Hello! Today, I’m sharing one of my favorite recipes that always brightens up my Sundays: a soft and spongey red velvet cake with a creamy, tangy, dairy-free cream cheese frosting.
This cake is a delightful balance of rich cocoa flavor, vibrant color, and luscious frosting that’s sure to make any occasion extra special.
What You’ll Need
The Foundation: Dry Ingredients
To build a perfect cake, you need a strong foundation. Here’s what we’ll be using:
- All-Purpose Flour: 2 cups (240 g)
- Cocoa Powder: 2-3 tbsp (natural, not Dutch processed for that classic red velvet hue)
- Granulated White Sugar: 1 cup
- Baking Powder: 2 tsp
- Baking Soda: ½ tsp
- Salt: ½ tsp
The Heart of the Cake: Wet Ingredients
Now, let’s bring the cake to life with these wet ingredients:
- Dairy-Free Milk: 1 cup
- Vegan Yogurt: ½ cup (adds moisture and tang)
- Olive Oil: ¼ cup (for a moist crumb)
- Vegan Butter: ¼ cup (58 g)
- Vanilla Extract: 2 tsp (because who doesn’t love vanilla?)
- Apple Cider Vinegar: 1 tbsp (to react with the baking soda and make the cake rise beautifully)
- Red Food Gel or Dye: 1 tsp (for that iconic red color)
The Finishing Touch: Frosting Ingredients
A cake is not complete without its crown. Here’s what you need for the frosting:
- Vegan Cream Cheese: 1 cup
- Vegan Butter: ½ cup
- Powdered Sugar: 2 cups
- Vanilla Bean Paste or Extract: 1 tsp
- Salt: Just a pinch (to balance the sweetness)
Step-by-Step Directions
Now, let’s dive into the process and bring this cake to life.
1. Creating Your Vegan Buttermilk
Start by whisking together the dairy-free milk and apple cider vinegar. Set this aside for a few minutes. This mixture will curdle slightly and become our vegan buttermilk, adding a lovely tang and tenderness to the cake.
2. Mixing Up the Magic
In a large mixing bowl, combine the vegan butter, sugar, olive oil, vanilla extract, vegan yogurt, and the prepared vegan buttermilk. Whisk until the mixture is smooth and creamy.
3. Adding the Dry Ingredients
Gradually add the flour, cocoa powder, baking powder, baking soda, and salt to the wet ingredients. Mix until just combined—be careful not to overmix as we want to keep that batter light and airy.
4. The Red Velvet Transformation
Add the red food gel or dye to the batter. Stir until the color is evenly distributed and you have that beautiful red hue we all love in a red velvet cake.
5. Baking the Beauty
Preheat your oven to 350°F (175°C). Line a cake pan with parchment paper and lightly grease it with oil. Pour the batter into the prepared pan, spreading it evenly. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
6. Whipping Up the Frosting
While your cake is baking and filling your kitchen with delicious aromas, prepare the frosting. In a bowl, whisk together the vegan cream cheese and butter until smooth. Slowly add the powdered sugar, beating until fluffy. Stir in the vanilla bean paste or extract and a pinch of salt. Set aside.
7. The Grand Finale: Assembling Your Cake
Once your cake is fully baked, remove it from the oven and let it cool completely. This is key—if the cake is even a little warm, the frosting will melt. Once cooled, generously spread the frosting over the top.
8. Slicing and Serving
Cut yourself a slice, sit back, and enjoy the fruits of your labor. Each bite is a perfect blend of moist cake and creamy frosting. Pure bliss!
I hope you find as much joy in making this cake as I do. Whether you’re sharing it with friends and family or treating yourself, this red velvet cake is sure to be a hit. Let me know how it turns out for you, and happy baking! 🌹
Vegan Red Velvet Cake
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour 240 g
- 2-3 tbsp cocoa powder natural, not Dutch processed
- 1 cup granulated white sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients:
- 1 cup dairy-free milk
- ½ cup vegan yogurt
- ¼ cup olive oil
- ¼ cup vegan butter 58 g
- 2 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1 tsp red food gel or dye
Frosting Ingredients:
- 1 cup vegan cream cheese
- ½ cup vegan butter
- 2 cups powdered sugar
- 1 tsp vanilla bean paste or vanilla extract
- Pinch of salt
Instructions
- Whisk together the dairy-free milk and apple cider vinegar in a small bowl. Set aside for a few minutes to curdle and form vegan buttermilk.
- In a large bowl, combine the vegan butter, granulated sugar, olive oil, vanilla extract, vegan yogurt, and the prepared vegan buttermilk. Whisk until smooth.
- Add the flour, cocoa powder, baking powder, baking soda, and salt to the wet mixture. Whisk everything together until just combined.
- Stir in the red food gel or dye until the batter reaches your desired red velvet hue.
- Preheat the oven to 350°F (175°C). Line a cake pan with parchment paper and grease it with oil. Pour the batter into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, whisk together the vegan cream cheese, vegan butter, powdered sugar, vanilla bean paste or extract, and a pinch of salt until smooth and creamy.
- Allow the cake to fully cool before spreading the frosting on top. Slice and enjoy!
Notes
- For a deeper red color, feel free to add more red food gel or dye as needed.
- This cake can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- If you prefer a different frosting, a simple vegan vanilla glaze or chocolate ganache can be used as an alternative.
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