The Best Vegan Red Velvet Cake

4.87 from 15 votes

This easy vegan red velvet cake is so rich, soft and has the perfect chocolate flavor! Pair with an incredible vegan cream cheese frosting!

Prep Time15

Cook Time30

Course: Dessert

Cuisine: American

Servings: slices

Calories: 433kcal

Preheat the oven to 350F and prep two 9″ cake pans with nonstick spray or vegan butter and parchment paper.
Combine dairy free milk, apple cider vinegar, and vanilla extract to make vegan buttermilk. Set aside.
Use a medium bowl and hand whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together dairy free butter and vegan sugar with a mixer until smooth (about 2-3 minutes). Add applesauce and food coloring (or beet powder) then beat again to combine.
Then add vegan buttermilk (vinegar, vanilla and dairy free milk mixture). Mix with a spatula until just combined.
Add your flour mixture into the wet mixture and whisk JUST until combined.
Evenly split up the cake batter into the prepared pans and bake them together for about 30-35 minutes (start checking at 30 minutes) or until a toothpick in the center comes out clean. Let cool for 15 minutes in the pans, then remove and let cool to room temp before frosting.

In a large bowl cream together vegan cream cheese and vegan butter.
Add salt and vanilla and beat again until combined. Then, add powdered sugar gradually until completely combined.
Now check the consistency of the frosting. If it’s too dry, add a tablespoon at a time more dairy free milk until it reaches your desired consistency. If it’s too wet and does not a shape, add a tablespoon more powered sugar at a time until it reaches the right consistency to hold its shape.
Frosting cake once cooled.