Low Sugar Vegan Red Velvet Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

This cake keeps its signature crimson color and soft, velvety crumb from a base of cocoa powder, flour, and a splash of apple cider vinegar whisked into non-dairy milk for that classic tang. A flax "egg" and neutral oil keep the layers moist and tender, baking up into two even rounds with a delicate, fine texture. The frosting is a rich, tangy blend of vegan cream cheese and vegan butter, whipped until light and spreadable, then swept over the layers for that unmistakable red velvet finish. It's a showstopper layer cake that fits neatly into an added sugar free kitchen, with every step from mixing to frosting fully in your control. Slice into it for that dramatic red-and-white contrast and the same nostalgic flavor you remember, no compromises on texture or presentation.

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Ingredients

12 servings

For the cake

2 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
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6 tbsp water
1 cup non-dairy milk
1 tbsp apple cider vinegar
2 ½ cups all-purpose flour
2 tbsp unsweetened cocoa powder
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 ½ cups organic cane sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
½ cup neutral oil
1 tsp vanilla extract
2 tbsp red food coloring

For the frosting

8 oz vegan cream cheese, softened
½ cup vegan butter, softened
3 cups powdered sugar, sifted
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
1 tsp vanilla extract
1 tbsp non-dairy milk

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2
In a small bowl, stir together the ground flaxseed and 6 tbsp water. Set aside for 5 minutes until the mixture thickens to a gel.

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