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–+ servings
red velvet

Vegan red velvet cake

Plant-basedRecipes
Vegan red velvet cake-egg-free, dairy-free, red velvet soft sponge with vegan cream cheese filling.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 20 minutes
Course Dessert
Cuisine American
Servings 8
Calories 327 kcal

Ingredients
 
 

  • 330 g flour
  • 100 g cane sugar
  • 280 g vegan buttermilk
  • 150 g vegan butter
  • 150 g canola oil
  • 1/2 cup aquafaba (whipped)
  • 1 tbsp vinegar
  • 6 g baking powder
  • 4 g baking soda
  • 4 g salt
  • 10 g cacao powder
  • 2 tsp red food colouring (gel)

Cake Cream

  • 150 g vegan cream cheese
  • 50 g vegan butter
  • 80 g icing sugar

Instructions
 

Cake Batter

  • Preheat the oven 365F.
  • Sift all dry ingredeints.
  • Whipp aquafaba and set aside.
  • Add food colouding to vegan buttermilk and set aside.
  • Fold sifted flour (dry ingredeints) to wet ingredients and add buttermilk.
  • Bake 30-40min. until cake is ready.

Cake cream

  • Whisk all the ingredeints. Chill 30 min.

Notes

  1. Chill cake before icing overnight. 

Nutrition

Calories: 327kcalCarbohydrates: 13gProtein: 1gFat: 31gSaturated Fat: 5gTrans Fat: 1gSodium: 532mgPotassium: 25mgFiber: 1gSugar: 12gVitamin A: 716IUCalcium: 46mgIron: 1mg
Keyword vegan cake, vegan red velvet cake
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