This vegan red velvet cake is moist, perfectly sweet, flavored with a hint of chocolate and topped with white chocolate frosting! Perfect for celebrations or treating someone special.
Preheat the oven to 350°F.
Oil a couple of 9-inch cake pans and line the bottoms with parchment paper.
In a small bowl or measuring cup, stir the milk, vinegar, food dye, and vanilla together.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
Pour the milk mixture into the mixing bowl, followed by the oil.
Beat the mixture together with an electric mixer at high-speed, just until fully blended, about 1 minute.
Divide the batter into the prepared baking pans.
Bake the cakes for about 35 minutes, until a toothpick inserted into the center of each one comes out clean.
Transfer both cake layers to a cooling rack. Allow them to cool completely in the pans.
When the cakes are cool, prepare the frosting. Melt the white chocolate by microwaving in 30 second increments, stirring between each increment. Allow the chocolate to cool for a few minutes while you gather the remaining ingredients
Add the butter and vanilla to the bowl with the white chocolate and beat the ingredients together with an electric mixer at high speed, until fully blended.
Being adding the powdered sugar, about ½ cup at a time, beating in each addition until creamy.
Invert one of the cake layers on a plate, then remove the pan. Peel off the parchment, then spread an even layer of frosting over the layer.
Carefully invert the second layer over the first, then remove it from the pan and remove the parchment paper.
Distribute the frosting over the top and sides of the cake.
Allow the cake to sit for a few minutes for the frosting to set. Slice and serve.
White chocolate frosting adapted from Food and Wine's White Chocolate Buttercream.