Vegan Red Velvet Cake

Introduction

Red Velvet Cake is a classic American dessert known for its rich, velvety texture, subtle cocoa flavor, and vibrant red color. Traditionally made with buttermilk, butter, and cream cheese frosting, it’s a treat that has graced many special occasions—from birthdays to weddings. However, for those following a vegan lifestyle, indulging in this iconic cake often feels out of reach. That’s where this Vegan Red Velvet Cake comes in—offering all the decadence and elegance of the original without any animal products. Whether you’re vegan or simply looking to try a delicious twist on a beloved classic, this cake is sure to impress.

The History

The origins of Red Velvet Cake can be traced back to the early 20th century, with its signature red hue coming from a reaction between cocoa and acidic ingredients like vinegar or buttermilk. Before the use of artificial red food coloring became common, the natural red tones were more subtle. The cake gained widespread popularity in the 1920s and 1930s, especially after the Waldorf Astoria Hotel in New York began serving it. Over the decades, it has evolved into a symbol of luxury and celebration. This vegan version pays homage to that legacy while adapting to modern dietary preferences and ethical choices.

Ingredients Breakdown

This vegan red velvet cake is made with wholesome, plant-based ingredients that deliver the same moist crumb and rich flavor as the original:

All-purpose flour – Provides structure and a soft texture.
Unsweetened cocoa powder – Adds depth of chocolate flavor and contributes to the cake’s natural red undertones.
Baking soda – Helps the cake rise and creates a tender crumb.
Apple cider vinegar – Reacts with baking soda to create a light and airy texture while enhancing the red color naturally.
Non-dairy milk (like almond or oat) – Adds moisture and richness without dairy.
Coconut oil or vegan butter – Provides a buttery flavor and soft texture.
Granulated sugar – Sweetens the cake and helps with browning and texture.
Red food coloring (natural or artificial) – Gives the cake its signature crimson hue. Beet juice or plant-based dyes can be used for a natural alternative.
Vanilla extract – Enhances flavor and balances the acidity from the vinegar.

Step-by-Step Recipe

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, combine the flour, cocoa powder, baking soda, and salt.
In a separate bowl or measuring cup, mix together the non-dairy milk, apple cider vinegar, melted coconut oil, vanilla extract, and red food coloring. Let it sit for a minute to curdle slightly, mimicking buttermilk.
Add the wet ingredients to the dry ingredients and stir until just combined. Avoid overmixing to keep the cake tender.
Pour the batter evenly into the prepared cake pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.

Tips

For a richer flavor, use room temperature non-dairy milk and vegan butter.
If using natural red coloring like beet juice, add it gradually and be aware that the color may not be as vibrant.
To ensure even layers, weigh the batter before dividing it between the pans.
Cool the cake completely before frosting to prevent the frosting from melting.
Store unfrosted cake layers in an airtight container at room temperature for up to 24 hours or in the refrigerator for up to 3 days.

Variations and Customizations

Gluten-free version: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
Oil-free version: Replace coconut oil with unsweetened applesauce or mashed banana, though the texture may be slightly denser.
Layered cake: Make a 3-layer cake by dividing the batter into three 6-inch pans for a taller, more elegant presentation.
Mini cakes or cupcakes: Fill cupcake liners halfway and bake for 18–20 minutes.
Flavor boosters: Add a teaspoon of espresso powder to enhance the chocolate flavor or a bit of lemon zest for brightness.

Health Considerations and Nutritional Value

This vegan red velvet cake is free from dairy, eggs, and animal products, making it suitable for vegans and those with lactose intolerance. By using coconut oil and non-dairy milk, it avoids saturated fats commonly found in traditional recipes. However, it still contains refined sugar and flour, so moderation is key. For a healthier alternative, you can:

Replace white sugar with coconut sugar for a lower glycemic index.
Use whole wheat pastry flour or oat flour for added fiber.
Opt for natural sweeteners like maple syrup or date syrup (adjusting other liquids accordingly).

On average, a slice of this vegan red velvet cake contains around 300–400 calories, depending on the frosting and portion size.

Ingredients

2 cups (250g) all-purpose flour
1/2 cup (50g) unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup (200g) granulated sugar
1 cup (240ml) non-dairy milk (almond, oat, or soy)
1/3 cup (80ml) apple cider vinegar
1/3 cup (80ml) melted coconut oil or vegan butter
1 tbsp vanilla extract
1–2 tbsp red food coloring (optional, or use beet juice for natural coloring)

Directions

Preheat oven to 350°F (175°C). Prepare two 9-inch round cake pans with oil and flour or parchment paper.
In a large bowl, sift together the flour, cocoa powder, baking soda, and salt.
In a separate bowl, mix non-dairy milk, apple cider vinegar, melted coconut oil, vanilla, and red food coloring. Let it sit for 5 minutes.
Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix.
Divide the batter evenly between the two prepared pans and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Cool the cakes in the pan for 10 minutes, then remove and place on a wire rack to cool completely before frosting.