Vegan Red Velvet Cake

Vegan red velvet cake is a delightful twist on the classic, featuring a deep red color and rich flavor! The cake is light, fluffy, and topped with luscious vegan cream cheese frosting. 

I have a tough time choosing favorites when it comes to cake recipes–there’s just way too many good ones!–but I do think that Red Velvet Cake has got to be my favorite cake name. Just hearing the words instantly conjures feelings of luxury and decadence. No wonder red velvet is one of the most popular wedding cake flavors!

You don’t need a special occasion to enjoy this treat though. Despite its aura of exclusivity, red velvet is really just an everyday, mild chocolate cake smothered in easy cream cheese frosting.  

My vegan red velvet cake contains all the same ingredients as the traditional versions, with just a couple of alterations. Instead of regular butter and cream cheese we use vegan versions of these products, and to deliver this cake’s all-important moisture, I’ll teach you how to make your own vegan buttermilk substitute. 

For the red coloring, no food dyes here, just all-natural and brilliantly hued beet juice! Don’t worry though, any earthy beet flavor is not where to be found, allowing that sweet and silky, rich red velvet flavor to be front and center! 

Vegan Red Velvet Cake Ingredients

For the Cake:

• Soy milk + Apple cider vinegar – Together, these two ingredients create a vegan buttermilk substitute. In addition to providing moisture, this acidifier also reacts with baking soda, creating air bubbles that produce a lighter, fluffier cake. 
• Cake flour – This flour has a lower protein content as compared to all-purpose or bread flours. Less protein means less gluten formation during baking, which results in a more tender and delicate cake. 
• Cocoa powder – In addition to providing a rich background flavor, cocoa powder is actually partly responsible for the red coloring of this cake. While cocoa powder in its natural state appears dark brown, when exposed to acidity (in this case, our vegan buttermilk substitute) the naturally occurring red pigments of the cacao come out to play! 
• Baking soda – The main source of leavening (lift) in this red velvet cake recipe. Baking soda creates bubbles, helping the cake batter to rise, resulting in an airy texture. 
• Vegan butter – Adds moisture and richness to the cake batter. I recommend using unsalted vegan butter in this cake recipe and make sure it is at room temperature before you go to use it in the cake batter. 
• Organic cane sugar – Organic cane sugar is my go-to as I can be sure it is processed in a vegan-friendly way. Some refined white sugars are not vegan so be sure to check into your brand. 
• Vanilla extract – The floral note that vanilla provides is the ultimate enhancer in most baked goods and vegan cake recipes. 
• Beet juice – While we do gain some red coloring as a result of the cocoa powder + acid reaction as mentioned above, it’s more of a brick red and I don’t know about you but I like my red velvet cake to be RED red! Fresh beet juice is an amazing coloring agent, plus it is all natural and vegan. Most grocery stores carry beet juice, but if you have a vegetable juicer, you can certainly juice your own fresh, raw beets. 

For the Cream Cheese Frosting: 

• Vegan butter – In addition to playing a role in the makeup of the cake itself, vegan butter is also a crucial component of the icing. Again, opt for unsalted butter here and make sure it is at room temperature, otherwise you will have a difficult time whipping it. 
• Vegan cream cheese – Gives your vegan cream cheese frosting its characteristic tangy flavor and creamy, silky texture. Just like the butter, you’ll want to make sure this ingredient is at room temperature before you start to make your icing. 
• Organic powdered sugar – Using powdered sugar is key to making a silky smooth frosting, as granulated sugar tends to produce icing that is gritty. For an extra smooth result, sift your powdered sugar first. Like the sugar called for in the cake batter itself, you’ll want to choose organic powdered sugar to ensure it is processed using vegan-friendly methods. 

How to Make Vegan Red Velvet Cake

1. Setup and mix buttermilk. Preheat your oven to 350℉ and line two 9-inch cake pans with parchment paper. Mix your vegan buttermilk by whisking soy milk and apple cider vinegar in a small bowl or pitcher, then set aside for 5 minutes while you start mixing the cake. 
2. Combine dry ingredients. Measure the cake flour into a large mixing bowl, then sift in cocoa powder and baking soda. 
3. Stir. Whisk until the dry ingredients are well mixed. 
4. Combine wet ingredients. In a separate bowl, combine room temperature vegan butter with cane sugar. 
5. Cream. Cream the butter and sugar using an electric mixer, a stand mixer, or vigorously whisking by hand. Depending on speed, this takes about 2-3 minutes and is complete when the mixture takes on a light and fluffy texture. 
6. Add remaining ingredients. To the butter mixture, add vanilla extract, beet juice, and the dry ingredient mixture. 
7. Fold. Use a rubber spatula to fold the ingredients together until just combined, then add the prepared vegan buttermilk mixture and stir until you have a smooth batter.
8. Divide. Equally distribute the cake batter between the prepared cake pans. 

9. Bake. Transfer the cake pans to the oven and bake for about 30 minutes, or until an inserted toothpick or cake tester comes out clean. Remove the cakes from the oven and allow them to cool on a wire rack.
10. Start the icing. While waiting for the cakes to cool, start making the frosting.  Combine more room temperature vegan butter and softened vegan cream cheese in a large bowl. Beat with a mixer or a whisk until light and fluffy. 
11. Beat in the sugar. Add powdered sugar and continue beating until the frosting becomes thick and silky. 
12. Make the first cake layer. Check the cakes to make sure they are cooled to room temperature before attempting to frost. Place one of the cakes on a work surface in front of you and dollop about ⅓ of the prepared frosting on the top. Smooth into an even layer. 
13. Add the second cake layer. Place the second cake atop the frosted first cake. Dollop another ⅓ of the frosting on top, smooth until even. Then use the remaining frosting to coat the sides of both cake layers and touch up as needed. 
14. Chill and serve. Transfer the entire cake to the refrigerator and allow it to chill for at least 2 hours before slicing and enjoying!

Watch Us Make Vegan Red Velvet Cake

Chef Tips 

Take extra care when handling beet juice, as it will stain clothes, light-colored countertops, and even your hands! Protective layers such as gloves or a kitchen apron are a good insurance policy and be sure to wipe up any spills or splashes right away. 

To soften your vegan butter and cream cheese, simply leave them out at room temperature for about 30 minutes prior to using them. If you forget to take these items out of the fridge prior to cake making time (it happens to the best of us!), here are a couple of alternative softening methods:

1. Hot Bowl Method. Warm a glass or metal bowl using hot water, then place the bowl upside down over the top of the vegan butter and cream cheese and let this setup sit for about 5 minutes. The warmth from the hot bowl will gently soften the ingredients without melting them. 
2. Microwave Defrost. This method is the fastest, but requires the most babysitting. Place the butter or cream cheese in a microwave safe bowl and run it on the defrost setting for 10 seconds, then flip the ingredient so that a different side of it is touching the bowl. Continue heating in 10 second increments and turning the ingredients until the butter or cream cheese is softened, but be sure to stop if you see any indication of melting. 

How to Store 

Refrigerating. Store leftover cake in an airtight container in the refrigerator for up to 5 days. I recommend using a lidded cake keeper if you have it, or portion the cake into slices if needed to fit them into smaller tupperware containers.

Freezing. To freeze the red velvet cake, make sure it is chilled first (to keep the frosting from being sticky) then wrap each piece tightly in plastic wrap. Place the wrapped cake pieces in an airtight container and freeze for up to 4 months.

Thawing. When you’re ready to enjoy it, thaw it overnight in the refrigerator before serving.