Vegan Classic Red Velvet Cake
Indulge in the rich, velvety decadence of this Vegan Classic Red Velvet Cake—a plant-based spin on a timeless favorite. This stunning dessert combines tender layers of moist, cocoa-infused cake with a beautifully vibrant red hue, courtesy of natural food coloring. Made with almond milk and apple cider vinegar to create a dairy-free buttermilk, this recipe delivers extraordinary flavor without compromising on texture. Topped with a silky vegan cream cheese frosting, the cake is perfectly sweet, tangy, and utterly irresistible. Whether you're hosting a celebration or treating yourself, this vegan masterpiece promises to wow every guest while being entirely dairy- and egg-free. Ready in just an hour, it’s the ultimate guilt-free indulgence for any occasion!
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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
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Almond milk
- 1 tablespoon Apple cider vinegar
- 0.5 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1 tablespoon Red food coloring
- 8 ounces Vegan cream cheese
- 0.5 cup Vegan butter
- 3 cups Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, combine almond milk and apple cider vinegar. Let it sit for 5 minutes to curdle and form vegan buttermilk.
Add the vegetable oil, 1 teaspoon vanilla extract, and red food coloring to the almond milk mixture, and whisk until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
For the frosting, in a bowl, beat the vegan cream cheese and vegan butter until smooth and creamy.
Gradually add in the powdered sugar and 1 teaspoon vanilla extract, beating until the frosting is smooth and fluffy.
Once the cakes are completely cool, spread a layer of frosting on top of one cake, place the other cake on top, and frost the top and sides of the cake.
Decorate as desired and serve at room temperature.
Nutrition Facts
Calories |
522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 386 mg | 17% | |
| Total Carbohydrate | 76.7 g | 28% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 54.5 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 43 mg | 1% | |
*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.
