Simple and easy to make, this Vegan Red Velvet Cake is not just a treat for the stomach, but for the eyes as well. Soft and spongy, this red-infused cake is covered in the most creamy and tangy dairy-free cream cheese frosting for the perfect combination of flavors, textures, and colors. Perfect for a treat any day or ideal for a special occasion.
If you’ve never had red velvet cake, you don’t know what you’re missing. This vegan version will not disappoint. I can honestly say there’s no compromising on taste and texture as I’ve used vegan buttermilk, vegan butter, and vegan yogurt to replicate the flavors and textures in conventional red velvet cake so you get a lightly fluffy cake that bakes to perfection.
I just love the vibrant color of this cake. It’s so pretty and makes the cake fun and festive. I bet you'd never guess if I didn’t tell you it was vegan!
If you love cake as much as I do, you’ll love this Vegan Apple Cake, this Almond Cake, and this Carrot Cake. Or, if you’re looking for a different take on red velvet cake, these Red Velvet Vegan Cake Pops are perfect.
Why You’ll Love This Red Velvet Cake Recipe
- Decadent: There’s nothing more decadent than a chocolate cake covered in cream cheese frosting.
- Simple ingredients: There are no funky or hard-to-find ingredients to make this eggless red velvet cake.
- Pretty: Not only does this cake taste great but the vibrant red color and the white frosting make it visually appealing.
Ingredients
Here's a look at the ingredients you need to gather to bake your dairy-free red velvet cake.
Cake Ingredients
- All-purpose flour: I used all-purpose flour to make this cake as it provides just the right texture we all love in a cake, light and fluffy. If you prefer a gluten-free cake feel free to substitute with a gluten-free 1-1 flour.
- Cocoa powder: Use natural, unsweetened cocoa powder to add a hint of chocolate flavoring to the cake. Do not use Dutch processed cocoa powder as it reacts differently with the other ingredients and may not give you the correct texture.
- Sugar: I used white granulated sugar to add the sweetness to the red velvet cake but you can also use coconut sugar. If you do use coconut sugar your cake may be slightly darker.
- Baking powder/soda: These two ingredients help the cake rise and achieve its light and fluffy texture which is what we all love about red velvet cakes.
- Dairy-free milk: Use any type of dairy-free milk you have on hand. Make sure to use unsweetened or your cake will be too sweet.
- Vegan yogurt: Any kind of yogurt will work whether you want to use soy, oat, or almond. Here, too, make sure it is unsweetened so your cake isn’t overly sweet.
- Olive oil: Olive oil adds moisture to the cake but you can substitute it with another mild flavored oil like grapeseed or canola or unflavored, melted coconut oil will work as well. If you don’t want your cake to have a coconut taste, choose unflavored coconut oil.
- Vegan butter: Vegan butter also adds some moisture and creaminess to the cake. Bring it to room temperature before you begin to prepare the cake so it’s easier to blend.
- Vanilla extract: Vanilla extract enhances the flavors and helps bring out the sweetness in this cake.
- Apple cider vinegar: Apple cider vinegar transforms the dairy-free milk into vegan buttermilk which makes for a lighter and fluffier cake. Use lemon juice if you don’t have apple cider vinegar on hand to make the vegan buttermilk.
- Red food gel: Use a red food gel or dye for the red velvet color.
Dairy-Free Cream Cheese Frosting Ingredients
- Vegan cream cheese: Make sure to use unflavored vegan cream cheese to make the frosting. Because vegan cream cheese is a little finicky, use very cold cream cheese straight out of the fridge!
- Vegan butter: Use room-temperature vegan butter for easier blending.
- Powdered sugar: Also known as confectioners’ sugar this is what gives the frosting its sweetness and smooth texture that you won’t get from granulated sugar.
- Vanilla bean paste: Stir in some vanilla bean paste or vanilla extract for a deeper sweeter flavor.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Change up the frosting: Modify the flavor of the frosting and add cocoa, or espresso powder, or make it fruit-flavored with mashed raspberries or strawberries.
- Turn the cake into cupcakes: Pour the batter into a lined muffin tray and make vegan red velvet cupcakes instead of a cake. Watch the bake time as it will be much shorter than the recommended bake time for the cake.
- Top with sprinkles: For more color in the frosting, stir in your favorite vegan sprinkles; any color will look nice.
How to Make Vegan Red Velvet Cake
When you're ready to get started, start by preheating the oven and getting your baking pans ready.
