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Vegan Red Velvet Cake

Vegan Red Velvet Cake Recipe

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 10 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tbsp cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup unsweetened non-dairy milk
  • 1 tbsp apple cider vinegar
  • ⅓ cup neutral oil
  • 2 tsp vanilla extract
  • 2 tbsp red food colouring
  • ½ cup vegan butter, softened
  • 8 oz vegan cream cheese, softened
  • 3 to 4 cups powdered sugar
  • 1 tsp vanilla extract
  • pinch of salt

Method
 

  1. Stir non-dairy milk and vinegar together and let sit 5 minutes until curdled.
  2. Whisk flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl for 30 seconds.
  3. Mix oil, vanilla, and red food colouring into the curdled milk, then pour into the dry ingredients. Fold just until no flour streaks remain.
  4. Preheat oven to 350°F (175°C). Divide batter between two greased 8-inch pans and bake until a toothpick comes out clean, 22 to 25 minutes. Cool 10 minutes in pans, then turn out onto a rack to cool completely.
  5. Beat vegan butter and cream cheese until smooth, about 2 minutes. Add powdered sugar, vanilla, and salt, then whip 1 to 2 minutes until fluffy.
  6. Place one cooled layer on a plate, spread about 1 cup frosting, top with second layer, and frost the top and sides. Slice and serve.

Notes

Let the cake cool completely before frosting or the icing will melt. You can bake the layers a day ahead, wrap them well, and store at room temperature.