Vegan Madeira cake is a dense, buttery-tasting loaf with a firm, close crumb and a crackly top—traditionally served with tea or a glass of Madeira wine. This version uses aquafaba (chickpea brine) and vegan butter to mimic the structure and richness of the classic, so you get a slice that’s perfect for toasting or enjoying plain. It’s simple, reliable, and uses everyday ingredients you likely already have.
Ingredients
- 1 ½ cups (190 g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup (150 g) granulated sugar
- ½ cup (115 g) vegan butter, softened (e.g., Miyoko’s or Earth Balance)
- 6 tbsp (90 ml) aquafaba (liquid from a can of chickpeas)
- 1 tsp vanilla extract
- 1 tbsp (15 ml) lemon juice (optional, for a slight tang)
- 1 tbsp (15 ml) vegetable oil (for greasing)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch (23×13 cm) loaf pan with vegetable oil and line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened vegan butter and sugar together using an electric mixer on medium speed until light and fluffy, about 2–3 minutes. Scrape down the sides as needed.
- Add the aquafaba, vanilla extract, and lemon juice (if using) to the butter mixture. Beat on medium speed for 2 minutes until the mixture is smooth and slightly thickened. It may look a little curdled—that’s normal.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix; the batter should be smooth and thick but not stiff.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, loosely cover with foil after 30 minutes.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- Aquafaba: Use the liquid from a can of unsalted chickpeas. If you don’t have aquafaba, you can substitute with 6 tbsp (90 ml) of unsweetened applesauce, but the cake will be slightly more moist and less firm.
- Don’t overmix: Overmixing develops gluten, which can make the cake tough and dense. Mix until the flour is just incorporated—a few streaks are fine.
- Check for doneness: Ovens vary, so start checking at 50 minutes. The top should be golden and cracked; a toothpick inserted should come out clean with no wet batter.
- Room temperature ingredients: Make sure your vegan butter and aquafaba are at room temperature before starting. Cold butter won’t cream properly, and cold aquafaba can cause the batter to seize.
Serving Suggestions
Serve slices of vegan Madeira cake with a cup of Earl Grey tea or a glass of fortified wine, as is traditional. It’s also lovely toasted and spread with a little vegan butter or jam. For a dessert, top with fresh berries and a dollop of coconut whipped cream.
Variations
- Lemon Madeira: Add the zest of one lemon to the batter along with the lemon juice, and increase the lemon juice to 2 tbsp (30 ml) for a brighter citrus flavor.
- Almond Madeira: Replace ¼ cup (30 g) of the all-purpose flour with ground almonds and add ¼ tsp almond extract. This gives a slightly denser, nuttier cake.
- Gluten-Free: Use a 1:1 gluten-free baking flour blend. The texture will be a bit more crumbly, but it still works well.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to 4 days. It also freezes well: wrap the whole cake or individual slices tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours. To reheat, toast slices in a toaster or under a broiler for a few minutes until warm and crisp on the edges.
Frequently Asked Questions
Can I use coconut oil instead of vegan butter? Yes, you can substitute coconut oil, but it will change the flavor and texture. Use refined coconut oil to avoid a coconut taste, and make sure it’s softened but not melted. The cake will be slightly more dense.
Why did my cake sink in the middle? This usually happens if the cake is underbaked or if the oven door was opened too early. Make sure your oven is fully preheated, and avoid opening the door during the first 30 minutes of baking. Also, check that your baking powder is fresh—old baking powder loses its lift.
Can I make this without aquafaba? Yes, you can use a commercial egg replacer (follow package instructions for 2 eggs) or 6 tbsp (90 ml) of unsweetened applesauce. The texture will be slightly different—applesauce makes it more moist and less firm—but it will still be delicious.
How do I get a crackly top? The crackly top is a signature of Madeira cake. It forms when the top sets before the center rises. To encourage it, make sure your oven is hot enough (350°F/175°C) and don’t cover the cake with foil until after 30 minutes. Some bakers also sprinkle a little sugar on top before baking, but that’s optional.
Can I make this cake oil-free? Yes, you can replace the vegan butter with an equal amount of unsweetened applesauce or mashed banana. The cake will be more dense and moist, and it won’t have the same buttery flavor. If using applesauce, reduce the sugar by 2 tbsp (25 g) since applesauce adds sweetness.
Is this cake suitable for people with nut allergies? Yes, the base recipe is nut-free. Just check that your vegan butter and baking powder are nut-free, as some brands may be processed in facilities that handle nuts.
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