Rich, moist, fluffy, and velvety Vegan Red Velvet Cake made with a classic vegan cream cheese frosting for the ultimate vegan cake!
a red velvet flavored anything has always been my favorite dessert, but honestly it is because of the cream cheese frosting. So, thank goodness my local grocery store carries vegan cream cheese because it just would not be the same without that cream cheese flavor. I guess what I am really saying is anything with cream cheese frosting is my favorite! How could it not be? It is SO good! I know you will love these cake just as much as I do!
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INGREDIENTS YOU NEED
- 1 tbsp apple cider vinegar
- 1 cup soy milk room temperature
- 2 cups sugar
- 3 cups all purpose flour
- 2 tbsp cocoa powder sifted
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup canola or vegetable oil
- 1/2 cup unsweetened apple sauce room temperature
- 2 tsp vanilla extract
- 2 tsp baking soda
- 1 tsp red food coloring
- Vegan Cream Cheese Frosting:
- 8 oz vegan cream cheese room temperature
- 1/2 cup vegan butter room temperature
- 1 tsp vanilla extract
- 3 cups powdered sugar
Instructions To Make Vegan Red Velvet Cake
- Preheat your oven to 350 degrees F. Grease and flour two 9 inch cake pans and line bottom with parchment paper. Set aside.
- In a glass, add the tablespoon of apple cider vinegar and room temperature soy milk together to curdle to form a buttermilk. Set aside.
- In a large bowl, add whisk together your sugar, flour, cocoa powder, baking powder, baking soda and salt until combined.
- Mix in your canola oil, apple sauce, vanilla extract, and red food coloring into your flour mixture. Mix until combined and smooth.
- Divide your batter evenly between your two prepared cake pans. Bake for 25 minutes or until a toothpick inserted into the middle comes out almost clean.
- Allow your cakes to cool for about 10 minutes and then remove them to completely cool on a wire rack. Allow to cool completely before frosting.
- When ready, make your frosting by adding all of your frosting ingredients into the bowl of a stand mixer or using an electric hand mixer until smooth and well incorporated.
- Spread over top of one cake, place the other cake on top and frost entire cake. Slice and enjoy!
Products
Vegan Red Velvet Cake
Ingredients
- 1 tbsp apple cider vinegar
- 1 cup soy milk room temperature
- 2 cups sugar
- 3 cups all purpose flour
- 2 tbsp cocoa powder sifted
- 2 tsp baking powder
- 2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup canola or vegetable oil
- 1/2 cup unsweetened apple sauce room temperature
- 2 tsp vanilla extract
- 1 tsp vegan red food coloring
Vegan Cream Cheese Frosting:
- 8 oz vegan cream cheese room temperature
- 1/2 cup vegan butter room temperature
- 1 tsp vanilla extract
- 3 cups powdered sugar
Instructions
- Preheat your oven to 350 degrees F. Grease and flour two 9 inch cake pans and line bottom with parchment paper. Set aside.
- In a glass, add the tablespoon of apple cider vinegar and room temperature soy milk together to curdle to form a buttermilk. Set aside.
- In a large bowl, add whisk together your sugar, flour, cocoa powder, baking powder, baking soda and salt until combined.
- Mix in your canola oil, apple sauce, vanilla extract, and red food coloring into your flour mixture. Mix until combined and smooth.
- Divide your batter evenly between your two prepared cake pans. Bake for 25 minutes or until a toothpick inserted into the middle comes out almost clean.
- Allow your cakes to cool for about 10 minutes and then remove them to completely cool on a wire rack. Allow to cool completely before frosting.
- When ready, make your frosting by adding all of your frosting ingredients into the bowl of a stand mixer or using an electric hand mixer until smooth and well incorporated.
- Spread over top of one cake, place the other cake on top and frost entire cake. Slice and enjoy!
Nutrition
Frequently Asked Questions About Vegan Red Velvet Cake
Store covered in your fridge for up to 5 days, I recommend allowing it to come to room temperature before eating.
Yes, this cake freezes well. You can easily freeze individual slices in an airtight container or you can freeze the entire cake (intact). If you are freezing the entire cake I would place it on a baking sheet in your freezer uncovered until the frosting is hard and then wrap it in plastic wrap and foil.
VERY good!!!