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Vegan Red Velvet Cake

This Vegan Red Velvet Cake is a showstopper! Moist, decadent, and completely plant-based, it's perfect for any celebration.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 8 servings

Ingredients

  • 2 cups flour
  • 3/4 cup cocoa powder unsweetened
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 1/2 cups sugar or xylitol for sugar-free
  • 1/2 cup applesauce or mashed banana or vegan yogurt
  • 1/2 cup oil canola oil or almond butter
  • 1 1/2 tbsp pure vanilla extract
  • 1 1/3 cups water
  • 2 tbsp vegan red food coloring
  • 1 tsp white vinegar omit if using yogurt

Instructions

  • Preheat your oven to 350°F (175°C).
  • Grease two 9-inch round cake pans with oil and line the bottoms with parchment paper.
  • In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  • In another bowl, mix together the sugar, applesauce, oil, vanilla extract, and water until smooth. Add the food coloring and vinegar, stirring until fully incorporated.
  • Gradually add the wet mixture to the dry ingredients, stirring gently with a spatula until just combined.
  • Divide the batter evenly between the prepared cake pans and smooth the tops.
  • Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cakes cool in the pans for about 10 minutes, then transfer to a cooling rack to cool completely.
  • Once cooled, frost with your favorite vegan frosting and serve.

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Spatula
  • Cake Pans
  • Cooling rack
  • Oven

Notes

  • Store leftovers in an airtight container in the fridge for up to 5 days.
  • For longer storage, wrap layers tightly and freeze for up to 3 months.
  • Thaw frozen layers in the refrigerator overnight before serving.