Why I love this red velvet cake
Red Velvet Cake is not just a chocolate or vanilla cake with a red hue. It has a hint of chocolate flavor that is very mild, and is typically made with buttermilk and a little bit of vinegar as well for the perfect blend of acidity and sweetness. It has a flavor like no other cake, and it is absolutely divine! This particular recipe has been tested and perfected over the years to be perfectly fluffy, flavorful and unbelievably vegan. And it’s incredibly easy to make! Want more cakes that no one would guess are made without eggs or dairy? Check out my Vegan Hummingbird Cake, Vegan Chocolate Cake or Vegan Carrot Cake.
How to make vegan red velvet cake
Complete instructions are in the recipe card below. Whisk the dry ingredients in a large bowl. Now add all the wet ingredients and stir until just combined, being careful not to over mix the batter. Divide the cakes evenly between two round 8-inch cake pans. Bake for 35-40 minutes, until a toothpick inserted comes out clean. Let the cakes cool in the pans for 15 minutes, then carefully transfer to a cooling rack and let cool completely before frosting. While the cakes are baking, make a double batch of Vegan Cream Cheese Frosting. If you don’t want to mess with vegan cream cheese or can’t find it, you can use this cream cheese-like frosting from my Pumpkin Cake recipe, or just go with Vegan Buttercream instead.
Is red food coloring vegan?
A lot of red food coloring is NOT vegan. This one is, so if you can find that you should be safe. But if you want a more natural red food coloring, try this beet powder. It won’t be as bright as my cakes are, but it should work quite well! You could add more, or less depending on how colorful you want the cakes to be.
How to store red velvet cake
This is one cake you’ll want to store in the refrigerator, as the cream cheese frosting will soften after a while. If you live somewhere cold, you can probably keep it at room temperature for a day or two. Cover if possible to prevent drying out. The cake can also be frozen.
Variations
9×13 inch cake – Pour into a 9×13 inch pan and bake for 40-50 minutes. Sheet cake – Pout into an 11-17 inch pan and bake for 20-25 minutes. Cupcakes – Go make my Vegan Red Velvet Cupcakes, which are nearly identical to this recipe. Gluten free? You can try using a quality gluten free flour, like Better Batter. I haven’t made this cake gluten free yet.
Want even more incredible cake recipes?
Vegan Strawberry Cake Vegan Coconut Cake Vegan Lemon Cake Vegan Vanilla Cake The Best Vegan Cheesecake
*I’ve updated the recipe Feb. 2024 after several rounds of testing. The new recipe is much better tasting and easier to make!
