This vibrant red velvet cake is soft, fluffy, and topped with a tangy vegan cream cheese frosting. Perfect for a stunning dessert or a festive celebration!
Equipment
- 3 mixing bowls
- Measuring cups and spoons
- Two round cake pans (8 or 9 inches)
- Whisk or mixer
- Forks and spoons
- Non-stick spray or parchment paper
Ingredients
Vegan Red Velvet Cake Ingredients:
- Red food coloring
- 1 ¼ cup almond milk or oat milk (regular milk can also be used)
- ½ cup melted vegan butter (regular butter can also be used)
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 ¾ cup regular or gluten-free all-purpose flour
- Pinch of salt
- 1 tablespoon cocoa powder
Instructions
How to Make Vegan Red Velvet Cake:
- Prepare the Pans and Preheat: Preheat your oven to 375°F (190°C). Grease two round cake pans with non-stick spray or line them with parchment paper for easy removal.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the almond milk, melted vegan butter, sugar, and vanilla extract until smooth.
- Combine Dry Ingredients: Add baking powder, baking soda, a pinch of salt, and all-purpose flour to the wet mixture. Stir until a smooth batter forms.
- Create Two Batters: Divide the batter evenly into two separate bowls. In one bowl, mix in the cocoa powder and red food coloring. Add enough food coloring to achieve the desired vibrant red hue.
- Marble the Batter: Alternate spoonfuls of the plain batter and the red batter into the prepared cake pans to create a marbled effect. Swirl gently with a fork or knife if desired.
- Bake: Bake the cakes in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before frosting.
- Make the Frosting: While the cakes cool, prepare the cream cheese frosting. In a mixing bowl, use a whisk or electric hand mixer to beat together the powdered sugar, melted vegan butter, and softened vegan cream cheese until smooth and creamy.
- Frost and Serve: For easier stacking and frosting, wrap the cooled cakes in plastic wrap and freeze them for about 30 minutes. This helps prevent crumbs from mixing with the frosting. Spread a layer of frosting on top of one cake. Place the second cake on top and frost the entire cake evenly. Slice and serve for a delicious treat!
Frequently Asked Questions
Can I make this cake gluten-free?
Yes! Simply replace the all-purpose flour with a gluten-free 1:1 all purpose flour blend. We love the brand King Arthur!
What can I use instead of red food coloring?
If you prefer natural coloring, beet juice or powdered beetroot are great alternatives. Keep in mind they might slightly alter the flavor.
How should I store the cake?
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. For longer storage, freeze unfrosted cake layers for up to 3 months and thaw as needed.
Vegan Red Velvet Round Cake
A beautifully marbled cake that blends rich cocoa flavors with the light sweetness of red velvet, finished with a luscious vegan cream cheese frosting.
Equipment
- 3 mixing bowls
- measuring cups and spoons
- 2 8-inch round cake pans or 3 6-inch round cake pans
- whisk or mixer
- forks and spoons
- non-stick spray or parchment paper
Ingredients
Vegan Red Velvet Round Cake Ingredients
- 1 ¼ cup almond milk or oat milk regular milk can also be used
- ½ cup melted vegan butter regular butter can also be used
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 ¾ cup regular or gluten-free all purpose flour
- pinch of salt
- 1 tablespoon cocoa powder
- red food coloring
Vegan Cream Cheese Frosting
- 3 cups powdered sugar
- 4 tablespoon melted vegan butter regular butter can also be used
- 4 tablespoon soft vegan cream cheese regular cream cheese can also be used
Instructions
How To Make Vegan Red Velvet Round Cake
- Begin by preheating the oven to 350. Grease the metal cake pans with non-stick cooking spray.
- In a mixing bowl, mix the mix, butter, sugar, vanilla, baking powder, baking soda, and pinch of salt together. Add the flour and mix until a smooth batter is formed. Divide the batter in half by transferring half of it into a separate mixing bowl.
- In one of the batter bowls, mix in cocoa powder and red food coloring until well combined. Add as much coloring as you need to get the cake batter red.
- Alternate adding the plain batter and the red batter into the cake pans to create a marble effect. Fill each pan about ⅓ of the way full. Bake in the oven for 25 minutes or until it is completely cooked through the center.
- While the red velvet cakes bake, use a whisk or ideally an electric hand mixer to mix the vegan cream cheese frosting ingredients. Set aside.
- Once the cakes are done baking, remove them from the cake pans carefully and then allow them to cool on a wire rack. Stack the layers on top of each other, frosting in between. Then, frost around and on top of the cake. Decorate as desired.
Nutrition
Serving: 1frosted sliceCalories: 204kcalCarbohydrates: 35gProtein: 2gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 2mgSodium: 197mgPotassium: 25mgFiber: 1gSugar: 24gVitamin A: 361IUCalcium: 50mgIron: 1mg
Tried this recipe?Let us know how it was!
Paul Basilone says
Easy and awesome way to impress your valentine!