Red Velvet Loaf Cake

Ingredients:

• 1 x YesYouCan Red Velvet Cupcake Mix
• 160mL water
• 60g softened dairy free margarine or butter
• 2 eggs or YesYouCan Vegan Egg Replacer
• 1 x loaf tin (approx. 21cm x 11cm)

Optional cream cheese frosting:

• Cream cheese frosting or vanilla frosting
• Red velvet crumbs for decorating

Instructions:

1. Preheat oven to 160°C fan forced (180°C conventional) and lightly grease or line a loaf tin with baking paper.
2. Add water, softened margarine, and eggs (or vegan egg replacer) to a mixing bowl.
3. Add the YesYouCan Red Velvet Cupcake Mix and mix on low speed for 1 minute. Scrape down the sides of the bowl.
4. Mix again on medium speed for 1 minute until batter is smooth and well combined.
5. Pour batter evenly into the prepared loaf tin and smooth the surface.
6. Bake for approximately 35–45 minutes or until the loaf springs back lightly when pressed or a skewer inserted into the centre comes out clean.
7. Allow loaf to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
8. Decorate with cream cheese frosting and red velvet crumbs if desired before slicing and serving.

Buy Red Velvet Cupcake Mix

NET 450g

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