This Red Velvet Loaf is like Red Velvet Cake but in quick bread form, and made all natural, refined sugar free, low fat, high protein, high fiber, gluten free, and dairy free too!
Preheat the oven to 350 degrees Fahrenheit and spray a 9x5" loaf pan (I used a heavy ceramic loaf pan, as seen in the first photograph) with cooking spray.
In a medium-sized bowl, whisk together the oat flour, erythritol, sorghum flour, arrowroot starch, cocoa powder, baking powder and salt.
In an electric stand mixer bowl fitted with a beater attachment, add the roasted beet purée, almond milk, eggs, vanilla paste, butter flavor and stevia extract. Mix on low speed.
Add the dry ingredients to the stand mixer and increase the mixer speed to medium. Mix until the ingredients are fully incorporated. Scrape down the sides of the bowl if necessary.
Add the vinegar to the stand mixer and mix one last time.
Pour the batter into the prepared loaf pan. Bake for 70 minutes, or until the surface springs back when tapped. Let cool in the pan.
Slice the loaf into eight slices, then tightly wrap the slices with plastic wrap and leave overnight. Serve the next day with the optional toppings!
Recipe Notes
This loaf will keep at room temperature for 2-3 days. After that, store it in an airtight container in the fridge for up to ~3 more days.