I made this vegan red velvet cake for my friend’s anniversary last month. The cocoa and vinegar made the layers tender, and she said the color was just like the bakery version she used to buy.
Decadent Vegan Red Velvet Cake with Silky Frosting
This vibrant vegan red velvet cake features layers of rich, moist sponge perfectly complemented by a silky vegan frosting. It takes about 1 hour to prepare and bake, making it ideal for celebrations or special gatherings. Serves around 8-10 people.
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon cocoa powder
- 2 cups unsweetened applesauce
- 1 ½ cups vegetable oil
- 1 cup almond milk (or any non-dairy milk)
- 2 tablespoons apple cider vinegar
- 2 tablespoons red food coloring (vegan)
- 1 teaspoon vanilla extract
- Vegan cream cheese or butter for frosting
- Powdered sugar for frosting
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
- Combine Wet Ingredients: In another bowl, combine the applesauce, vegetable oil, almond milk, apple cider vinegar, red food coloring, and vanilla extract.
- Combine Mixtures: Slowly pour the wet mixture into the dry mixture, stirring until just combined.
- Bake the Cake: Divide the batter equally between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare the Frosting: In a mixing bowl, beat vegan cream cheese or vegan butter until fluffy, gradually adding powdered sugar until the desired sweetness and texture is achieved.
- Assemble the Cake: Once the cakes are completely cooled, spread frosting on top of one layer before placing the second layer on top. Frost the top and sides of the cake as desired.
- Serve: Slice and enjoy this delightful vegan red velvet cake with family and friends!
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 8-10 slices
- Calories: 320kcal
- Fat: 15g
- Protein: 2g
- Carbohydrates: 48g
I keep the cake covered in the fridge for up to four days. The frosting sets firm, and I let slices come to room temperature for fifteen minutes before serving.
