Vegan Blue Velvet Cake

Vegan Blue Velvet Cake Recipe

By Loving It Vegan

🔪Prep Time: 15 mins

👩‍🍳Cook Time: 30 mins


2 cups (250g) All Purpose Flour

1 cup (200g) White Granulated Sugar

1 tsp Baking Soda

1/2 tsp Salt

1 Tbsp Cocoa Powder (unsweetened)

1 cup (240ml) Vegan Buttermilk (1 Tbsp Lemon Juice + Soy Milk up to the 1 cup (240ml) line)

2 tsp Vanilla Extract

1/2 cup (120ml) Vegetable Oil

1 Tbsp White Vinegar (or apple cider vinegar)

1 tsp Blue Gel Food Coloring

3 and 3/4 cups (450g) Powdered Sugar

3 Tbsp (45g) Vegan Butter

4 Tbsp Soy Milk (or other non-dairy milk)

1 tsp Vanilla Extract


1Preheat the oven to 350°F (180°C)

2Sift the flour into a mixing bowl and add the sugar, baking soda and salt and cocoa powder.

3Prepare the vegan buttermilk by squeezing half a lemon into a measuring cup. Add soy milk up to the 1 cup line and allow to sit for a minute to curdle.

4Add the vegan buttermilk, vanilla, vegetable oil, vinegar and blue food coloring to the mixing bowl and whisk with a hand whisk to remove any lumps.

5Spray two 7-inch round cake tins with non-stick spray and cut out circles of parchment paper to line the bottoms.

6Divide the batter evenly between the cake tins.

7Bake in the oven for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.

8Allow the cakes to cool for a few minutes and then transfer them to a wire cooling rack. Allow to cool completely before frosting.

9Prepare your frosting by adding the powdered sugar, vegan butter, non-dairy milk and vanilla to the bowl of an electric mixer. Starting at slow speed, gradually increase speed until the frosting is thick and smooth. If your frosting is too thin, add more powdered sugar. If it is too thick, add in non-dairy milk, a drop or two at a time until you get the right consistency.

10Frost the top of one of the layers. Add the second layer on top and frost the top and sides, using all of the frosting. Decorate and enjoy!

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