Vegan red velvet cake
Experience the perfect balance of moistness and richness in every bite of this vegan red velvet cake. This velvety masterpiece is a true delight, crafted with vibrant natural ingredients that perfectly balance the sweetness of cocoa with a subtle tang from the vegan cream cheese frosting.
Servings: 4 people
Calories: 1239kcal
Equipment
- 3 Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Cake pans (two 8-inch pans recommended)
- Cooling rack
- 1 Spatula
- Piping bag
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons cocoa powder unsweetened
- 1 cup non-dairy milk such as almond or soy milk
- 1 tablespoon apple cider vinegar
- ½ cup granulated sugar
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 2 tablespoons red food colouring gel or liquid
How to make Vegan red velvet
- ½ cup vegan butter softened
- 2 tsp lime juice
- 4 cups powdered sugar
- ¼ cup strawberries optional
Instructions
- Preheat your oven to 180°C (350°F) and grease your cake pans.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder until well combined.
- In another bowl, combine the non-dairy milk and apple cider vinegar. Let it sit for a few minutes until it curdles slightly.
- Add the sugar, vegetable oil, vanilla extract, and red food colouring to the milk mixture. Whisk until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a dense cake.
- Divide the batter evenly between the greased cake pans and smooth the tops with a spatula.
- Bake in the preheated oven for approximately 25-30 minutes, or until a toothpick inserted into the centre comes out clean.
- Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a cooling rack to cool completely before frosting.
To make vegan red velvet frosting
- In a mixing bowl, beat the vegan butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, and continue to beat until well combined and fluffy.
- Once your vegan red velvet cake has cooled completely, spread the frosting evenly over the top and sides of the cake using a spatula or piping bag.
- For an extra touch, you can garnish the cake with some strawberries.
Notes
Storage Tips: To keep your vegan red velvet cake fresh and moist, it's important to store it properly. If you're not planning to serve the cake immediately, you can wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to three days. For longer storage, you can also refrigerate the cake for up to a week. Just make sure to bring it to room temperature before serving to enhance its flavour and texture.
Longevity of the Cake: The vegan red velvet cake will stay fresh and delicious for several days if stored properly. However, it's best enjoyed within the first three days of baking when the flavours and textures are at their peak. If you have any leftovers, you can freeze individual slices for up to three months. Just make sure to wrap them tightly in plastic wrap or place them in an airtight container before freezing.
Red food colouring – Make sure to buy a high-quality one, I used the Wilton icing brand – highly recommend
Garnish: The strawberries will leave some juices on the icing after a day or so. I would leave them out if you’re making this cake in advance or remove them the next day to avoid them from spoiling the cake
Frosting leftovers: You can freeze it for up to 3 months and use it the next time you bake.
Nutrition
Calories: 1239kcal | Carbohydrates: 197g | Protein: 9g | Fat: 48g | Saturated Fat: 9g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Sodium: 605mg | Potassium: 221mg | Fiber: 3g | Sugar: 145g | Vitamin A: 1313IU | Vitamin C: 10mg | Calcium: 158mg | Iron: 4mg