Vegan Red  Velvet Cake

Vegan Red  Velvet Cake


12 Servings


55 Mins


Vegan Buttermilk Cocoa Powder All-Purpose Flour Beetroot Powder Salt Baking Powder Coconut Oil Organic Sugar Vanilla Extract White Vinegar Vegan Cream Cheese Frosting

Step 1

Combine soy milk and apple cider vinegar to make vegan buttermilk. 

Step 2

Sift together the flour, cocoa powder, baking powder, and salt. – 

Step 3

In a large mixing bowl beat together the coconut oil, sugar, and vanilla with an electric mixer for 30 seconds or until well combined.

Step 4

Beat in beetroot powder, and vinegar until well combined.

Step 5

Alternately, add flour mixture, and vegan buttermilk, beating on low to medium speed until just combined.

Step 6

Pour batter evenly into the two prepared cake pans. Bake for 30-35 minutes or until toothpick inserted into the center comes out clean.

Step 7

Cool the cake in the pan for 10 minutes. Remove the cakes from the pan, and then allow them to cool completely.

Step 7

While cakes are cooling make the vegan cream cheese frosting.

Step 8

Add a thick layer of frosting to the top of the first layer of cake. Refrigerate for 10 minutes. Then add the rest of the frosting. 

Step 9

Place the other cake on top and complete your frosting. Keep the cake in the refrigerator until ready to serve.

Vegan Red  Velvet Cake

Hi! I'm Alison!

I'm a plant-based vegan married to a meat eater with two picky kids. I use whole food plant-based ingredients to create a delicious compromise in the kitchen.