Vegan Red Velvet Cake (Gluten-Free)
Hands down, the best vegan red velvet cake recipe. Tender layers of moist soft cake full of classic red velvet flavor. Paired with a classic tangy whipped cream cheese frosting, this easy one-bowl gluten-free and vegan red velvet cake is absolute perfection.
1 hour
40 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 803 |
| Fat: | 37 g |
| Carbohydrates: | 116 g |
| Protein: | 4 g |
| Cholesterol: | 0 g |
| Sodium: | 994 mg |
| Fiber: | 4 g |
| Sugars: | 83 g |
| Calculated per serving. | |
Serves: 12
Ingredients
Red Velvet Cake
- 2 cups2 cups2 cups Almond Milk, room temperature
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Apple Cider Vinegar
- 1.5 cups1.5 cups1.5 cups Granulated White Sugar, *can sub cane sugar
- 1.5 cups1.5 cups1.5 cups Kite Hill Sour Cream Alternative, room temerpature *can sub any brand
- 0.666 cup0.666 cup0.666 cup Vegetable Oil, *can sub neutral tasting oil
- 1 Tbsp1 Tbsp1 Tbsp Pure Vanilla Extract
- 2 tsp2 tsp2 tsp Red Food Coloring (India Tree), *see note
- 3 cups3 cups3 cups Gluten Free Flour
- 2 Tbsp2 Tbsp2 Tbsp Cornstarch
- 2 Tbsp2 Tbsp2 Tbsp Pascha Keto Organic Cocoa Powder (Bulk)
- 3 tsp3 tsp3 tsp Otto's Naturals Grain-Free Baking Powder
- 2 tsp2 tsp2 tsp Baking Soda
- 1 tsp1 tsp1 tsp Salt
Cream Cheese Frosting
- 1 cup1 cup1 cup Plant Based Butter, room temperature
- 1.333 cups1.333 cups1.333 cups Kite Hill Cream Cheese, room temperature *any brand
- 6 cups6 cups6 cups Powdered Sugar
- 1 tsp1 tsp1 tsp Salt
Chocolate Ganache
- 0.5 cup0.5 cup0.5 cup Pascha Barely Dark Chocolate Bar, finely chopped
- 2 Tbsp2 Tbsp2 Tbsp Almond Milk
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 350ºF and prepare three 6-inch cake pans with non-stick baking spray and parchment paper.
- Combine the milk and apple cider vinegar in a small bowl and set aside for 5 minutes to "curdle."
- In a large mixing bowl and stand mixer combine the sugar, sour cream, oil, vanilla extract, and red food color and mix until smooth.
- Measure in the flour, cornstarch, cocoa powder, baking powder, baking soda, and salt and begin to mix.
- While mixing, slowly pour in the milk mixture and combine until smooth.
- Divide the batter evenly between the prepared pans and bake for approx. 40-45 minutes or until a toothpick comes out clean or with a few moist crumbs.
- Remove from the oven and allow to cool for 10 minutes in the pans and then invert on a wire rack to fully cool.
- In a stand mixer or large mixing bowl with electric beaters, combine the butter and cream cheese and beat together on high until light and fluffy.
- Add in the powdered sugar and salt and mix on low until combined.
- Turn the mixer up to high and allow it to beat for 5 minutes.
- Place in the fridge until ready to use.
- Combine the chocolate and milk in a microwave-safe bowl and begin to heat in 30-second intervals. Stir after each interval.
- Repeat until fully melted and smooth.
- Level each fully cooled cake layer with a knife or cake leveler. Save the cake cut-offs for decor if desired.
- Place one cake layer on a plate, cake board, or cake turntable. Top with approximately 1½ cups of buttercream. Repeat with the remaining layers.
- Cover the outside of the cake with a thin layer of buttercream and allow to chill in the refrigerator for 10 minutes.
- Cover the cake with a second layer of buttercream and smooth the sides and top with an offset spatula or cake smoother tool. Place in the fridge to chill for another 10 minutes.
- Prepare the chocolate ganache at this time.
- Pour the chocolate ganache on top of the cake and slowly push it over the edges with an offset spatula. Place back in the fridge to chill for another 10 minutes.
- Fit four piping bags with tips 1M, 4B, 10, and 3, and fill each bag with frosting.
- Pipe large rosettes with the 1M, open stars with the 4B, and dots with the 10. With tip 3, pipe small dots within the large rosettes.
- Cut up the cake top trimmings from step 1 and sprinkle the red velvet cake crumbs on top. Enjoy!
- Leftover cake should be stored in an airtight container in the fridge for up to 5 days or frozen for up to 6 months.
Notes
Red Food Color: There are a few different options for red food color. I use Chefmaster red liquid gel color. It is quite saturated and only requires 2-3 teaspoons in the recipe depending on the color you desire. You can find liquid food color in the baking aisle of most grocery stores. This will work but note that you will need to use 3-5 teaspoons worth to get a red color. The all-natural route is possible as well. I recommend Watkins food color, but again, you’ll need to use at least 3-5 teaspoons in the recipe.
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My Notes:
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2 responses to “Vegan Red Velvet Cake (Gluten-Free)”
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This cake red velvet looks amazing it makes my mouth water.Beautifully decorated it even looks moist .
Thanks Debbie! It was so much fun to make.