Vegan Red Velvet Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

Few desserts turn heads quite like a deep crimson layer cake crowned with cloud-white frosting, and this one delivers that showstopper moment for a full 12 servings. The secret to keeping it completely plant-based lies in two clever swaps: a flaxseed gel stands in for eggs, and non-dairy milk spiked with apple cider vinegar creates a tangy vegan buttermilk that keeps the crumb tender and moist. Neutral oil adds richness without any dairy, while a touch of unsweetened cocoa powder gives the cake that subtle chocolatey depth that makes red velvet so distinctive. The frosting is a silky whip of vegan cream cheese and vegan butter beaten with sifted powdered sugar — it spreads beautifully and tastes every bit as indulgent as the classic version. Anyone who has tried to find a store-bought red velvet cake free of eggs and dairy knows how rare a truly satisfying option is, which makes baking this one at home feel especially rewarding. The two-layer build with an offset spatula finish means it looks as impressive as it tastes, whether you're bringing it to a celebration or just treating yourself on a random Tuesday.

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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
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
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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