Best Vegan Red Velvet Cake With Cream Cheese Frosting Recipes

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VEGAN RED VELVET CAKE WITH CREAM CHEESE FROSTING



Vegan Red Velvet Cake with Cream Cheese Frosting image

This rich and velvety vegan red velvet cake with dairy free cream cheese frosting is the ultimate vegan cake recipe! The perfect balance of cocoa and sweetness with a slight tang, this red velvet cake will be your favorite, vegan or not! Naturally dairy free and gluten free!

Provided by thebananadiaries

Categories     Dessert

Time 50m

Yield 20

Number Of Ingredients 15

1 1/4 cup (300 g) vegan buttermilk, room temperature
3 cups (375 g) all-purpose flour or 1-to-1 gluten free flour with 1 tbsp cornstarch or arrowroot powder
1 1/4 cup (250 g) sugar or coconut sugar
2 tbsp cocoa powder
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp sea salt
1/2 cup (113 g) vegan butter, room temperature
1 cup (250 grams) unsweetened applesauce, room temperature
1 tsp vanilla extract
1 oz vegan red food coloring or 2 tbsp beet powder
1 cup vegan cream cheese, softened
1 cup vegan butter, softened
3 cups powdered sugar
1 tsp vanilla extract

Steps:

  • Preheat the oven to 350F and grease three 6″ cake pans or two 8″ cake pans with olive or coconut oil. Line with parchment paper and set aside. Add the apple cider vinegar to unsweetened dairy free milk and set aside to curdle for 5 minutes.
  • In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda and sea salt. Set aside.
  • In a stand mixer with paddle attachment or large bowl, cream the vegan butter for 2-3 minutes, until fluffy. Add in the sugar, and continue mixing until the sugar is almost dissolved into the butter. Then add in the applesauce, vanilla, and red food coloring. Mix on medium speed until combined. Add in the flour mixture and vegan buttermilk in increments of two, mixing until the flour is JUST integrated into the wet ingredients.
  • Divide batter evenly amongst the cake pans. Place cake pans into the oven and bake for 30-35 minutes, or until the toothpick comes out clean.
  • Let the cakes cool in the pan for 10 minutes, then transfer them to a drying rack to cool completely before frosting.

Nutrition Facts : ServingSize 1 slice, Calories 392 calories, Sugar 24 g, Sodium 449.5 mg, Fat 21.2 g, SaturatedFat 6.6 g, TransFat 0 g, Carbohydrate 48.5 g, Fiber 2.3 g, Protein 4 g, Cholesterol 0 mg

CREAM CHEESE FROSTING FOR RED VELVET CAKE



Cream Cheese Frosting for Red Velvet Cake image

Provided by Alton Brown

Time 17m

Yield about 3 cups

Number Of Ingredients 5

13 1/2 ounces powdered sugar
12 ounces cream cheese, room temperature
3 ounces unsalted butter, room temperature
1 1/2 teaspoons vanilla extract
Pinch kosher salt

Steps:

  • Combine the cream cheese and butter on medium speed, just until blended, in the bowl of a stand mixer fitted with the paddle attachment. Stop and scrape down the sides of the bowl. Add the vanilla and salt and beat until combined. With the speed on low, add the powdered sugar in 4 batches, beating until smooth between each addition. Refrigerate for 5 to 10 minutes before using.

VEGAN RED VELVET CAKE WITH CREAM CHEESE FROSTING



Vegan Red Velvet Cake With Cream Cheese Frosting image

Adapted from a Christian Vegetarian Association Newsletter Authentic Taste -- and I've had it in the South! I think it could be made with less margarine in the batter with a little more applesauce for a lower fat content.

Provided by DustyandSarah

Categories     Dessert

Time 1h

Yield 1 cake, 10 serving(s)

Number Of Ingredients 17

2 1/2 cups unbleached flour
1 1/2 cups turbinado or other raw sugar
8 tablespoons margarine
1 cup soymilk
1/2 cup unsweetened applesauce
2 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon vinegar
2 ounces vegan red food coloring (or beet juice)
1 cup confectioners' sugar
8 ounces vegan cream cheese
8 tablespoons margarine
1 teaspoon vanilla
1/2-1 cup vanilla soymilk

Steps:

  • Preheat oven to 350 degrees. In a cup pour the milk and add the lemon juice. Let sit while preparing the next dew ingredients. This makes buttermilk. Cream together the margarine, vegan sugar and then add the applesauce and flour.
  • In a small bowl mix together cocoa and food coloring to form a slight paste. Add it to the creamed mixture. Mix the salt and flour together and add it to the batter alternating with the buttermilk in three batches, mixing after each addition. Add vanilla extract. Mix in baking soda and vinegar. Pour batter into 2 greased cake pans (I used round) and bake for 40 minutes or until toothpick comes out clean.
  • Frosting:.
  • Mix softened cream cheese and margarine together. Add vegan sugar vanilla and soymilk. Mixture will be very soft (almost a glue-like texture). After cake cools slightly put one layer on a plate and pour some frosting over so that it runs down the sides. Let cool a little more and add the next layer and repeat process.

