Vegan Red Velvet Cake


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Red Velvet Cake

Red velvet cake became popular in the early 20th century because of food rationing during wartime. The red color originally came from a chemical reaction between simple ingredients—cocoa and vinegar.

Nowadays, red velvet is a popular cake flavor, especially in the South. It's traditionally eaten on Juneteenth as a symbol of freedom.

How to make

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Prep Time: 20 Min

CAKE – ⅔ cup vegan butter – 1 ½ cups sugar – 2 teaspoons vanilla extract – 1 ¾ cup non-dairy milk – 1 tablespoon apple cider vinegar – 1 ½-2 tablespoons red food color – 2 ½ cups flour – 3 tablespoons cocoa powder – 1 teaspoon baking soda – 1 teaspoon baking powder – 1 teaspoon salt FROSTING – ⅓ cup vegetable shortening – ⅓ cup vegan butter – ⅔ cup vegan cream cheese – 4-5 cups powdered sugar – 3-4 tablespoons non-dairy milk

Cook Time: 35 Min


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Step 1

Cream together the vegan butter, sugar, and vanilla.

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Step 2

Pour the apple cider vinegar into the non-dairy milk, and let sit for a minute. This makes a vegan "buttermilk".

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Step 3

Gradually add the milk and vinegar mixture and red food coloring and mix until evenly distributed. Sift in the dry ingredients and mix until just combined.

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Make sure to use "no taste" red food coloring in the cake batter.


Step 4

Divide the batter evenly between the 2 cake pans.

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Step 5

Bake for 35-40 minutes at 350°F.

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Step 6

Make the vegan cream cheese frosting.

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Step 7

Frost and assemble the cakes.

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Slice and enjoy!