Vegan Red Velvet Cake
Tastes just like the traditional complete with a dairy-free cream cheese frosting! Easy to make and a special feature at dessert time!
Servings: 2 layer cake (8" diameter)
- 2 1/2 cup(s) all-purpose flour
- 1 1/2 cup(s) white sugar
- 3 tablespoon(s) cocoa powder
- 2 teaspoon(s) baking soda
- 1 teaspoon(s) salt
- 1 1/3 cup(s) plant-based milk (such as soy or almond)
- 2/3 cup(s) light oil (such as canola or vegetable)
- 1/4 cup(s) apple cider vinegar
- 1 tablespoon(s) vanilla extract
- vegan red food dye *see notes
Vegan Cream Cheese Frosting:
- 8 oz vegan cream cheese
- 1/4 cup(s) vegan butter
- 2 1/2 cup(s) powdered sugar
- 3/4 teaspoon(s) vanilla extract
- plant-based milk, if needed
- salt, if needed
To make vegan red velvet cake:
- Preheat your oven to 350F (180C). lightly grease two 8-inch round cake pans.
- In a large bowl, whisk the dry ingredients together.
- In a medium bowl, mix the wet ingredients together. Add enough red food dye so that the wet ingredients are a very vibrant red *see notes. Pour the wet ingredients into the dry and mix until the batter just comes together, don’t over mix. Evenly divide batter among the cake pans. Bake 30 - 35 minutes until ta toothpick inserted into the center comes out clean. Let the cakes cool in the pan before removing.
To make vegan cream cheese frosting:
- Use a hand mixer or stand mixer to beat the cream cheese and butter together until fluffy. Add the powdered sugar and slowly mix in. Increase the speed and whip the frosting until fluffy. If the frosting is too thick, add 1 tablespoon of plant-based milk at a time, mixing in, until the desired consistency is reached. If the frosting is too sweet, add a pinch of salt and mix in. Store the frosting in the fridge until needed. Make sure the cakes are cooled completely before frosting.
Red food dye: not all food dyes are vegan-friendly, so make sure to check the brand you are purchasing. I used Wilton gel food colours which are vegan-friendly. As for quantity, it will depend on the intensity of the food colouring used. For the gel, I used 1 heaping teaspoon. For a liquid dye, it would likely be closer to 2 tablespoons. You could alternativly use beet powder. Cream Cheese Frosting: if you do not have access to store-bought cream cheese you can make the cream cheese frosting recipe found in my cookbook Fuss-Free Vegan (page 170) which doesn't require any cream cheese! If you like a lot of frosting you may want to double the recipe. Baking pans: I've never had any issue with my cakes sticking to the pans, but if you are concerned you can line the bottoms of your pans with parchment paper. Soy-Free: To keep this recipe soy-free, choose almond or oat milk rather than soy milk.
Serving: 1serving cake with frosting (recipe makes 16 servings) | Calories: 364kcal | Carbohydrates: 54g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Sodium: 361mg | Potassium: 38mg | Fiber: 2g | Sugar: 38g | Vitamin A: 135IU | Calcium: 13mg | Iron: 1mg