Indulge in the luxurious taste of our Vegan Red Velvet Cake, a delightful treat that combines the classic flavors of red velvet with a light and creamy cream cheese frosting. This egg-free recipe offers a slightly dense cake with a tender crumb, perfectly complemented by a vegan cream cheese topping. Whether you’re vegan or simply looking for a delicious twist on a classic, this cake is sure to impress with its rich flavor and velvety texture.
Why You’ll Love This
Our Vegan Red Velvet Cake is ideal for those who love indulgent desserts but prefer plant-based options. The combination of vegan butter, sour cream, and almond milk creates a moist and flavorful base, while the red food coloring adds the iconic red velvet hue. The vegan cream cheese frosting is light yet creamy, adding a perfect balance to the rich cake. It’s a great choice for celebrations, gatherings, or as a special treat for any occasion.
Perfect Occasion
This cake is perfect for birthdays, anniversaries, or any special event where you want to serve a unique and delightful dessert. It’s also great for casual get-togethers, weekend treats, or as a thoughtful gesture for those who prefer vegan options. The elegant presentation and delicious taste make it a crowd-pleaser.
The Recipe
Cake Ingredients
- 80 g butter (vegan or choice)
- 80 g granulated sugar (golden or castor)
- 70 g light brown sugar
- 65 g vegan sour cream (room temperature)
- 100 ml warm milk (unsweetened almond or choice)
- 1 tsp white vinegar (mixed with milk)
- 1/2 tsp vanilla extract
- 145 g all-purpose flour
- 1 tsp cornstarch
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 3 tsp Dutch cocoa powder
- 1 tsp red food coloring (gel or powder)
Frosting Ingredients
- 150 g vegan cream cheese (room temperature)
- 75 g vegan whipped cream (whipped to medium peaks)
- 1/4 tsp vanilla extract
- 50 g powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 6-inch cake pan.
- Beat butter and sour cream until creamy. Add sugars and mix for 2-3 minutes.
- Combine dry ingredients in a separate bowl. Gradually add to the butter mixture, alternating with the milk-vinegar mixture. Mix until smooth.
- Pour batter into the pan. Bake for 20-26 minutes. Cool in the pan for 20 minutes, then transfer to a wire rack.
- For the frosting, whip cream cheese and powdered sugar until fluffy. Gently fold in whipped cream and vanilla. Spread evenly on the cooled cake.
Enjoy this Vegan Red Velvet Cake with Cream Cheese Frosting, a sumptuous dessert that’s perfect for any occasion where you want to offer a delightful, plant-based treat!
