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.
Ingredients
Scale
Dry Ingredients
- 3 cups (375 g) all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1 tbsp Dutch-process cocoa powder
Wet Ingredients
- 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 (such as almond, soy, or oat), room temperature
- 1 tsp vegan red food coloring
Optional Topping
- Vegan cream cheese frosting
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
