I like to make red velvet cake for every occasion under the sun. I think you should start making it, too. What do you say? This recipe makes a double layer cake for you to share with your closest friends. Or you can do what I did and eat half of it with your fingers while watching a full season of House. To each his own…
Vegan Red Velvet Cake
recipe adapted from Bakerella
- 2 1/2 cups all purpose flour
- 2 cups vegan refined sugar*
- 1 tbsp cocoa
- 1 tsp salt
- 1 tsp baking soda
- 2/3 cups oil
- 2 cups nondairy milk
- 1 tbsp distilled white vinegar
- 1 tsp vanilla
- red food coloring (see directions)
- 8 oz. vegan cream cheese, room temperature
- 1 cup earth balance at room temperature
- 1 teaspoon vanilla
- 6 cups vegan confectioners’ sugar*
*Click here to see my post about vegan sugar
Preheat your oven to 350 degrees. Lightly oil and flour two 9 x 9 baking pans.
For the cake:
Combine the flour, refined sugar, cocoa, salt and baking soda into a bowl and whisk together.
Next, whisk together the oil, milk, white vinegar and vanilla. You can use any dairy-free milk that you like.
This time, I used vanilla soy milk.
Now it’s time to add the red food coloring. There are recipes out there that use beets to naturally color the cake, but I used Ateco Super Red gel.
This is a highly concentrated gel and you’ll only need a couple of drops if you’re using it. If you’re using a liquid, you’ll need to use more. Just make sure that the kind you buy doesn’t include cochineal/carmine, which is a red dye taken from beetles. You’ll want your wet ingredients to be a bright red color at this point.
When your cake is baked, the color will be a much deeper, darker red. Trust me on this one.
Combine the wet and dry ingredients into one bowl and mix on a low-medium setting for two minutes. Pour the batter evenly into the two pans and then drop/bang the pans on a counter or table a couple of times to burst any air bubbles that you see. Don’t go nuts here, a few air bubbles are okay.
Bake the cake for 30-40 minutes. Ovens vary so once you hit that 30 minute mark, check the cake every couple of minutes by inserting and removing a toothpick until it comes out dry. (I’ve been known to stab my cakes with forks, knives or whatever else I have lying around if I know I’m going to cover the holes with frosting later on).
Remove the cakes from the oven and allow them to cool on a wire rack.
Do you have Tofutti Better than Cream Cheese in your life?
Oh man, this stuff is gooooood.
This frosting is super easy. Combine all ingredients into a bowl and mix on low-medium for 1 minute.
Go ahead, eat a couple of spoonfuls.
Once your cakes cool, remove them from their pans and frost away!
Did you know that red velvet cake has zero calories in it? It’s true. Don’t question me. Just go with it.