Go Back
–+ servings
Print Recipe
5 from 1 vote

Small-batch Red Velvet Loaf Cake

Prep Time10 minutes
Cook Time40 minutes
Course: Breakfast, Dessert, Snack
Keyword: cake loaf, cream cheese frosting, easy reci, frosting, gluten-free, loaf cake, low sugar, plant-based, red velvet, red velvet cake, small-batch, vegan
Servings: 6 slices
Calories: 161kcal

Equipment

  • Junior loaf pan or muffin pan

Ingredients

  • 1 egg beaten, or flax egg
  • 1/2 cup applesauce (120 g)
  • 2 tbsp maple syrup (42 g)
  • 1/2 cup almond flour (56 g)
  • 1/2 cup flour (60 g) gf all purpose if desired
  • 2 tbsp cocoa powder (12 g)
  • 2 tbsp beet root powder (12 g) sub a few drops of red food coloring
  • 1 tsp baking powder
  • 1/4 tsp baking soda omit this if using a real egg

Frosting

  • 3 tbsp cream cheese frosting (35 g) I used store-bought

Instructions

  • Preheat oven to 350F and grease your pan.
  • Mix flax/egg, applesauce, syrup, cocoa and beet powder until smooth.
  • Whisk together flour, almond flour, baking powder, soda, pinch salt.
  • Combine the two via folding, do not overmix. This should resemble cake batter, if it's too dry add 1 tbsp water or (nut) milk and fold again.
  • Transfer batter into loaf pan, bake 40 min (20-25 minutes for muffins).
  • Let your loaf cool completely then frost and slice. Enjoy!!

Notes

  1. If you’re like me and enjoy something not too sweet but flavorful this loaf is for you. If you want this to satisfy a dessert craving though, add a little extra granulated sweetener.
  2. To make a flax egg, stir together 1 tbsp (7 g) flax seed meal and 3 tbsp water and let it sit and thicken for 5 minutes.
  3. Here's a link to the junior loaf pan I like to use.

Nutrition

Serving: 1 slice | Calories: 161kcal | Carbohydrates: 23g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 141mg | Potassium: 106mg | Fiber: 3g | Sugar: 10g | Vitamin A: 51IU | Vitamin C: 0.2mg | Calcium: 78mg | Iron: 2mg