into long rectangular pieces. Store in an air tight moisture free container.

If you plan to refrigerate, then wrap each piece in cling and then in foil or butter paper and place them in refrigerator.

In refrigerator, the cake stays good for 10-15 days.

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