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Red Velvet Cake ~ A dairy-free version of the traditional Southern classic and holiday favorite! Easy to make and perfect for any occasion!

Red Velvet Cake

A dairy-free version of the traditional Southern classic and holiday favorite! Easy to make and perfect for any occasion!
5 from 26 votes
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Course: Dessert
Cuisine: American
Keyword: birthday, Christmas, dairy free, make-ahead, Valentine's Day
Prep Time: 15 minutes
Cook Time: 35 minutes
Cooling Time: 10 minutes
Total Time: 1 hour
Servings: 12
Calories: 543kcal
Author: Holly Gray

Ingredients

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

Instructions

For the cake:

  • Preheat the oven to 350°F. Grease and flour two 9-inch cake pans. Set up cooling racks.
  • 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.
  • In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
  • 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.
  • 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.
  • 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:

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

  • Frost the cake and serve at room temperature.

Nutrition

Calories: 543kcal | Carbohydrates: 104g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 508mg | Potassium: 71mg | Fiber: 3g | Sugar: 76g | Vitamin A: 82IU | Calcium: 116mg | Iron: 2mg
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