What is the purpose of white vinegar in the cake recipe?

White vinegar, when combined with baking soda, creates a reaction that helps the cake rise and contributes to its light and fluffy texture. It also enhances the red color of the cake.

What can I use instead of vegan red food coloring?

If you don’t have vegan red food coloring, you can use beetroot powder. Keep in mind that the color might not be as vibrant as traditional food coloring.

How can I prevent the cake from sticking to the pan?

Grease and flour the cake pans or use parchment paper to line the bottoms. Additionally, allow the cake to cool in the pan for a few minutes before transferring it to a cooling rack.

My cake layers cracked on top. What went wrong?

This could happen if the oven temperature was too high or the batter was overmixed. Use an oven thermometer to ensure accuracy and mix the batter just until combined to avoid overdeveloping the gluten.

What can I substitute for non-hydrogenated shortening in the frosting?

You can replace non-hydrogenated shortening with additional vegan butter in the frosting. This may slightly alter the texture, but it will still result in a delicious frosting.

Can I make the vegan red velvet cake in advance and freeze it?

Yes, you can freeze the unfrosted cake layers. Wrap them tightly in plastic wrap and aluminum foil before freezing. Thaw the layers in the refrigerator before frosting and serving.

Vegan Red Velvet Cake

Fork cutting into a slice of red velvet cake.

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Sweet, moist red velvet cake layers held together with the creamiest and tangiest vegan cream cheese frosting. All 100% vegan.

Author: Lyndsey Hiltner
Prep Time: 20 minutes
Bake Time: 35 minutes
Total Time: 1 hour 30 minutes
Yield: 1 8-inch Cake 1x
Category: Cakes and Cupcakes
Method: Bake
Cuisine: American
Diet: Vegan

Ingredients

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For the Cake

3 cups all purpose flour

2 cups granulated sugar

2 tablespoons cocoa powder

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup nondairy yogurt*

1 cup nondairy milk

1 cup canola oil

1 tablespoon vanilla extract

1 teaspoon white vinegar

vegan red food coloring*

For the Frosting

4 oz vegan cream cheese, softened

1/2 cup non hydrogenated shortening

1/2 cup vegan butter, softened

3 cups powdered sugar

1/2 teaspoon vanilla extract

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Instructions

Prep: Preheat oven to 350 degrees F (175 C) and grease and line 3 6-inch or 2 8-inch round cake pans with parchment paper. Set aside.
Cake 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.
Bake: Divide cake batter evenly between the prepared pans. Set pans on center rack of preheated oven and bake for 35-38 minutes or until a 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.
Make the Frosting: Add vegan cream cheese to a mixing bowl and beat with an electric hand mixer until completely smooth. Add in the shortening and vegan butter and beat until combined. Add the powdered sugar and vanilla to the bowl and beat until frosting comes together.
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. Spread a generous layer of frosting over the top. 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.
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

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Notes

*Frosted cake will keep in an airtight container in the refrigerator for 3-4 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 teaspoon to 1 tablespoon. 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/