Vegan Red Velvet Cake

Red Velvet Cake
You either Love it! Or you Don’t!

Moist and fluffy vibrant red cake layers filled with shelf stable  cream cheese icing!

Originally the red velvet cake started out as a chocolate cake and it never actually had red dye in it at all!

Due to the reaction from the cocoa powder with the baking soda, the cake takes on a slight red color upon baking
But over time we have developed this insatiable need to have the most red of reds for this classic cake

For those who want to stay away from red food coloring altogether

Check out my No Dye Red Velvet Cake recipe that you are going to love!
But the recipe listed below is for a scratch recipe that is the closest to the one I used in my bakery!

Alternatively for those who want to take the easiest route of all

Duncan Hines makes a Red Velvet Box Cake mix which I have reformulated to accommodate for no eggs!
Follow along for the yellow cake recipe formula for the perfect red velvet box cake hack!
Whichever recipe you decide to make you are not going to want to pass up the classic decoration for this cake!

WATCH HOW TO DECORATE RED VELVET CAKE

Not sponsored by any product or company below

Notes for Success:

Today I baked the batter between 2-8″ cake pans for the more rustic look versus the usual 7″ cake pans that I typically use. This recipe will make about 15 cupcakes just fill the liners 3/4 of the way full for a nice dome

Be careful on the measuring of this recipe a heavy hand on the flour will cause this cake to be more like bread texture! A scale is recommended!

If you prefer not to use  flax meal you can use any store blend egg replacer instead. *I sometimes use Bob’s Red Mill 2 tablespoons

Vegan Red Velvet Cake

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Prep Time 2 hours hrs

Cook Time 25 minutes mins

Total Time 2 hours hrs 25 minutes mins

Servings 10

Ingredients

  

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For the Red Velvet Cake

• 2½ cups All Purpose Flour 312g
• 1½ cups Granulated Sugar 300g
• 1 teaspoon Baking Soda 5g
• ½ teaspoon Salt 3g
• 2 Tbs Natural Cocoa Powder 12g
• ½ cup Vegetable Oil 118ml
• 1 cup Plant Milk 237ml
• 2 Tbs Ground Flax Seeds 16g
• 6 Tbs Hot Water 90ml
• 1 teaspoon Red Food Color
• 1 teaspoon White Vinegar 5ml
• 1 teaspoon Vanilla Extract 5ml

For the Cream Cheese Icing

• 1 lb Vegan Butter 454g
• 1 lb Confectioners Sugar 454g
• 1 teaspoon Vegan Lactic Acid

Instructions

 

• Preheat the oven to 350F & grease & parchment line 2-8" cake pans
• Combine the ground flax seeds with hot water & whisk smooth, let stand to thicken 5 minutes
• In a large bowl place the sifted flour, Baking Soda, Salt & Cocoa Powder together
• In another bowl combine all of the wet ingredients including the sugar & the red food color, whisk smooth
• Add the flax paste then the dry ingredients & whisk to a smooth batter
• Pour the batter into the prepare cake pans & bake for approximately 20-30 minutes or until springy to the touch when you gently press the centers or a toothpick comes out with moist crumbs
• While the cakes cool, prepare the cream cheese icing In a large mixing bowl with an electric mixer, cream the room temperature vegan butter on medium to high speed until light & fluffy~ I usually let this go for about 5 minutes
• Add the sifted confectioners sugar & vegan lactic acid & mix on low speed until all is incorporated, then increase the speed to medium high & whip for 1 minute
• Assemble the cake as shown in the video tutorial

Video

Notes

Storage Because I am using shelf stable cream cheese icing this cake can stay at room temperature in a cool dry spot loosely covered for up to 4 days. For longer storage refrigerate for up to 1 week but bring to room temperature before serving. Freeze for up to 1 month wrapped well 

Tried this recipe?Let us know how it was!