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Vegan Red Velvet Cake Recipe

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3.8 from 13 reviews

This Vegan Red Velvet Cake is a moist, vibrant layer cake perfect for celebrations, topped with a luscious dairy-free cream cheese frosting. Made without eggs or dairy, this recipe delivers the classic red velvet flavor and texture that no one will believe is vegan. Easy to prepare and beautifully rich, it's ideal for birthdays or any festive occasion.

Ingredients

Vegan Cream Cheese Frosting

  • 10 oz vegan cream cheese, softened
  • ¾ cup vegan butter, softened
  • ¾ teaspoons vanilla extract
  • ⅛ teaspoon salt
  • 4-5 cups powdered sugar (icing sugar/confectioner's sugar)
  • 6 Tablespoons cornstarch

Vegan Red Velvet Cake

  • 1 cup + 6 Tablespoons vegan milk
  • 2 Tablespoons white vinegar
  • ¾ cup neutral oil (sunflower oil, grapeseed oil, or canola oil)
  • 2 teaspoons vanilla extract
  • 2½ teaspoons vegan red food coloring
  • 3 cups all-purpose flour
  • 1⅓ cup granulated sugar
  • 3 Tablespoons dutch process cocoa powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1½ teaspoons baking powder

Instructions

  1. Prepare Vegan Cream Cheese Frosting: In a medium bowl or a standing mixer bowl, beat the vegan cream cheese and vegan butter together until fully combined and smooth. Mix in the salt and vanilla extract thoroughly. Gradually add cornstarch and 4 cups of powdered sugar, beating until the frosting reaches your desired consistency. Add more powdered sugar up to 5 cups if needed. Cover and refrigerate until ready to use.
  2. Make Vegan Buttermilk: In a large liquid measuring cup or bowl, combine 1 cup plus 6 tablespoons of vegan milk with 2 tablespoons white vinegar. Stir and set aside until the mixture curdles, creating vegan buttermilk.
  3. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Spray three 8-inch round cake pans with cooking spray. Cut round parchment paper pieces to fit the bottom of each pan and place them to prevent sticking.
  4. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, dutch processed cocoa powder, granulated sugar, salt, baking powder, and baking soda until evenly combined.
  5. Mix Wet Ingredients: To the vegan buttermilk in the measuring cup or bowl, add the neutral oil, vegan red food coloring, and vanilla extract. Whisk until thoroughly combined.
  6. Combine Wet and Dry Mixtures: Slowly pour the wet ingredients into the dry ingredients while whisking continuously until a smooth batter forms without lumps.
  7. Divide and Bake: Evenly divide the batter among the three prepared cake pans. Place the pans on the middle rack of the oven and bake for 20 to 26 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool Cakes: Remove the cakes from the oven and let them cool in the pans for 20 minutes. Then, carefully run a butter knife around the edges and invert each cake onto a cooling rack to cool completely.
  9. Assemble and Frost: Once completely cooled, spread the vegan cream cheese frosting between the layers and on top, assembling the layers as you go. For best results, follow additional tips for handling cream cheese frosting to prevent runniness.

Notes

  • Use parchment paper to line the cake pans for easy cake removal.
  • Let the vegan buttermilk curdle fully before mixing to achieve tender cake texture.
  • Adjust powdered sugar in frosting to get preferred sweetness and consistency.
  • This cake is best assembled when layers are completely cool to avoid melted frosting.
  • Store any leftover cake covered in the refrigerator to maintain freshness.

Find it online: https://dishcooks.com/vegan-red-velvet-cake-recipe/