Step 1: Create the buttermilk. Whisk together the dairy-free milk and the apple cider vinegar and let it sit.
Step 2: Combine all the cake ingredients. Add the vegan butter, sugar, oil, vanilla, yogurt, and buttermilk to a bowl and whisk. Stir in the dry ingredients,
Step 3: Turn the cake batter red. Add the red food coloring and mix well.
Step 4: Bake the cake. Pour the batter into the prepared baking pan and bake until a toothpick comes out clean.
Step 5: Frost the cake. While the cake is baking, whisk together the frosting ingredients. Once the cake is completely cool, spread the frosting on top, slice, and enjoy.
Serving Suggestions
This vegan red velvet cake recipe is the perfect treat any time. Here are some great examples of what to eat it with:
- You’ll be counting down the minutes to your afternoon snack if you pair this red velvet vegan cake with this whipped coffee or this dalgona matcha latte. These drinks are perfect to sip alongside this comforting cake.
- Prepare an assortment of vegan desserts for your next dinner party. This red velvet cake would make a great addition along with this vegan lemon pie or these chocolate chip cookie bars so you’ve got all your bases covered.
- Holiday celebration coming up? Or maybe you have a special occasion you want to mark with a special treat. This red velvet cake is perfect! Serve with these vegan chocolate covered strawberries to round out your plate.
Expert Tips
- Room temperature ingredients: Make sure the cream cheese and the vegan butter are at room temperature so they blend more easily. If you are using stick vegan butter this is important. If you are using vegan butter from a tub, this kind is usually spreadable so it will blend easier than the stick version.
- Make sure the cake has cooled before frosting: The cake must be cool to the touch before you frost it or the frosting will melt and fall off.
- Don’t overmix the batter: Combine the cake batter ingredients just until they are blended. Overmixing may not result in a light and fluffy texture.
- If your frosting is too liquidy: If you find the frosting is very wet and not thick and creamy, add more powdered sugar to thicken it up. Don’t worry, it will still taste good.
Recipe FAQs
This recipe makes one 8” square or round cake. If you want to turn it into a layer cake you can double the cake ingredients and bake in two 8” round cake pans.
Read the ingredients carefully! Some red food dye is made from insects. If you see the word ‘carmine’ in the ingredients then this particular food dye may have been made using beatles. Since sometimes carmine may be hiding inside an ingredient such as Red #4 the easiest solution is to make sure to look for dye labeled vegan.
More Delicious Dairy-Free Desserts
Dairy-Free Red Velvet Cake
Ingredients
Dry Ingredients
- 2 cups all-purpose flour 240 g
- 2-3 tablespoon cocoa powder natural, not dutch processed
- 1 cup granulated white sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup dairy-free milk
- ½ cup vegan yogurt
- ¼ cup olive oil
- ¼ cup vegan butter 58 g
- 2 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- 1 teaspoon red food gel or dye
Frosting Ingredients
- 1 cup vegan cream cheese
- ½ cup vegan butter
- 2 cups powdered sugar
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 pinch salt
Instructions
- Start by whisking together the dairy-free milk and apple cider vinegar and set them aside. This will be your vegan buttermilk.
- To a large bowl, add the vegan butter, sugar, oil, vanilla, yogurt, and buttermilk and whisk together. Then add the flour, baking powder, soda, and salt.
- Whisk everything together, then add the red coloring to the batter and mix it into the batter.
- Line a cake pan with parchment paper and grease it with oil. Pour the batter into the pan and bake at 350F for 50-55 minutes, until a toothpick comes out clean.
- While the cake is baking, whisk together the frosting ingredients.
- Allow the cake to *fully* cool, then spread the frosting on top, slice and enjoy!
Notes
- Room temperature ingredients: Make sure the cream cheese and the vegan butter are at room temperature so they blend more easily. If you are using stick vegan butter this is important. If you are using vegan butter from a tub, this kind is usually spreadable so it will blend easier than the stick version.
- Make sure the cake has cooled before frosting: The cake must be cool to the touch before you frost it or the frosting will melt and fall off.
- Don’t overmix the batter: Combine the cake batter ingredients just until they are blended. Overmixing may not result in a light and fluffy texture.
- If your frosting is too liquidy: If you find the frosting is very wet and not thick and creamy, add more powdered sugar to thicken it up. Don’t worry, it will still taste good.
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