The most amazing and easy Vegan Red Velvet Cake! Moist, fluffy layers of red cake with a hint of chocolate. Sweet, tangy vegan cream cheese frosting. Simply incredible!
Why I love this red velvet cake
Red Velvet Cake is not just a chocolate or vanilla cake with a red hue. It has a hint of chocolate flavor that is very mild, and is typically made with buttermilk and a little bit of vinegar as well for the perfect blend of acidity and sweetness. It has a flavor like no other cake, and it is absolutely divine!
This particular recipe has been tested and perfected over the years to be perfectly fluffy, flavorful and unbelievably vegan. And it’s incredibly easy to make!
Want more cakes that no one would guess are made without eggs or dairy? Check out my Vegan Hummingbird Cake, Vegan Chocolate Cake or Vegan Carrot Cake.
How to make vegan red velvet cake
Complete instructions are in the recipe card below.
Whisk the dry ingredients in a large bowl. Now add all the wet ingredients and stir until just combined, being careful not to over mix the batter.
Divide the cakes evenly between two round 8-inch cake pans. Bake for 35-40 minutes, until a toothpick inserted comes out clean.
Let the cakes cool in the pans for 15 minutes, then carefully transfer to a cooling rack and let cool completely before frosting.
While the cakes are baking, make a double batch of Vegan Cream Cheese Frosting. If you don’t want to mess with vegan cream cheese or can’t find it, you can use this cream cheese-like frosting from my Pumpkin Cake recipe, or just go with Vegan Buttercream instead.
Is red food coloring vegan?
A lot of red food coloring is NOT vegan. I like Sweetapolita for all my vegan food colorings and sprinkles. But if you want a more natural red food coloring, try this beet powder. It won’t be as bright as my cakes are, but it should work quite well! You could add more, or less depending on how colorful you want the cakes to be.
How to store red velvet cake
This is one cake you’ll want to store in the refrigerator, as the cream cheese frosting will soften after a while. If you live somewhere cold, you can probably keep it at room temperature for a day or two. Cover if possible to prevent drying out.
The cake can also be frozen.
Variations
- 9×13 inch cake – Pour into a 9×13 inch pan and bake for 40-50 minutes.
- Sheet cake – Pout into an 11-17 inch pan and bake for 20-25 minutes.
- Cupcakes – Go make my Vegan Red Velvet Cupcakes, which are nearly identical to this recipe.
- Gluten free? You can try using a quality gluten free flour, like Better Batter. I haven’t made this cake gluten free yet.
Want even more incredible cake recipes?
- Vegan Strawberry Cake
- Vegan Coconut Cake
- Vegan Lemon Cake
- Vegan Vanilla Cake
- The Best Vegan Cheesecake
Vegan Red Velvet Cake
Ingredients
Dry Ingredients
- 3 cups cake flour
- 2 tablespoons natural cocoa powder
- 1 3/4 cups granulated sugar
- 1 tablespoon baking powder
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 1/2 cups unsweetened soy milk
- 1 1/2 tablespoons white vinegar
- 1 cup canola oil
- 1/2 cup unsweetened applesauce
- 1 tablespoon pure vanilla extract
- 2-4 teaspoons vegan red gel food coloring or more if using liquid or beet powder
Frosting
- Vegan Cream Cheese Frosting double if you want a lot for piping
Instructions
- Prepare – Preheat the oven to 350 degrees F and spray two round 8-inch cake pans with nonstick spray. Place a circle of parchment paper on the bottom of each pan, for easy removal of the cakes.
- Make the cake batter – In a large bowl, whisk all dry ingredients together. Now add all the wet ingredients and stir until just combined, but do not over mix. Add a little more food dye until the batter is quite red – it will fade in the oven, so you need more than you think for a rich, red cake.
- Bake the cakes – Divide the batter evenly between the two pans and bake for 35-40 minutes, until a toothpick inserted in the middle comes out clean.
- Cool – Let the cakes cool in the pans for 15 minutes, then transfer carefully to a wire rack to cool completely before frosting.
- Crumbles – If your cakes have domes, use a large serrated knife to slice a thin layer off the top. Crumble and use for decorating the top of the cake, if desired.
- Frost and serve – Prepare the frosting. Once the cake has cooled completely (this is essential, or your cake will slip and break!), spread a layer of frosting on the first cake layer. Place the second layer on top, and frost the top and sides, piping additional frosting on as desired. Sprinkle crumbles on top for decoration. Serve immediately, or keep in an airtight container in the refrigerator until serving.
Notes
- You may use another milk if needed, such as oat, almond or coconut.
-
You may use all purpose flour if needed, but cake flour will result in a much lighter, fluffier cake.
-
Gluten free – Replace all purpose flour with a quality gluten free flour. It might be rather gummy gluten free, but this will depend on the brand of flour you use. I like Better Batter.
-
Storing the cake – This cake should be stored in the refrigerator (for up to 3-4 days). Though before serving, let it come to room temperature for about 30 minutes. You can also freeze the cake.
-
Red food dyes vary a lot in terms of color and how much you need. With gel, you will need much less to achieve a deep red. If you don’t want to use food dye, you can use about 3 tablespoons beetroot powder, but the cake still won’t be as red.
Nutrition
*I’ve updated the recipe Feb. 2024 after several rounds of testing. The new recipe is much better tasting and easier to make!
Hi Nora will this cake taste ok if i make the batter in advance and bake it a few days later?
I’m actually not sure if the cakes will rise properly if you do this. I’ve never tried. But it’s possible the leavening agents won’t be as effective.