Prefect Valentine Vegan Red Velvet Cake Recipe

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vegan red velvet cake is an perfect valentine treat for the couple. it is crumby soft delicious and can’t be resisted and can be made by anyone.

Today I am so happy, so I want to make my favorite red velvet cake but in vegan style. I know this cake is especially loved for valentines day. Still, the reason for my happiness is also related to a little bit of love; that’s why I decided to bake vegan red velvet cake, but I am sure you are eager to know the exact reason why I am baking this cake.

You all are my faithful readers; that is why I am telling you that today I have seen my crush after a long time, that’s why I am happy. The whole day I had baked vegan red velvet cake, and I think that is why I would not share this recipe with my readers; that’s why I am here to share my vegan red velvet recipe in my blog this recipe is inspired by Sarah’s Vegan Kitchen. I found this recipe is super easy and fast so why don’t I share it with you let’s talk about the vegan red velvet cake.

Vegan red velvet cakes are layered with the red velvety texture, which contains tasty cheese cream frosting in between the layers; the vegan red velvet cake is not just a cake because it is more than a cake I think vegan red velvet cakes are of representation of love because it has a rich red color that makes this cake perfect for the treat on valentines day, Christmas day or on the birthday.

Vegan red velvet cake is a mixture of many flavors. On every bite, you cannot decide what flavor is currently in your mouth, is it chocolate or vanilla, or butterscotch. 

 My favorite thing about this cake is the cheese cream frosting. The cheese cream frosting between the layers will fantasize you with its texture, taste, and sweetness.

Why you love vegan red velvet cake

You will love vegan red velvet cake because it is red. No, that is not the perfect or accurate answer because there are a lot of reasons that you won’t resist the vegan red velvet cake; the first and the most important reason is that it is the vegan

the second reason it is red that is why it looks so tremendous lovable and makes this a perfect valentine’s cake.

 The third reason is The cream cheese frosting has a tangy yet sweet flavor that isn’t overpowering. The ideal complement to this red velvet cake

It’s a beautiful celebration cake for holidays like Thanksgiving and Christmas. Still, it’s not only for those occasions: create this veganized vegetarian version of red velvet cake for Valentine’s Day, a birthday, graduation, engagement party, weddings, and other events as well!

So, when you bite into this vegan red velvet cake, I think you’ll be surprised to hear that it’s eggless, dairy-free, gluten-free, and can be naturally red!

The vegan red velvet taste like-

vegan red velvet cake is not an ordinary cake because the taste of this cake is little chocolate. This chocolatey taste produces with buttermilk and a small amount of vinegar for the proper balance of acidity and sweetness.

The taste of vegan red velvet cake is not exactly chocolate, and it’s undoubtedly not vanilla. It’s a type of enigma cake. To be honest, red velvet cake is a mash-up of flavors and textures, including:

• A delicate, delicious cake with a creamy icing.
• Cocoa taste isn’t overpowering.
• The vanilla taste is subtle.
• Sweet and sour (in the cake and frosting)
• Both in flavour and texture, this dish is buttery.

It has a taste unlike any other cake and is incredibly delicious!. The taste will definitely fantasize you.

We’ll make our own “buttermilk” with non-dairy milk and apple cider vinegar for a vegan version of this beautiful cake.

How To Make Vegan Red Velvet Cakes:-

Vegan red velvet cake is a mixture of many flavors. On every bite, you cannot decide what flavor is currently in your mouth, is it chocolate or vanilla, or butterscotch.  lets make this awesome cake with me .

equipment you need:-

9″ round baking pans

mixing bowl

9×13″ pan

oven

spatula

cupcake pan with 12 container

Ingreidients:-

For Red Velvet Cake:-

For Vegan Cream Frosting:-

How to make cheese cream frosting?

To create vegan cream cheese frosting, follow these steps:-

1. Whisk the cream cheese and butter together with a hand mixer or stand mixer until frothy.
2. Slowly incorporate the powdered sugar.
3. Increase the speed of the mixer and whisk the frosting until it is light and fluffy.
4. If the frosting is too thick, gradually add 1 tablespoon of plant-based milk, mixing well after each addition until the appropriate consistency is achieved.
5. If the frosting is overly sweet, add a sprinkle of salt and mix it in, depending on the cream cheese used.

