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Red Velvet Cake with "Cream Cheese" Frosting

What you need: 

1 1/2 to 1 3/4 cups vanilla nondairy milk (I use soy)
2 teaspoons white vinegar
2 1/2 cups flour
2 cups sugar
1/4 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup canola oil
2 1/2 tablespoons vegan yogurt (I use soy)
2 ounces red food coloring
3 teaspoons vanilla Frosting:
1 cup vegan margarine, softened (I use Earth Balance)
1 cup vegan cream cheese (I used Tofutti)
2 teaspoons vanilla

What you do: 

1. To make the cake, preheat oven to 350 degrees Fahrenheit. Lightly grease and flour two 9" round cake pans. In a medium mixing bowl, combine milk and vinegar. Let curdle for 5 minutes. In a large mixing bowl, sift together all dry ingredients.
2. Add remaining wet ingredients to the milk mixture. Whisk together until combined, then add to the dry ingredients. Mix until there are no lumps and the color is consistent throughout.
3. Pour equal amounts of the batter into each cake pan. Bake for 30 to 35 minutes, or until tests done. Let cool.
4. To make the frosting, combine margarine, vegan cream cheese, and vanilla in a bowl. Mix until well combined. Frost cooled cake.
Source of recipe: I saw this recipe on the net somewhere, and I modified it after I made it once.

Preparation Time: 
30 minutes, Cooking time: 35 minutes
Cooking Time: 
35 minutes
Recipe Category: 


I made this cake for my mother-in-law's birthday, and she loved it! The only thing I did different was accidentally use 1/2 the food color (did't buy enough at the store) but it came out a beautiful red color, exactly what red velvet cake should look like...and I used the frosting KT22A suggested, flavor was great but it wasn't as thick as I would have liked...I will definitely make this cake again!


This is a killer recipe. I had issues with the cake sticking to the bottom of the pan, but my oven is the devil and cooks things unevenly so I'll blame it on that. I used this as a practice fondant cake. This cake is incredibly moist, flavorful and delicious. This reminded me why I loved red velvet so much!

Oh, the frosting recipe listed here is definitely missing powdered sugar. I used my own icing for the cake.


I attempted to make this tonight, & I used red beet powder as the coloring. The batter looked beautiful, but once it came out of the oven, it looked like regular chocolate cake. Maybe I didn't use enough red beet powder? Maybe I need to find a natural organic food coloring instead of the kind sold in regular grocery store, because I don't like the taste of food dye. I will try again another day & post another review.
It does taste delicious though!  ;)b


I made this cake last night for my graduation party, and everyone said it was the best cake/best red velvet cake they ever had! None of my guests were vegan but all were very impressed. Here are the changes I made: I used 1/4 c. olive oil and a little more than 1/4 c. applesauce to replace the canola oil. I only used 1 1/2 c. sugar. I used a full 1 oz. bottle of red food coloring and my cake was deep red-- I can't imagine why you would need 2 whole ounces. I made mine in a 9x13 pan, so it wasn't very tall but tasted fantastic!

For the icing, I used an 8 oz container tofutti cream cheese, 1/4 c. vegan margarine, 1 tsp vanilla, and about 1 1/2 c. powdered sugar, all mixed with my immersion blender. I think you could probably also eliminate the butter completely.


Ok, I tried this cake.  It is absolutely AMAZING!!!!!!!!  :)  I wasn't crazy about the icing but the cake itself is outstandingly good.  I'll try to find a different icing recipe to go along with it, but this recipe is definitely a keeper.  It's staying in my recipe book.  ;)


I tried this recipe for the first time today, after having it for a while now.  I can't comment on how good the actual cake tastes as of yet because it's still cooling on the rack.  I however made the icing just now and something is not right with it.  It's not sweet at all, like an icing should be.  I think I have to add some sugar or icing sugar (powdered sugar) to it before actually putting it on the cake.  :)

What I can say is the batter was delicious, yes, I had to try some.  HAHAHA!!!!!!  If the cake is half as good as it smells, I definitely will like it!!!!  :)


Will have to give this a go. It just looks so tasty and yummy.  Thanks !


I made this cake for my birthday and it was the best red velvet cake I have ever made!! However, I made a vanilla bean buttercream frosting instead. :)


:)>>> :)>>> :)>>> :)>>> :)>>>
This recipe is wonderful. I don't even like cake really, I just made these for my friend's 21st birthday. Texture is wonderful and the flavor is complex like a red velvet should be. No tweaks, just make sure not to overmix, I think I did causing more air pockets than I like.


Made these last night into heart shaped cupcakes, the texture was perfect I ended up using a different frosting recipe that I love. Really fantastic recipe



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