Vegan Red Velvet Cake

4.34 from 3 votes

Vegan red velvet cake is a great twist on the classic. This fluffy cake has a vibrant red hue and tangy flavor, complemented by a creamy cream cheese frosting.

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 628kcal

Author Ligia Lugo

Ingredients

For the cake

1 cup soy milk
1 tbsp apple cider vinegar
2 cups cake flour
2 tbsp cocoa powder
1 tsp baking soda
½ cup vegan butter
1 cup organic cane sugar
1 tsp vanilla extract
½ cup beet juice

For the frosting

½ cup Vegan butter
1 cup Vegan cream cheese
4 cups powdered Vegan sugar (or just process your cane sugar)

Instructions

Preheat oven to 350F. Line 2 9-inch cake pans with parchment paper, bottom and sides.
Combine soy milk and apple cider vinegar. Set aside for 5 minutes to make Vegan buttermilk.
Add cake flour into a bowl. Sift in cocoa powder and baking soda.
In a separate bowl, cream Vegan butter with cane sugar. Add vanilla extract and beet juice.
Fold in the dry ingredients.
Add buttermilk and stir until you have a smooth batter.
Divide the batter between the prepared cake pans. Bake the cake for 30 minutes or until an inserted toothpick comes out clean. Cool the cake sponges on a wire rack.
Make the frosting: beat the Vegan butter and cream cheese until combined.
Add powdered sugar and beat until fluffy.
To assemble: place one piece of the cake sponge in front of you. Add ⅓ of the prepared frosting. Add the second piece of the cake sponge on top of the frosting. Cover the top and sides with the remaining frosting. Chill the cake for 2 hours before slicing and serving.

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