No Dye! Red Velvet Cake ~ Vegan
Prep time
Bake time
Total time
The cake recipe is for 3-7" layers, but you could easily divide the batter between 2-8" cake pans instead
I found this ermine buttercream to be quite fragile and on the verge of "breaking" so be careful not to add the custard to fast AND after refrigerating, when rewhipping it had a tendency to break too! I would recommend to ice your cakes/cupcakes immediately after making the fresh batch to avoid the trouble of trying to save a broken buttercream from rewhipping.
Be careful on the measuring of this recipe, a heavy hand on the flour will cause this cake to be more like bread texture! CLICK HERE FOR MORE
****I am using a proprietary blend egg replacer for this recipe, but you can use 2Tbs flax meal reconstituted with 6Tbs warm plant milk from the recipe if you prefer
Serves: serves 10ppl
  • For the Cake:
  • All Purpose Flour 3½ cups (437g)
  • Beet Root Powder 9 Tablespoons (72g)
  • Baking Powder 1 Tablespoon (10g)
  • Salt 1 teaspoon (6g)
  • Cocoa Powder * natural NOT Dutched Process 4 Tablespoons (24g)
  • Egg Replacer *I am using The Plant Based Egg by Freely Vegan 2 Tablespoons * see note above
  • Granulated Sugar 2 cups (400g)
  • Vegetable Oil ¾ cup (177ml)
  • Plant Milk * I am using soy milk 2 cups (473ml)
  • Vanilla Extract 2 teaspoons (10ml)
  • For the Ermine Buttercream:
  • Granulated Sugar 2 cups (400g)
  • All Purpose Flour ¾cup + 2 Tbs (110g)
  • Plant Milk *I have used both soy & almond with good results 2 cups (473ml)
  • Vegan Butter 4 sticks (454g)
  • Vanilla Extract 2 teaspoons (10ml)
  • Salt pinch
  1. For the cake batter, combine the sugar, salt, vanilla extract, oil and milk in a large mixing bowl and whisk smooth.
  2. Sift the flour, beet root powder, cocoa powder, baking powder and the egg replacer together then add it to the liquids in the mixing bowl.
  3. Whisk smooth then divide the batter evenly between your greased & parchment lined cake pans
  4. Bake immediately in a preheated 350°F oven for approximately 25-30 minutes or when a toothpick inserted into the center comes out clean, or better yet when they are springy to the touch when you gently press the centers CLICK HERE FOR MORE INFO
  5. Cool cakes in the pan until you can safely touch them with your fingers then flip onto a cooling rack to cool the rest of the way
  6. Meanwhile to prepare your ermine buttercream, combine the flour, salt & sugar together in a medium heavy bottom sauce pot over medium - high heat.
  7. Whisk together and let the flour "toast" for about 2 minutes whisking to prevent burning on the bottom.
  8. Add the room temperature plant milk whisking constantly to smooth
  9. Bring the custard to a boil whisking constantly
  10. Once it starts to bubble gently, remove it from the heat add the vanilla extract and then pour into onto a large plate and cover it directly on the surface with plastic wrap or parchment paper to prevent a "skin"
  11. Cool in the refrigerator while you whip the vegan butter to fluffy.
  12. Add the cooled (be careful this is not the slightest bit hot or you will have a melted butter!) custard to the whipped buttercream 1 heaping tablespoon at a time, whipping on medium the entire time until it is all incorporated.
  13. Ice cake as shown in the video.
  14. For making the *optional red velvet balls to go on topCLICK HERE
This cake will stay fresh at room temperature for up to 2 days, for longer storage refrigerate for up to 1 week.

While this is a strong buttercream, I have been told that it does not hold up very well in hot temperatures!
Recipe by Gretchen's Vegan Bakery at