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Soft, moist, and fluffy with a hint of vegan chocolate and tang, this simple, vibrant, easy vegan red velvet cake is sure to impress – no dairy necessary!
Why You’ll Love This Recipe
There’s more to red velvet cake than meets the eye! With a hint of vanilla, a whisper of vegan chocolate, and a classic buttermilk tang (now made dairy-free, of course!), this vegan red velvet cake recipe is a delicious blend of rich, moist, tender layers and well-balanced flavors.
Plus, this eggless red velvet cake is so easy to make in just a couple of bowls with simple, inexpensive pantry staples. The red color and delicate crumb, when combined with a rich vegan cream cheese frosting (or keep reading for other alternatives!), make it a hit at any gathering—whether it’s Valentine’s Day, a birthday, an engagement party, or just because.
You might also enjoy vegan funfetti cake, vegan carrot cake, or vegan Biscoff cake.
Ingredient Notes
Please refer to the recipe card for the full list of ingredients and substitutes.
Recipe Add-Ins
- More cocoa: For a richer flavor, add up to 2 ½ tbsp more (replacing flour).
- Vegan chocolate: Toss in vegan chocolate chips/chunks for extra decadent red velvet vegan cake.
- Chopped nuts: Like pecans or walnuts, to add texture.
- Coconut: Add a few tablespoons of unsweetened shredded coconut to the batter.
- Maraschino cherries: Finely chopped for sweetness and texture.
- Spices: Try a little cinnamon and/or nutmeg for warm depth.
- Coffee: Boost and add depth to the chocolate with 1-2 tsp coffee or espresso powder.
How to Make Vegan Red Velvet Cake
Step 1: First, preheat the oven to 350F/177C and lightly oil a 9-inch round spring-from cake pan. Then, combine the apple cider vinegar and plant milk in a large bowl and whisk until it thickens/curdles. Stir in the oil and vanilla extract.
Step 2: In a separate medium bowl, mix all the dry ingredients (both sugars, flour, cocoa powder, baking soda, and salt). Mix the dry ingredients into the wet ones until combined, then carefully fold in the red gel food coloring, being careful not to over-mix the batter.
Step 3: Pour the red velvet batter into the pan, level with a spatula, and bake for 30-35 minutes, until a knife/skewer inserted into the center comes out clean. Finally, transfer the vegan cake to a wire cooling rack to cool completely before releasing the spring and removing the pan.
It’s important to leave it to fully cool before removing the cake pan; otherwise, it may crumble/fall apart. If you haven’t already done so, prepare the vegan frosting (if using) now.
What is the Best Frosting for Red Velvet Cake?
For me, classic vegan buttermilk red velvet cake will always have creamy, tangy-sweet vegan cream cheese frosting. However, it also tastes great with:
- Vegan chocolate cream cheese frosting – to complement the cocoa in the batter.
- Vanilla vegan buttercream frosting
- Vegan whipped cream – optionally with a few drops of vanilla/almond extract or a little powdered sugar to lighten up the cake.
- Plant-based white chocolate ganache – rich, luxurious, and sweet.
- Coconut frosting
- Vegan lemon buttercream frosting
What About Decorating Red Velvet Cake?
- Red velvet cake crumbs (usually sprinkled in a ring around the edges)
- Fresh berries (OR a berry compote between cake layers)
- Toasted/candied rosemary walnuts (like pecans or walnuts)
- Raw or toasted coconut flakes/shreds
- Vegan chocolate shavings (dark, milk, or white chocolate)
- Edible gold leaf (for elegance)
FAQs
The flavor of red velvet cake is like a cross between chocolate and vanilla cake, though more the latter as there’s really only a very tiny amount of cocoa powder. This combines with a subtle tang, thanks to vegan buttermilk in the batter (and vegan cream cheese frosting if using).
Yes! You can achieve a natural red color with ingredients like beetroot. Replace ¼-½ cup of plant-based milk with beet puree or juice. Beet powder should work, too, but gives it a maroon color, while pomegranate or raspberry juice provides a pinkish-red hue.
Oil helps create a wonderfully tender crumb, so I don’t recommend replacing it all. However, you could replace a portion with unsweetened applesauce, vegan Greek yogurt, or mashed sweet potato.
Pro Recipe Tips
- To measure the flour: Fluff it in its bag, spoon it into the measuring cup (without packing), and level it with the back of a knife to avoid dense, dry cake.
- Don’t over-mix the batter: Otherwise, you may end up with a dense, tough cake. Mix until everything is only just combined.
- Adding dye: The type used affects how much is needed – liquid dye usually needs double the gel amount. Adjust to your preferred redness.
- Leave it to cool: It’s fragile right out of the oven but sets while cooling. It’s also important that it’s fully cooled before frosting.
- For a layered cake: Double the batter and level the cake layers before building and frosting. Save the crumbs to decorate.
Storage Instructions
At room temperature: Store the vegan red velvet cake, if unfrosted, in an airtight container for 1-2 days.
In the fridge: In an airtight container, frosted or unfrosted, for 5-7 days. Bring it back to room temperature to serve for the best texture.
Freeze: It’s best to freeze the vegan cake minus the frosting. Freeze it whole or sliced (parchment between slices to avoid sticking) wrapped in plastic wrap in a Ziplock/Stasher bag for up to 3 months.
Thaw in the fridge overnight or at room temp, frost, and enjoy!
Vegan Red Velvet Cake
Equipment
Ingredients
- 1 cup of plant-based milk (soy works best)
- 1 tablespoon of apple cider vinegar
- ½ cup of neutral oil
- 1 teaspoon of vanilla extract
- 2 cups of all-purpose flour
- ½ tablespoon of unsweetened cocoa powder
- ½ cup of granulated sugar
- ½ cup of brown sugar
- 1 teaspoon baking soda
- ½ teaspoon of salt
- 1 to 2 teaspoons of red food coloring gel
- 1 batch of vegan cream cheese frosting (optional)
Instructions
- Preheat the oven to 350 degrees F. and lightly oil around 9-inch spring-form pan. Set aside.
- In a large bowl mix the milk and apple cider vinegar. Whisk until it begins to thicken.
- Add in the oil and vanilla extract. Mix until well combined.
- In a medium bowl combine the flour, cocoa powder, granulated sugar, brown sugar, baking soda, and salt. Mix well and add it into the bowl with the wet ingredients. Add in the red gel food coloring and mix well, but do not overmix.
- Pour the batter into the prepared pan and bake for 30 minutes.—or until a toothpick inserted in the center comes out clean.
- Remove it from the oven and allow it to cool in the pan over a cooling rack. Release the spring and let it sit until completely cool before trying to fully unmold it from the ring and bottom of the pan.
- Optional frost once the cake is fully cooled.
Notes
- Don’t over-mix the batter: Otherwise, you may end up with a dense, tough cake. Mix until everything is only just combined.
- Adding dye: The type used affects how much is needed – liquid dye usually needs double the gel amount. Adjust to your preferred redness.
- Leave it to cool: It’s fragile right out of the oven but sets while cooling. It’s also important that it’s fully cooled before frosting.
- For a layered cake: Double the batter and level the cake layers before building and frosting. Save the crumbs to decorate.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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