Nutrition Facts : Calories 468.5, Fat 19.3, SaturatedFat 3.4, Sodium 655.6, Carbohydrate 70, Fiber 1.8, Sugar 42.1, Protein 5.3

EASY VEGAN RED VELVET CAKE WITH CREAM CHEESE FROSTING



Easy Vegan Red Velvet Cake with Cream Cheese Frosting image

This vegan red velvet cake with cream cheese frosting is fluffy, delicious, and super easy to make! It has a tender crumb that almost melts in your mouth.

Provided by Kelly Peloza

Categories     Cake Recipes

Time 55m

Number Of Ingredients 16

1/3 cup vegetable shortening
1/3 cup vegan butter
2/3 cup vegan cream cheese
4-5 cups powdered sugar
3-4 tablespoons non-dairy milk
2/3 cup vegan butter
1 1/2 cups sugar
2 teaspoons vanilla extract
1 ¾ cup non-dairy milk
1 tablespoon apple cider vinegar
1 ½-2 tablespoons "no taste" red gel food coloring (see note)
2 ½ cups flour
3 tablespoons cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt

Steps:

  • Preheat oven to 350°F.
  • Line 2 8-inch cake pans with parchment circles or spray with cooking spray.
  • Cream together the vegan butter, sugar, and vanilla in a stand mixer, or with handheld beaters or by hand in a large bowl.
  • Pour the apple cider vinegar into the non-dairy milk, and let sit for a minute. This makes a vegan "buttermilk".
  • Gradually add the milk and vinegar mixture to the creamed butter and sugar until fully combined.
  • Add the red food coloring and mix until evenly distributed.
  • Sift together the flour, cocoa powder, baking soda and powder, and salt in a separate bowl.
  • Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  • Divide the batter evenly between the 2 cake pans.
  • Bake for 35-40 minutes, or until the tops are firm and a toothpick comes out clean.
  • Let cool completely before frosting.
  • Cream together the shortening and vegan butter in a stand mixer or in a bowl with handheld beaters until fluffy.
  • Add the vegan cream cheese and beat until smooth.
  • Gradually add the powdered sugar, mixing after each addition.
  • Add the vanilla extract.
  • Continue beating until the frosting is light and fluffy, 5-6 minutes.
  • Place one of the cake layers on a plate, then spread frosting on top.
  • Place the other cake on top.
  • Frost the exterior of the cake, then decorate as desired.

Nutrition Facts : Calories 869 calories, Carbohydrate 173 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 20 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1 slice, Sodium 267 milligrams sodium, Sugar 155 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

VEGAN RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING RECIPE BY TASTY



Vegan Red Velvet Cupcakes With Cream Cheese Frosting Recipe by Tasty image

Here's what you need: unsweetened almond milk, lemon juice, organic granulated sugar, refined coconut oil, all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, vanilla extract, apple cider vinegar, red food coloring, unsweetened applesauce, vegan butter, vegan cream cheese, powdered sugar, vanilla extract, lemon zest

Provided by Rachel Gaewski

Categories     Bakery Goods

Yield 12 cupcakes

Number Of Ingredients 18

1 cup unsweetened almond milk
1 tablespoon lemon juice
1 cup organic granulated sugar
¼ cup refined coconut oil, solid
1 ¾ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
4 teaspoons red food coloring, plus more for decorating
⅓ cup unsweetened applesauce
½ cup vegan butter
1 cup vegan cream cheese
2 cups powdered sugar
1 teaspoon vanilla extract
2 teaspoons lemon zest

Steps:

  • Preheat the oven to 350°F (180°C).
  • Grease a 12-cup muffin tin or line with paper liners.
  • In a liquid measuring cup or small bowl, combine the almond milk and lemon juice, stir with a fork, and set aside for 5-8 minutes until it appears curdled.
  • In a large bowl, cream together the sugar and coconut oil with an electric hand mixer until smooth.
  • Add the the flour, cocoa powder, baking soda, baking powder, salt, vanilla, apple cider vinegar, red food coloring, applesauce, and almond milk mixture, and stir with a rubber spatula until well combined.
  • Use an ice cream scoop to fill each muffin cup about ¾ of the way.
  • Bake for 20- 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean
  • Make the frosting: In a large bowl, cream the vegan butter with an electric hand mixer until smooth. Add the vegan cream cheese. Sift in half the powdered sugar and beat to combine. Sift in the rest of the powdered sugar and beat again.
  • Fold in the vanilla and lemon zest with a rubber spatula until well combined.
  • Scoop about 2 tablespoons of frosting onto each cupcake and smooth out with a butter knife. Use a wooden skewer and more red food coloring to decorate to your liking.
  • Enjoy!

Nutrition Facts : Calories 386 calories, Carbohydrate 49 grams, Fat 19 grams, Fiber 2 grams, Protein 4 grams, Sugar 36 grams

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