Why Youll Love This Vegan Red Velvet Cake:
Red velvet cake is high on the list of my top favorite cake recipes, especially this vegan version. When I used to work at Georgetown Cupcakes, the red velvet flavor was the best selling out of all flavors, even chocolate.
Red velvet cake is a classic for a reason.
Its a wonderful celebration cake for holidays, such as Thanksgiving and Christmas, but not just those holidays: make this veganized vegetarian version of red velvet cake for Valentines Day, a birthday, graduation, engagement party, weddings, and more!
So when you take a bite out of this vegan red velvet cake, I think youll be shocked to learn that this cake is actually eggless, dairy free, gluten free, and can be naturally red!
All while maintaining the classically sweet and slightly tangy, yet uber rich and moist taste of the cake we all know and love.
This will be your go-to red velvet cake, vegan or not!
Storing Serving And Freezing Tips
Once the cake has been made and frosted, store in the refrigerator until 2 hours before serving. Letting the cake sit at room temperature before serving enhances the texture all around, softening both the cake and frosting layers.
Freezing Frosted Cake: Assemble the cake with filling and frosting. Transfer whole cake to the freezer so frosting solidifies. After the frosting is frozen, wrap the cake securely with plastic wrap. Cover plastic wrap with foil and freeze up to 3 months.
Thaw cake overnight in refrigerator. Carefully remove plastic wrap and foil. Continue to thaw at room temperature for 5-6 hours.
Freezing Cake Slices: Slice the leftover cake in serving sized portions. Wrap each piece in plastic wrap and freeze in a single layer on a baking sheet. Once the pieces are solid, transfer slices to a gallon freezer bag or airtight container.
Thaw pieces on the counter for 1 hour or defrost in the microwave at 20% power, carefully avoiding overheating and melting the frosting.
For more storage tips with gluten-free baking recipes, see this free and valuable resource!
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Can I Make This Ahead Of Time
If youd like to make the cake ahead and store it in the fridge, swap the butter for the same amount of vegetable oil! Simply mix all the dry ingredients together in a bowl and all the wet ingredients in a separate bowl, then pour the wet into the dry and mix until combined. Bake as directed. The vegetable oil wont firm up in the fridge like butter does, making a cold cake feel more moist and tender.
You can also bake the cake layers, and once cooled, wrap them in plastic before freezing them for up to 3 months. Thaw the cake layers and make the frosting when ready to assemble.
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How To Make This Red Velvet Cake
To make this red velvet cake, youll start by whisking together your dry ingredients: cake flour, unsweetened cocoa powder, baking soda, and salt. I suggest using cake flour because it has a lower protein content than all-purpose flour which creates a softer, lighter cake. When it comes to cake flour, two of my favorite brands are Pillsbury Softasilk and Swans Down.
Theres also 1/4 cup of unsweetened cocoa powder in this cake so the cake isnt super chocolatey, but it has a hint of chocolate that is expected in red velvet cakes. Once youve whisked together the dry ingredients I suggest sifting them as well to remove any lumps of cocoa powder and help keep the cake light.
Then, mix up the wet ingredients starting with some unsalted butter and granulated sugar. I suggest creaming the butter and sugar together for about 4-5 minutes. Why? Creaming the butter and sugar together until light and fluffy incorporates more air into your cake batter creating a softer, lighter cake.
Once the butter and sugar are creamed together, youll beat in two eggs until well combined. Then mix in the rest of the wet ingredients: some oil, red food coloring, vanilla extract, and distilled white vinegar. The oil helps to keep the cake incredibly moist, so I use a combination of butter and oil in this cake.
Then, just level your cakes and frost it however you like. I used the Wilton 1M piping tip for the swirls on top of this cake.
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Tips & Tricks For Making The Best Healthy Red Velvet Cake:
- How to make this a gluten free vegan red velvet cake: making this a gluten free red velvet cake is actually quite simple. I love using Bobs Red Mill 1-to-1 gluten free flour or King Arthurs 1-to-1 gluten free flour. Then its just an easy swap in!
- Make sure to level the cakes before frosting! If youre building this cake in multiple layers, make sure to level your layers before frosting! This means evening out that top section before you frost. I recommend using a sharp, thin knife , then when youre stacking your cake layers, fave the crumbed, sliced side down to make it easier to frost!