Vegan Red Velvet Cake Recipe:-

1. Preheat the oven to 350 degrees Fahrenheit. Two 9″ round baking pans or one 9×13″ pan should be greased.
2. To produce vegan buttermilk alternatively, combine plant milk with vinegar and set aside for 5 minutes.
3. Mix the dry ingredients in a large mixing dish. Separately, combine the oil, “buttermilk,” vanilla, and food coloring in a separate bowl. Use more food coloring than you think you’ll need; the red will deepen and become less vivid as the batter bakes.
4. Combine the wet and dry ingredients in a mixing bowl and whisk until just blended.
5. Pour the batter onto a baking pan (s). Bake for 30-35 minutes on the center rack or 18-23 minutes for cupcakes. When a toothpick inserted in the center comes out clean, the cake is made. Allow 10 minutes in the baking pan to cool before turning out onto a cooling rack.
6. Now Take The Cake Out From The oven.

decorating the vegan red velvet cakes:- 

after making the cake it’s time to decorate the cake with cheese cream frosting, So follow these steps and decorate your vegan red velvet cake for your valentine.

1. Let the cake be completely cool after baking, then using a cake leveler tool, cut out the uneven part of the cakes.
2. On a rotating cake stand, spread a little quantity of frosting first, followed by your first layer. The Frosting functions as a binding agent, preventing the cake from slipping.
3. Using a piping bag and a big round tip, pipe frosting in a circular motion from the perimeter to the center.
4. Now spread the cake all over the layer using a cake spreader, put your second layer, and repeat these processes for more layers.
5. Take a look between the layers. If any gap is there, fill the gaps with the cheese cream frosting.
6. Now, cover the cake with cheese frosting using a cake scraper.
7. Spread frosting evenly over the top of the cake and additional on the sides if necessary. Applying a spreader to the top and a scraper to the bottom to ensure evenness.
8. I preserved some of the cake crumbs I collected when leveling the cakes, broke them up, and dusted them over the borders of the cake as a finishing touch. It’s the cutest way to adorn this vegan red velvet cake, in my opinion. But here I recommend you be creative and do decoration on the top of the cake as you want to make flowers or any shape this is the time to show your creativity.

Vegan Red Velvet Cupcakes:-

You can make the vegan red velvet cupcakes easily
all the ingredients will be the same as the cake. The recipe is almost the same. Only one thing you have to do:-
Spray a cupcake pan or liners instead of greasing cake pans. Fill each one to 3/4 capacity. Cooking time should be reduced to 15-20 minutes.
After baking the cupcake, leave them to cool, then decorate that cupcake with the cheese cream frosting. Also, here you can use cake crumbs to decorate your cupcakes.

Storing:-

Store in an airtight container at room temperature for 3-4 days or in the fridge for up to a week in an airtight container. If you wish to freeze it, it can keep for up to 3 months in the freezer.

for more storing tips:- perfect way to store

Tips by me:-

follow my tips to make the best vegan red velvet cake at home.

• The batter will appear thick and gloopy if you use coconut oil. You may need to distribute it evenly in your pan using the back of your spatula. Don’t worry; when coconut oil is mixed with other things, it becomes more challenging. It will not affect the end cake’s texture.
• I tried this cake recipe both with and without flax eggs, and they both turned out great. If you want to boost the fiber content of the cake, soak 2 teaspoons of flaxseed in 1/2 cup water for 15 minutes. It will make the cake somewhat more thick and moist in the end.
• Applesauce may be used in half of the oil in this cake to make it somewhat healthier. 
• The frosting will be more or less firm at room temperature, depending on the kind of vegan cream cheese you use. I usually make this using Tofutti. The frosting is relatively wet, so it’s not the best texture for piping-out designs.
• Please follow my recipe accurately because Baking a cake is a science, especially whether it’s dairy-free or vegan. Every stage has a function in achieving the ideal vegan red velvet cake.
• Make sure your pans are lined with parchment paper and greased. If it is not p[erfectly greased, then the cake might stick to the pan that will end up in a disaster. Nobody enjoys a cake that refuses to come out of the pan. It’s one of the most aggravating situations, and these two steps will assist.
• You may also sprinkle dried fruit, crushed almonds, or chocolate shavings on top, or pour chocolate syrup around the edge to draw attention to it. In addition, it appears better in any case.

