Vegan Red Velvet Cake with White Frosting

This shockingly red cake is also delicious with a vegan cream cheese frosting.

Serves: 16Hands-on: 30 minutesTotal: 2 hours 30 minutesDifficulty: Medium

Serves: 16

Ingredients

  • 2 cups plus 2 Tbsp. soymilk, divided
  • 2 tsp. apple cider vinegar
  • 2½ cups unbleached all-purpose flour
  • 2 cups sugar
  • ¼ cup unsweetened cocoa powder
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • ⅔ cup canola oil
  • 2 Tbsp. red food coloring
  • 5 tsp. vanilla extract, divided
  • 1 tsp. almond extract
  • ¼ cup vegetable shortening
  • ¼ cup vegan margarine, softened
  • 3 cups powdered sugar

Directions

  • Preheat oven to 350°F.
  • Combine 2 cups soymilk and vinegar in a medium bowl. Allow to sit for 10 minutes to thicken. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt. Set aside. Add oil, food coloring, 4 teaspoons vanilla extract, and almond extract to the soymilk mixture, whisking to combine.
  • Add wet ingredients to the flour mixture, stirring gently until there are no large lumps. Divide batter evenly between 2 greased and floured 8" round cake pans.
  • Bake for 25–30 minutes or until a toothpick comes out clean when inserted into the center of the cakes.
  • To make the frosting, cream shortening and margarine with an electric mixer on medium speed until creamy. Gradually beat in powdered sugar. Beat in remaining teaspoon of vanilla extract and 2 tablespoons of soymilk until light and fluffy. Add additional soymilk or powdered sugar to achieve desired consistency.
  • Cool cakes 10–15 minutes in the pans. Run a knife around the edges to loosen and carefully remove from pans. Cool completely. Place one cake on a serving platter and spread a layer of frosting over the top. Place the second cake on top and frost with the remaining frosting.

Recipe Information

Serves: 16

Ingredients

  • 2 cups plus 2 Tbsp. soymilk, divided
  • 2 tsp. apple cider vinegar
  • 2½ cups unbleached all-purpose flour
  • 2 cups sugar
  • ¼ cup unsweetened cocoa powder
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • ⅔ cup canola oil
  • 2 Tbsp. red food coloring
  • 5 tsp. vanilla extract, divided
  • 1 tsp. almond extract
  • ¼ cup vegetable shortening
  • ¼ cup vegan margarine, softened
  • 3 cups powdered sugar

Directions

  • Preheat oven to 350°F.
  • Combine 2 cups soymilk and vinegar in a medium bowl. Allow to sit for 10 minutes to thicken. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt. Set aside. Add oil, food coloring, 4 teaspoons vanilla extract, and almond extract to the soymilk mixture, whisking to combine.
  • Add wet ingredients to the flour mixture, stirring gently until there are no large lumps. Divide batter evenly between 2 greased and floured 8" round cake pans.
  • Bake for 25–30 minutes or until a toothpick comes out clean when inserted into the center of the cakes.
  • To make the frosting, cream shortening and margarine with an electric mixer on medium speed until creamy. Gradually beat in powdered sugar. Beat in remaining teaspoon of vanilla extract and 2 tablespoons of soymilk until light and fluffy. Add additional soymilk or powdered sugar to achieve desired consistency.
  • Cool cakes 10–15 minutes in the pans. Run a knife around the edges to loosen and carefully remove from pans. Cool completely. Place one cake on a serving platter and spread a layer of frosting over the top. Place the second cake on top and frost with the remaining frosting.

Nutrition Information

Nutrition Information
Amount per serving
Calories410
Total Fat15g
Saturated Fat2g
Cholesterol0mg
Sodium300mg
Total Carbohydrate65g
Dietary Fiber1g
Sugars48g
Protein3g