This stunning Red Velvet Cake combines deep, rich flavors with a moist, tender crumb, all without the use of eggs. Its vibrant red hue, achieved through careful coloring, is a feast for the eyes, while the layers of fluffy vegan cream cheese frosting add a luxurious creamy texture. This cake is not only a delight to behold but also a joy to eat, making it perfect for any celebration or special occasion.
Why You’ll Love This: This recipe is a marvel for those looking to enjoy classic desserts in a more inclusive way, omitting eggs without sacrificing taste or texture. The almond milk-based batter ensures that each slice is incredibly moist, while the cocoa adds a subtle chocolatey depth that complements the tangy cream cheese frosting perfectly. This cake is a testament to how delightful vegan baking can be, offering a dessert that everyone can enjoy regardless of dietary preferences.
Perfect Occasion: Ideal for birthdays, anniversaries, and especially Valentine’s Day, this cake makes a bold statement. It’s also perfect for gatherings where you might need a vegan or egg-free option that doesn’t compromise on traditional dessert elegance. Serve it at a festive holiday party or a casual family dinner; either way, it’s sure to be a hit.
Decoration Tips: Utilize the cake trimmings to create decorative crumbs that can be sprinkled around the edges of the cake for a charming rustic look. For a more sophisticated finish, top with fresh red berries like raspberries or strawberries, and perhaps a few edible flowers or mint leaves for color contrast. If celebrating a special occasion, consider piping additional decorative frosting around the top and base of the cake.
Ingredients:
- For the Sponge Cake:
- 330 ml almond milk or any unsweetened milk
- 1 tablespoon white vinegar
- 60g unsweetened yogurt
- 90 ml neutral oil (not olive or coconut)
- 300g granulated sugar
- 1/2 tsp red food coloring gel or powder, adjust to desired color intensity
- 360g all-purpose flour
- 22g cocoa powder
- 7g cornstarch
- 1.5 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- For the Cheesecake Frosting:
- 220g vegan butter
- 220g vegan cream cheese, room temperature
- 2 tsps vanilla extract
- 200g powdered sugar
- Preheat your oven to 350°F (175°C). Grease two 8-inch cake tins with baking spray and line them with parchment paper.
- In a mixing bowl, stir together the milk, yogurt, and vinegar. Allow the mixture to sit for a few minutes until it curdles. Then add the sugar, oil, and vanilla extract, mixing until the sugar is fully dissolved. Stir in the red food coloring.
- In a separate bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and salt. Gradually fold the dry ingredients into the wet ingredients using a spatula until just combined.
- Divide the batter evenly between the prepared cake pans, tapping them gently to remove any air bubbles. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely on a wire rack.
- For the frosting, whip the vegan butter and powdered sugar together using an electric mixer until fluffy and light, about 5 minutes. Add the vegan cream cheese and vanilla extract, mixing for an additional minute until creamy.
- Trim a thin layer from the top of each cake to create a flat surface. Place one layer on your cake stand and spread a generous amount of frosting on top. Add the second layer and apply a smooth, even layer of frosting over the entire cake.
- Use any remaining cake trimmings to crumble and decorate the edges of the cake.
Store the cake in an airtight container to keep it moist for up to a week. Enjoy this beautiful, egg-free Red Velvet Cake that promises to be as delightful to eat as it is to look at!
