Vegan Red Velvet Cake
Description
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! 🤤
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.