Vegan Red Velvet Cakes for Valentines Day
Prep time
Bake time
Total time
This is a building on recipes project so be sure to prepare the cream cheese icing and buttercream recipes while the cakes are baking, or even up to 3 days ahead of time
If you are not using fresh beet juice, increase the hot water in the flax meal to 5 Tablespoons total
Prepare a 12"X18" sheet pan with pan grease and parchment lining
Serves: 8- Individual Heart Cakes
  • For the Red Velvet Cake
  • All Purpose Flour 2½ cups (312g)
  • Granulated Sugar 1½ cups (300g)
  • Baking Soda 1 teaspoon (5g)
  • Salt ½ teaspoon (3g)
  • Natural Unsweetened Cocoa Powder 2 Tablespoons (12g)
  • Vegetable Oil ½ cup (120ml)
  • Almond Milk 1 cup (240ml)
  • Flax Meal 2 Tablespoons (16g)
  • Hot Water 3 Tablespoons (45ml)
  • Fresh Beet Juice 2 Tablespoons (30ml)
  • Red Food Color optional
  • White Vinegar ½ teaspoon
  • Vanilla Extract 1 teaspoon (5ml)
  • For the Cream Cheese Icing:
  • Vegan Cream Cheese 1 tub (8ounces)(113g)
  • Earth Balance Buttery Sticks or any vegan butter 4 tablespoons (56g)
  • Confectioners Sugar 1 cup (120g)
  • Vanilla Extract ½ teaspoon
  • For the Vegan Buttercream:
  • Earth Balance Buttery Sticks ¾ Cups (1½ sticks) (170g)
  • Hi Ratio Solid Vegetable Shortening ¾ Cups (170g)
  • Confectioners Sugar (Domino Brand 10X Sugar) 3 cups (360g)
  • Almond Milk 2 Tablespoons (30ml)
  • Vanilla Extract 1 teaspoon (5ml)
  • Salt ¼ teaspoon
  1. For the Red Velvet Cake:
  2. First combine the flax meal with the hot water and whisk smooth, let it stand for 5 minutes to thicken
  3. Combine the vinegar with the almond milk to sour
  4. In a large mixing bowl combine the sugar with the oil, vanilla extract and beet juice (if using) and whisk smooth
  5. Add the flax paste and the soured milk and whisk smooth
  6. Sift all the dry ingredients into the sugar/oil mixture and whisk smooth again
  7. Add optional red food color to spike it up then pour into a greased and parchment lined 12" X 18" pan and bake in a preheated 350°F oven for approximately 25-30 minutes or until it is springy to the touch when you gently press the center
  8. Meanwhile prepare the cream cheese icing:
  9. Smooth the vegan cream cheese with the room temperature vegan butter
  10. Add the sifted confectioners sugar and then vanilla extract
  11. Refrigerate while you prepare the vegan buttercream as follows
  12. For the Vegan Buttercream:
  13. Cream the earth balance with the shortening on high speed for 3 minutes then add the salt
  14. Add the sifted confectioners sugar all at once then mix on high speed again for another 3 minutes
  15. Add the almond milk very slowly while mixing on high speed then continue whipping for another 3 minutes
  16. Combine the cream cheese icing with 1 cup of the buttercream for the filling, and reserve the rest of the buttercream for the icing
  17. Continue as per the video instruction
Recipe by Gretchen's Vegan Bakery at