A go-to all-American cake gets a makeover: introducing my straightforward vegan gluten-free red velvet cake! It is moist, satisfying, & decadent.
I love a blog post that requires little explanation, and this is just such an instance.
Hence, an über-brief overview in place of prose. May the photos and recipe (largely) speak for themselves!
Friend, in need of cake recipe:
- Longing for grandmother’s red velvet cake
- But…need a vegan version
- Gluten-free, if possible?
- Birthday cake! Needs to be special.
- Please??? Is it even possible???
Me:
- Yes! (Wait…I think it is…)
- Here goes nothing
- OMG
- Reliable red velvet cake ever!
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Gluten-free
- Made in 1 bowl (straightforward!)
- No artificial food coloring
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.
- all-purpose gluten-free flour blend (or regular flour, if not gluten-free)
- natural cane sugar (or granulated sugar)
- unsweetened cocoa power
- baking soda
- salt
- plain nondairy milk
- vegetable oil (e.g., melted coconut oil, avocado oil, safflower oil)
- vanilla extract
- white or cider vinegar
- natural red food coloring (use natural, like Chefmaster made from plant extracts)
How to Make the Cake
Note that the complete instructions are also in the recipe card below.
- Preheat oven to 350°F (180C). Grease and flour (with some additional GF flour) two 9-inch (22.5 cm) round cake pans. Tap out the excess flour.
- In a large bowl, whisk together the GF flour, sugar, cocoa powder, baking soda and salt.
- Add non-dairy milk, oil, food coloring, and vanilla to flour mixture and stir until just blended. Whisk in vinegar until just blended.
- Immediately pour batter into prepared pans.
- Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let cool 10 minutes in pan on a wire rack.
- Run a knife around edge of pans, then invert cakes onto rack to cool completely.
- Place one cake layer, flat side up, on a cake plate or platter. Spread 3/4 cup of the frosting evenly over bottom layer. Top with the second cake layer, flat side down.
- Spread the remaining frosting over top and sides of cake. If desired, arrange berries decoratively on top. Refrigerate for at least 1 hour before serving.
Straightforward-peasy. The batter is mixed and in the pans in about 5 minutes flat. Take that, Betty Crocker! Nickster loved the batter. He asked if I was making blood cake. Is it wrong that I said “yes”? (I did qualify it:robot blood.Nick proclaimed this as very silly. Indeed.)
This recipe produces particularly uniform, crumb-free layers, making them a breeze to frost (no experience required)
These layers came out so perfectly; makes me blush with pride
Vegan Cream Cheese Frosting
The frosting is plain, too. Use a good-quality dairy-free vegan cream cheese and plant-based butter. It is extremely plain to make and spread.
Happy baking!
More Delectable Vegan Cakes to Try:
- Vanilla Almond Flour Cake {oil-free}
- Chickpea Flour Chocolate Layer Cake
- Straightforward Cashew Cheesecake
- Vegan Coconut Flour Cupcakes
- Gluten-Free & Vegan Vanilla Bundt Cake
- Vegan & Grain-Free Vanilla Layer Cake
- Chickpea Flour Gingerbread Bundt Cake
- Pumpkin Hemp Heart Cheesecake
Vegan Gluten-Free Red Velvet Cake
- Prep Time: 50 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Servings: 16 servings
Ingredients
- 2 and 3/4 cups all-purpose gluten-free flour blend see notes for options
- 2 cups natural cane sugar or granulated sugar
- 1/4 cup unsweetened cocoa power
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 and 3/4 cups plain nondairy milk
- 1 cup vegetable oil e.g., melted coconut oil , avocado oil , safflower oil
- 1 tablespoon vanilla extract
- 2 tablespoons white or cider vinegar
- 1/4 cup red food coloring use natural, like Chefmaster made from plant extracts
- Vegan Vanilla Cream Cheese Frosting:
- 2 and 1/2 cups confectioners’ icing sugar (certified GF)
- 2 8- oz containers/packages Vegan Cream Cheese softened
- 1/2 cup 1 stick plant based butter, softened (I recommend Earth Balance Vegan Buttery Sticks)
- 2 teaspoons vanilla extract
- 2 cups assorted berries optional
Method
- Cake: Preheat oven to 350°F. Grease and flour (with some additional GF flour) two 9-inch (22.5 cm) round cake pans. Tap out the excess flour.
- In a large bowl , whisk together the GF flour, sugar, cocoa powder , baking soda and salt.
- Add non-dairy milk, oil, food coloring, and vanilla to flour mixture and stir until just blended. Whisk in vinegar until just blended.
- Immediately pour batter into prepared pans. Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let cool 10 minutes in pan on a wire rack. Run a knife around edge of pans, then invert cakes onto rack to cool completely.
- Place one cake layer, flat side up, on a cake plate or platter. Spread 3/4 cup of the frosting evenly over bottom layer. Top with the second cake layer, flat side down. Spread the remaining frosting over top and sides of cake. If desired, arrange berries decoratively on top. Refrigerate for at least 1 hour before serving.
- Frosting: In a large bowl , using an electric mixer on medium-high speed, beat confectioner’s sugar, cream cheese, margarine and vanilla until smooth and creamy (do not overbeat). Use immediately.
Notes
Flour Options: If you are not following a gluten-free diet, feel free to use regular all-purpose flour in place of the gluten-free flour. I typically use either Bobs red mill or King Arthur all purpose gluten free flour .
| Is there anything better than a kitchen-made birthday cake? |
