Recipe for Vegan Red Velvet Cake That’s Moist and Delicious

Red velvet cake is one of those desserts that instantly brings a sense of celebration to any table. Its striking red crumb, subtle chocolate flavor, and creamy frosting make it a classic favorite for birthdays, holidays, or just a special weekend treat.

But what if you could enjoy all the decadence and nostalgia of this beloved cake in a completely plant-based way? That’s exactly what this vegan red velvet cake recipe delivers!

Whether you’re a seasoned vegan baker or just starting your plant-based journey, you’ll find this recipe to be both approachable and utterly delicious. The cake bakes up moist and tender, with a gorgeous red hue and a gentle cocoa undertone.

Topped with a silky vegan “cream cheese” frosting, it’s sure to become your new go-to for any occasion. If you’ve ever wanted to wow guests or treat yourself with a showstopping dessert, you’re in the right place.

Let’s dive into how to make the best vegan red velvet cake from scratch!

Why You’ll Love This Recipe

• Classic Flavor, Vegan-Friendly: You get all the nostalgic taste and texture of traditional red velvet cake—without any dairy or eggs.
• Moist and Tender Crumb: The secret blend of plant-based ingredients keeps the cake soft and luscious, never dry or crumbly.
• Simple Ingredients: No fancy egg replacers or hard-to-find vegan products—just easy pantry staples and a few clever swaps.
• Stunning Presentation: The vibrant red color and creamy frosting are guaranteed to impress at birthdays, holidays, or any gathering.
• Perfect for All Eaters: Even non-vegans will rave about this cake! It’s allergy-friendly and can be adapted for soy-free or gluten-free needs.
• Customizable: You can make it as a layer cake, sheet cake, or cupcakes—the options are endless!

“The best vegan red velvet cake is one you’d never know was vegan!”

Ingredients

Here’s what you’ll need for both the cake and the luscious vegan “cream cheese” frosting. For clarity, we’ve included a handy table below:

Equipment

• Two 8-inch (20cm) round cake pans (or one 9×13-inch/23x33cm sheet pan)
• Mixing bowls (large and medium)
• Electric mixer (stand or handheld, for frosting)
• Whisk and spatula
• Measuring cups and spoons
• Sifter (for flour and cocoa powder)
• Parchment paper (for lining pans)
• Wire cooling rack
• Offset spatula (for frosting)

Instructions

1. Prepare your cake pans:

   Preheat your oven to 350°F (180°C). Grease two 8-inch round pans and line the bottoms with parchment paper.

   Lightly dust with flour for easy release.

2. Make vegan “buttermilk”:

   In a small bowl, combine 1 cup non-dairy milk and 1 tablespoon apple cider vinegar. Stir and let sit for 5 minutes to curdle.

3. Mix dry ingredients:

   In a large bowl, sift together 2 1/2 cups flour, 2 tablespoons cocoa powder, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt.

4. Combine wet ingredients:

   In another bowl, whisk together the prepared vegan buttermilk, 1 cup oil, 1 1/4 cups sugar, 2 teaspoons vanilla, and 2-3 tablespoons red food coloring until well blended.

5. Combine wet and dry:

   Gradually add the wet mixture into the dry ingredients. Stir gently with a spatula or whisk until just combined.

   Do not overmix—the batter should be smooth with no dry spots.

6. Divide and bake:

   Evenly distribute the batter between the prepared pans. Tap pans gently on the counter to release air bubbles.

   Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool completely:

   Let the cakes cool in their pans for 10 minutes, then run a knife around the edge and turn out onto a wire rack. Peel off the parchment and let cool fully before frosting.

8. Make vegan “cream cheese” frosting:

   In a large bowl, beat 8 oz vegan cream cheese and 1/2 cup vegan butter with an electric mixer until smooth and creamy. Gradually add 3 cups powdered sugar, beating until fluffy.

   Mix in 2 teaspoons lemon juice and a pinch of salt (if using). Add extra powdered sugar if needed for a thicker consistency.

9. Assemble the cake:

   Place one cake layer on your serving plate. Spread a generous layer of frosting over the top.

   Add the second layer and cover the entire cake with the remaining frosting, using an offset spatula for a smooth finish.

10. Chill and serve:

    For best results, chill the cake for at least 30 minutes before slicing. This helps set the frosting and makes for cleaner cuts.

    Slice, serve, and enjoy!

Tip: If you only have one cake pan, bake the layers one at a time. The batter will hold while the first bakes.

You can also make this recipe as cupcakes—bake for 16-20 minutes instead.

Tips & Variations

• Naturally Red: For a more natural red hue, use 2-3 tablespoons of beet puree or beet powder instead of food coloring. This gives a subtle earthy note and vibrant color.
• Gluten-Free Option: Substitute a 1:1 gluten-free flour blend for all-purpose flour to make this cake gluten-free. Check that your baking powder and food coloring are also gluten-free.
• Soy-Free: Use soy-free non-dairy milk (like almond or oat) and ensure your vegan butter and cream cheese are soy-free if you have allergies.
• Oil Alternatives: Use melted coconut oil or avocado oil for different flavor and nutrition profiles.
• Frosting Flavors: Add a teaspoon of orange zest or a splash of almond extract to the frosting for a unique twist.
• Other Shapes: Make this as a 9×13-inch sheet cake, cupcakes, or even mini cakes for parties.

“Don’t be afraid to get creative with your decorations! Try topping with vegan chocolate shavings, fresh berries, or a sprinkle of toasted nuts for extra flair.”

If you’re on the hunt for more vegan baked goods, check out our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious and our Vegan Bread Machine Recipe for Soft, Delicious Loaves for more sweet plant-based inspiration!

Nutrition Facts

Nutrition values are approximate and based on one slice (1/12 of cake), including frosting:

Note: Nutrition will vary based on brands used and any modifications. For a lighter version, reduce frosting or substitute with a simple vegan glaze.

Serving Suggestions

• Classic Slice: Serve chilled or at room temperature with a cup of coffee or tea for a classic treat.
• Special Occasion: Decorate the cake with edible flowers, fresh berries, or piped frosting rosettes for birthdays, holidays, or Valentine’s Day.
• Layered Parfait: Cut leftover cake into cubes and layer with vegan whipped cream and berries for a quick trifle.
• With Vegan Ice Cream: A scoop of vanilla or coconut-based ice cream alongside a slice of red velvet cake is pure decadence.
• For Brunch: Serve small slices with a fresh fruit salad for a festive brunch spread.

Planning a plant-based celebration? Pair this cake with savory mains like our Vegetarian Tex Mex Recipes for Easy Weeknight Dinners or fresh sides such as Peruvian Vegetable Recipes for Flavorful Healthy Meals for a feast everyone will love.

Conclusion

Baking a vegan red velvet cake at home is not just about satisfying a sweet tooth—it’s a beautiful way to bring people together, celebrate milestones, and share the joys of plant-based living. This cake proves that you don’t need eggs or dairy to create a dessert that’s tender, flavorful, and utterly indulgent.

With its striking red color and luscious vegan “cream cheese” frosting, it’s guaranteed to be a hit with vegans and non-vegans alike.

Whether you’re planning a birthday party, a cozy weekend bake, or simply looking to treat yourself, this vegan red velvet cake is a recipe you’ll come back to again and again. Don’t forget to experiment with the variations and make it your own!

If you loved this recipe and want more vegan baking ideas, browse our collection for even more inspiration. Happy baking—and enjoy every delicious bite!

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