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+ servings
Two slices of vegan red velvet cake on a white plate.
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4.84 from 6 votes

Beet Powder Red Velvet Cake

This light and fluffy beet powder red velvet cake has a beautiful red hue and an undertone of cocoa flavor! It's covered in a luscious vegan cream cheese frosting. It's simply divine!
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 232kcal
Author: Alison Corey

Ingredients

Vegan Buttermilk

  • 2 cups soy milk
  • 2 tablespoon apple cider vinegar or lemon juice

Dry Ingredients

  • 2 tablespoon cocoa powder
  • 2 cups all purpose flour
  • ½ teaspoon salt
  • 3 teaspoon baking powder

Wet Ingredients

  • ½ cup coconut oil
  • 1 ½ cup raw organic sugar
  • 2 teaspoon vanilla extract
  • 3 tablespoon beetroot powder
  • 1 tablespoon white vinegar

Frosting

Instructions

  • Preheat oven to 350 F. Line two 8 inch cake pans with parchment paper, and grease and flour the sides. 
  • Make Vegan Buttermilk: Combine 1 cup of soy milk with 1 tablespoon of lemon juice or white vinegar. Allow to sit for 10 minutes. After 10 minutes the milk will thicken and curdle.
  • In another bowl, sift together the flour, cocoa powder, baking powder, and salt.
  • In a large mixing bowl beat together the coconut oil, sugar, and vanilla with an electric mixer for 30 seconds or until well combined. 
  • Beat in beetroot powder, and vinegar until well combined.
  • Alternately, add flour mixture, and vegan buttermilk, beating on low to medium speed until just combined.
  • Pour batter evenly into the two prepared cake pans. Bake for 30-35 minutes or until toothpick inserted into the center comes out clean.
  • Cool the cake in the pan for 10 minutes. Carefully, remove the cakes from the pan, by running a knife along the sides, and inverting the cake so that it gently releases from the pan. Allow the cakes to cool completely on a wire rack. Note: Reserve some of the cake crumbs to decorate the top and sides of the cake. 
  • While cakes are cooling make the vegan cream cheese frosting.
  • When frosting is ready, add a thick layer of frosting to the top of the first layer of cake. Refrigerate for 10 minutes. This will allow the first layer of frosting to set.
  • Place the other cake on top and complete your frosting. Keep the cake in the refrigerator until ready to serve.

Video

Notes

Tips for Making Beet Powder Red Velvet Cake 
  • I recommend using oil for cakes, or you risk it coming out dry and dense. I recommend coconut oil or a healthier vegan butter such as Earth Balance or Miyokos.
  • Use unsweetened, non-dairy milk. The added sweetness and vanilla flavor of other plant milks will affect the overall taste of your cake.
  • Use a healthy oil or applesauce to create moisture. If you're following an oil-free diet, using applesauce and even bananas adds needed moisture.
  • Keep the cake refrigerated until ready to serve.
  • Keep the leftovers in the refrigerator.
  • The cake will keep up to 5 days when refrigerated. 

Nutrition

Calories: 232kcal | Carbohydrates: 34g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Sodium: 199mg | Potassium: 63mg | Fiber: 1g | Sugar: 17g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg