The Best Easy Vegan Red Velvet Cake with Cream Cheese Frosting (Moist & Dairy-Free)

This ultimate vegan Red Velvet Cake recipe promises a show-stopping dessert for any occasion, yet it’s surprisingly simple enough for a weekend baking project! Enjoy two perfectly moist, vibrant red chocolate cake layers crowned with the most luscious, tangy vegan cream cheese frosting – a truly plant-based take on the beloved Southern classic.

For many, the thought of enjoying a classic Red Velvet Cake after transitioning to a plant-based diet might seem like a distant dream. Traditional recipes rely heavily on dairy for that iconic cream cheese frosting and eggs for a tender crumb. Even the vibrant red color has a less-than-vegan secret ingredient in some traditional preparations: carmine, derived from cochineal beetles (a definite “yikes” for anyone adhering to a plant-based lifestyle!).

But fear not, fellow dessert lovers! I’m thrilled to share fantastic news: a truly incredible vegan red velvet cake is not only possible, it’s absolutely *divine*! This recipe delivers everything you cherish about this Southern staple without any animal products. It’s perfect for festive holiday gatherings, joyous birthdays, or even just a spontaneous weekend treat when that sweet craving hits. The cake layers boast a captivating deep red hue, a supremely moist and tender texture, and that delicate hint of chocolate thanks to a touch of unsweetened cocoa powder. And of course, we harness the power of baking soda and vinegar for that signature light, airy lift that defines red velvet cake.

This cake provides the ideal canvas for our rich, sweet, and perfectly tangy vegan cream cheese frosting. Seriously, you might find yourself wanting to eat it straight from the bowl with a spoon! The balance of flavors and textures in this plant-based masterpiece will make you forget it’s vegan – it’s just a truly exceptional red velvet cake, period.

Notes on Essential Ingredients for Your Vegan Red Velvet Cake

Before diving into the full recipe, let’s explore some key ingredients and why they’re crucial for achieving the perfect vegan red velvet cake and frosting. The complete recipe with exact measurements and detailed instructions can be found in the recipe card further DOWN BELOW.

For the remarkably moist cake:

• Apple cider vinegar or regular white vinegar: This is your secret weapon for creating vegan “buttermilk.” When combined with plant-based milk, the acid in the vinegar curdles the milk, mimicking the texture and acidity of traditional buttermilk, which is essential for a tender crumb and reacting with baking soda.
• Soy milk or other vegan milk (room temperature): Using room temperature milk is vital for the buttermilk reaction and ensures all ingredients blend smoothly for an evenly textured cake batter. Soy milk works wonderfully due to its protein content, but other unsweetened plant milks like almond or oat can also be used.
• White granulated sugar: Provides sweetness and helps with browning. Ensure it’s certified vegan if you’re strict about processing methods, as some granulated sugars are processed with bone char.
• All-purpose flour: The structural backbone of your cake. For best results, measure by weight if possible, or use the “spoon and level” method to avoid a dense cake.
• Unsweetened cocoa powder: This is what gives red velvet its subtle chocolate flavor. Crucially, use *unsweetened* cocoa powder, not hot cocoa mix, which contains added sugar and other ingredients that will throw off the recipe’s balance. The cocoa also reacts with the red food coloring to create that characteristic deep, rich red.
• Baking powder: A leavening agent that helps the cake rise, contributing to its light texture.
• Sea salt: Enhances all the flavors and balances the sweetness.
• Oil (neutral-flavored): Vegetable oil, canola oil, or sunflower oil are excellent choices. They provide moisture without imparting a strong flavor, keeping the cake tender and rich.
• Vanilla extract: Essential for adding a depth of flavor that complements both the subtle chocolate and the tang of the frosting.
• Liquid red food coloring: To achieve that iconic vivid red, a high-quality vegan liquid red food coloring is necessary. Brands like AmeriColor or Chefmaster are often vegan-friendly (always double-check ingredients). If you opt for natural food coloring (like those derived from beet or pomegranate), note that the color might be less vibrant, leaning towards a brownish-purple. Importantly, avoid ingredients like cochineal or carmine, which are insect-derived.
• Baking soda: This alkaline ingredient reacts with the acids in the vinegar and “buttermilk” to create carbon dioxide gas, which leavens the cake and makes it incredibly fluffy and light. This is a cornerstone of red velvet’s texture.
• White vinegar (additional): A second dose of vinegar is added at the end, specifically to react with the baking soda just before baking, ensuring maximum lift and that signature delicate, airy crumb. It contributes significantly to the characteristic texture of red velvet cake.

For the irresistible vegan cream cheese frosting:

• Vegan cream cheese (room temperature): This is the star of the frosting! Bringing it to room temperature is critical so it whips up smoothly without lumps, creating a creamy, spreadable texture. Brands vary, so choose one you trust for flavor and consistency.
• Vanilla extract or vanilla paste: Adds a wonderful aromatic depth to the frosting, perfectly complementing the tangy cream cheese.
• Vegan butter sticks (room temperature): Like the cream cheese, room temperature vegan butter is key for achieving a light, airy, and well-incorporated frosting. Make sure to use stick butter, not tub margarine, for the best structural integrity.
• Sea salt: A small pinch enhances the sweetness and tang of the frosting, preventing it from tasting overly sugary.
• Powdered sugar (confectioners’ sugar): The primary sweetener and thickener for the frosting. Sifting it is highly recommended to prevent lumps and ensure a silky-smooth finish.
• Cornstarch: A fantastic addition to vegan cream cheese frosting, cornstarch helps stabilize it, making it firmer and less prone to melting, especially important for stacking layers or decorating. Sifting it with the powdered sugar helps ensure even distribution.

How to Make This Irresistible Vegan Red Velvet Cake

With all your ingredients prepped and ready, it’s time to embark on the baking journey! Follow these straightforward steps for a magnificent vegan red velvet cake.

Prepare your cake pans. Thoroughly grease and flour two 9-inch cake pans. Then, line the bottoms with parchment paper. This crucial step prevents the cake from sticking and ensures easy release, maintaining the perfect shape of your layers. Preheat your oven to 350°F/180°C.

Create vegan buttermilk. In a small jar or bowl, combine the tablespoon of apple cider or regular vinegar with the room temperature vegan milk. Stir lightly and let it sit for about 5-10 minutes. You’ll notice the milk starting to curdle and thicken slightly, indicating your homemade vegan buttermilk is ready to work its magic.

Combine the dry ingredients. In a large mixing bowl, add the white granulated sugar, all-purpose flour, unsweetened cocoa powder, baking powder, and sea salt. Using a whisk, thoroughly combine these ingredients, ensuring there are no clumps. A well-whisked dry mixture is key to an evenly textured cake.

Incorporate the wet ingredients. Pour the neutral-flavored oil, your prepared vegan buttermilk, vanilla extract, and the liquid red food coloring into the bowl with the dry ingredients. Separately, gently warm the additional cup of soy milk (or other vegan milk) in the microwave for about 40 seconds, or until warm but not boiling. Add this warm milk to the mixture. Using an electric mixer on medium speed, beat for no more than 1 minute, scraping down the sides of the bowl once or twice to ensure everything is fully combined. Be careful not to overmix, as this can lead to a tough cake.

Activate the final leavening. In a separate small bowl, combine the two teaspoons of baking soda with the one teaspoon of white vinegar. Watch it fizz! This quick reaction is crucial for the cake’s ultimate rise and tender texture. Immediately pour this frothing mixture into your cake batter and stir quickly for about 30 seconds to incorporate it evenly. Work swiftly, as the leavening action starts immediately.

Fill and prepare for baking. Divide the red velvet batter evenly between your two prepared cake pans. To remove any large air bubbles that could create tunnels in your cake, lightly tap each pan on the counter a few times.

Bake to perfection. Carefully place the cake pans in the center of the middle rack of your preheated oven. Bake for approximately 25 minutes. To check for doneness, insert a wooden skewer or toothpick into the center of the cakes; it should come out clean when fully baked.