- Sift the flour before beginning: this ensures that your cake comes out really tender. I also recommend using cake flour if youre not gluten-free. If you are GF, add in a bit of cornstarch or arrowroot powder for that same result.
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Get The Recipe: The Best Red Velvet Cake Recipe Easy Moist Homemade
Easy, moist red velvet cake recipe full of Southern charm with a secret ingredient! Frosted with Cream Cheese frosting
- 2Tablespoonsunsweetened, cocoa powder
- 1cupvegetable oil or canola
- 2teaspoonsvanilla extract
- 1-2oz.red food coloring, more or less depending on how deep you want the color
- 1/2cupplain hot coffee, prepared
- 1teaspoonwhite distilled vinegar
Cream Cheese Frosting
- Preheat oven to 325 F.
- Generously grease and flour 9-inch round cake pans. Set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder, and salt. Set aside.
- In a large bowl, combine the sugar and vegetable oil.
- Mix in the eggs, buttermilk, vanilla, and red food coloring until combined.
- Stir in the coffee and white vinegar.
- Combine the wet ingredients with the dry ingredients a little at a time, mixing after each addition, just until combined.
- Pour the batter evenly into each pan.
- Bake in the middle rack for 30-40 minutes or until a toothpick inserted in the center comes out with moist crumbs clinging to it. Do not overbake as the cake will continue to cook as it cools.
- Let pans cool on a cooling rack until the pans are warm to the touch.
- Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
- Gently remove the cakes from the pan and let them finish cooling.
- Frost the cake with cream cheese frosting when the cakes have cooled completely.
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How To Make Gluten
Vegan Red Velvet Cake
To make the cake:
preheat oven to 350 degrees. Grease and then line the bottoms of two 8-inch round cake pans with parchment.
Place the flour, sugar, cocoa, baking soda and salt in a food processor, and let it whir to combine for about 30 seconds.
In a separate bowl, whisk together 2 cups of cold water, the oil, vanilla, food coloring and lemon juice.
Pour the wet ingredients over the dry ingredients and whir in food processor until blended.
Pour the batter into the prepared pans and firmly tap the pans against the counter several times to release any air bubbles.
bake for 25-35 minutes, or until tester comes out clean. Cool the cakes on a rack before inverting them.
To make the Milk Chocolate icing:
Melt the chocolate over a double boiler, remove from heat and allow to cool to room temperature.
Beat the butter until soft and fluffy, about 2 minutes. Add cream cheese and beat for another 2-3 minutes, scraping down the side of the bowl several times, to make sure there are no lumps. Blend in the lemon juice. Add the cooled chocolate and the confectioners sugar. Beat on medium low speed until spreading consistency.
To decorate the cake:
Start by setting the cake on a cardboard round, centering it on a Cake Stand and trimming off the top of the cake layers. You trim them if they are domed or just to remove the outer layer, which is often a different texture. It makes a great snack while your working.
Repeat this over and over until you have gone all the way around the cake.
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Lets Begin Ill Walk You Through The Cake And Then The Frosting
Preheat your oven to 350°
Prepare an 8 round cake pan with a baking spray or shortening and flour pan for easy release.
In a medium bowl mix the sugar and eggs until fluffy, you may do this using a whisk or electric beater.
Slowly add in the flour, baking powder, and baking soda. Mix to spread to fully incorporate the ingredients. Then begin adding the buttermilk, melted butter, and oil.
Mix on medium low, then add in the dutch cocoa, vinegar, vanilla, and red coloring, mix to combine so everything is evenly incorporated.
Place batter into a prepared pan and bake at 350° for 30-35 minutes or until a toothpick comes out clean.
Remove cake from the oven, allow it to cool for 10 minutes. Then turn the cake out of the pan onto a cooling rack. A spatula can help in this if needed.
At this point youll want the cake to cool completely before frosting, while it does so, you can mix the frosting.
In a bowl with a whisk or electric beater beat the cream cheese and butter until smooth.
Gradually add in the powdered sugar as you beat. Then add in heavy cream and vanilla.
Whip until smooth and creamy.
Spread frosting onto the top of the cooled cake, use the back of a spoon to create swirls.
Top with candy or sprinkles if desired and serve.
Store in the fridge for keeping.That is IF you can keep your hands off of it!
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