Vegan Blue Velvet Cake

Vegan Blue Velvet Cake Recipe

By Loving It Vegan

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 25 minutes


For the Blue Velvet Cake:

2 cups All Purpose Flour (250g)

1 cup White Granulated Sugar (200g)

1 tsp Baking Soda

1/2 tsp Salt

1 Tbsp Cocoa Powder Unsweetened

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

2 tsp Vanilla Extract

1/2 cup Vegetable Oil (120ml)

1 Tbsp Distilled White Vinegar or Apple Cider Vinegar

1 tsp Blue Gel Food Coloring

For the Vanilla Frosting:

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

3 Tbsp Vegan Butter (45g)

1 tsp Vanilla Extract

3-4 Tbsp Soy Milk or other non-dairy milk


1Preheat the oven to 350°F (180°C) and spray two 7-inch cake pans (*see notes) with non-stick spray and line the bottoms with circles of parchment paper.

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

3Prepare the vegan buttermilk by adding 1 Tbsp lemon juice to 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, oil, vinegar and blue food coloring to the mixing bowl and whisk with a hand whisk briefly to remove any lumps. Don't overmix.

5Divide the batter evenly between the two prepared cake pans.

6Bake in the oven for 25 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.

7Allow the cakes to cool for a few minutes and then transfer them to a wire cooling rack. Allow to cool completely before frosting.

8Prepare your frosting by adding the powdered sugar, vegan butter, vanilla and 3 tablespoons of soy milk to the bowl of an electric mixer. Starting at slow speed, gradually increase speed until the frosting is thick and smooth. If it's too thick, add the remaining soy milk a drop at a time and only as much as needed to get the right consistency.

9Frost 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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