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sliced vegan red velvet loaf cake on parchment paper

MOIST Vegan Red Velvet Loaf Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Britt Berlin
  • Prep Time: 10
  • Cook Time: 65
  • Total Time: 1 hour 15 minutes
  • Yield: 10 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

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!

Ingredients

Scale
  • 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

Instructions

  1. Prep: Preheat the oven to 350F, and line a pound loaf pan with parchment paper. Measure out all ingredients.
  2. 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. 
  3. 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.
  4. 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.
  5. 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. 
  6. Cool: Remove from the oven and allow the loaf to cool before preparing the vegan cream cheese frosting. Then frost and top as desired.
  7. Slice and serve: Enjoy!

Notes

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.

Find it online: https://thebananadiaries.com/vegan-red-velvet-loaf-cake/