Vegan Red Velvet Cake
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Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (17)

Vegan Red Velvet Cake

NUTRITION · PER SERVING65M COOK
CAL 29%·PRO 14%
CARBS 100G68% OF CAL
4G FIBER0G ADDED0G INTRINSIC23G OTHER73G TOTAL SUGAR
FAT 23G36% OF CAL
3G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegan red velvet cake with cocoa undertones, topped with dairy-free cream cheese frosting. Impressive enough for celebrations but simple enough for any weekday treat.

dessertamericanbaked gooddairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 1 tablespoon apple cider vinegar (or regular vinegar)
  • 1 cup soy milk (or other vegan milk, room temperature, (240mL), )
  • 2 cups white granulated sugar ((400g))
  • 3 cups all-purpose flour ((360g))
  • 2 tablespoons unsweetened cocoa powder ((16g))
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • ¾ cup oil ((150g))
  • 1 teaspoon vanilla extract
  • 1 oz. liquid red food colouring ((bright red))
  • 1 cup warm soy milk ((240mL))
  • 2 teaspoons baking soda
  • 1 teaspoon white vinegar
  • 8 ounces vegan cream cheese* (bring to room temperature)
  • ½ cup vegan butter sticks (bring to room temperature, (4oz/113g))
  • 1 teaspoon vanilla extract (or vanilla paste)
  • pinch sea salt
  • 3 - 4 cups powdered sugar (sifted, (480g for 4 cups))
  • 1/4 cup cornstarch (sifted, (32g))
PREP
40M
SODIUM
356MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.