Vegan Red Velvet Cake With Cream Cheese Frosting

Name: Vegan Red Velvet Cake With Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups unbleached flour; 1 1/2 cups turbinado or other raw sugar; 8 tablespoons margarine; 1 cup soymilk; 1/2 cup unsweetened applesauce; 2 tablespoons unsweetened cocoa powder; 1 1/2 teaspoons baking soda; 1 tablespoon lemon juice; 1 teaspoon vanilla extract; 1 teaspoon salt; 1 teaspoon vinegar; 2 ounces vegan red food coloring (or beet juice); 1 cup confectioners' sugar; 8 ounces vegan cream cheese; 8 tablespoons margarine; 1 teaspoon vanilla; 1/2 - 1 cup vanilla soymilk

Servings: persons

2 1/2 cups unbleached flour
1 1/2 cups turbinado or other raw sugar
8 tablespoons margarine
1 cup soymilk
1/2 cup unsweetened applesauce
2 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon vinegar
2 ounces vegan red food coloring (or beet juice)
1 cup confectioners' sugar
8 ounces vegan cream cheese
8 tablespoons margarine
1 teaspoon vanilla
1/2 - 1 cup vanilla soymilk

1
Preheat oven to 350 degrees. In a cup pour the milk and add the lemon juice. Let sit while preparing the next dew ingredients. This makes buttermilk. Cream together the margarine, vegan sugar and then add the applesauce and flour.
2
In a small bowl mix together cocoa and food coloring to form a slight paste. Add it to the creamed mixture. Mix the salt and flour together and add it to the batter alternating with the buttermilk in three batches, mixing after each addition. Add vanilla extract. Mix in baking soda and vinegar. Pour batter into 2 greased cake pans (I used round) and bake for 40 minutes or until toothpick comes out clean.
3
Frosting:.
4
Mix softened cream cheese and margarine together. Add vegan sugar vanilla and soymilk. Mixture will be very soft (almost a glue-like texture). After cake cools slightly put one layer on a plate and pour some frosting over so that it runs down the sides. Let cool a little more and add the next layer and repeat process.

1065

kcal

Calories

Fat

198

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 1/2 cups unbleached flour, 1 1/2 cups turbinado or other raw sugar, 8 tablespoons margarine, 1 cup soymilk, and more.

Yes, Vegan Red Velvet Cake With Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!