Exquisite Egg-Free Red Velvet Cake with Luscious Vegan Cream Cheese Frosting

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
  1. Preheat your oven to 350°F (175°C). Grease two 8-inch cake tins with baking spray and line them with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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!

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