Red Velvet Loaf Cake

5 from 1 vote

This Red Velvet Loaf Cake is fluffy, sweet with a soft chocolate flavor mixed with a mild tang. The luscious cream cheese frosting blends beautifully with the red velvet cake creating a light yet decadent treat that's perfect for breakfast, snack or dessert! If that wasn't enough, this simple loaf cake requires zero mixer so you'll have this gluten free red velvet cake in no time! Best yet, it is also nut free, eggless and can easily be vegan; it's a must try for you red velvet lovers!

Prep Time15

Cook Time1 5

Cooling Time15

Total Time1 35

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings: slices

Calories: 433kcal

Author: Lee

Ingredients

For the Loaf Cake

1 ¾ cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
2 tablespoons cocoa powder (I use natural unsweetened)
¾ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
2 pinches kosher salt
2 heaping tablespoons cornstarch mixed with 3 tablespoons water
1 ⅓ cups milk
1 tablespoon plus 1 teaspoon white vinegar
⅓ cup plus 2 tablespoons vegetable oil
1 teaspoon pure vanilla extract
1 tablespoon liquid red food coloring

For the Cream Cheese Frosting

½ cup unsalted butter or vegan baking stick, room temperature
4 ounces cream cheese room temperature
2 cups confectioners' sugar
2 teaspoons pure vanilla extract
1 pinch kosher salt

US Customary - Metric

Instructions

For the Red Velvet Loaf

Preheat the oven to 350 degrees. Line a 9 x 5 loaf pan with parchment paper leaving a one inch overhang on either side. Do not grease! Set aside.
Measure out 1 ⅓ cups milk. Add in 1 tablespoon white vinegar. Mix with a spoon and let sit for 5-10 min. Stir again.
The milk should appear chunky and that’s normal. This is our homemade buttermilk. Set aside.
In a large bowl, whisk together the 1 ¾ cups multipurpose gluten free flour, 2 tablespoons cocoa powder, ¾ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda and 2 pinches kosher salt until combined. Set aside.
In a small bowl, using a spoon, mix together the 2 heaping tablespoons of cornstarch and the 3 tablespoons of water until thin and watery. It will be thick and tacky at first.
Into the homemade buttermilk, whisk in the cornstarch water, the ⅓ cup plus 2 tablespoons vegetable oil, 1 teaspoon white vinegar, 1 teaspoon pure vanilla extract and 1 tablespoon liquid red food coloring. Whisk till fully combined.
Feel free to leave out the red food coloring but keep in mind the loaf will be a light brown instead.
Using a whisk, slowly mix the liquid ingredients into the dry until just combined. If it gets too thick, switch to a spatula.
Add the batter into a parchment lined 9 x 5 loaf pan; smooth the top with a butter knife.
Bake in the center rack of the oven at 350 degrees Fahrenheit for 65 minutes until the loaf is risen and springy when gently touched.
After removing from the oven, let the cake cool in the pan for about 15 minutes. Then remove from the pan using the parchment paper overhang and let cool completely on a wire cooling rack.

For the Cream Cheese Frosting

In a small bowl, using a spatula, or in the bowl of an electric mixer, mix together the ½ cup of butter, 4 ounces of cream cheese, 2 cups of confectioners' sugar, 2 teaspoons pure vanilla extract and 1 pinch of kosher salt until the frosting is smooth and creamy.
Use an icing spatula or a butter knife to spread the frosting all over the top of the cool loaf cake.
Make sure the cake is completely cool, otherwise the frosting will melt off.

Video

Notes

Vegan Red Velvet Cake: Use a dairy-free gluten free flour, vegan sugar, non-dairy milk, vegan baking sticks, make sure the red food coloring is gf/vegan and vegan cream cheese.

All Purpose Flour: I cannot test this due to celiac disease, but use 1 ¾ packed cups of AP flour (294 grams). Only use 1 cup or milk and use ⅓ cup plus 2 teaspoons vegetable oil.

Storing: Once the loaf is cut into, cut the entire thing into slices, wrap each slice in foil and store in a zip top bag in the fridge for 2 days. When ready to eat, let the slices sit on the counter, in the foil for about an hour or until the cake is room temperature and soft.

Freezing: Take the slices wrapped in foil and in the zip top bag and freeze them. You can keep the slices frozen for up to 30 days. When ready to eat, put the slices in the fridge the night before or leave them out on the counter for 2 hours prior to eating or until the loaf cake is room temperature and soft.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition