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Incredible Moist Vegan Red Velvet Recipe

Moist Vegan Red Velvet
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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
  • 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
  • 2/3 cup (150 g) unsalted vegan butter, melted and cooled
  • 1 1/2 cups (300 g) organic granulated sugar
  • 1 1/2 tbsp dairy-free yogurt
  • 1 1/2 tbsp vanilla extract
  • 1 1/4 cups (300 mL) dairy-free milk
  • 1 tsp vegan red food coloring
  • Optional: Vegan cream cheese frosting

Instructions

  1. Preheat your oven to 350°F (175°C). Line a pound loaf pan with parchment paper.
  2. In a large bowl, whisk together melted vegan butter, dairy-free yogurt, sugar, and vanilla extract.
  3. In a separate bowl, sift together flour, baking powder, baking soda, and sea salt. Gradually add dry ingredients to wet ingredients, whisking gently.
  4. Slowly pour in dairy-free milk while whisking continuously to create a smooth batter.
  5. Transfer half of the batter to a medium bowl. Add cocoa powder and red food coloring to this portion and mix until fully incorporated.
  6. Alternate spooning dollops of the plain and red velvet batter into the prepared loaf pan.
  7. Gently swirl the batters together with a butter knife to create a marble pattern. Do not overmix.
  8. Bake for 65-70 minutes, or until a toothpick inserted into the center comes out clean. Tent with foil if the top browns too quickly.
  9. Let the loaf cool completely in the pan before frosting.
  10. Once cooled, optionally spread with vegan cream cheese frosting. Slice and serve.

Notes

  • Ensure all wet ingredients are at room temperature for even mixing.
  • For a deeper red color, the vegan red food coloring can be slightly increased, but be mindful of taste.
  • Natural cocoa powder can be substituted for Dutch-process but may slightly affect the color.
  • Use full-fat dairy-free milk for the best texture and moistness.
  • Store leftover cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
  • Freeze the loaf whole or in slices, wrapped tightly, for up to 3 months. Thaw overnight in the fridge before serving.

Nutrition

Find it online: https://keepityummy.com/moist-vegan-red-velvet-recipe/

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