Vegan Red Velvet Cake

Vegan Red Velvet Cake Recipe

By Loving It Vegan

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 20 minutes


For the Red 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 Canola Oil (120ml) or Vegetable Oil

1 Tbsp Distilled White Vinegar

1 tsp Red Gel Food Color

For the Frosting:

4 and 1/2 cups Powdered Sugar (540g)

1/2 cup Vegan Butter (112g)

2 tsp Lemon Extract

2-3 and 1/2 Tbsp Lemon Juice

For Decoration:

Maraschino Cherries


1Preheat the oven to 350°F (180°C). Spray two 8-inch cake pans (see notes*) with non-stick spray and line the bottoms with parchment paper. Set aside.

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

3To make the vegan buttermilk add 1 Tbsp lemon juice to a measuring jug and then add soy milk up to the 1 cup (240ml) line. Leave to sit for a minute, it will curdle into buttermilk.

4Add the buttermilk, vanilla, oil, vinegar and red gel food color into the mixing bowl and mix in.

5Use a hand whisk briefly to get rid of any large lumps.

6Divide the cake batter evenly between the two prepared cake pans.

7Place into the oven and bake for 20 minutes or until a toothpick inserted into the center comes out clean.

8Transfer the cakes to a wire cooling rack and allow to cool completely before frosting.

9While the cakes are cooling, add the powdered sugar, vegan butter, lemon extract and 2 tablespoons lemon juice to an electric mixing bowl and starting at slow speed gradually increase speed until the frosting is thick and smooth. If needed add more lemon juice (see notes*).

10When the cakes are completely cooled, frost and decorate with cherries (optional).

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