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Slice of Vegan Red Velvet Cake on a Plate with Raspberries
Vegan Red Velvet Cake
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr

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.

Course: Dessert
Cuisine: American
Keyword: vegan baking, vegan cake recipe
Servings: 12
Calories: 740 kcal
Author: Alissa Saenz
  • 2 cups unflavored and unsweetened non-dairy milk
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons vegan red food dye
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 ¾ cups organic granulated sugar
  • 3 tablespoons cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup canola oil (or your favorite baking oil)
For the White Chocolate Frosting
  • 12 ounces vegan baking white chocolate or vegan white chocolate chips
  • 1 cup vegan butter, brought up to room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups organic powdered sugar
  1. Preheat the oven to 350°F.

  2. Oil a couple of 9-inch cake pans and line the bottoms with parchment paper.

  3. In a small bowl or measuring cup, stir the milk, vinegar, food dye, and vanilla together.

  4. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.

  5. Pour the milk mixture into the mixing bowl, followed by the oil.

  6. Beat the mixture together with an electric mixer at high-speed, just until fully blended, about 1 minute.

  7. Divide the batter into the prepared baking pans.

  8. Bake the cakes for about 35 minutes, until a toothpick inserted into the center of each one comes out clean.

  9. Transfer both cake layers to a cooling rack. Allow them to cool completely in the pans.

  10. 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

  11. 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.

  12. Being adding the powdered sugar, about ½ cup at a time, beating in each addition until creamy.

  13. 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.

  14. Carefully invert the second layer over the first, then remove it from the pan and remove the parchment paper.

  15. Distribute the frosting over the top and sides of the cake.

  16. Allow the cake to sit for a few minutes for the frosting to set. Slice and serve.

Recipe Notes

White chocolate frosting adapted from Food and Wine's White Chocolate Buttercream.

Nutrition Facts
Vegan Red Velvet Cake
Amount Per Serving (1 slice (1/12 of cake))
Calories 740 Calories from Fat 386
% Daily Value*
Fat 42.9g66%
Saturated Fat 11.6g58%
Sodium 566mg24%
Potassium 158mg5%
Carbohydrates 85.8g29%
Fiber 1.4g6%
Sugar 60.9g68%
Protein 5.3g11%
Calcium 138mg14%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.