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., February 2022


Credit: Photographer / Antonis Achilleos, Prop Stylist / Christine Kelly, Food Stylist / Karen Rankin

Recipe Summary

20 mins
2 hrs 10 mins




Instructions Checklist
  • 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.


2 (8-inch) round cake pans; parchment paper

Nutrition Facts

1 slice
299 calories; protein 3g; carbohydrates 49g; dietary fiber 3g; sugars 31g; fat 10g; saturated fat 8g; vitamin a iu 28IU; vitamin c 1mg; folate 1mg; sodium 214mg; calcium 57mg; iron 1mg; magnesium 27mg; phosphorus 111mg; potassium 106mg; zinc 1mg.