Yesterday I got back from Australia and for our after dinner dessert Meagan made a Frosted Vanilla Bean Loaf. One thing led to another and between helping the kids with their homework and school lunches for the next day we never got around to making the frosting. However, the cake was delicious and in true Meagan fashion… making a new Frosted Vanilla Bean Loaf (with frosting this time) was on my to do list today so we could take the pictures for Vegan Rhapsody 😅. The recipe is quite simple but you’ll want to make sure to use quality ingredients. A premium quality vanilla pod and organic unbleached flour will make all the difference in the world. Enjoy~
Vanilla Bean Loaf
- 1 “flax egg” (2 Tbsp almond milk + 2 Tbsp ground flax seeds)
- Vanilla bean seeds from 1 vanilla bean pod
- 1 3/4 cup flour, white & unbleached
- 1/2 tsp sea salt
- 1 1/2 tsp baking powder
- 1/2 cup butter, room temperature (I used Earth Balance)
- 1/2 cup cane sugar
- 1/2 cup brown sugar
- 6 Tbsp aquafaba (liquid from a can of chickpeas or cooking liquid used to cook dry chickpeas)
- 1/2 cup almond milk
- 1/Lightly grease a baking pan (I used an 8”x4” pan)
- 2/Preheat oven to 350F
- 1/Prepare flax egg: Combine almond milk and ground flax seeds in a small prep bowl; set aside.
- 2/Add flour, salt and baking powder to a medium size prep bowl; set aside.
- 3/Using a sharp knife split the vanilla pod lengthwise (start just below the curled edge) being careful not to puncture through the bottom. Carefully pull the bean open (to reveal the seeds) and using a knife positioned perpendicular to the bean, run the knife (blade side down) from the curled top of the bean to the bottom to collect the bean seeds. Set aside.
- 4/Add butter, cane sugar and brown sugar and vanilla bean seeds to the Thermomix mixing bowl. Mix 10 sec/Speed 5. Using a spatula, scrape down the sides of the bowl to collect the creamed butter at the base of the bowl. Mix once again: 10 sec/Speed 5. Scrape down the sides of the TM bowl.
- 5/Add aquafaba to the TM bowl 2 Tbsp at a time. After each addition: Mix 10 sec/Speed 3. Using a spatula, scrape down the sides of the Thermomix mixing bowl. Important: If using a Thermomix, use a spatula to scrape down the sides of the mixing bowl after each step (6 through 8)
- 6/Add one third of the flour mixture to the TM bowl: Mix 5 sec/Speed 3. Then add half of the almond milk and half of the flax egg to the TM bowl: Mix 5 sec/Speed 3.
- 7/Add one third of the flour mixture to the TM bowl (you should now have roughly one third of the flour mixture left). Mix 5 sec/Speed 3.
- 8/Add remaining almond milk and flax egg to the TM bowl: Mix 5 sec/Speed 3. Then add the final one third of the flour mixture: Mix 5 sec/Speed 5.
- 9/Pour prepared batter in lightly greased baking dish. Bake for 45 minutes or until the edges are golden.
- 1 cup powdered sugar
- 1 Tbsp butter (I used Earth Balance)
- 1/4 tsp vanilla extract
- 2 tsp soy milk
Instructions Important: If using Thermomix, insert the butterfly whisk attachment first. Add powdered sugar, butter, vanilla extract and soy milk to your Thermomix mixing bowl. Blend 15 sec/Speed 4. Using a spatula, scrape the sides of the mixing bowl. Tip: If the frosting isn’t thick enough add another 1/4 cup to 1/2 cup powdered sugar.
Note: This recipe was made using a Thermomix appliance, however it can easily be adapted using similar food prep tools (e.g. mutli-function processor, immersion blender etc) or using a more traditional stovetop method.
If you’ve enjoyed this recipe, make sure to give our Classic Vegan Brownies a try.