There is something irresistibly delightful about sinking your teeth into a MOIST Vegan Red Velvet Loaf Cake that combines rich flavors with a tender crumb and vibrant color. This vegan-friendly treat offers the perfect balance of sweetness and subtle cocoa notes, layered with that classic red velvet charm. Whether you’re indulging as a cozy afternoon snack or impressing guests at your next gathering, this loaf cake is guaranteed to bring smiles and satisfy cravings without any dairy or eggs involved.

MOIST Vegan Red Velvet Loaf Cake Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are simple yet essential to achieve the perfect texture, taste, and striking red color of the MOIST Vegan Red Velvet Loaf Cake. Each one plays a specific role, from providing fluffiness to creating moisture and that signature red velvet look.

All purpose flour (3 cups / 375 g): The foundation of the cake, providing structure and crumb.

Baking powder (2 tsp): Helps the loaf rise beautifully for a light texture.
Baking soda (1/4 tsp): Enhances leavening and balances acidity for perfect softness.

Sea salt (1/4 tsp): Amplifies flavor and balances sweetness in the loaf.
Unsalted vegan butter (2/3 cup / 150 g): Melted for richness and moistness without dairy.

Organic granulated sugar (1 1/2 cups / 300 g): Sweetness that also helps keep the cake tender.
Dairy free yogurt (1 1/2 tbsp): Adds tanginess and moisture, boosting cake tenderness.
Vanilla extract (1 1/2 tbsp): Brings warmth and depth of flavor to the cake.

Dairy-free milk (1 1/4 cups / 300 mL): Keeps the cake smooth and blends the batter seamlessly.
Dutch-process cocoa powder (1 tbsp): Gives the loaf its subtle chocolate base and deep flavor.
Vegan red food coloring (1 tsp): Creates that classic, vibrant red velvet look without artificial additives.

Optional: Vegan cream cheese frosting, for a luscious finishing touch that complements every bite.

How to Make MOIST Vegan Red Velvet Loaf Cake

Step 1: Prep Your Oven and Pan

Start by heating your oven to 350°F (175°C) and lining a pound loaf pan with parchment paper. This setup ensures your MOIST Vegan Red Velvet Loaf Cake bakes evenly and slips out smoothly once done.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the melted vegan butter, dairy-free yogurt, sugar, and vanilla extract. This combination is the secret to infusing your batter with moisture and rich flavor right from the start.

Step 3: Combine Dry Ingredients

In a separate bowl, sift together the all purpose flour, baking powder, baking soda, and sea salt. Gradually add these dry ingredients to your wet mix while gently whisking to avoid lumps and achieve a smooth batter base.

Step 4: Add the Dairy-Free Milk

Pour dairy-free milk into the batter slowly, whisking continuously. This step ensures the batter stays silky and moist, perfectly balanced for baking into a tender loaf.

Step 5: Prepare the Red Velvet Portion

Take half of your batter and move it to another bowl. Stir in the dutch-process cocoa powder and vegan red food coloring until the mixture turns a striking red shade, the hallmark of a genuine red velvet cake.

Step 6: Create the Marble Effect

Alternate spoonfuls of the plain and red velvet batter into your prepared loaf pan, layering gently. Use a butter knife to swirl the two batters together delicately, giving life to a beautiful marble pattern without overmixing.

Step 7: Bake to Perfection

Place the pan in the oven and bake for 65 to 70 minutes. Keep an eye on it, and if the top starts to brown too much, tent it with foil. A clean toothpick inserted in the center means your MOIST Vegan Red Velvet Loaf Cake is ready to come out.

Step 8: Cool and Frost

Allow the loaf to cool completely on a wire rack. Once cooled, feel free to spread on a vegan cream cheese frosting for that irresistible finishing touch that perfectly complements every slice.

How to Serve MOIST Vegan Red Velvet Loaf Cake

Garnishes

Sprinkle some crushed vegan walnuts or edible rose petals on top of the frosting for an elegant, textured finish. Or dust with a light layer of powdered sugar to add a simple, classic flair to your presentation.

Side Dishes

Pair your loaf with a hot cup of dairy-free coffee or a creamy matcha latte for contrasting flavors. Fresh berries or a vegan vanilla ice cream scoop alongside make the serving experience even more memorable.

Creative Ways to Present

Slice the cake into thick pieces and serve on decorative plates layered with fresh mint leaves. For a fun twist, cut the loaf into mini squares and present them on a festive platter at your next gathering for a splash of color and delight.

Make Ahead and Storage

Storing Leftovers

Keep any leftover MOIST Vegan Red Velvet Loaf Cake in an airtight container at room temperature for up to 3 days or refrigerate it to extend freshness for about a week. This way, every slice remains soft and flavorful.

Freezing

You can freeze the loaf whole or in slices wrapped tightly in plastic wrap and aluminum foil. Frozen portions last up to 3 months, perfect for prepping ahead or saving for a special occasion.

