MOIST Vegan Red Velvet Loaf Cake – No eggs, Dairy free!
This deliciously tender and moist red velvet loaf cake is marbled with a soft vanilla cake batter and a deep, rich cocoa hinted cake batter, made entirely without eggs and dairy free- yet you’d never know! Topped with a silky vegan cream cheese frosting, this loaf cake has all of the flavors of red velvet cake- but much easier to make!
The most moist & tender red velvet cake in loaf cake form:
One of the most lovely cakes to ever exist is the red velvet cake. It’s unlike vanilla nor chocolate cake, and has the most incredible, irresistibly moist texture with an intensely rich flavor.
It’s marbled with a soft and delicate vanilla cake batter to perfectly balance the intense and rich cocoa notes in the red velvet cake batter (that’s made even richer with a dollop of dairy free yogurt!).
What’s more, the base cake batter is made in just ONE bowl, and you don’t need any eggs nor dairy to make this cake- YEP, it’s entirely vegan! The ingredients are even simpler than a classic cake, and it bakes just so beautifully.
Topped with a silky dairy free cream cheese frosting, you’re going to be speechless 🙂
How is this loaf cake vegan?
What’s really cool about this red velvet cake is that it really doesn’t need any eggs nor dairy in order to create that beautiful domed loaf shape.
You can’t even swap in eggs here because there’s nothing to swap in- very similar to my cupcake recipes 😉
We’re using a touch of dairy free yogurt, like how you would include sour cream in a traditional red velvet cake, along with using dairy free milk and vegan butter- which you can swap in a neutral oil for as well!
Trust me, you won’t believe this red velvet loaf cake is vegan!
How to make a marbled red velvet loaf cake:
My favorite part about this red velvet loaf cake is just how easy it is to make.
You make the base batter (the vanilla cake batter) in just one bowl- no need to mix the flour prior to making the batter. Then you’ll divide half of the batter into a separate bowl and add in the cocoa powder and vegan red food coloring.
Then simply alternate scoops of vanilla batter with red velvet cake batter. Once you finish, swirl the cake batters gently with a butter knife. Then bake!
What vegan red food coloring do you use?
I recently discovered this new vegan red food coloring, Ann Clark Super Red Gel Food Coloring. It’s great, and really packs in that red coloring!
Alternatively, you can also use Nomeca- they’re also a good brand.
For natural red food coloring, you have to be careful. Anything beet derived in a liquid form is going to yield a brown color. I would recommend using a beet powder, like by Suncore Foods. You will have to use a lot of it to yield that potent red coloring, which may add a tiny bit of beet flavor to the cake.
I like to finish this red velvet loaf cake with vegan cream cheese frosting to keep it feeling really classic- it’s amazing!!
You can also top with a vegan chocolate ganache or do a powdered sugar glaze. Both are great options!
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If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!Print
This deliciously tender and moist red velvet loaf cake is marbled with a soft vanilla cake batter and made entirely without eggs and dairy free- yet you’d never know! Topped with a silky vegan cream cheese frosting, this loaf cake has all of the flavors of red velvet cake- but much easier to make!
- 3 cups (375) g all purpose flour*
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 2/3 cup (150 g) unsalted vegan butter, melted and cooled to room temperature
- 1 1/2 cups (300 g) organic granulated sugar
- 1 1/2 tbsp dairy free yogurt, room temperature
- 1 1/2 tbsp vanilla extract
- 1 1/4 cups (300 mL) dairy-free milk, room temperature*
- 1 tbsp dutch-process cocoa powder
- 1 tsp vegan red food coloring
- Optional topping: vegan cream cheese frosting
- Prep: Preheat the oven to 350F, and line a pound loaf pan with parchment paper. Measure out all ingredients.
- Make the batter: In a large bowl, whisk together the melted vegan butter, dairy free yogurt, sugar, and vanilla extract. Add in the flour, baking powder, baking soda, and sea salt. Then pour in the dairy free milk as you continuously whisk.
- Make the red velvet cake batter: Divide half the batter into a separate medium sized bowl, and add in the cocoa powder and red food coloring. Mix just until the cocoa powder is combined and the red food coloring is evenly distributed.
- Assemble the batter: Create the marble pattern by adding 2-3 tbsp dollops of vanilla batter and red velvet cake batter next to each other, alternating and layering the cake batter on top of itself (see photos for example). Use a butter knife to swirl the batter to create the marble pattern, being careful not to over swirl.
- Bake: Bake the marble loaf for 65-70 minutes, or until a toothpick comes out clean. If the loaf is browning too much, cover the top with tinfoil as it bakes.
- Cool: Remove from the oven and allow the loaf to cool before preparing the vegan cream cheese frosting. Then frost and top as desired.
- Slice and serve: Enjoy!
Gluten free: Swap in King Arthur measure for measure gluten free flour. I prefer this blend and always bake with it.
Dairy free milk: You can use oat milk, soy milk, almond milk, or cashew milk.
Keywords: red velvet loaf cake, vegan red velvet pound cake, red velvet pound cake