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Vegan Red Velvet Cake

Vegan Red Velvet Cake

Here is the full recipe tutorial for making my perfect soft and spongey red velvet cake with the most creamy and tangy dairy-free cream cheese frosting. This plant-based dessert is perfect for any occasion and will satisfy your sweet cravings! 🤤
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 350 kcal

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.
Keyword Vegan Red Velvet Cake, Dairy-Free Frosting, Plant-Based Cake, Red Velvet Dessert