Cool the cake layers. Once baked, remove the cakes from the oven and let them cool in their pans for about 10 minutes. This allows the cake to set and firm up slightly. After 10 minutes, carefully invert them onto wire racks to finish cooling completely. It’s imperative that the cakes are entirely cool before frosting to prevent the frosting from melting.

Prepare the luscious frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature vegan butter and vegan cream cheese together on medium speed for about 2 minutes, until the mixture is light, fluffy, and fully incorporated. Add the vanilla extract (or paste) and a pinch of sea salt, mixing briefly. Next, add one cup of sifted powdered sugar and all of the sifted cornstarch. Beat until well-combined, then gradually add the remaining powdered sugar, one cup at a time, until your frosting reaches the desired thick, creamy, and spreadable consistency. For best results, I highly recommend chilling the frosting for at least 4 hours, or even overnight, as this will help it firm up beautifully and make it much easier to work with. However, you can use it immediately if you’re short on time.

Assemble and frost your masterpiece. Once your cake layers are completely cool, place one layer on your serving plate or cake stand. Apply a generous, thick layer of your prepared vegan cream cheese frosting evenly over the top. Carefully place the second cake layer on top. Now, it’s time for the crucial “crumb coat.” Using an offset spatula, spread a very thin layer of frosting over the sides and top of the entire cake. This layer should be thin enough that you can still see some of the cake (and its crumbs) through it. The purpose of this crumb coat is to “trap” any loose crumbs, preventing them from mixing into your final, pristine layer of frosting. Once applied, let the crumb coat dry slightly until it’s firm to the touch – about 15-30 minutes in the refrigerator can speed this up. After the crumb coat is dry, proceed to apply the final, thicker layer of frosting, smoothing it to your desired finish. Store the finished cake in the refrigerator until you’re ready to serve, allowing it to come to room temperature for the best flavor and texture.

Expert Tips for Vegan Red Velvet Cake Success

Achieving a perfect red velvet layer cake is easier than you think, especially with these helpful suggestions:

• Don’t over-mix the batter. Once your wet and dry ingredients are just combined and the baking soda/vinegar mixture is incorporated, stop mixing! Over-mixing develops gluten in the flour, which can result in a dense, tough cake rather than the desired light and tender crumb. Mix just until smooth.
• Ensure all ingredients are at room temperature. This applies especially to vegan milk, butter, and cream cheese. Room temperature ingredients emulsify better, creating a smooth, homogenous batter and frosting. Cold ingredients can lead to lumps and an inconsistent texture.
• Chill the frosting for optimal results. While you *can* use the frosting right away, I highly recommend refrigerating it for at least 4 hours, or even overnight. Chilling allows the vegan butter and cream cheese to firm up significantly, making the frosting much more stable, easier to pipe, spread, and achieve that beautiful, smooth finish without it softening too quickly.
• Patience is key – cool cakes completely. This cannot be stressed enough! Do not attempt to frost your cake until the layers are entirely cool to the touch. A warm cake will instantly melt your carefully prepared frosting, leading to a runny, messy disaster. Allow ample time for cooling on wire racks.
• Measure flour correctly. If not weighing, use the “spoon and level” method: gently spoon flour into your measuring cup until it overflows, then level off the excess with the back of a knife. Scooping directly with the measuring cup can pack the flour, leading to too much flour and a dry cake.

How to Store Your Vegan Red Velvet Cake

To maintain its freshness and deliciousness, store your vegan red velvet cake covered tightly in the refrigerator for up to 3 days. For the best flavor and texture, allow the cake to come to room temperature for about 30-60 minutes before serving. This will ensure the cake layers are perfectly soft and the frosting is creamy.

Can This Vegan Red Velvet Cake Recipe Be Frozen?

