Experience the delightful fusion of flavors with our plant-based Red Velvet Marble Loaf.
This creamy, soft, and buttery loaf features a melt-in-your-mouth spongey layer, beautifully marbled with a classic red velvet swirl and topped with a luscious, creamy frosting.
Perfect for any occasion, this loaf is entirely plant-based, ensuring everyone can indulge in a slice of deliciousness.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (240 g)
- 1 cup granulated white sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients
- 1 cup dairy-free milk
- ½ cup vegan yogurt
- 1/4 cup olive oil
- 1/4 cup Violife Plant Butter
- 2 tsp vanilla extract
- 1 tbsp apple cider vinegar
For the Red Marble
- 1 tbsp cocoa powder (natural, not Dutch processed)*
- 1/2 tsp red food dye
Frosting Ingredients
- 2/3 cup Violife Cream Cheese
- 1/2 cup powdered sugar (50 g)
- 1 tsp vanilla bean paste or vanilla extract
- Pinch of salt
Recipe Instructions
Step 1: Prepare the Vegan Buttermilk
Start by whisking together the dairy-free milk and apple cider vinegar in a small bowl. Set this mixture aside for about 10 minutes to allow it to curdle slightly, creating a homemade vegan buttermilk that adds a delightful tang and lightness to your loaf.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the Violife Plant Butter, granulated sugar, olive oil, vanilla extract, vegan yogurt, and the prepared vegan buttermilk. Whisk together until the mixture is smooth and creamy. This blend of wet ingredients ensures a soft and tender crumb in your loaf.
Step 3: Incorporate the Dry Ingredients
Add the all-purpose flour, baking powder, baking soda, and salt into the wet mixture. Whisk everything together until just combined. Be careful not to overmix, as this could result in a dense loaf. The batter should be thick and smooth.
Step 4: Create the Red Velvet Marble
Divide the batter evenly into two separate bowls. In one bowl, add the cocoa powder and red food dye. Gently fold the ingredients together until fully incorporated, creating a rich red velvet batter. Leave the other portion of the batter plain for a beautiful contrast.
Step 5: Layer and Swirl the Batters
Line a loaf pan with parchment paper and lightly grease it with oil. Begin by pouring a thin layer of the plain vanilla batter into the pan. Next, add a layer of the red velvet batter. Continue alternating between the two batters until both are used up. Once all the batter is in the pan, use a knife to gently swirl the layers together, creating a marbled effect.
Step 6: Bake the Loaf
Preheat your oven to 350°F (175°C). Bake the loaf for 50-55 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown, and the kitchen filled with an irresistible aroma.
Step 7: Prepare the Frosting
While the loaf is baking, prepare the creamy frosting. In a medium bowl, whisk together the Violife Cream Cheese, powdered sugar, vanilla bean paste or vanilla extract, and a pinch of salt until smooth and fluffy. Set aside in the refrigerator until ready to use.
Step 8: Cool and Frost
Once the loaf is baked, allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This step is crucial; if the loaf is still warm, the frosting will melt and slide off. When the loaf is fully cooled, generously spread the creamy frosting over the top.
Step 9: Slice and Enjoy!
Once frosted, slice the loaf and serve. Enjoy the harmonious blend of flavors and textures in every bite, from the tender crumb to the creamy, tangy frosting. This Red Velvet Marble Loaf is perfect for breakfast, a snack, or dessert!
Tips and Variations
- Make Ahead: This loaf can be made a day in advance. Store it in an airtight container at room temperature and frost it just before serving.
- Storage: The loaf will keep for up to 3 days in the refrigerator. If you prefer, you can freeze the unfrosted loaf for up to a month. Thaw overnight in the fridge and frost before serving.
- Customization: For a nutty twist, add a handful of chopped walnuts or pecans to the batter. You can also experiment with different food coloring for a unique marble effect.
Red Velvet Marble Loaf
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour 240 g
- 1 cup granulated white sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients:
- 1 cup dairy-free milk
- ½ cup vegan yogurt
- ¼ cup olive oil
- ¼ cup Violife Plant Butter
- 2 tsp vanilla extract
- 1 tbsp apple cider vinegar
For the Red Marble:
- 1 tbsp cocoa powder natural, not Dutch processed
- ½ tsp red food dye
Frosting Ingredients:
- ⅔ cup Violife Cream Cheese
- ½ cup powdered sugar 50 g
- 1 tsp vanilla bean paste or vanilla extract
- Pinch of salt
Instructions
- In a small bowl, whisk together the dairy-free milk and apple cider vinegar. Set aside to curdle for a few minutes.
- In a large mixing bowl, whisk together the vegan butter, sugar, olive oil, vanilla extract, vegan yogurt, and the prepared vegan buttermilk.
- Add the flour, baking powder, baking soda, and salt to the wet ingredients. Mix until just combined, being careful not to overmix.
- Divide the batter into two equal portions. To one portion, add the cocoa powder and red food dye, mixing until smooth. Leave the other portion plain.
- Line a loaf pan with parchment paper and grease it lightly with oil. Alternately spoon layers of the plain batter and red velvet batter into the pan. Use a knife to gently swirl the batters together to create a marble effect.
- Preheat the oven to 350°F (175°C). Bake the loaf for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- While the loaf is baking, whisk together the Violife cream cheese, powdered sugar, vanilla bean paste or extract, and a pinch of salt until smooth.
- Allow the loaf to fully cool before spreading the frosting on top. Slice and enjoy!
Notes
- For a richer red color, you can add more food dye to the red velvet portion of the batter.
- This loaf can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- If you prefer a different frosting, a simple glaze or vegan chocolate ganache can also be used.
Notes
When using cocoa powder for this recipe, be sure to choose natural cocoa powder rather than Dutch-processed.
Natural cocoa powder has a more acidic taste, which reacts perfectly with the baking soda, ensuring your loaf rises beautifully and maintains the desired texture.
With this easy-to-follow recipe, you’ll create a show-stopping vegan loaf that’s as beautiful as it is delicious. Perfect for any gathering or as a delightful treat for yourself, this Red Velvet Marble Loaf is sure to impress!
Leave a Reply