Red Velvet Loaf Cake (Print Version)
# Ingredients:
→ For the Loaf Cake
01 -
1 ¾ cups multipurpose gluten free flour (with xanthan gum)
02 -
2 tablespoons natural unsweetened cocoa powder
03 -
¾ cup granulated sugar
04 -
2 teaspoons baking powder
05 -
½ teaspoon baking soda
06 -
2 pinches kosher salt
07 -
2 heaping tablespoons cornstarch mixed with 3 tablespoons water
08 -
1 ⅓ cups milk
09 -
1 tablespoon plus 1 teaspoon white vinegar
10 -
⅓ cup plus 2 tablespoons vegetable oil
11 -
1 teaspoon pure vanilla extract
12 -
1 tablespoon liquid red food coloring
→ For the Cream Cheese Frosting
13 -
½ cup unsalted butter or vegan baking stick, room temperature
14 -
4 ounces cream cheese, room temperature
15 -
2 cups confectioners' sugar
16 -
2 teaspoons pure vanilla extract
17 -
1 pinch kosher salt
# Instructions:
01 -
Preheat the oven to 177°C (350°F). Line a 23 x 13 cm (9 x 5 inch) loaf pan with parchment paper, leaving a 2.5 cm (1 inch) overhang on either side. Do not grease the pan.
02 -
Measure 1 ⅓ cups milk into a bowl. Add 1 tablespoon white vinegar, stir, and let sit for 5-10 minutes until curdled. Stir again before using.
03 -
In a large bowl, whisk together the gluten-free flour, cocoa powder, granulated sugar, baking powder, baking soda, and kosher salt until thoroughly combined.
04 -
In a small bowl, mix the cornstarch and water until thin and watery (it will initially be thick and tacky).
05 -
To the buttermilk mixture, add the cornstarch mixture, vegetable oil, remaining teaspoon of white vinegar, vanilla extract, and red food coloring. Whisk until fully incorporated.
06 -
Gradually whisk the wet ingredients into the dry ingredients until just combined. Switch to a spatula if the batter becomes too thick.
07 -
Pour the batter into the prepared loaf pan and smooth the top with a knife. Bake in the center rack at 177°C (350°F) for 65 minutes, until risen and springy when gently touched.
08 -
Allow the cake to cool in the pan for 15 minutes. Then lift out using the parchment paper overhang and cool completely on a wire rack.
09 -
In a small bowl or electric mixer, combine butter, cream cheese, confectioners' sugar, vanilla extract, and salt until smooth and creamy.
10 -
Once the cake is completely cooled, spread the frosting over the top using an icing spatula or butter knife.
# Notes:
01 -
Feel free to omit the red food coloring, but note the loaf will have a light brown color instead.
02 -
Ensure the cake is completely cool before frosting to prevent the frosting from melting.