Dairy-Free Classic Red Velvet Cake

Indulge in the rich, velvety goodness of our Dairy-Free Classic Red Velvet Cake—a stunning dessert that’s as delicious as it is inclusive! This recipe transforms the beloved red velvet cake into a dairy-free masterpiece, using unsweetened almond milk, applesauce, and non-dairy cream cheese to deliver incredible flavor and moist texture without compromising on dietary needs. The delicate balance of cocoa powder and a hint of vinegar creates that signature tangy-sweet flavor, while vibrant red food coloring makes this cake visually irresistible. Topped with a luscious non-dairy cream cheese frosting, it’s the perfect centerpiece for birthdays, holidays, or any special occasion. Easy to make in just under an hour, this plant-based version of a classic is sure to impress vegans, dairy-sensitive guests, and even traditional cake lovers alike!

Nutriscore Rating: 44/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 12

Ingredients

• 2.5 cups all-purpose flour
• 1.5 cups granulated sugar
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 1.25 cups unsweetened almond milk
• 1 tablespoon apple cider vinegar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 teaspoon apple cider vinegar
• 1 tablespoon red food coloring
• 0.5 cup unsweetened applesauce
• 8 ounces non-dairy cream cheese
• 0.5 cup non-dairy butter
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Directions

Step 1

Preheat your oven to 350°F (175°C) and lightly grease two 9-inch round cake pans.

Step 2

In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Step 3

In a large bowl, combine the almond milk and 1 tablespoon of apple cider vinegar. Allow it to sit for 5 minutes to curdle.

Step 4

Add the vegetable oil, 2 teaspoons of vanilla extract, 1 teaspoon of apple cider vinegar, red food coloring, and applesauce to the almond milk mixture, whisking until combined.

Step 5

Gradually add the dry ingredients into the wet ingredients, mixing until just combined and no clumps remain.

Step 6

Divide the batter evenly between the prepared cake pans.

Step 7

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

Allow the cakes to cool in the pans for 10 minutes, then carefully remove them from the pans and transfer to a wire rack to cool completely.

Step 9

To prepare the frosting, beat the non-dairy cream cheese and non-dairy butter together in a medium bowl until smooth.

Step 10

Gradually add the powdered sugar and 1 teaspoon of vanilla extract, beating until light and fluffy.

Step 11

Once the cakes are completely cooled, spread a layer of frosting on top of one cake, place the second cake on top, and spread the remaining frosting over the top and sides of the cake.

Step 12

Slice and serve your delightful dairy-free red velvet cake.

Nutrition Facts

Serving size	(2133.8g)

Amount per serving	% Daily Value*
Calories	7479.6

Total Fat 359.3g	0%
Saturated Fat 77.5g	0%
Polyunsaturated Fat 135.3g
Cholesterol 0mg	0%
Sodium 4154.7mg	0%
Total Carbohydrate 1050.2g	0%
Dietary Fiber 13.7g	0%
Total Sugars 791.6g
Protein 43.3g	0%

Vitamin D 109.8IU	0%
Calcium 675.3mg	0%
Iron 18.1mg	0%
Potassium 815.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.5%

Protein: 2.3%

Carbs: 55.2%