Vegan Red Velvet Cake

Sliced vegan red velvet cake on a white cake stand.

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4.92 from 123 votes

This vegan red velvet cake is rich, moist, vibrantly red and topped with a delicious tangy lemon buttercream frosting.

Prep Time15

Cook Time20

Total Time35

Course: Cakes, Dessert

Cuisine: American

Diet: Vegan

Servings:

Calories: 446kcal

Author: Alison Andrews

Ingredients

For the Red Velvet Cake:

2 cups All Purpose Flour (250g)
1 Tablespoon Cocoa Powder Unsweetened
1 cup White Granulated Sugar (200g)
1 teaspoon Baking Soda
½ teaspoon Salt
1 cup Vegan Buttermilk (240ml) 1 Tablespoon Lemon Juice + Soy Milk up to the 1 cup (240ml) line
½ cup Canola Oil (120ml) or Vegetable Oil
1 Tablespoon Distilled White Vinegar
2 teaspoons Vanilla Extract
1 teaspoon Red Gel Food Color

For the Frosting:

4 cups Powdered Sugar (480g)
½ cup Vegan Butter (112g)
2 teaspoons Lemon Extract
2-3 Tablespoons Lemon Juice

Instructions

Preheat the oven to 350°F (180°C). Spray three 6-inch cake pans (*see notes for different pan sizes) with non-stick spray and line the bottoms with circles of parchment paper.
Sift all purpose flour and cocoa powder into a mixing bowl and add the sugar, baking soda and salt. Mix together.
Prepare the vegan buttermilk by adding 1 tablespoon of lemon juice to a measuring jug and then adding soy milk up to the 1 cup (240ml) line. Let it curdle into buttermilk.
Add the vegan buttermilk, oil, vinegar, vanilla extract and red gel food color and mix it into a batter. Don't overmix.
Divide the batter between the three prepared cake pans.
Bake for 20 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
Let the cakes cool in the pans for a few minutes and then transfer them to a wire cooling rack to cool completely before frosting.
While the cakes are cooling, add the powdered sugar, vegan butter, lemon extract and 2 tablespoons lemon juice to the bowl of your stand mixer and starting at slow speed gradually increase speed until the frosting is thick and smooth. If needed add more lemon juice (see notes*).
If your cakes have domes, then use a sharp knife to level them.
When the cakes are completely cooled, frost and decorate.

Notes

Measure the flour correctly using the spoon and level method - spoon the flour into a measuring cup and then level off the top with a knife - don't scoop it and don't pack the flour into the cup. Alternatively weigh it on a food scale.
Vegan buttermilk can also be made with almond milk. Other non-dairy milks may not curdle as well as soy or almond milk but could still be used.
Red gel food color. We used Americolor brand and highly recommend it.
Level the cakes. If the cakes have domed on top then it's best to level them with a sharp knife. If I'm making a two layer cake I seldom do it, but for a three layer cake it helps to level them.
Frosting - the amount of lemon juice you need for your frosting will depend on the brand of vegan butter you use. Stick style vegan butter has a much lower water content than a soft tub style vegan butter. Only use as much lemon juice as you need to get a thick but spreadable frosting.
Baking 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
Cupcakes - This recipe makes a perfect 12 cupcakes. Bake for 20 minutes.
Gluten-Free - if you'd like to make this cake gluten-free then I recommend using a gluten free all purpose baking blend to replace the regular flour.
Storing and freezing - store in an airtight container at room temperature for 3-4 days or store in an airtight container in the fridge for up to a week. The frosted or unfrosted cake is freezer friendly for up to 3 months.
This recipe has been updated with new photos and lots of extra tips, but the recipe itself is the same.

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