Vegan Red Velvet Cake Recipe Card:-

Vegan Red Velvet Cake

vegan red velvet cake is not an ordinary cake because the taste of this cake is little chocolate. This chocolatey taste produces with buttermilk and a small amount of vinegar for the proper balance of acidity and sweetness.

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 6 hrs 25 mins

Total Time 45 mins

Course Dessert

Cuisine Maryland

Servings 12

Calories 446 kcal

Ingredients  

Red Velvet Cake

• 2 cup all-purpose flour
• 1 tbsp baking powder
• 1/4 cup cocoa powder
• 2 cup coconut sugar
• 1 cup vegetable oil
• 1 cup unsweetened plain plant milk
• 2 tbsp vinegar
• 1 tbsp red gel food coloring
• 2 tbsp vanilla extract

Vegan cheese Cream Frosting

• 8 oz vegan cream cheese softened at room temp
• 3-4 cup powdered sugar
• Pinch of salt
• 1 tbsp vanilla extract
• 1/4 cup vegan butter, softened at room temp

Instructions 

vegan cream cheese frosting

• Whisk the cream cheese and butter together with a hand mixer or stand mixer until frothy.
• Slowly incorporate the powdered sugar.
• Increase the speed of the mixer and whisk the frosting until it is light and fluffy.
• If the frosting is too thick, gradually add 1 tablespoon of plant-based milk, mixing well after each addition until the appropriate consistency is achieved.
• If the frosting is overly sweet, add a sprinkle of salt and mix it in, depending on the cream cheese used.

Vegan Red Velvet Cake

• Preheat the oven to 350 degrees Fahrenheit. Two 9" round baking pans or one 9×13" pan should be greased.
• To produce vegan buttermilk alternatively, combine plant milk with vinegar and set aside for 5 minutes.
• Mix the dry ingredients in a large mixing dish. Separately, combine the oil, "buttermilk," vanilla, and food coloring in a separate bowl. Use more food coloring than you think you'll need; the red will deepen and become less vivid as the batter bakes.
• Combine the wet and dry ingredients in a mixing bowl and whisk until just blended.
• Pour the batter onto a baking pan (s). Bake for 30-35 minutes on the center rack or 18-23 minutes for cupcakes. When a toothpick inserted in the center comes out clean, the cake is made. Allow 10 minutes in the baking pan to cool before turning out onto a cooling rack.
• Combine cream cheese, butter, and vanilla extract in a hand blender or stand mixer fitted with the whisk attachment. 1 cup sifted powdered sugar at a time, beating well after each addition. Depending on how sweet you want it, add more sugar.

Notes

• The batter will appear thick and gloopy if you use coconut oil. You may need to distribute it evenly in your pan using the back of your spatula. Don’t worry; when coconut oil is mixed with other things, it becomes more challenging. It will not affect the end cake’s texture.
• I tried this cake recipe both with and without flax eggs, and they both turned out great. If you want to boost the fiber content of the cake, soak 2 teaspoons of flaxseed in 1/2 cup water for 15 minutes. It will make the cake somewhat more thick and moist in the end.
• Applesauce may be used in half of the oil in this cake to make it somewhat healthier. 
• The frosting will be more or less firm at room temperature, depending on the kind of vegan cream cheese you use. I usually make this using Tofutti. The frosting is relatively wet, so it’s not the best texture for piping-out designs.
• Please follow my recipe accurately because Baking a cake is a science, especially whether it’s dairy-free or vegan. Every stage has a function in achieving the ideal vegan red velvet cake.
• Make sure your pans are lined with parchment paper and greased. If it is not p[erfectly greased, then the cake might stick to the pan that will end up in a disaster. Nobody enjoys a cake that refuses to come out of the pan. It’s one of the most aggravating situations, and these two steps will assist.
• You may also sprinkle dried fruit, crushed almonds, or chocolate shavings on top, or pour chocolate syrup around the edge to draw attention to it. In addition, it appears better in any case.