Just like the classic, this Vegan Red Velvet Cake is a gorgeous deep rich red with vanilla and cocoa flavour and a subtle zing from vinegar (this is traditional, trust me on this)! And of course, the cake is frosted with vegan cream cheese frosting for the classic combo. Oh la la! I've been asked to veganize a red velvet cake more times than I can count. With both Valentine's Day and the red carpet event of the Oscars coming up, I thought now was the perfect time to finally share my recipe. I hope you enjoy!
Yeah, my mouth is watering already.
This cake might look and taste all sorts of fancy, but it is actually quite easy to prepare. The cakes come together quickly and needs to be cooled completely before frosting, so I usually make the cake layers the day before I want to serve it.
The frosting takes just a few minutes to whip up and can be made the day before as well and stored in the fridge. Then when ready, just frost and serve!
Just like all of my dessert recipes, this cake tastes just like the traditional version, and no one will be able to tell it's vegan!
Enjoy this cake as a romantic after-dinner dessert, or (my favourite) for a breakfast treat with coffee in the morning.
How To Make Vegan Red Velvet Cake:
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. 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.
Pour the wet ingredients into the dry and mix until the batter just comes together, don’t over mix. The colour of the batter will deepen when cooked for the perfect red velvet colour.
Evenly divide batter among the cake pans. Bake 30 - 35 minutes until a toothpick inserted into the center comes out clean. Let the cakes cool in the pan before removing.
How 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. Depending on the cream cheese used if the frosting is too sweet, add a pinch of salt and mix in.
If you like a lot of frosting you may want to double the amount.
Alternatively, you could make my cream cheese frosting recipe found in my cookbook Fuss-Free Vegan (page 170) which doesn't require any vegan cream cheese!
Store the frosting in the fridge until needed. Make sure the cakes are cooled completely before frosting.
For the Final Touches:
I saved some of the cake crumbs collected when I was levelling the cakes, broke them up, and sprinkled them around the edges of the cake. I think it's the perfect way to decorate this vegan red velvet cake, so cute!
Bon appetegan!
Sam Turnbull
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Vegan Red Velvet Cake
Servings: layer cake (8" diameter)
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Ingredients
Dry Ingredients:
- 2 ½ cups all-purpose flour
- 1 ½ cup white sugar
- 3 tablespoons cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients:
- 1 ⅓ cup plant-based milk, (such as soy or almond)
- ⅔ cup light oil, (such as canola or vegetable)
- ¼ cup apple cider vinegar
- 1 tablespoon vanilla extract
- vegan red food dye, *see notes
Vegan Cream Cheese Frosting:
- 8 oz vegan cream cheese
- ¼ cup vegan butter
- 2 ½ cups powdered sugar
- ¾ teaspoons vanilla extract
- plant-based milk,, if needed
- salt,, if needed
Instructions
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 the batter among the cake pans. Bake 30 - 35 minutes until a 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. Generously frost the cakes as desired.
Notes
Nutrition
Acacia says
How much beet powder would you use?
Sam Turnbull @ It Doesn't Taste Like Chicken says
I haven't tested this, so I do not have a precise measurement, but start with a small amount, adding more as needed, until your batter reaches a similar color as the photos. Enjoy!
tilly says
can I use oat milk?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yes absolutely! Enjoy!