Vegan Red Velvet Cake Recipes

VEGAN RED VELVET CAKE

Steps:

• Preheat your oven to 350F (180C). lightly grease two 8-inch round cake pans.
• In a large bowl, whisk the dry ingredients together.
• In a medium bowl, mix the wet ingredients together. Add enough red food dye so that the wet ingredients are a very vibrant red *see notes. Pour the wet ingredients into the dry and mix until the batter just comes together, don't over mix. Evenly divide batter among the cake pans. Bake 30 - 35 minutes until ta toothpick inserted into the center comes out clean. Let the cakes cool in the pan before removing.
• Use a hand mixer or stand mixer to beat the cream cheese and butter together until fluffy. Add the powdered sugar and slowly mix in. Increase the speed and whip the frosting until fluffy. If the frosting is too thick, add 1 tablespoon of plant-based milk at a time, mixing in, until the desired consistency is reached. If the frosting is too sweet, add a pinch of salt and mix in. Store the frosting in the fridge until needed. Make sure the cakes are cooled completely before frosting.

VEGAN RED VELVET CAKE

Steps:

• Grease and flour two 9" cake pans and line with parchment paper. It's essential so that the cake doesn't stick.
• Preheat the oven to 350°F/180°C.
• In a jar, add the tablespoon of vinegar and room temperature vegan milk together to curdle to form a buttermilk. Set aside.
• In a large bowl, add the sugar, flour, cocoa powder, baking powder and sea salt. Using a whisk, whisk all the ingredients together, removing any clumps that may form.
• Pour in the oil, the buttermilk mix from earlier, the vanilla extract and the red food colouring.
• Heat up that additional milk in the microwave for 40 seconds (or on stove top until warm, not boiling). You want it warm enough to dissolve but not boiling.
• Add it to the bowl on top of everything. Beat on medium speed of electric mixer for no more than 1 minute on medium speed, scraping down the sides of the bowl once in between to ensure that everything is incorporated. You want to mix until just combined.
• In a small bowl, mix together the 2 teaspoons white vinegar and baking soda. Yes, it will fizz! Add it to the cake batter and stir well to combine, for about 30 more seconds. Working quickly, divide the batter evenly between the cake pans and place them in the preheated oven.
• Tap the pans on the counter three times lightly to remove any air bubbles.
• Place the pans in the middle rack of your oven and in the center of that rack. Bake for 25 minutes until fully baked.
• Remove from the oven and allow to cool in the pan for about 10 minutes, then carefully remove them to a wire rack to finish cooling completely.
• After cooled, frost with vegan cream cheese frosting and some red velvet crumbs. Enjoy!
• Since Red Velvet can be very messy with crumbs going everywhere, it would help to do a crumb coating first to help "glue" down the crumbs before doing the entire cake.
• Using an offset spatula, spread a thin layer of frosting over the sides and top of the cake. It should be thin enough that you can see the cake (and crumbs) through it. Get your frosting as smooth as you can and let it dry slightly until it crusts over a little bit and is dry to the touch. Sometimes placing it in the fridge for 30 minutes helps too.
• After the coat is dry, you can apply the final layer of frosting.
• Vegan Cream Cheese Frosting
• In the bowl of a mixer, beat the butter and cream cheese together for about 2 minutes until fully incorporated.
• Add in the vanilla extract or paste and the pinch of salt.
• Add in a cup of sifted powdered sugar and all of the sifted cornstarch. Mix for about 1 minute or until incorporated. Add in the powdered sugar 1 cup at a time until the frosting has reached the desired thickness.
• Place the frosting wrapped or covered into the fridge for at least 4 hours or overnight, until being used. You can enjoy it right away, but it will thicken up beautifully in the fridge.
• You can apply it immediately to a cooled cake, then place in the fridge, or place the frosting itself, then apply to the cake later. Enjoy!

VEGAN RED VELVET CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with cupcake liners.
• Stir soy milk and apple cider vinegar together in a large bowl. Let stand until curdled, about 5 minutes. Mix in applesauce, oil, beet juice, and vanilla extract.
• Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Whisk to remove lumps. Pour in soy milk mixture; stir until batter is just combined.
• Fill each cupcake liner 3/4 full with batter.
• Bake in the preheated oven until the top springs back to the touch and a toothpick inserted into the center comes out clean, about 20 minutes. Cool for 5 minutes. Remove from the tins and place on wire racks until completely cool.