I love everything about cakes. I love making them, frosting them, decorating them and of course, eating them. But I mostly stick to very, very simple cake recipes.
This is because, while I enjoy baking, and enjoy cooking, I am no chef or master baker! So the simpler the better.
When I was contemplating making this blue velvet cake, I initially had it in mind to try and go a bit fancier, maybe go for a 3 or 4 layer cake and just make it an all-round fancier cake than my usual cakes.
But then I read a comment on instagram from someone who made our vegan vanilla cake, and she was saying she made the cake for her vegan son and loved that it was so easy and inexpensive to make.
And so I thought – no need! People are appreciating the simplicity here – keep it simple! Or maybe I just chickened out. I can’t be sure.
One day I will make the simplest version of a multi-layer fancy-pants looking cake, but that day is not today. Today we have the easiest, simplest, vegan blue velvet cake in the world, period.
When we were photographing this cake, we were looking at it on the small screen of the camera and it looked like a black cake, not a blue one! And even now when the pics are full size it looks super dark, but let me assure you, it’s blue as blue as can be.
I wanted to go with a white frosting to create some pretty contrast, so I used my vegan vanilla frosting recipe which is a real winner for cakes!
If you have a good basic recipe, then there’s no need to keep reinventing the wheel, you can just adapt it to make all kinds of delicious cakes!
You will love this gorgeous blue velvet cake, it is:
- Midnight Blue
- Perfectly moist
- Super easy
Decorate it with sprinkles and enjoy! Keep any leftovers covered at room temperature where it will keep for a few days or if you want to keep it longer, then keep it covered in the fridge where it will last for up to a week with no issues.
So let us know what you think of this vegan blue velvet cake! Post your comments or questions below. And rate the recipe if you make it! Any pics, tag us #lovingitvegan on instagram so we see them!
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Vegan Blue Velvet Cake
For the Blue Velvet Cake:
- 2 cups All Purpose Flour (250g)
- 1 cup White Granulated Sugar (200g)
- 1 tsp Baking Soda
- ½ 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
- ½ 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 ¾ cups Powdered Sugar (450g)
- 3 Tbsp Vegan Butter (45g)
- 1 tsp Vanilla Extract
- 3-4 Tbsp Soy Milk or other non-dairy milk
- Preheat 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.
- Sift the flour into a mixing bowl and add the sugar, baking soda, salt and cocoa powder.
- Prepare 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.
- Add 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.
- Divide the batter evenly between the two prepared cake pans.
- Bake in the oven for 25 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
- Allow the cakes to cool for a few minutes and then transfer them to a wire cooling rack. Allow to cool completely before frosting.
- Prepare 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.
- Frost 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!
- Cake pan sizes. This cake can adapt as follows:
- Three 6-inch round cake pans - bake for 20 minutes
- Two 7-inch round cake pans - bake for 25 minutes
- Two 8-inch round cake pans - bake for 20 minutes
- One 9-inch round cake pan - bake for 30 minutes
- One 9x9 square cake pan - bake for 25 minutes
- Nutritional information includes the frosting.