Home Desserts Vegan Red Velvet Cake!

Vegan Red Velvet Cake!




One of the most outstanding Vegan Red Velour Cake! Moist, fluffy layers of red cake with a tip of chocolate. Sweet, appetizing vegan lotion cheese frosting. Merely incredible!


Red Velvet Cake is not simply a chocolate or vanilla cake with a red color. It has a tip of delicious chocolate flavor that is very mild, and is typically made with buttermilk and also a little bit of vinegar also for the ideal mix of the level of acidity and sweet taste. It has a taste like nothing else cake, as well as it is absolutely divine!

For a vegan version of this outstanding cake, we will make our very own “buttermilk” with non-dairy milk and also apple cider vinegar

The most amazing Vegan Red Velvet Cake! Moist, cosy layers of red cake with a tip of chocolate. Pleasant, tasty vegan cream cheese icing. Merely unbelievable!

piece of vegan red velvet cake on a plate


Red Velvet Cake is not just a delicious chocolate or vanilla cake with a red hue. It has a tip of delicious chocolate flavor that is extremely mild and is generally made with buttermilk and a little vinegar as well for the perfect blend of acidity and also sweet taste. It has a flavor like no other cake, and it is absolutely divine!

Crucial active ingredients for vegan red velour cake:

vegan “buttermilk”.
vegan butter AND canola oil, for flavor as well as the best texture.
natural cacao powder.
vegan red food coloring (or beetroot powder).
white vinegar.
pure vanilla extract.
Vegan Lotion Cheese Icing.
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frosted vegan red velvet cake with white and grey history.

vegan red velvet cake


First, distribute your soy milk (might make use of any other non-dairy milk also) in a gauging container. Include the apple cider vinegar, stir as well as reserve for a minute to curdle. This is your “buttermilk.”.

Next, whisk the completely dry components in a bowl. Set aside.

Utilizing a hand or stand mixer and also a big bowl, beat the vegan butter as well as sugar till velvety. Now include the various other wet ingredients, except the “buttermilk” and also blend. Include the red color and blend it in as well.

With the mixer on reduced, include the completely dry ingredients alternating with the “buttermilk” up until just integrated, in about three enhancements. Pour into frying pans and cook for 35-40 minutes.


A great deal of red food coloring is NOT vegan. This set is, so if you can find that you should be secure.

Yet if you desire a more all-natural red food coloring, attempt this beetroot powder.

It will not be as bright as my cakes are, but it must work fairly well! You might add more, or much less relying on exactly how vivid you desire the cakes to be. I made use of a full 3 tbsps.


I can not eat Red Velour Cake with anything besides Vegan Lotion Cheese Frosting!

If you aren’t a huge follower though, or you can’t find vegan lotion cheese, you can absolutely utilize my timeless Vegan Vanilla Icing.

It is less complicated to work with, yet the lotion cheese icing is SO worth it. Plus, it’s typical on red velvet cake for that one-of-a-kind acidic/sweet taste.

If you are making use of lotion cheese icing, realize that it has a tendency to be much less stable at room temperature level than a lot of other vegan icings.

This is since vegan lotion cheese normally has coconut oil which thaws when it gets cozy, and thickens when it’s chilly.

This suggests it is specifically essential that the cakes are COMPLETELY cooled prior to you frost, your frosting is thick and also chilly, and that you maintain this cake in the fridge until offer.

Do not allow it to sit at the area temperature level, or you will have a melty, unsafe cake on your hands!

I also like to frost the first layer, then stick it in the fridge for 10 mins prior to including the second layer and also completing. Just to ensure that 2nd layer will not slip off! If you aren’t making a layer cake, but cupcakes or a 9 x13 inch cake, this is lesser, however I would certainly still maintain anything frozen with vegan cream cheese frosting in the fridge.

Vegan Buttermilk

  • 1 1/4 cups unsweetened soy milk
  • 2 teaspoons apple cider vinegar

Dry Ingredients

  • 3 cups all-purpose flour
  • 4 tablespoons natural cocoa powder
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt

Wet Ingredients:

  • 1/2 cup vegan butter, softened to room temperature
  • 1 1/2 cups granulated sugar
  • 1/2 cup canola oil
  • 1/2 cup applesauce
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon white vinegar
  • 2-3 tablespoons red dye (vegan) OR beetroot powder


1.Pre-heat the stove to 350 levels F and also spray (2) 8-inch cake frying pans with oil. I likewise placed a small parchment paper circle in all-time low, to prevent sticking. Allot.

2. Make the Vegan Buttermilk: Put the soy milk right into a gauging cup and also stir in the apple cider vinegar. Allot to curdle; this is your “buttermilk.”.

3. Add all the completely dry active ingredients to a tool sized dish as well as blend to integrate. If your cocoa powder is very clumpy, filter it right into the bowl.

4. Utilizing a hand mixer (or a stand mixer), beat the butter as well as sugar with each other up until smooth. Now mix in the canola oil, applesauce, vanilla and white vinegar. Beat till smooth. Mix in the red color (or beetroot powder.).

5. With the mixer on reduced speed, include the completely dry ingredients rotating with the “buttermilk”, in about 3 additions, until just integrated.

6. Split the batter equally into ready pans. Bake for 35-40 minutes, up until a toothpick placed in the center appears clean.

7. Let cool on wire racks for 5-10 minutes, then run a knife around the sides to loosen, and also meticulously invert the cakes onto your hand. Eliminate the parchment paper and put it on a wire rack to cool entirely prior to frosting.

8. When the cakes are entirely cooled down, evenly cover the first layer with cream cheese frosting. At this point, I like to stick the initial layer in the refrigerator for 10 mins, to make sure the frosting firms up and also won’t trigger the 2nd layer to slip.

9. After that position the second layer ahead, and also frost the cake as preferred.
Keep this cake cooled up until all set to serve, and any remaining cake in the refrigerator as well, as the frosting softens at area temperature level. Conversely, you might make use of Vegan Vanilla Frosting rather, if desired.

Dish Notes.

1. Calories listed are per 1/16th of the cake, with frosting. Quantities are approximate.
2.free to substitute additional non-dairy milk for soy, such as almond, cashew, oat, coconut or hemp milk.
3. For cupcakes, fill linings half complete and also cook for 20-25 minutes. The entire recipe will certainly generate roughly 24 cupcakes.

Linda Barbara

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