This vegan red velvet cake is rich, chocolatey, and topped with a decadent dairy-free buttercream frosting. You would never guess it’s entirely vegan!
As you know, I have a bit of a thing for chocolate!
And this new creation stays true to my chocoholic style!
This dairy-free red velvet cake recipe pairs a rich chocolate cake with a sweet, creamy buttercream frosting — the perfect party cake!
This vegan red velvet cake is…
- a delicious dessert
And if vanilla is more your style – don’t worry. Check out this delicious vegan vanilla cake too!
If you love vegan baking, make sure you grab a copy of my free vegan baking cheat sheet while you’re here. It’s packed with all my favorite plant-based substitutions to help you vegan-ize any recipe!
How to Make Vegan Red Velvet Cake
- Mix together the non-dairy milk and vinegar. Add oil, vanilla extract, and red dye.
- In another bowl, combine all dry ingredients, and then add the wet ingredients. Mix until you have a smooth, red batter.
- Pour the batter into a cake pan, and bake.
- Make the frosting by beating together sugar and butter. Add non-dairy milk, and whisk until it’s creamy.
- Cut the cake into 3 layers.
- Spread the frosting on the first layer of the cake, and then cover it with the second layer. Repeat with the last cake layer.
- Store the cake in the fridge for up to 5 days.
Scroll down for the full, printable recipe with measurements and detailed instructions.
Tips & Variations
Dry the Fruit Before Topping
When you use fruit to decorate a cake, always be sure to dry it thoroughly first so it doesn’t make your icing soggy.
Mix up the Toppings
Crushed nuts such as walnuts or pecans also make a great cake topping. They’re pretty and add a satisfying little crunch.
Make Red Velvet Cupcakes
You will want to reduce the baking time to 30-40 minutes. It depends a bit on the type of cupcake pan and liners you use, so check in on them often.
How do I store the cake?
Red velvet cake is best stored in the refrigerator, where it will stay fresh for up to 5 days.
What type of dairy free milk should I use?
There are a number of plant-based milks that you can choose from for this recipe. Almond milk, soy milk, coconut milk, oat milk are all good options that will work well.
Personally, I love using coconut milk for cakes because it makes the cake really moist. It will add a slight coconut flavor, but I promise it’s delicious!
What is Icing Sugar?
Icing sugar is just another name for powdered sugar or confectioners sugar. They are all the same product. I like this brand.
How do you make red velvet cake without buttermilk?
This vegan option mixes together apple cider vinegar and non-dairy milk, which is a great vegan substitute for buttermilk.
And don’t forget to grab a copy of my free vegan cheat sheet too! It’s packed with my favorite easy substitutions to help you make just about any recipe vegan!
Vegan Red Velvet Cake
- Preheat the oven to 350 F (180C). Grease a baking mould.
- Mix non dairy milk and vinegar together. Leave for some minutes then add oil, vanilla essence and red dye.
- In a large bowl, add all dry ingredients, combine all together then pour milk mixture into the bowl.
- Mix everything together until you get a red batter. Pour batter in baking mould. Transfer on a baking tray and bake for about 60 minutes or until a toothpick comes out clean.
- For the frosting. Beat icing sugar and butter together then add milk. Whisk until you get a white creamy texture.
- Remove cake from oven and let completely cool down. With a sharp knife, remove the head of the cake to make it flat then cut the cake into 3 layers. Keep the head aside, don’t throw it away.
- Spread frosting on first layer then cover with second layer, repeat one more time. Use remaining frosting to decorate the whole cake.
- Make crumbles with the head of the cake to decorate the top. You can add berries on top. I used cherries but feel free to decorate as you wish.
- The red velvet keeps well in the refrigerator for several days.