Deep red, tender, and perfectly moist, with a subtle cocoa flavor and a tangy cream cheese frosting, this Vegan Red Velvet Cake is a showstopper that tastes every bit as good as the bakery classic. It is made without eggs, dairy, or buttermilk, and it comes together in one bowl with simple pantry ingredients.
Red velvet is not simply a chocolate cake with food coloring. Its signature soft, velvety crumb comes from the reaction between acidic ingredients, such as vinegar and plant-based buttermilk, and a little baking soda. A small amount of cocoa powder gives it a gentle chocolate note, and a hint of vanilla keeps the flavor warm and balanced. A splash of oil keeps the crumb tender for days.
The vegan cream cheese frosting is rich, smooth, and tangy. It is made from vegan cream cheese, vegan butter, powdered sugar, and vanilla, and it is easy to spread and pipe. Layered between two tender cakes, it creates a dessert that looks stunning and slices cleanly.
It is perfect for birthdays, Valentine’s Day, Christmas, and any celebration that calls for a showpiece. The cake can be baked a day ahead, so the frosting is the only last-minute step.
This recipe is 100% vegan, egg-free, and dairy-free.
Recipe Information
| Prep Time | Bake Time | Total Time | Servings | Calories |
|---|---|---|---|---|
| 25 mins | 30 mins | 1 hr 15 mins (with cooling) | 12 slices | ~420 kcal |
Ingredients
For the Red Velvet Cake (two 8-inch layers)
- 2½ cups (310g) all-purpose flour
- 1½ cups (300g) granulated sugar
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1½ cups (360ml) unsweetened soy or oat milk
- 2 tsp apple cider vinegar or white vinegar
- ½ cup (120ml) neutral oil
- 1½ tsp vanilla extract
- 1–2 tbsp red gel food coloring (or 1 tbsp liquid food coloring, or beet powder for a natural option)
- 1 tbsp white vinegar (extra, for the reaction)
For the Cream Cheese Frosting
- 1 cup (225g) vegan cream cheese, cold
- ½ cup (115g) vegan butter, softened
- 3½ cups (420g) powdered sugar, sifted
- 2 tsp vanilla extract
- Pinch of salt
- 1–2 tsp lemon juice (optional, for tang)
To Decorate
- Cake crumbs from leveled tops
- Fresh berries
- Chocolate shavings
Optional Additions
- Mini chocolate chips in the batter
- Chopped pecans
- A layer of raspberry jam
Instructions
- Preheat and prep. Heat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- Make the vegan buttermilk. Stir the plant milk and 2 teaspoons of vinegar together and let it sit for 5 minutes until slightly curdled.
- Mix the dry ingredients. In a large bowl whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- Mix the wet ingredients. Add the oil, vanilla, food coloring, and the buttermilk mixture to the dry ingredients and whisk until smooth.
- Add the final vinegar. Stir in the extra tablespoon of vinegar quickly, then immediately divide the batter between the pans.
- Bake. Bake for 28–32 minutes until a toothpick inserted into the center comes out clean and the tops spring back lightly.
- Cool. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack and cool completely before frosting.
- Make the frosting. Beat the vegan butter and vegan cream cheese until smooth and creamy. Gradually add the powdered sugar, then the vanilla, salt, and lemon juice. Beat for 2–3 minutes until light and fluffy.
- Assemble. Place one cake layer on a plate and spread with about a third of the frosting. Top with the second layer, then frost the top and sides.
- Decorate and serve. Crumble the trimmed cake tops over the cake or decorate with berries. Chill for 30 minutes before slicing for clean slices.
Pro Tips for the Best Red Velvet Cake
- Use gel food coloring. It gives a deep red color without thinning the batter.
- Do not skip the vinegar. It reacts with the baking soda for a soft, velvety crumb.
- Measure the flour carefully. Spoon it into the cup and level it off for a tender cake.
- Cool the cakes completely. Warm cakes melt the frosting.
- Use cold vegan cream cheese. It gives a thicker, easier-to-spread frosting.
- Do not overmix. Mix just until combined for a soft crumb.
- Chill before slicing. A cold cake slices more cleanly.
Why This Cake Works Without Eggs
In this cake, vinegar and plant milk create an acidic base that reacts with baking soda to lift the batter and soften the crumb, while oil keeps it moist. The cocoa adds flavor without making the cake heavy.
It is cholesterol free and contains no dairy. As a treat, it is best enjoyed in moderation, and making it at home lets you control the ingredients and the sugar.
Flavor Variations
- Red Velvet Cupcakes: Bake for 18–20 minutes in lined muffin tins.
- Naturally Colored Cake: Use 2 tablespoons of beet powder instead of food coloring.
- Chocolate Chip Red Velvet: Fold in mini chocolate chips.
- Sheet Cake: Bake in a 9×13 inch pan for 30–35 minutes.
Nutritional Highlights (Per Slice)
| Calories | Protein | Carbs | Fiber | Fat |
|---|---|---|---|---|
| ~420 kcal | 3g | 62g | 1g | 18g |
Storage
- Room temperature: Store covered at a cool room temperature for up to 1 day.
- Refrigerator: Keep frosted cake covered in the fridge for up to 5 days. Bring to room temperature for 30 minutes before serving.
- Freezer: Freeze unfrosted layers wrapped in plastic for up to 3 months. Thaw overnight and frost.
- Make ahead: Bake the layers up to 2 days ahead and frost on the day of serving.
Frequently Asked Questions
Why is my red velvet cake not red enough?
Use gel food coloring, which is more concentrated. Liquid coloring can turn the cake brown after baking.
Can I make it without food coloring?
Yes. Use beet powder, though the color will be a softer, deeper red-brown.
Why does my frosting taste too sweet?
Add a little lemon juice and a pinch of salt, and use a tangy vegan cream cheese.
Can I make it gluten-free?
Use a 1:1 gluten-free flour blend with xanthan gum.
What is the difference between red velvet and chocolate cake?
Red velvet uses much less cocoa and relies on vinegar and buttermilk for its tangy, velvety flavor.
Can I make it ahead?
Yes. Bake the cakes a day or two ahead and frost them on the day you serve them.
Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more show-stopping vegan desserts? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!
