This Red Velvet Marble Loaf Cake is a visually stunning and deliciously moist treat, perfect for anyone looking for dairy-free and egg-free options. The cake features beautiful swirls of vibrant red velvet and subtle vanilla, all topped with a rich and smooth vegan cream cheese icing. The use of alternative ingredients like almond milk and almond yogurt ensures that the cake remains moist and flavorful, while adhering to vegan dietary preferences.
Why You’ll Love This:
This loaf cake is not only a feast for the eyes with its striking red and white marble effect, but it also caters to those with specific dietary restrictions. The vegan cream cheese icing is a highlight, offering the classic cream cheese tang without any dairy products. The blend of simple ingredients and the easy preparation method makes this cake a go-to choice for a luxurious yet straightforward baking project.
Perfect Occasion:
This cake is ideal for celebrations such as birthdays, anniversaries, or Valentine’s Day due to its exquisite appearance and indulgent taste. It’s also perfect for casual gatherings, afternoon tea, or as a thoughtful gift for friends and family who appreciate gourmet vegan desserts.
Decoration Tips:
For an extra touch of elegance, swirl the cream cheese icing on top of the cake using a piping bag fitted with a star nozzle before smoothing it out. Garnish with vegan chocolate shavings or a light dusting of cocoa powder. Fresh red berries or edible flowers can also add a pop of color and sophistication to this beautiful loaf.
Ingredients:
- For the Cake:
- 220 ml (¾ cup + 3 tbsp) unsweetened almond milk
- 15 ml (1 tbsp) lemon juice or white vinegar
- 60 g (¼ cup) unsweetened plain almond yogurt
- 200 g (1 cup) granulated sugar
- 75 ml (⅓ cup) neutral oil (like vegetable, grape seed, or sunflower)
- 2 tsp vanilla extract
- 220 g (1 cup + ¾ cup) all-purpose flour
- 10 g (1 tbsp) cornstarch
- ½ tsp baking powder
- ¾ tsp baking soda
- ¼ tsp salt
- For the Red Velvet Batter:
- ¾ of the prepared cake batter
- 1 tbsp Dutch cocoa powder
- ½ tsp or more red food coloring
- For the Cream Cheese Icing:
- 110 g (½ cup) vegan cream cheese, softened
- 45 g (3 tbsp) vegan butter, softened
- 60 g (½ cup) powdered sugar
- ½ tsp vanilla extract
- Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch loaf pan.
- Mix almond milk and vinegar in a bowl; let stand for 15 minutes to curdle. Stir in almond yogurt, then add oil, sugar, and vanilla extract until well combined.
- In another bowl, sift together flour, cornstarch, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until smooth.
- Create the Marble Effect:
- Remove ¾ of the vanilla batter and blend it with cocoa powder and red food coloring to create the red velvet batter.
- Alternately spoon or pipe layers of vanilla and red velvet batters into the prepared pan.
- Bake and Cool:
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before transferring to a wire rack.
- Prepare the Icing:
- Beat together softened vegan cream cheese, vegan butter, and vanilla until fluffy. Gradually add powdered sugar, continuing to beat until light and creamy.
- Once the cake is cool, spread the cream cheese icing evenly over the top.
Conclusion:
Serve this stunning Red Velvet Marble Loaf Cake as a centerpiece dessert at your next event, or enjoy it as a luxurious treat with your afternoon tea. Its elegant appearance and delightful flavors are sure to impress and satisfy all who indulge. Enjoy!
