Vegan Red Velvet Cake
Rich, moist, fluffy, and velvety Vegan Red Velvet Cake made with a classic vegan cream cheese frosting for the ultimate vegan 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
Serving: 1servingCalories: 506kcalCarbohydrates: 86gProtein: 3.9gFat: 17.4gFiber: 1gSugar: 66.8g
Tried this recipe?Let us know how it was!