Vegan Red Velvet Loaf Cake with Cashew Frosting
Ingredients
Cake
- 1/2 cup (120g) non-dairy yogurt
- 3/4 cup (180g) cane sugar
- 1/4 cup (65g) almond butter
- 1 cup (240g) almond milk
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 2 tsps red food coloring
- 1 1/2 cup + 2 tbsp (240g) @BobsRedMill 1-to-1 Gluten-Free Baking Flour
- 1 tbsp cacao powder
- 2 tsps baking powder
- 1/2 tsp salt
Frosting
- 1 1/2 cup (180g) raw cashews, soaked at least 3 hours
- 1/4 cup (80g) maple syrup
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2–4 tbsp non-dairy milk or coconut oil
Preparation
Preheat the oven to 350ºF.
Whisk together the yogurt, sugar, almond butter, almond milk, extracts, and food coloring.
Add flour, baking powder, cocoa powder, and salt. Mix to combine and free of clumps.
Transfer to a lined loaf pan.
Bake for 45-50 minutes at 350ºF.
Cool completely before frosting.
For the frosting, rinse and drain cashews. Blend cashews, maple syrup, lemon juice, vanilla, and salt. Add milk/oil slowly, just enough as needed to blend until very creamy and smooth. Refrigerate at least 3-4 hours until thick and spreadable.
Frost cooled cake, slice, and enjoy.
