Red Velvet Loaf Cake with  Cream Cheese Frosting

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This Red Velvet Loaf Cake with Cream Cheese Frosting is sweet with a mild tang! This is a perfect easy treat! Best yet, it's gluten free, nut free, eggless and easily can be vegan!

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Measure out the milk and stir in 1 tablespoon white vinegar. Let it sit for 5-10 min then stir again. The milk will appear chunky; that’s normal. This is the homemade buttermilk.

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In a large bowl, whisk together the gluten free flour, cocoa powder, sugar, baking powder, baking soda and salt. Set aside.

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In a medium bowl, mix the cornstarch and water until it is thin and watery. It will be thick and tacky at first.

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Into the homemade buttermilk, whisk in the cornstarch water, vegetable oil, 1 teaspoon white vinegar, vanilla and red food coloring. Whisk till fully combined.

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Using a whisk, slowly mix the liquid ingredients into the dry until just combined. If it gets too thick, switch to a spatula.

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Add the batter into a parchment lined 9 x 5 loaf pan; smooth the top with a butter knife.

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Bake at 350 degrees Fahrenheit for 65 minutes until the loaf is risen and springy. Let sit in pan 15 min.

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Mix together the butter, cream cheese, confectioners' sugar, pure vanilla extract and a pinch of kosher salt until the frosting is smooth and creamy.

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Use an icing spatula or a butter knife to spread the frosting all over the top of a completely cool loaf. Add sprinkles if desired.

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Get the complete recipe via the link below!

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