Vegan Red Velvet Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A stunning vegan red velvet cake with a moist, chocolatey crumb and natural color from beetroot, layered with vegan cream cheese frosting. Rich and decadent despite being plant-based.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1 cup buckwheat flour
- 1 ½ cups rice flour
- 1 ⅓ cups white sugar (organic for vegan-friendly)
- 1 tbsp xanthan gum
- 1 tbsp baking powder
- ½ tsp salt
- 3 oz dark chocolate (melted)
- 1 ⅓ cups plant based milk
- 1 cup olive oil
- 4 flax eggs ((see recipe notes))
- 2 tbsp lemon juice
- 10 oz cooked beetroot (grated finely (see recipe notes))
- 7 oz vegan cream cheese, storebought or homemade
- ½ cup vegan butter
- 4 cups icing sugar
At a glance
PER SERVING · TIME 85M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 187mg
- Total sugar
- 50g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 274mg
- Calcium
- 71mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 187MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.