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!
If you’re new around here, be sure to check out my vegan chocolate cake, vegan chocolate mousse, and vegan chocolate cookies for evidence.
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…
- vegan
- vegetarian
- egg-free
- dairy-free
- 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.
- Decorate
- 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.
You can also use colored sugars for something a little more festive. Or simply top it with sprinkles, like this vegan birthday cake.
Make Red Velvet Cupcakes
You can easily convert this vegan cake into cupcakes instead of cake. Just pour the batter into cupcake liners – I like these re-usable ones – filling each 2/3 of the way full.
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.
FAQs
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.
More Vegan Cake Recipes
If you love this Vegan Red Velvet Cake, be sure to check out these other delicious vegan cake recipes too:
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!
Recipe
Vegan Red Velvet Cake
Ingredients
Dry Ingredients
- 2 1/2 cups self raising flour
- 1 cup sugar
- 1/2 cup brown sugar
- 1 tbsp cocoa powder
- 1 tsp baking soda
- Pinch salt
Wet Ingredients
- 1 1/3 cup non dairy milk
- 2/3 cup sunflower oil or substitute a light olive oil
- 1/4 cup apple cider vinegar 60 ml
- 1 tsp vanilla extract
- 2 tbsp red food coloring
Frosting
- 1 cup vegan butter
- 1 1/2 cup icing sugar 268 g
- 1 tbsp non dairy milk such as almond or soy milk
- Vanilla extract optional
Special Equipment
Instructions
- Preheat the oven to 350 F (180C). Grease a baking pan. Gather ingredients.
- 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.
What Do You Think?