How To Make The Ultimate Vegan Red Velvet Cake
Are you on the hunt for the best vegan red velvet cake recipe? You’ve come to the right place – keep reading for everything you need to know to make the softest vegan-friendly 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
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)
- 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.
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by Fabian Jackson
Fabian is one of our lovely Content Marketing Assistants who loves writing almost as much as he loves coffee, old episodes of Escape to the Country (no judgement here), and cooking up a storm in his kitchen.