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Home » Vegan Recipes » Vegan Baking Recipes » Recipe: Vegan Red Velvet Cake

Recipe: Vegan Red Velvet Cake

December 7, 2020

Vegan Red Velvet Cake
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Vegan Red Velvet Cake - an easy one-bowl recipe with cream 'cheese' icing

A striking red sponge with rich cream ‘cheese’ icing – this vegan red velvet cake is truly a showstopper!

Readers have been asking me for a while for a Red Velvet Cake recipe, and I have to admit that I was a bit unsure. Isn’t it just a not-very-chocolatey cake with red food colouring in for no particular reason?

But in fact since recipe testing and photographing this cake it has become a firm favourite. I wouldn’t have thought of the combination of cocoa-spiked cake with cream ‘cheese’ icing, but it is a winner. And the red colour is such a fun pop of colour especially if you leave the outside of the cake plain and unadorned like I did.

I’ve used the same oil-based sponge as my much-loved Coffee & Walnut Cake, with a few tweaks. It makes a very soft and moist bake, which is even better if kept overnight in an airtight tin before icing.

There’s nothing understated about a red velvet cake. It is is a fun, in-your-face, all-American sugary tower. Not what you want every day, but now and again it is just what you need to brighten a dull afternoon.

Egg Free Red Velvet Cake

What you need to make your vegan Red Velvet Cake

Ingredients

Dairy-free milk and yoghurt Make sure you use unsweetened plant milk and yoghurt, this cake is sweet enough already! I use soya in baking, as it has the highest protein content of the plant milks so behaves most like the eggs it is replacing, but you can use oat or nut milks if you prefer. Just avoid anything with a strong flavour of its own (like coconut or hazelnut).

Sunflower or rapeseed oil A flavourless oil is important here too – sunflower or rapeseed are perfect, but avoid olive or any other strongly flavoured oil.

Red food colouring Make sure you use a concentrated gel, not a liquid, so that you get the maximum colour pop for the smallest amount of colouring. Many red food colourings are not vegan so do check the labels. I recommend Wilton*, Colour Mill* (some of their pinks are not vegan, but their red is), or Sugarflair*.

Vegan cream cheese There are now many tasty vegan cream cheeses available in supermarkets, when even a few years ago they were few and far between. I often use Violife or Nush cream cheese for this, but most supermarket own brands are pretty good too – Asda’s in particular.

Vegan block margarine Do use a good quality block margarine rather than a tub of spread. The water content is much lower so it makes a much creamier icing and is less likely to split.

Salt If you don’t think salt has any place in a cake or icing, do give this a try. You can’t actually tell it is salt, it just adds something really special to counteract what is quite a hit of sweetness!

Equipment

You don’t really need any special equipment for this cake – it doesn’t need a food mixer or even electric hand whisk – just a large bowl and spoon or spatula.

Some good quality cake tins do make a difference, however. I use these loose-bottomed tins from Lakeland* which are heavy and sturdy and feel like they will last forever.

Two other things I couldn’t face baking without are pre-cut baking parchment circles*, (who needs all that measuring and cutting!), and also this cake release spray* that makes cakes just slide out of the tin after baking every time.

Vegan Red Velvet Cupcakes

This recipe would be just as good for red velvet cupcakes. The quantities would make a LOT of cupcakes, so I would halve the recipe to make about 12 cupcakes. (Or just make the whole lot and freeze some!).


Freezing or Storing your Red Velvet Cake

The cakes themselves freeze very well – I do this often. Just wait until they are completely cool then put a layer of baking parchment or greaseproof paper between each sponge, and wrap the whole lot in tin foil or put into an airtight container.

However, the icing doesn’t freeze so well, so if you are making this in advance, by all means freeze the cake but do make the icing on the day you are serving it.

It is actually much easier to freeze a cake that is still frozen, so layer it up and put the icing around the sides as soon as it comes out the freezer, then leave it to defrost until serving.

Dairy Free Red Velvet Cake

Vegan in 15 by Kate Ford

Vegan in 15 Cookbook

There are plenty of similarly quick and easy recipes in my new book, ‘Vegan in 15‘*.

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Vegan Red Velvet Cake - an easy one-bowl recipe with cream 'cheese' icing

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I love hearing from you! Do send me pictures of your very own vegan red velvet cake on:

tagging me @thevegspace or using the hashtag #thevegspace to show me how you got on!

