Vegan Red Velvet Cake
Hell & Happy Thursday!!
Since I was on a red velvet binge the other week, it occured to me that I had never actually made red velvet cake!
Surprisingly, I never gave it a go. For whatever reason cakes haven’t been something I gravitate towards. They are time consuming, very detailed, and even more of a challenge being vegan. However, with a little practice, I’ve finally honed in on my cake baking skills and now all I can think about is.. baking lol.
What I love about this particular cake is, everything. Red velvet cake can be a challenge without toxic food coloring, but there are natural alternatives that give color and in combination with beet powder or fresh beets, you can achieve a nice red hue! In addition to its gorgeous color, low sugar (3/4 cup), the texture came out buttery soft. The cake has a lightness to it, and the cream cheese icing is airy. Together they make for the perfect classic red velvet cake!
If you’re looking to explore staple vegan cakes, you need this recipe for vegan Red Velvet Cake!
Want to see how easy this recipe is?!
Watch this clip above!
Why this recipe rocks:
No toxic dyes
Less added sugar
Perf cake for V-Day
Non vegan approved
Can be molded into a heart or a simple sheet cake!
Eat Drink Shrink
Yields 6-8 slices
Effortless and Buttery Soft
25 minPrep Time
25 minCook Time
50 minTotal Time
- 1 3/4 cup all-purpose flour (whisk flour before measuring)
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp salt
- 3/4 cup granulated sugar
- 3/4 cup vegan butter, softened
- 3 tbsp Follow Your Heart vegan egg mixed with 1/2 cup almond milk
- 1/2 cup beet powder or 2 tbsp natural red dye
- 3/4 cup almond milk - mixed with 1 1/2 tsps apple cider vinegar
- 1 Tbsp vanilla extract
- 2 tbsp Follow Your Heart vegan cream cheese, softened
- 6 Tbsp unsalted butter, softened
- 1 tsp vanilla extract
- 4 cups powdered sugar
- Preheat oven to 350 degrees. Butter 9-inch round baking pans then line bottom of each with a round of parchment paper and butter parchment, set aside. To a mixing bowl add flour, baking soda, baking powder, beet powdered (if using) and salt. Sift in cocoa powder then whisk mixture 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment (if using an attachment that doesn't constantly scrape bowl, then stop mixture occasionally throughout entire mixing process and scrape down sides and bottom of bowl), whip together sugar and butter until pale and fluffy. Combine almond milk with vegan egg powder until smooth removing any clumps. Add eggs to standing mixer on low. Add food coloring now if desired.
- In a liquid measuring cup, measure out almond milk then whisk in vanilla extract and apple cider vinegar. Working in phases, add 1/3 of the flour mixture alternating with 1/2 of the buttermilk mixture to the standing mixer, and mixing just until combined after each addition. Scrape down sides and bottom of bowl with a rubber spatula to ensure everything is incorporated.
- Spread the mixture into an even layer and bake in preheated oven 26 - 30 minutes until toothpick inserted into center of cake comes out clean. Cool in cake pan 10 minutes then run knife around edges of cake to loosen and invert onto wire racks to cool completely. Once cool, frost with Cream Cheese Frosting. Take cake remnants and sprinkle over the top for added appeal. Store cake in an airtight container in refrigerator.
- Cream Cheese Frosting: In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until smooth and fluffy. Mix in vanilla and sift in powdered sugar gradually. Whip until light and fluffy (at this point I recommend freezing or chilling frosting in refrigerator for a bit, returning to mixer and mixing occasionally, for a more stable consistency).
I baked my in this heart dish purchased on Amazon, but you can use any pan!