This eggless red velvet cake is super fluffy and moist. It’s not too sweet or rich and is the perfect cake for any occasion.
This post will go through exactly how to make a vegan red velvet cake perfect every time.
Why you’ll love this cake
- It’s completely vegan and gluten free
- It’s a one bowl recipe
- Takes less than 1hr to put together.
- It’s so easy and simple to make
Expert Baking Tips
Although this recipe is super simple here are just a few expert tips I’d recommend:
- Ensure your milk is at room temperature before pouring it into the dry ingredients, this will help prevent any lumps and flour pockets from forming.
- Make sure to mix the milk and vinegar together prior to adding to the dry ingredients and let it sit for 5-10mins to slightly curdle. This will act as your vegan buttermilk
- I like to use caster sugar in my cakes which is just a very refined sugar. So if you can’t find caster sugar I’d recommend using very refined granulated sugar.
Master the art of baking GF, DF & Vegan
Baking Free From 101
Ingredients list for this eggless red velvet cake
Where to get organic natural and vegan ingredients
Plant based milk – You’ll see this referenced in a lot of my blog posts and the plant based milk I use most frequently is oat milk. If you’re in the UK I would recommend checking out Good and Greens whole foods shop, it has a brilliant selection of natural, organic produce and brilliant vegan and gluten free baking ingredients also.
The recipe for gluten free red velvet cake
How to make gluten free red velvet cake. Step by step instructions / video
If you didn’t want to make these cupcakes vegan simply substitute the plant based milk for regular whole milk and he vegan butter for normal block butter – at room temperature for the frosting.
How long is red velvet cake good for ?
This cake can last for up to 3 days, after day 3 it begins to lose its fluffiness, however i’m not too sure how it wouldn’t be gone within a day 🙂
The best cream cheese red velvet cake recipe ?
I have developed a super simple 3 ingredient vegan cream cheese icing that I’ve used in somany of bakes, I recommend that you save/pin it so you can also refer back to whenever you need it. Here’s the recipe 🙂
What vegan cream cheese should I use for cream cheese icing ?
I’d recommend violife vegan cream for red velvet cake icing as it is very thick and adds stability to the frosting. However, many supermarkets now offer their own branded cream cheese that are much more affordable.
I also like to use this vegan soft cream cheese from ASDA – a UK supermarket.
What does the red velvet cake taste like ?
This red velvet cake is extremely airy and moist. The texture is very similar to a moist chocolate cake like this one – and is not dense at all. I’ve practiced this recipe several times and worked each time.
Can you follow this red velvet cake recipe without cream cheese frosting ?
Yes absolutely, if you don’t fancy decorating this red velvet cake with the cream cheese frosting you can eat it as it is or top it with a super simple drizzle – [icing sugar and water], a normal vegan buttercream – [you can follow the recipe for this from my Lemon Cupcakes] or even a white chocolate vegan ganache.
Can I make this gluten free red velvet cake with beets ?
Yes absolutely that would be brilliant! It would act as a fantastic natural food dye. To do this I’d recommended using about 1tbsp of the beets juice as any more than this can change the ratio of wet to dry ingredients and then change the consistency of the batter.
Let me know in the comments below if this is something you tried and how it went 🙂
Storing and freezing
How to freeze red velvet cake ?
This cake is suitable for freezing and like with all cakes, to freeze it you must wrap it tightly in cling film/plastic wrap with at least 3 sheets ensuring every corner of the cake is covered. Then pop it into the freezer on a flat surface and it’ll last for up to 2months.
Make sure to tag me @whiskmefree on Instagram and leave a review below if you made this eggless red velvet cake. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!
Eggless red velvet cake recipe :
Red velvet loaf cake
- loaf tin
- 180 ml Plant based milk
- 1 tbsp Apple cider Vinegar
- 250 g Caster sugar
- 20 g Coco powder
- 210 g Gluten free plain flour
- 1 tsp Xanthan Gum
- 1 tsp Baking Powder
- 1 tsp Bicarbonate of soda
- 75 ml Olive oil
- 130 g Apple sauce
- 1 tsp Red food gel
Vegan Cream Cheese Icing
- 100 g Vegan butter
- 50 g Vegan cream cheese
- 250 g Icing Sugar
- Preheat the oven to 180°c and prepare your loaf cake.
- Combine the milk and apple cider vinegar in a glass/bowl and leave aside while you make the batter.180 ml Plant based milk, 1 tbsp Apple cider Vinegar
- Mix together the dry ingredients into a large bowl until fully combined.250 g Caster sugar, 20 g Coco powder, 210 g Gluten free plain flour, 1 tsp Xanthan Gum, 1 tsp Baking Powder, 1 tsp Bicarbonate of soda
- Add the oil and apple sauce to the milk mix, then pour into the dry ingredients, mix until combined.75 ml Olive oil, 130 g Apple sauce
- Then add the red food colouring and mix until incorporated. Transfer to a loaf tin and bake for 40-60mins. When its baked a skewer should come out clean and the sponge should be springy to the touch.1 tsp Red food gel
- As the cake cools, make the vegan buttercream.
Vegan Cream Cheese Frosting
- 100 g Vegan butter, 50 g Vegan cream cheese, 250 g Icing Sugar
- Pipe onto the cake with a star nozzle, then slice and enjoy.
Please leave me a star review below!
© Leena. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.