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Vegan Red Velvet Cake

For cutting into a slice of vegan red velvet cake next to a glass of milk.
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Sweet, moist Vegan Red Velvet Cake with the creamiest and tangiest vegan cream cheese frosting you can imagine.

Ingredients

Units Scale

For the Cake

3 c all purpose flour

2 c sugar

2 tbsp cocoa powder

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 c nondairy yogurt*

1 c nondairy milk

1 c canola oil

1 tbsp vanilla extract

1 tsp white vinegar

vegan red food coloring*

For the Frosting

4 oz vegan cream cheese

1/2 c non hydrogenated shortening

1/2 c vegan butter

3 c powdered sugar

1/2 tsp vanilla extract

Instructions

  1. Prep: Preheat oven to 350 degrees F (175 C) and grease and line 3 6-inch or 2 9-inch round cake pans with parchment paper. Set aside.
  2. Make the Batter: In a large bowl whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt. In a separate bowl, vigorously whisk together the nondairy yogurt, nondairy milk, canola oil, vanilla extract, vinegar and food coloring. Pour wet ingredients into dry ingredients and whisk until just combined. Do not over-mix! A few lumps are ok.
  3. Bake: Divide cake batter evenly between the prepared pans. Set pans on center rack of preheated oven and bake for 30-35 minutes or until toothpick inserted into the center of a cake layer comes out clean with only a few crumbs clinging to it. Allow cake layers to cool in the pan for 20 minutes before turning out onto a wire rack to cool completely.
  4. Make the Frosting: Add vegan cream cheese, shortening and vegan butter to a large bowl and beat together with an electric hand mixer until the mixture is completely smooth. Add the powdered sugar and vanilla to the bowl and beat until a smooth frosting comes together.
  5. Assemble: Once the cake layers have cooled completely, begin assembling. If you’d like to level your cake layers, now is the time to do so. You may find this video helpful. Set a cake layer on your serving plate of choice. Top with a generous amount of frosting. Place second cake layer on top of the frosting and frost top and sides of cake. If you’re making a three layer cake, place the third layer before frosting the sides.
  6. Chill: Chill cake in the refrigerator for at least 30 minutes before serving. This will firm up the frosting slightly, making the cake easier to cut. Your slices will also have more defined layers. Store cake in the refrigerator, allowing it to sit at room temperature for about 15 minutes before serving.

Equipment

Notes

*Frosted cake will keep in an airtight container at room temperature for 2-3 days. Unfrosted cake layers can be frozen for up to a month.

*When using nondairy yogurt in baking, it’s important to purchase unflavored and unsweetened yogurt.

*The amount of red food coloring you’ll need for this recipe will depend completely on the type you purchase. This will likely be anywhere from 1 tsp to 1 tbsp. Start with a small amount and work your way up. Red color tends to come through stronger after the cake is baked.

*Leveling your cake layers is optional but encouraged. Doing so will make your cake more stable and professional-looking. To aid in this process, I like to wrap the cooled cake layers in plastic and chill them overnight. This firms them up and keeps crumbs to a minimum.

Find it online: https://censoredbaker.com/vegan-red-velvet-cake/

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