Dairy-Free Classic Red Velvet Cake
Indulge in the vibrant elegance of this Dairy-Free Classic Red Velvet Cake, a timeless dessert reimagined for lactose-free diets without sacrificing flavor or texture. Featuring rich cocoa undertones, velvety-soft layers, and a stunning crimson hue, this cake is a showstopper for special occasions or everyday indulgence. The recipe uses almond milk, applesauce, and non-dairy cream cheese to create a moist and decadent treat, while a tangy frosting perfectly complements its sweetness. Ready in under an hour and crafted with pantry staples, this dairy-free rendition is accessible, inclusive, and irresistibly delicious. Perfect for vegans and those avoiding dairy, it's the ultimate centerpiece dessert that proves you can have your cake and eat it too!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1.25 cups unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- 1 tablespoon red food coloring
- 0.5 cup unsweetened applesauce
- 8 ounces non-dairy cream cheese
- 0.5 cup non-dairy butter
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and lightly grease two 9-inch round cake pans.
In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, combine the almond milk and 1 tablespoon of apple cider vinegar. Allow it to sit for 5 minutes to curdle.
Add the vegetable oil, 2 teaspoons of vanilla extract, 1 teaspoon of apple cider vinegar, red food coloring, and applesauce to the almond milk mixture, whisking until combined.
Gradually add the dry ingredients into the wet ingredients, mixing until just combined and no clumps remain.
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then carefully remove them from the pans and transfer to a wire rack to cool completely.
To prepare the frosting, beat the non-dairy cream cheese and non-dairy butter together in a medium bowl until smooth.
Gradually add the powdered sugar and 1 teaspoon of vanilla extract, beating until light and fluffy.
Once the cakes are completely cooled, spread a layer of frosting on top of one cake, place the second cake on top, and spread the remaining frosting over the top and sides of the cake.
Slice and serve your delightful dairy-free red velvet cake.
Nutrition Facts
Calories |
7684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 378.0 g | 485% | |
| Saturated Fat | 117.1 g | 586% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4037 mg | 176% | |
| Total Carbohydrate | 1062.8 g | 386% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 791.2 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 774 mg | 60% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 779 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
