Moist Vegan Red Velvet Cake with Cream Cheese Frosting

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This Vegan Red Velvet Cake is rich and moist, made with vegan butter and naturally colored using beet juice. Finished with easy vegan cream cheese frosting, it's a show-stopping plant-based dessert - so moist and sweet, you'd never guess it's vegan!

A slice of vegan red velvet cake standing on a plate.

Red velvet cake is my favorite of all cake flavors. As a vanilla loving girlie (I always pick vanilla over chocolate) I think red velvet cake is the perfect balance.

The cake itself is mostly a vanilla cake, but it just has a hint of richness from a small amount of cocoa powder. It doesn't taste chocolatey, just more rich! It's like a decadent version of vanilla cake, so really, it's everything I want.

Then the frosting. Often red velvet cake is frosted with cream cheese frosting, which, in my opinion, is the best. It's not as overwhelmingly sweet as other frostings, but it's still super creamy and delightful.

A whole vegan red velvet cake on a plate, with a slice cut, ready to serve.

I've worked a long time on this vegan red velvet. I've tested it many times, to perfect the balance of richness, moist cake, beautiful color, and delicious frosting.

This vegan red velvet cake is moist and sweet - it tastes like you got it in a bakery. But it's actually really easy to make. And it uses everyday vegan pantry staples.

A slice of vegan red velvet cake laying on its side on a plate.

If you're looking for a healthier version of this cake, try my plant-based red velvet cake which uses chickpeas in the batter, or my gluten-free vegan red velvet cupcakes, which use oat flour and maple syrup.

But if you're looking for a classic cake turned vegan, this recipe is all you need!

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Why You'll Love This Vegan Red Velvet Cake
Ingredient Notes & Substitutions
Step-By-Step Instructions
FAQ & Expert Tips
Recipe Prayer
Related Recipes
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A platter of vegan red velvet cake with several slices cut from it.

Why You'll Love This Vegan Red Velvet Cake

Vegan version of a classic - this is the vegan butter-and-sugar version of a classic red velvet cake. It takes all the elements of regular red velvet and swaps them for vegan alternatives. If you're looking for a healthier version of red velvet cake try my plant-based red velvet cake or my gluten-free vegan red velvet cupcakes
Crowd-pleaser - no one will guess it's vegan
Perfect for celebrations - birthdays, holidays, baby showers, brunch, or any special occasion.
Naturally colored - Beet juice gives the cake its signature red hue without food dye. And you can't taste the beets!

Ingredient Notes & Substitutions

All Purpose Flour: you can easily make this gluten-free by subbing gluten-free all purpose flour
Cocoa Powder: a bit of cocoa powder is what gives the cake its classic flavor. Use unsweetened cocoa powder for best results
Granulated Sugar: This recipe calls for organic sugar because non-organic sugar is not vegan. For color, most sugar is processed with bone char. So, to keep the recipe fully vegan, use organic sugar.
Baking Soda
Salt
Soy Milk: I like baking with soy milk because it adds protein, like a regular dairy milk would. Feel free to use other non-dairy milks
Beet Juice: for the classic red color! Beet juice can usually be found in the juice aisle! I often buy small cans that are labeled as energy drinks (but only contain beet juice) because a smaller can is inexpensive compared to an entire bottle of juice
Vegan Butter: I use Earth Balance buttery sticks. I highly recommend this brand for cakes, and the stick version, as it is intended for baking.
Vanilla Extract
Apple Cider Vinegar: this works with the baking soda to help give the cake rise. You can sub with white vinegar if necessary

Frosting Ingredients

Vegan Cream Cheese Buttercream Frosting: a delightful cream cheese frosting. For a healthier option, try my refined sugar free vegan cream cheese frosting

Step-By-Step Instructions

Step 1. Preheat the oven to 350°F. Line the bottom of two 8" cake pans with parchment paper.

Step 2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.

Vegan Red Velvet Cake Step 2 - mix the dry ingredients.

Step 3. Add the soy milk, beet juice, melted butter, vanilla, and apple cider vinegar. Mix until just combined.

Vegan Red Velvet Cake step 3 - add the wet ingredients.

Step 4. Divide the batter into the prepared pans.

Vegan Red Velvet Cake step 4 - divide into the prepared pans.

Step 5. Bake for 35-40 minutes, until the center of the cake feels firm and a toothpick comes out clean. Let cool completely on a wire rack. For best results, refrigerate overnight after cooling.

Vegan Red Velvet Cake step 5 - bake and cool.

Step 6. Make the Vegan Cream Cheese Buttercream Frosting. Place in the fridge until ready to frost.

Vegan Red Velvet Cake step 6 - make the frosting.

Step 7. Use a serrated knife to level the cakes. Reserve some cake crumbs for decorating, if desired.

Vegan Red Velvet Cake step 7 - level the cakes.

Step 8. Invert the first cake onto a plate or cake stand. Add a layer of frosting, then add the other cake.

Vegan Red Velvet Cake step 8 - frost the cake layers and stack.

Step 9. Use an offset spatula to spread a very thin layer of frosting all over the cake. This is a crumb coat. This covers the cake in frosting, allowing for a smoother final coat. Refrigerate for 1-2 hours to set the frosting.If you do not want to crumb coat, feel free to just frost the entire cake at this step.

Vegan Red Velvet Cake step 9 - crumb coat the cake.

Step 10. After the cake is chilled, use an offset spatula to cover the cake with the remaining frosting.

Vegan Red Velvet Cake step 10 - frost the cake.

Step 11. Sprinkle cake crumbs in a circle around the top edges of the cake to decorate. Serve! Keep any leftovers refrigerated.

Vegan Red Velvet Cake step 11 - decorate with cake scrap crumbs.

FAQ & Expert Tips

Can I make this gluten-free?

Yes! Use a gluten-free all purpose flour like King Arthur or Pamela's. Check for doneness around the 30 minute mark - GF flour absorbs more moisture than regular.
When baking gluten free it is especially important to let the cake cool completely. I highly recommend refrigerating the layers before frosting.

OR check out my plant-based red velvet cake or my gluten-free vegan red velvet cupcakes which are both made with gf oat flour

Does the cake taste like beets?

Nope! The beet juice is used for color only and the flavor bakes out completely.

Can I make this cake ahead of time?

Yes! In fact, I recommend that you do this. Bake the cake a day before you want to frost and serve. You can also crumb coat 1-2 days in advance and do the final frosting the day you'd like to serve.

Can I make it into cupcakes instead?

Yes! This will yield 24 cupcakes. Bake for 18-22 minutes, until a toothpick comes out clean.

How should I store frosted cake?

Store in the fridge! I like to put the frosted cake in the fridge for 15 minutes to firm up, then cover in plastic wrap.

How long will this cake last?

The cake lasts up to a week in the fridge. If you don't plan to eat it all, you can freeze it! Slice, wrap in plastic wrap, and place in a freezer safe bag. Freeze for up to six months.

A whole vegan red velvet cake on a plate, decorated with cake crumbs.

Recipe Prayer

Jesus, thank you for the gifts of delicious desserts. Grant us the time to enjoy this cake with our friends and loved ones. Amen.

A slice of vegan red velvet cake standing on a plate with a bite removed.

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