Vegan Red Velvet Cheesecake
Prep time
Bake time
Total time
Since I made 7" cheesecakes, the red velvet cake batter will also be baked into 2- 7" cake pans.
One layer will be for the base of the cheesecake (after cooling and unmolding) and the other will be for chunks to go into the batter- so be sure to prepare the red velvet cake recipe first.
In the video I made a larger sized batch of red velvet cake, but realized I only needed a half recipe which is written below, for those who question why my recipe looks bigger on the video- It was!
Serves: serves 8
  • For the Red Velvet Cake OR CLICK HERE FOR NO DYE RECIPE
  • All Purpose Flour 1¼ Cups (156g)
  • Granulated Sugar ¾ cups (150g)
  • Baking Soda ½ teaspoon
  • Salt ¼ teaspoon
  • Natural Cocoa Powder 1 Tablespoons (6g)
  • Vegetable Oil ¼ cup (60ml)
  • Almond Milk ½ Cup (120ml)
  • Ground Flax Seeds 1 Tablespoon (8g)
  • Hot Water 3 Tablespoons (45ml)
  • Red Food Color 1-2 teaspoons *gel paste or liquid
  • White Vinegar 1 teaspoon
  • Vanilla Extract 1 teaspoon (5ml)
  • For the Cheesecake Batter
  • Vegan Cream Cheese 1½ package (12oz) (282g)
  • Firm Tofu half package (7ounces) (196g)
  • Vegan Granulated Sugar 1 cup (200g)
  • Cornstarch1 Tablespoon
  • All Purpose Flour 1 Tablespoon
  • Salt ½ teaspoon
  • Vanilla Extract 2 teaspoons (10ml)
  • Vegan lactic Acid OR Apple Cider Vinegar 2 teaspoons (10ml)
  • Vegan Butter 2 Tablespoons (28g)
  1. First prepare the red velvet cake recipe by combining the ground flax seed with hot water and whisk smooth
  2. Let stand for at least 5 minutes to thicken to a paste
  3. In a large bowl place the sifted flour, Baking Soda, Salt and Cocoa Powder together
  4. In another bowl combine all of the wet ingredients including the sugar and the red food color whisk smooth
  5. Add the flax paste and then the dry ingredients and whisk smooth
  6. Pour the batter into the greased and parchment lined cake pans and bake immediately at 350°F for 25 - 30 minutes or until springy to the touch when gently pressed in the centers or a toothpick comes out with moist crumbs
  7. Once the red velvet cake is cooled take one layer and chop it up into ½" cubes, reserve them in the freezer or refrigerator to go into the cheesecake batter later.
  8. The other layer of cake will go into the refrigerator (wrapped well) until after the cheesecake is completely set and ready to assemble
  9. Place all cheesecake ingredients (except the red velvet cubes) into a food processor and process until smooth
  10. Fold the red velvet cubes in by hand so they don't break up too much
  11. Optional red food color swirl into a small portion of the batter (which actually made mine more pink, and I still can't decide if I like it or not! LOL)
  12. Pour into a greased and parchment lined cake pan and bake in a preheated 350°F oven for 1 hour.
  13. After 1 hour turn the oven off and let the cheesecake stay inside to cool down for another hour,
  14. Take out of the cooled oven and place in the refrigerator to cool and set for at least 4 hours or overnight.
  15. Once completely firm and set unmold the cake onto a platter or cardboard cake circle, remove the parchment paper and adhere the red velvet cake layer onto the bottom (sometimes a little cream cheese icing helps as glue)
  16. Ice the top and sides with more cream cheese icing then press the red velvet cake scraps that have been ground down to crumbs all over the top and sides, vegan white chocolate drizzle optional
Recipe by Gretchen's Vegan Bakery at