Vegan Red Velvet Cake

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.

Vegan Red Velvet Cake
Photo: Photographer / Antonis Achilleos, Prop Stylist / Christine Kelly, Food Stylist / Karen Rankin
Active Time:
20 mins
Total Time:
2 hrs 10 mins



  • 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


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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 (per serving)

299 Calories
10g Fat
49g Carbs
3g Protein
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.

Related Articles