Absolutely! This cake freezes beautifully, making it perfect for preparing ahead or saving leftovers. To freeze an entire frosted cake, first place it on a plate or baking sheet lined with parchment or wax paper. Transfer it directly to the freezer, uncovered, until the frosting is completely solid (this prevents smudging). Once the frosting is firm, you can securely wrap the cake with several layers of plastic wrap, followed by a layer of aluminum foil. It will keep well in the freezer for up to 3 months. To thaw, simply transfer the wrapped cake to the refrigerator overnight. Let it come to room temperature before serving. If you’re freezing individual leftover slices, place them in an airtight container with a piece of parchment paper between slices to prevent sticking, and freeze them similarly.

I hope you enjoy this incredible vegan red velvet cake as much as I do! If you make this recipe, please snap a photo and share it on Instagram, tagging #jessicainthekitchen! Your creations truly make my day. We’d also be thrilled if you could leave a comment below and give the recipe a star rating! Your feedback is invaluable. Thank you so much!

Vegan Red Velvet Cake

Servings: 12 people

Prep Time: 40 minutes mins

Cook Time: 25 minutes mins

Total Time: 1 hour hr 5 minutes mins

This extraordinary vegan Red Velvet Cake is perfect for any special occasion, yet its straightforward preparation makes it ideal for everyday baking! Featuring incredibly moist, vibrant red chocolate cake layers paired with our signature rich and tangy vegan cream cheese frosting, it’s a plant-based sensation that reimagines a Southern classic with spectacular results.

5 (from 17 ratings)

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Ingredients

• 1 tablespoon apple cider vinegar, or regular vinegar
• 1 cup soy milk, or other vegan milk, room temperature, (240mL),
• 2 cups white granulated sugar, (400g)
• 3 cups all-purpose flour, (360g)
• 2 tablespoons unsweetened cocoa powder, (16g)
• 2 teaspoons baking powder
• 1 teaspoon sea salt
• ¾ cup oil, (150g)
• 1 teaspoon vanilla extract
• 1 oz. liquid red food colouring, (bright red)
• 1 cup warm soy milk, (240mL)
• 2 teaspoons baking soda
• 1 teaspoon white vinegar

Vegan Cream Cheese Frosting

• 8 ounces vegan cream cheese*, bring to room temperature
• ½ cup vegan butter sticks, bring to room temperature, (4oz/113g)
• 1 teaspoon vanilla extract, or vanilla paste
• pinch sea salt
• 3 – 4 cups powdered sugar, sifted, (480g for 4 cups)
• 1/4 cup cornstarch, sifted, (32g)

Instructions 

• Begin by preparing your cake pans. Grease and flour two 9-inch cake pans thoroughly. Then, line the bottom of each pan with parchment paper. This step is absolutely essential to prevent sticking and ensure your beautiful cake layers release perfectly. Preheat your oven to 350°F (180°C).
• In a small jar or bowl, combine the 1 tablespoon of apple cider vinegar (or regular white vinegar) with 1 cup of room temperature vegan milk. Stir lightly and set it aside for about 5-10 minutes to allow the milk to curdle and thicken, creating a rich vegan buttermilk.
• In a large mixing bowl, whisk together the white granulated sugar, all-purpose flour, unsweetened cocoa powder, baking powder, and sea salt. Whisk vigorously to ensure all ingredients are well combined and any clumps of flour or cocoa are broken up. A smooth dry mixture is key for a uniform cake texture.
• Pour the ¾ cup of neutral-flavored oil, your prepared vegan buttermilk mixture, 1 teaspoon of vanilla extract, and 1 oz. of liquid red food coloring into the bowl with the dry ingredients.
• Separately, warm the additional 1 cup of soy milk (or other vegan milk) in the microwave for approximately 40 seconds, or gently heat on the stovetop until warm but not boiling. This warm milk helps dissolve ingredients and creates a tender crumb.
• Add the warm milk to the main mixing bowl. Using an electric mixer on medium speed, beat the mixture for no more than 1 minute. Stop once or twice to scrape down the sides of the bowl to ensure all ingredients are fully incorporated. It’s crucial not to overmix, as this can lead to a tough cake.
• In a small, separate bowl, combine the 2 teaspoons of baking soda and 1 teaspoon of white vinegar. You’ll immediately see a vigorous fizzing reaction – this is exactly what you want! Quickly pour this frothing mixture into your cake batter and stir well to combine for about 30 additional seconds. This final addition of acid and alkali provides a burst of leavening.
• Working quickly, divide the vibrant red batter evenly between the two prepared cake pans. Lightly tap each pan on the counter three times to release any trapped air bubbles, which helps create an even crumb.
• Place the cake pans on the middle rack, centered in your preheated oven. Bake for approximately 25 minutes, or until the centers of the cakes are fully baked through. You can test this by inserting a toothpick into the center; it should come out clean.
• Once baked, remove the cakes from the oven and allow them to cool in their pans for about 10 minutes. This resting period helps the cakes firm up. Then, carefully invert them onto a wire rack to finish cooling completely. It is absolutely vital that the cakes are cold to the touch before you begin frosting them, otherwise, your frosting will melt.
• To prepare the Vegan Cream Cheese Frosting:
• In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the room temperature vegan butter and vegan cream cheese together on medium speed for about 2 minutes, until the mixture is light, fluffy, and completely incorporated.
• Add in the 1 teaspoon of vanilla extract (or vanilla paste) and the pinch of sea salt. Mix briefly to combine.
• Next, add 1 cup of sifted powdered sugar and all of the sifted cornstarch. Beat for about 1 minute, or until fully incorporated and smooth. Gradually add the remaining powdered sugar, 1 cup at a time, continuing to beat until the frosting has reached your desired thick and creamy consistency.
• For best results and easier handling, wrap or cover the frosting and place it in the fridge for at least 4 hours, or ideally overnight, until ready to use. While you can use it right away, chilling will allow it to thicken beautifully, making it much more stable for frosting your cake.
• To assemble, place one cooled cake layer on your serving plate or cake stand. Spread a thick, even layer of frosting over the top. Carefully place the second cake layer on top.
• Now, apply a “crumb coat.” Using an offset spatula, spread a very thin layer of frosting over the entire cake – sides and top. This layer should be sheer enough that you can still see the cake (and any crumbs) through it. The purpose of this coat is to trap any stray crumbs, preventing them from appearing in your final, smooth frosting layer. Get it as smooth as you can, then let it dry slightly until it forms a crust and is dry to the touch (placing it in the fridge for 30 minutes can help).
• Once the crumb coat is dry and firm, apply your final, thicker layer of vegan cream cheese frosting. Smooth it out using your offset spatula, creating a beautiful finish. You can optionally decorate with some red velvet crumbs for a classic look. Enjoy your magnificent creation!

Notes

How to Store: To ensure your vegan red velvet cake stays fresh and delicious, store it covered in an airtight container in the refrigerator for up to 3 days. For the best flavor and texture experience, allow the cake to come to room temperature for about 30-60 minutes before serving.

How to Freeze: This vegan red velvet cake is suitable for freezing, either whole or in individual slices. To freeze a whole frosted cake, place it on a plate or baking sheet lined with parchment or wax paper. Transfer it directly into the freezer, uncovered, until the frosting has completely solidified (this prevents any accidental smudges or sticking). Once the frosting is hardened, securely wrap the entire cake with several layers of plastic wrap, followed by a layer of aluminum foil. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, thaw the wrapped cake in the refrigerator overnight. Allow it to come to room temperature before serving. For freezing leftover slices, simply arrange them in an airtight container, preferably with small pieces of parchment paper between layers to prevent sticking, and freeze.

Calories: 619kcal, Carbohydrates: 91g, Protein: 6g, Fat: 27g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 14g, Trans Fat: 1g, Sodium: 600mg, Potassium: 106mg, Fiber: 3g, Sugar: 64g, Vitamin A: 155IU, Vitamin C: 3mg, Calcium: 113mg, Iron: 2mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American

Course: Dessert

Author: Jessica Hylton