Vegan Classic Red Velvet Cake

Indulge in the rich, velvety allure of this Vegan Classic Red Velvet Cake, a plant-based twist on the timeless favorite. Perfectly moist and tender, this cake delivers the iconic balance of hints of cocoa and vanilla, complemented by its signature vibrant red hue thanks to natural food coloring. Made with simple pantry staples like almond milk, apple cider vinegar to create luscious vegan buttermilk, and a creamy vegan cream cheese frosting, every bite is a delightful dairy- and egg-free treat. Whether it's a special occasion or a sweet everyday indulgence, this recipe is easy to prepare with just 30 minutes of prep time and bakes to perfection in under an hour. Serve this crowd-pleaser at your next celebration, and watch it steal the show while staying cruelty-free and utterly delicious!

Nutriscore Rating: 35/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 12

Ingredients

• 2.5 cups All-purpose flour
• 1.5 cups Granulated sugar
• 2 tablespoons Unsweetened cocoa powder
• 1 teaspoon Baking powder
• 1 teaspoon Baking soda
• 0.5 teaspoon Salt
• 1 cup Almond milk
• 1 tablespoon Apple cider vinegar
• 0.5 cup Vegetable oil
• 1 teaspoon Vanilla extract
• 1 tablespoon Red food coloring
• 8 ounces Vegan cream cheese
• 0.5 cup Vegan butter
• 3 cups Powdered sugar
• 1 teaspoon Vanilla extract

Directions

Step 1

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

Step 2

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

Step 3

In a separate bowl, combine almond milk and apple cider vinegar. Let it sit for 5 minutes to curdle and form vegan buttermilk.

Step 4

Add the vegetable oil, 1 teaspoon vanilla extract, and red food coloring to the almond milk mixture, and whisk until well combined.

Step 5

Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.

Step 6

Divide the batter evenly between the prepared cake pans and smooth the tops.

Step 7

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

Step 8

Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Step 9

For the frosting, in a bowl, beat the vegan cream cheese and vegan butter until smooth and creamy.

Step 10

Gradually add in the powdered sugar and 1 teaspoon vanilla extract, beating until the frosting is smooth and fluffy.

Step 11

Once the cakes are completely cool, spread a layer of frosting on top of one cake, place the other cake on top, and frost the top and sides of the cake.

Step 12

Decorate as desired and serve at room temperature.

Nutrition Facts

Serving size	(1704.8g)

Amount per serving	% Daily Value*
Calories	6190.4

Total Fat 264.7g	0%
Saturated Fat 129.2g	0%
Polyunsaturated Fat 67.8g
Cholesterol 0mg	0%
Sodium 4973.1mg	0%
Total Carbohydrate 932.6g	0%
Dietary Fiber 12.3g	0%
Total Sugars 671.1g
Protein 50.8g	0%

Vitamin D 78.1IU	0%
Calcium 533.4mg	0%
Iron 18.3mg	0%
Potassium 764.4mg	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: 37.7%

Protein: 3.2%

Carbs: 59.1%