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Red velvet cake is one of those classic desserts that feels fancy but is surprisingly easy to make. This vegan red velvet cake is soft, moist, and has just the right hint of cocoa with a subtle tang—everything you love about the traditional version, minus the dairy and eggs! The creamy vegan cream cheese frosting takes it to the next level, making it perfect for birthdays, special occasions, or just because you’re craving cake.
👉 Ingredients
For the Cake
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tbsp cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup almond milk (or any plant-based milk)
- 1 tbsp apple cider vinegar
- ¾ cup vegetable oil
- 1 tbsp vanilla extract
- 1 tbsp red food coloring (vegan-friendly)
- ½ cup unsweetened applesauce
For the Vegan Cream Cheese Frosting
- ½ cup vegan butter, softened
- 8 oz vegan cream cheese
- 3 cups powdered sugar
- 1 tsp vanilla extract
👉 How to Make It
1️⃣ Bake the Cake
- Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
- In a small bowl, mix almond milk and apple cider vinegar. Let it sit for 5 minutes to create vegan ‘buttermilk.’
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Add oil, vanilla, food coloring, applesauce, and buttermilk mixture, stirring until smooth.
- Divide the batter evenly between the pans and bake for 28-30 minutes, or until a toothpick comes out clean.
- Let cakes cool completely before frosting.
2️⃣ Make the Frosting
- Beat vegan butter and cream cheese until smooth.
- Add powdered sugar and vanilla, mixing until fluffy.
3️⃣ Assemble the Cake
- Place one cake layer on a serving plate and spread with frosting.
- Add the second layer and frost the entire cake.
- Chill for 30 minutes before slicing for clean edges.
FAQ & Troubleshooting
1. Can I make this cake ahead of time?
Yes! Bake the layers up to 2 days in advance and store at room temp. Frosting can be made ahead and kept in the fridge for 5 days.
2. Why use apple cider vinegar?
It reacts with the baking soda to create a fluffy, tender cake—just like traditional red velvet!
3. What’s the best way to store leftovers?
Keep the cake covered in the fridge for up to 5 days. Let slices sit at room temp for 10 minutes before eating for the best texture.
4. Can I make this gluten-free?
Yes! Just swap the all-purpose flour for a 1:1 gluten-free flour blend.
5. How do I get bright red color without artificial dyes?
Use beet powder or natural red food coloring for a plant-based alternative.
This vegan red velvet cake is soft, rich, and topped with the dreamiest dairy-free cream cheese frosting. If you give it a try, let me know how it turns out! ❤️🎂
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