Vegan Valentine Red Velvet Cake

by jade on January 4, 2009

Every year of my life, my mother or grandmother has made a red velvet cake for my birthday…however, the past few years since I’ve been vegan, its been the only thing missing from a wonderful birthday celebration.  My mother has opted for a vegan tres leches cake recipe, which I will post as well, but I have found a vegan red velvet cake recipe that is just perfect!  And just in time for you to make it for the one you love on Valentine’s Day!  You’ll be happy you did!

What you need:

2 C  soy milk

2 t  white or apple cider vinegar

2 1/2 C  flour

2 C  vegan sugar

4 T  cocoa powder

1 t  baking powder

1 t  baking soda

1 t  salt

1/2 C  vegetable oil

2 1/2 T  unsweetened apple sauce

2 oz  red food coloring

4 t  vanilla extract

First, preheat your oven to 350 degrees and grease 2 round cake pans.  Set aside.  Then, in a small mixing bowl, mix the soy milk with the vinegar and allow to curdle.  In a large mixing bowl, sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt.  Once the soymilk has curdled, add the veg oil, food coloring, vanilla, and apple sauce to the milk and stir.  Add the wet ingredients to the dry ingredients and mix with a hand mixer until there are no lumps and the batter color is blended thoroughly.  Evenly distribute the cake batter into the 2 round baking pans and place them in the oven.  Bake for 25 minutes, or until completely done.  You can use a toothpick to test whether or not the cakes are finished.

Once they are done, remove them from the oven and set aside to cool.

I have a recipe on this site for cream cheese frosting, but if you’d like to use this one, its just as good, and it is the perfect amount for this particular cake!

What you need:

1 C  vegan butter

1 C vegan cream cheese

4 t  vanilla extract

8 C  vegan confectioners sugar

Beat the butter, vanilla, and cream cheese until smooth.  On a medium speed setting, mix in the sugar about 2 cups at a time.  You don’t have to use all 8 cups, but I wouldn’t use more than 8.  Refrigerate until its time to frost.

When you are ready to frost the cakes, make sure you have penty of room on your counter top.  I like to make this a 4-layer cake, and you can do this by cutting each cake in 2 with a serrated bread knife.  You have to be very careful in doing this, because the layers will be thin, but it looks fantastic when where is a nice layer of frosting between each layer of cake.  Once you have done this, ice the top and the sides and you’re ready to go!  Enjoy with a big scoop of vegan vanilla ice cream!

{ 12 comments… read them below or add one }

Chef amy April 6, 2009 at 9:45 pm

I*ve never made a vegan cake before… I needed a recipe for a special birthday.. I ll try this one out.. fingers crossed!


jill April 10, 2009 at 3:43 am

thanks for info and share.. this great


Suzie November 5, 2009 at 7:29 pm

WHAT AN AWESOME RECIPE!!! I’m making it at the moment- (waiting for the cakes to cool :D ) And btw, it’s for my mom’s birthday. I’m using “butter”cream frosting instead of cream cheese, though, because she specifically asked for a red velvet with buttercream frosting. (Moms. They’re so specific)


Shannon December 24, 2009 at 3:09 pm

We made cupcakes with this recipe for Christmas. I put green sprinkles on top too. Absolutley moist and delicious. I linked to your blog from my blog. Thanks for the great recipe!


Ellie January 16, 2010 at 10:34 pm

Why a there an ad for sour cream on a vegan website?
Just curious.


Admin January 17, 2010 at 11:53 am

Sorry about the advert, it is hard to control which adverts Google puts up sometimes! (We would have to manually put every single non vegan website in to Googles block list!


Lauren January 17, 2010 at 11:47 pm

I loved this recipe. I made a Dora the Explorer cake for my daughters 3rd birthday. were vegan but none of our friends are. I didnt tell anyone that i made a vegan cake. They all loved it. Awesome cery yummy


Melissa Luciani February 10, 2010 at 1:20 am

I was just saying that the only thing I miss being a vegan is Red Velvet thank you Im so excited


Valerie June 21, 2010 at 6:44 pm

I have been searching for a great Red Velevet cake forever , fingers crossed I just found one . Will keep you posted on the results.


Jonathan June 26, 2010 at 5:21 am

A few things about me: I’m not vegan. Or even vegetarian. I love red velvet cake. And I mostly refuse to cook.
I had a party once and was going to make some cupcakes. I made 2 versions of red velvet, this vegan one and a Sprinkles non-vegan version. I never told my guests what the difference was, but they LOVED this one way more than the non-vegans. And since I don’t cook, this recipe was super easy and I was even able to find all the ingredients at my regular grocery store. Thanks for this! I’ll definitely share.


M.K. January 29, 2011 at 9:19 pm

I made cupcakes with this recipe and they were delicious! I took them to a work party and a lot of the people who tried them were surprised that there was no egg or dairy in them. I didn’t use the food coloring and they were a nice reddish-brown on the inside. Got a total of 22 cupcakes from this recipe and made 1/4 the amount of frosting; I still have some frosting left over so I guess I’ll have to make cupcakes again this weekend. :)


Sandee February 4, 2011 at 5:36 pm

could you substitute almond milk for soy?


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