And if you have tried this recipe, please do leave a star rating and comment below which is so helpful for other readers wanting to try the recipe. 👇🏼


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    Vegan Sticky Toffee Pudding
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Vegan Red Velvet Cake

Vegan Red Velvet Cake

Kate Ford | The Veg Space
A striking red sponge with rich cream 'cheese' icing – this vegan red velvet cake is truly a showstopper!
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 20 mins
Course Cake
Cuisine American
Servings 16 slices
Calories 422 kcal

Ingredients
  

For the cake:

  • 10 g cocoa powder
  • 400 g self-raising flour
  • 240 g caster sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 200 ml unsweetened dairy-free milk
  • 200 ml unsweetened dairy-free yoghurt
  • 160 ml sunflower or rapeseed oil
  • 2 tsp vanilla extract
  • 1-2 tsp red food colouring gel (not liquid) (check it is vegan)

For the cream 'cheese' icing

  • 200 g vegan cream cheese
  • 250 g vegan block margarine
  • 500 g icing sugar
  • 1 tsp vanilla extract
  • pinch salt

Instructions
 

  • Preheat the oven to 180°C / 350°F / Gas Mark 4. 
  • Grease and line 3 x 23cm cake tins with baking parchment. (Or two tins for two thicker layers).
  • In a large bowl mix the dry ingredients – cocoa powder, flour, caster sugar, baking powder and salt.
  • In a jug, mix the wet ingredients – plant milk, vegan yoghurt, oil and vanilla extract.
  • Pour the wet ingredients into the bowl and mix until smooth.
  • Add 1 tsp red food colouring and mix, then adjust adding a little more if you want a brighter cake.
  • Divide the cake mixture between your tins then bake for 18-20 minutes (or 20-22 for two thicker layers) until an inserted skewer or knife comes out clean.
  • Remove the cakes from the oven and leave to cool on a wire rack. If you can, the cakes are even softer and moister if you store them overnight in an airtight tin or container, to add the icing the following day.
  • To make the icing, mix all the ingredients together until pale and fluffy.
  • Layer up the cake with icing and smooth around the edges with a palette knife.
    Egg Free Red Velvet Cake

Video

Nutrition

Serving: 1sliceCalories: 422kcalCarbohydrates: 69.2gProtein: 5.3gFat: 14.3gSaturated Fat: 1.5gSodium: 130mgPotassium: 123mgFiber: 2.7gSugar: 46.6gCalcium: 68mgIron: 1mg
Keyword vegan red velvet cake
Tried this recipe?Let us know how it was!

I’m linking this recipe with the CookBlogShare challenge, hosted this week by A Strong Coffee.

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About Kate Ford

Hi, I'm Kate. The Veg Space is a food blog packed with easy vegan comfort food recipes. Click on About Me to find out more or Recipes to get cooking!

Reader Interactions

Comments

  1. Bintu | Recipes From A Pantry says

    December 8, 2020 at 9:59 am

    This looks so delicious – I love red velvet cake and this looks like a real winner! I love that you’ve used some salt – sometimes it can really make that little bit of difference!

    Reply
  2. Danielle Wolter says

    December 8, 2020 at 11:26 am

    Beautiful! This looks and sounds absolutely delicious. I cant’ wait to make this for my next gathering!

    Reply
  3. Amanda Wren-Grimwood says

    December 8, 2020 at 11:43 am

    That cake looks so beautiful and I love the idea of the vegan icing. I have those tins too and they are brilliant for baking.

    Reply
  4. Ashley says

    December 8, 2020 at 12:02 pm

    This cake reminds me of my childhood! Thanks for sharing this recipe—I’ll be trying it for Christmas Day!

    Reply
  5. Dannii says

    December 8, 2020 at 1:10 pm

    This is one of my favourite cakes and this vegan version looks amazing. I can’t wait to try it.

    Reply
  6. Desicart says

    December 11, 2020 at 4:50 am

    Absolutely delicious!so yummy!! i love it! i ll definitely try it!!

    Reply

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Hi, I'm Kate. I'm on a mission to prove that vegan food can be every bit as delicious and decadent as its non-vegan equivalent! Read More…

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