Recipe

Vegan Red Velvet Cake

A deliciously red and velvety cake paired with dreamy cream cheese frosting. The red velvet cake and frosting are made without eggs or dairy.

Print options

Defaults: Arial 14 pt, photo excluded, available notes and nutrition included. Choose options here, then use your browser’s Print command (⌘P on Mac, Ctrl+P elsewhere). White paper; margins: top/right/bottom 0.5 inch, left 1 inch. Browser margins: Default; scale: 100%; headers/footers: off. Choices apply to printing; the complete recipe stays visible on screen.

Reset print options (keeps selected ingredient units and batch).

Ingredient batch: 1.5× original. Base yield: 16.

Scaled amounts are simple math, not kitchen-tested. Times, temperatures, pan sizes and amounts inside the steps stay as written.

Ingredient display: US / original units. Rounded cooking measures; original amounts remain available on screen in alternate views. Printed ingredients use this selection. Recipe schema and any available nutrition describe the canonical base batch. Unit changes never alter cooking directions, times or nutrition.

Vegan Red Velvet Cake
Yield
24
Prep
12 minutes
Cook
19 minutes

Ingredients

Dry Ingredients

Wet Ingredients

Vegan Cream Cheese Frosting

Base draft — original amounts

The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 16.

  • 2 ½ cups cake flour
  • 3 Tbsp cocoa powder
  • 2 tsp baking powder
  • 1 tsp cream of tartar
  • 1 tsp salt
  • 2 cups water
  • 1 ¾ cups sugar
  • ⅔ cup vegetable oil
  • 2 Tbsp apple cider vinegar
  • 2 tsp vanilla extract
  • 1/2 cup raw beet
  • 1/2 cup rasperries
  • 8 oz vegan cream cheese (I use Daiya brand) softened
  • ½ cup vegan butter softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract

Instructions

For The Vegan Red Velvet Cake

  1. Preheat oven to 350° Fahrenheit. Line 2 round cake pans with parchment paper. Grate and purée the beet until smooth like applesauce (add a small amount of water if necessary). Heat the raspberries for 1 minute in the microwave, then strain the seeds and add to the beet purée.
  2. Mix the dry ingredients. In another bowl, mix the wet ingredients and the beet/berry purée.
  3. Combine the wet and dry ingredients until just mixed. Be careful not to overmix.
  4. Pour batter into cake pans and bake 30-35 minutes. Test for doneness by inserting a toothpick into the center of the cake. If it comes out dry, the cake is done.
  5. Let the cakes cool about 15 minutes, then remove from pans. Allow to cool completely, then frost with vegan cream cheese frosting. Sprinkle with cake crumbs to decorate.

For The Vegan Cream Cheese Frosting

  1. Use a hand mixer to combine the frosting ingredients until light and fluffy.

Notes

For cupcakes, bake 18-22 minutes.

Open clean print view

Add Ad-Free Cook as a preferred source on Google

Print with your browser’s Print command. Letter and A4 layouts leave room for a recipe binder.

https://adfreecook.com/vegan-red-velvet-cake/