Healthy Recipes Healthy Lifestyle Diets Healthy Vegan Recipes Healthy Vegan Dessert Recipes Vegan Red Velvet Cake Be the first to rate & review! This vegan red velvet cake has tender layers of cake with just a hint of chocolate and a slight tang from the soy "buttermilk." The creamy vegan frosting would fool just about anybody that it's dairy-free. Enjoy this vibrant cake on Valentine's Day or any occasion worthy of a celebration. By Pam Lolley Pam Lolley Instagram Pam Lolley is a recipe tester and developer with Dotdash Meredith Food Studios. She received her Bachelor of Science degree from Mississippi University for Women in elementary education with a minor in psychology. After graduation she taught for a couple of years, but decided to follow her true passion of baking. She began a personal baking business, which led to a catering company. Pam started developing and testing recipes for the Southern Living Magazine Test Kitchen in 2003. She has developed several of the white Christmas cakes which grace the magazine's cover every December, as well as several other dessert recipes that have been cover-worthy. She has been in the test kitchens now for over 18 years. In her spare time, she loves spending time with her family, traveling, reading and, believe it or not, loves to cook and bake at home! EatingWell's Editorial Guidelines Published on February 18, 2022 Print Rate It Share Share Tweet Pin Email Photo: Photographer / Antonis Achilleos, Prop Stylist / Christine Kelly, Food Stylist / Karen Rankin Active Time: 20 mins Total Time: 2 hrs 10 mins Servings: 18 Nutrition Profile: Dairy-Free Egg Free Nut-Free Vegan Vegetarian Jump to Nutrition Facts Ingredients Cake 1 cup unsweetened plain soymilk 2 tablespoons distilled white vinegar, divided 2 cups whole-wheat pastry flour 2 tablespoons unsweetened cocoa powder 2 teaspoons baking powder ½ teaspoon salt 1 cup granulated sugar ½ cup vegan butter (such as Miyoko's Creamery), melted 1 tablespoon red food coloring gel (such as AmericColor Super Red) 2 teaspoons vanilla extract Frosting 4 ounces cold vegan cream cheese (such as Miyoko's Creamery) ½ cup vegan butter (such as Miyoko's Creamery), softened 3 cups confectioners' sugar 2 tablespoons lemon juice 2 teaspoons vanilla extract Directions To prepare cake: Preheat oven to 350°F. Coat 2 (8-inch) round cake pans with cooking spray; line bottoms with parchment paper and lightly coat the parchment with cooking spray. Stir soymilk and 1 tablespoon vinegar together in a small bowl or glass measuring cup; set aside. Sift flour, cocoa, baking powder and salt together in a medium bowl; add granulated sugar and whisk until completely combined. Whisk melted butter, food coloring gel, vanilla, the remaining 1 tablespoon vinegar and the reserved soymilk mixture together until combined. Add the butter mixture to the flour mixture; stir until completely combined. Divide the batter between the prepared pans (about 1 1/2 cups batter per pan). Bake until a wooden pick inserted in the center comes out clean, about 20 minutes. Let cool in the pans on a wire rack for 10 minutes. Remove the cakes from the pans to the rack and cool completely, about 1 hour. To prepare frosting: Beat cream cheese and butter with an electric mixer on medium speed until smooth, 1 to 2 minutes. With the mixer on medium-low, gradually add confectioners' sugar, lemon juice and vanilla; beat until completely combined and smooth, about 1 minute. Place 1 cake layer on a serving platter and spread about 1/2 cup frosting on top. Top with the remaining cake layer. Spread a thin layer of frosting on the top and sides of the cake. Refrigerate the cake and the remaining frosting, uncovered, for 20 minutes. Spread the remaining frosting on the top and sides of the cake. Serve immediately or refrigerate until ready to serve. Equipment: 2 (8-inch) round cake pans; parchment paper Rate it Print Nutrition Facts (per serving) 299 Calories 10g Fat 49g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 18 Serving Size 1 slice Calories 299 % Daily Value * Total Carbohydrate 49g 18% Dietary Fiber 3g 11% Total Sugars 31g Protein 3g 6% Total Fat 10g 13% Saturated Fat 8g 40% Vitamin A 28IU 1% Vitamin C 1mg 1% Folate 1mcg 0% Sodium 214mg 9% Calcium 57mg 4% Iron 1mg 6% Magnesium 27mg 6% Potassium 106mg 2% Zinc 1mg 9% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved