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–+ servings
A square of vegan red velvet cake on a plate with a bite missing.

Dairy-Free Red Velvet Cake

Gaby Dimova
Vegan Red Velvet Cake is soft and spongy, with 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.
5 from 1 vote
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 9 slices
Calories 554 kcal

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. 

Nutrition

Calories: 554kcalCarbohydrates: 76gProtein: 6gFat: 27gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gSodium: 524mgPotassium: 93mgFiber: 3gSugar: 51gVitamin A: 822IUVitamin C: 4mgCalcium: 128mgIron: 2mg
Keyword dairy free red velvet cake, vegan red velvet cake
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