This easy vegan red velvet cake is so rich, soft and has the perfect chocolate flavor! Pair with an incredible vegan cream cheese frosting!
Ingredients
Dry Ingredients
▢3 ⅓ cups cake flour (or 3 cups all purpose flour), sifted
▢2 tablespoon unsweetened cocoa powder, sifted
▢1 ½ tsp baking powder
▢1 teaspoon baking soda
▢1 teaspoon salt
Wet Ingredients
▢1 cup dairy free milk
▢1 tablespoon apple cider vinegar
▢1 ½ tablespoon vanilla extract
▢1 ¾ cups vegan cane sugar
▢½ cup vegan butter
▢1 cup unsweetened applesauce
▢1 oz vegan red food coloring (or 2 tablespoon beet powder*)
For the Frosting
▢8 oz vegan cream cheese
▢½ cups dairy free butter, softened
▢1 ½ teaspoon vanilla extract
▢¼ teaspoon salt
▢4 cups powdered sugar
Instructions
For the Cake
Preheat the oven to 350F and prep two 9″ cake pans with nonstick spray or vegan butter and parchment paper.
Combine dairy free milk, apple cider vinegar, and vanilla extract to make vegan buttermilk. Set aside.
Use a medium bowl and hand whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together dairy free butter and vegan sugar with a mixer until smooth (about 2-3 minutes). Add applesauce and food coloring then beat again to combine.
Then add vegan buttermilk (vinegar, vanilla and dairy free milk mixture). Mix with a spatula until just combined.
Add your flour mixture into the wet mixture and whisk JUST until combined.
Evenly split up the cake batter into the prepared pans and bake them together for about 30-35 minutes (start checking at 30 minutes) or until a toothpick in the center comes out clean. Let cool for 15 minutes in the pans, then remove and let cool to room temp before frosting.
For the Frosting
In a large bowl cream together vegan cream cheese and vegan butter.
Add salt and vanilla and beat again until combined. Then, add powdered sugar gradually until completely combined.
Now check the consistency of the frosting. If it’s too dry, add a tablespoon at a time more dairy free milk until it reaches your desired consistency. If it’s too wet and does not a shape, add a tablespoon more powered sugar at a time until it reaches the right consistency to hold its shape.
Frosting cake once cooled.
Notes
*Nutritional Information is only an estimate.
*Using beetroot powder will give a brownish hue to the recipe and not a vibrant red. That can only be achieved with food coloring. Beetroot powder also reduces the sweetness of the recipe.
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Nutrition
Serving 1 slice
Calories 433 kcal
Carbohydrates 75g
Protein 5g
Fat 1 5g
Saturated Fat4g
Polyunsaturated Fat3g
Monounsaturated Fat5g
Trans Fat1g
Sodium 373mg
Potassium 20mg
Fiber 2g
Sugar 54g
Vitamin A333IU
Vitamin C1mg
Calcium 52 mg
Iron 1 mg
