Red Velvet Cake

Red Velvet Cake ~

A dairy-free version of the traditional Southern classic and holiday favorite!

This lightly flavored 2-layer cake with hints of cocoa and vanilla, topped with vegan cream cheese frosting, is easy to make from scratch and perfect for any occasion!

I love the dramatic presentation of a red velvet cake.

Our son is getting married this spring and his bride has actually chosen a red velvet cake. It will have the look of a more traditional white cake but cutting into it will reveal a gorgeous pop of red color. I think it’s brilliant.

I made this particular cake most recently at my husband’s request.

It is a tradition in this house that each person gets to choose any type of birthday cake they want and he surprised me by going with red velvet.

The result was a cake that turned out moist, fluffy, and rich.

I hope you love it as much as we do!

Ingredients for Red Velvet Cake

You will need:

For the cake:

• 2 cups oat milk, or other mild-flavored plant-based milk, divided
• 2 tablespoons white vinegar, divided
• 3 cups all-purpose flour
• 2 cups granulated sugar
• 2 tablespoons unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 tablespoons red food coloring
• 1 teaspoon baking soda

For the frosting:

• 1/2 cup vegan butter softened
• 8 ounces vegan cream cheese
• 2 teaspoons vanilla extract
• 4 cups powdered sugar

How to Make Vegan Red Velvet Cake

For the cake:

STEP ONE: Preheat the oven to 350°F. Grease and flour two 9-inch cake pans. Set up cooling racks.

STEP TWO: In a small bowl, whisk together 1 cup of milk and 1 tablespoon white vinegar. Set aside. The milk will curdle slightly as it sits; this is normal.

STEP THREE: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.

STEP FOUR: Pour in the milk/vinegar mixture, remaining 1 cup milk, oil, vanilla extract, and food coloring. Using an electric mixture at low speed, mix for 1 minute, just until combined.

STEP FIVE: In a small bowl, whisk together the remaining 1 tablespoon white vinegar and baking soda. Add to the batter and continue mixing just until incorporated, about 30 seconds. Pour batter evenly into the prepared baking pans.

STEP SIX: Bake for 35 minutes. Allow to cool in the pans for 10 minutes then turn out onto cooling racks to finish cooling completely then prepare the frosting.

For the frosting:

STEP SEVEN: Into a large-size mixing bowl, add the softened vegan butter. Use a mixer on medium speed to beat the butter until the consistency is smooth.

STEP EIGHT: Add the vegan cream cheese and vanilla extract, then continue mixing for 30 seconds, just enough to incorporate with the butter.

STEP NINE: Switch the mixer speed to low then begin gradually adding the powdered sugar, 1 cup at a time until all is combined and the consistency of the frosting is thick but still spreadable.

To serve:

STEP TEN: Frost the cake and serve at room temperature.

Storage

This cake will keep well in the refrigerator for about 3 days. Let the cake sit in the refrigerator for an hour or so, long enough for the frosting to ‘set’ then cover with plastic wrap or foil. Bring to room temperature prior to serving.

More Vegan Cake Recipes You’ll Love!

• Vegan Carrot Cake
• Easy Vegan Chocolate Cake
• Cookies and Cream Cupcakes
• Small Batch Vanilla Cupcakes
• Christmas Fruitcake

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