Reheating

To revive the cake’s softness, gently warm slices in a microwave for 15-20 seconds or in a toaster oven at low heat. This quick step brings back that fresh-baked feel with every bite.

FAQs

Can I use regular milk instead of dairy-free milk?

Absolutely! Regular milk works fine if you’re not strictly vegan, but the use of dairy-free milk keeps this loaf suitable for everyone who prefers plant-based baking.

Is the cocoa powder necessary?

Yes, the dutch-process cocoa powder is key to achieving the classic red velvet flavor and enhances the cake’s depth while complementing the red food coloring.

How do I know when the loaf is fully baked?

Insert a toothpick into the center of the loaf; if it comes out clean or with just a few moist crumbs, your cake is perfectly baked and ready to enjoy.

Can I make this loaf gluten-free?

While the recipe calls for all purpose flour, you can substitute with a gluten-free flour blend made for baking. Just make sure it includes xanthan gum to hold the structure together.

What if I don’t have vegan cream cheese frosting?

That’s okay! The loaf tastes delicious on its own. You can also top it with a simple dusting of powdered sugar or a drizzle of dairy-free chocolate sauce for a different touch.

Final Thoughts

The MOIST Vegan Red Velvet Loaf Cake is truly a baking treasure that fills your kitchen with warmth and your heart with joy. Whether you’re new to baking or a seasoned pro, it’s a wonderful recipe to keep on hand for sharing with loved ones or treating yourself to a beautiful, comforting dessert. Dive in and enjoy every luscious, tender bite—you deserve it.

MOIST Vegan Red Velvet Loaf Cake Recipe

★★★★★

5 from 6 reviews

Author: Mariam

Total Time: 1 hour 25 minutes
Yield: 1 loaf cake (10–12 slices) 1x
Diet: Vegan

Print Recipe

Description

This MOIST Vegan Red Velvet Loaf Cake is a beautifully marbled, tender, and flavorful plant-based treat. Made without dairy or eggs, it combines the classic red velvet taste with a vegan twist, perfect for anyone seeking a moist, dairy-free dessert with the option of vegan cream cheese frosting for extra indulgence.

Instructions

Prep: Preheat your oven to 350°F (175°C). Line a pound loaf pan with parchment paper to ensure easy removal of the cake once baked. Measure out and prepare all your ingredients for smooth assembly.
Make the batter: In a large mixing bowl, whisk together the melted vegan butter, dairy-free yogurt, granulated sugar, and vanilla extract until well combined and creamy. Gradually add the dry ingredients—flour, baking powder, baking soda, and sea salt—to the wet mixture, stirring gently to integrate. Pour in the dairy-free milk gradually while continuously whisking to create a smooth batter.

Prepare the red velvet batter: Transfer half of the batter to a medium bowl. Add the Dutch-process cocoa powder and vegan red food coloring to this portion and mix just until the cocoa and color are fully incorporated, forming your red velvet batter.
Assemble the marble loaf: Alternate spooning 2-3 tablespoon dollops of vanilla and red velvet batters into the prepared loaf pan. Layer them next to each other, then on top of each other, to build up the batter layers. Using a butter knife, gently swirl the batters together to create a marble pattern—take care not to overmix as you want distinct swirls.
Bake: Place the loaf pan in the preheated oven and bake for 65–70 minutes. Do the toothpick test by inserting a skewer into the center; it should come out clean when the cake is done. If the loaf’s top begins to brown too quickly, tent it loosely with aluminum foil to prevent over-browning.

Cool: Remove the loaf from the oven and let it cool completely in the pan before attempting to frost. Cooling ensures the cake holds together well and the frosting doesn’t melt.
Frost and serve: Once cooled, optionally spread your favorite vegan cream cheese frosting on top. Slice the loaf into thick pieces and serve. Enjoy your moist, vegan, and delicious red velvet cake!

Notes

Ensure all wet ingredients are at room temperature for the batter to mix evenly.

For a deeper red color, you can increase the vegan red food coloring slightly, but be cautious of the taste and artificial additives.
If you don’t have Dutch-process cocoa powder, natural cocoa powder can be substituted but may affect the color slightly.
Use full-fat dairy-free milk for best texture and moistness.

Storing: Keep leftover cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
Freezing: This loaf freezes well for up to 3 months; thaw overnight in the fridge before serving.

Prep Time: 20 minutes

Cook Time: 65 minutes
Category: Dessert, Cake
Method: Baking

Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 1/12th of loaf)
Calories: 320 kcal

Sugar: 20 g
Sodium: 210 mg
Fat: 13 g

Saturated Fat: 6 g
Unsaturated Fat: 6 g
Trans Fat: 0 g

Carbohydrates: 45 g
Fiber: 2 g
Protein: 4 g

Cholesterol: 0 mg

Keywords: vegan red velvet cake, red velvet loaf cake, vegan dessert, dairy-free cake, plant-based cake, moist vegan cake, vegan birthday cake