Red Velvet Cake is not just cake dyed red. It’s a lot more than that.
It’s a mix of subtle flavors: vanilla, chocolate, buttermilk. All these flavors are represented gorgeously, and subtly.
It’s like you can’t quite put your finger on it, is that vanilla I’m tasting? Oh wait no, it’s chocolate.
Paired with lemon buttercream frosting and some maraschino cherries this is a cake to remember!
Perfectly smooth, moist, dreamy and decadent, not to mention absolutely gorgeous with that glorious red color.
A note about the color. I used red food dye.
I just got mine in a regular supermarket. Foster Clark is a good one to use if you have it available, it’s been confirmed to be definitely vegan and works like a charm. It’s a UK brand though so not available everywhere I imagine. But from my research it seems that most red food dye is vegan these days. The non-vegan ingredients – cochineal or carmine – are not usually seen anymore.
I did try using beet juice to dye previous versions of this cake, and…. oh yuck.
It was the grossest cake I have ever made and the whole thing went straight into trash.
First off – it wasn’t moist, it was wet. Disgustingly so.
Okay sure, I clearly hadn’t balanced my wet and dry ingredients properly, but aside from being wet, it tasted like beets (not what you’re going for in a cake) and the red color did not even hold!
The chemical reactions that take place while baking stripped that red color right out of it and it was a rather gross shade of reddish brown. But way more brown than red.
I’ve heard of beets being used successfully but it sure isn’t something I ever want to try again, so red food dye it is!
Red food dye enabled this cake to come out beautifully, with the color holding absolutely perfectly.
This cake is ideal for birthdays or other special occasions and it definitely stands out from the crowd.
You will love this cake for its smoothness, richness, moistness, vibrant color, subtle flavors, hints of vanilla, hints of chocolate, hints of buttercream and lemony creamy frosting.
So for all the reasons mentioned above, you’re definitely going to love this vegan red velvet cake. But if you’re still not convinced, let’s recap, this cake is:
- Beautifully red
- Frosted with Lemon Buttercream
- A deliciously subtle blend of flavors
Keep covered at room temperature where it will stay fresh for a few days or keep it covered in the fridge where it will stay good for up to a week!
So go on and make this gorgeous vegan red velvet cake!
And let us know how it goes by rating the recipe and leaving a comment.
And you’re definitely going to want to show off your creation, so take a photo and tag it #lovingitvegan on Instagram so we can go nuts over your gorgeous cake. 🙂
For more glorious vegan cake recipes, check out:
- Vegan Blue Velvet Cake
- Vegan Banana Cake
- Vegan Carrot Cake
- Vegan Vanilla Cake
- Vegan Chocolate Cake
- Vegan Key Lime Cake
- Vegan Chocolate Sheet Cake
And if you lean more towards the gluten-free, then don’t miss our gluten-free chocolate cake with ganache frosting!
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Rich, moist and smooth vegan red velvet cake topped with lemon buttercream frosting and maraschino cherries. Two gorgeous layers of fluffy, gloriously vibrant red cake, ideal for birthdays or other special occasions.
For the cake:
- 2 cups (250g) All-Purpose Flour
- 1 cup (200g) Sugar
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 Tbsp Cocoa Powder (unsweetened)
- 1 cup (240ml) Vegan Homemade Buttermilk
- 2 tsp Vanilla Extract
- 1/3 cup (80ml) Olive Oil
- 1 Tbsp White Vinegar (or Apple Cider Vinegar)
- 2 and 3/4 Tbsp (28ml Bottle) Vegan Red Food Dye
For the frosting:
- 3 and 3/4 Cups (450g) Powdered Sugar
- 3 Tbsp (45g) Vegan Butter
- Juice of one lemon
- 1 tsp Vanilla Extract
- Maraschino Cherries
- Preheat the oven to 350 degrees fahrenheit (180 degrees celsius).
- Sift the flour into a mixing bowl.
- Add the sugar, baking soda, salt and cocoa powder.
- To make the vegan buttermilk, squeeze half a lemon into a measuring jug and add soy milk up to the 1 cup line. Leave to sit for a minute, it will curdle into buttermilk.
- Add the buttermilk, vanilla extract, olive oil, vinegar and red food dye into the mixing bowl and mix in.
- Use a hand whisk to get rid of any lumps.
- Grease two 7 inch round cake tins with coconut oil and then cut circles of parchment paper to line the bottoms and divide the batter evenly between them.
- Place into the oven and bake for 30 minutes.
- After 30 minutes, insert a toothpick into the center of the cake and if it comes out clean, it is cooked.
- Place the cakes onto a cooling rack and allow to cool completely before frosting.
- While the cakes are cooling, add the powdered sugar, vegan butter and vanilla to an electric mixing bowl and squeeze in the whole lemon.
- Start off at slow speed and gradually increase speed until the frosting is thick and smooth.
- It should be thick enough that it doesn’t slide off the cake, but not so thick that you can’t easily spread it. If the frosting is too thick, add a tbsp of soy milk. If it is too thin, add more powdered sugar until you reach the right consistency.
- Spread frosting over the top of one of the cake layers. Add the other layer on top and frost the top and sides.
- Add cherries to decorate.
*My cake tins are 7 inches round and 1.5 inches deep.
*Always weigh your flour for the most accurate results.
- Serving Size: 1 Serve (of 10)
- Calories: 450
- Sugar: 65g
- Sodium: 287mg
- Fat: 11g
- Saturated Fat: 1.6g
- Carbohydrates: 86g
- Fiber: 1g
- Protein: 3.5g