How To Make The Ultimate Vegan Red Velvet Cake

What is red velvet cake? 

Thought to have originated in early twentieth century Maryland, red velvet cake is a moist (sorry) deep chocolate cake with an Ermine icing and was naturally coloured by non-Dutched cocoa that was rich in anthocyanin.

Photo credit: Oh My Veggies (Recipe below)

Modern recipes use beetroot for depth of colour and moisture or simply red food colouring. Plus the icing has been upgraded to a cream cheese frosting or buttercream if you’re feeling sweet. 

Vegan buttercream recipe 

This vegan buttercream recipe is designed by a professional pastry chef and is the only one you will ever need. It’s perfectly fluffy, light and smooth and it comes together with just a handful of easy to find ingredients. 

Want to watch how simple it is? We made it into a recipe video too – check it out here

Chef’s hint: Add a splash of lemon juice to take a little of the sweetness off your buttercream frosting. 

Simple red velvet sponge recipe 

Now for the sponge, this winning recipe from Loving It Vegan is a much-loved favourite. This is a simple mix that includes:

• Homemade vegan buttermilk (soy milk mixed with lemon juice) 
• Cocoa
• Red food colouring
• Vanilla extract 
• and a few other expected ingredients like plain flour and baking powder.
  
  

Beetroot-based red velvet recipe

If you were after a more earthy and naturally coloured cake, then this recipe from Oh My Veggies might float your boat more. This is also a gluten-free red velvet cake recipe!

Vegan cream cheese frosting recipe

Not feeling a buttercream with your red velvet cake this time? We love this slightly sweet and slightly tangy cream cheese frosting recipe from Minimalist Baker.

Add a generous amount between each layer of your cake, leaving about a quarter to half of your mix behind to coat your assembled cake depending on how much frosting you like.