Relish the rich, velvety layers of this Vegan Red Velvet Bundt Cake with Cream Cheese Frosting. This easy-to-follow recipe brings you a decadent, moist, chocolatey cake topped with the creamiest frosting. Perfect for celebrations, or when you just want to treat yourself to something special without the dairy or eggs.
Who doesn’t have a soft spot for a slice of rich, velvety red velvet cake? Its stunning color and luxurious taste make it a favorite for many, turning any occasion into something truly special. Yet, the thought of baking a red velvet cake from scratch, especially a vegan version, can seem a bit daunting to some. Between achieving that perfect moist crumb and the vibrant color, without the use of traditional ingredients, the task appears to be a tall order.
Enter my favorite Vegan Red Velvet Bundt Cake with Cream Cheese Frosting. This recipe is all about making the impossible not only possible, but super easy. We’ve swapped out the eggs and dairy without losing an ounce of that classic texture and flavor. Plus, choosing a bundt pan simplifies the baking process, ensuring even cooking and a beautiful presentation without the fuss of layering and icing. My secret? A perfect blend of cocoa, vegan buttermilk, and a dash of plant based red food coloring that brings this cake to life.
As always, this cake recipe is dairy-free, eggless, vegan and free from animal cruelty.
If you are looking If you are looking for something different try one of these other chocolate inspired recipes: Vegan Chocolate Whoopie Pies, Vegan Chocolate Crinkle Cookies, Vegan Chocolate Peanut Butter Cupcakes
Jump to:
- Why You’ll LOVE this Vegan Red Velvet Bundt Cake
- Ingredients and Substitutions
- Equipment
- Instructions
- Gluten-Free Vegan Red Velvet Bundt Cake
- Tips and Variations
- Top Tip: Do Not Overbake Your Cake
- Common Questions about Vegan Red Velvet Bundt Cake
- Storage
- Vegan Red Velvet Bundt Cake with Cream Cheese Frosting
- Related
Why You’ll LOVE this Vegan Red Velvet Bundt Cake
It’s Incredibly Moist and Flavorful: Often, vegan cakes get a bad rap for being too dense or dry. Not this one! This red velvet cake breaks all stereotypes with its incredibly moist crumb and rich, chocolatey flavor that melts in your mouth. The secret lies in the vegan buttermilk and the perfect balance of cocoa powder.
Simple Ingredients, Easy Process: You won’t need to hunt for exotic ingredients or employ complicated baking techniques here. This recipe calls for straightforward, accessible ingredients that come together with ease. Plus, baking it in a bundt pan means you don’t have to worry about layering or crumb coating. It’s all about mixing, pouring, and baking your way to red velvet perfection.
Dairy-Free and Egg-Free: For those with dairy or egg allergies, or for those who follow a plant-based lifestyle, this cake is a dream come true. By using plant-based milk and vegan butter, we ensure that everyone can enjoy this cake without compromise.
A Splash of Color: The vibrant red hue of this cake is a feast for the eyes. Using vegan red food coloring, this recipe achieves that signature red velvet look without any animal-derived ingredients. It’s a splash of color that makes this cake a showstopper on any table.
Versatile for Any Occasion: This plant based red velvet bundt cake is not just for vegans but for anyone who appreciates a great cake. It’s versatile enough for a fancy dinner party, a festive holiday table, or a simple family dessert.
Ingredients and Substitutions
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- All-Purpose Flour: The base of our cake, providing structure and softness. For a gluten-free version, substitute with a gluten-free all-purpose flour blend in a 1:1 ratio. Make sure the blend includes xanthan gum if your flour does not, to ensure the cake holds together well.
- Granulated Sugar: Adds sweetness and moisture. If you prefer, you can substitute with coconut sugar to give a slightly deeper flavor, though it will darken the cake’s color.
A note about sugar:
Unfortunately, most sugars in the United States are processed using animal-derived bone char. If you want to guarantee the sugar you are baking with is vegan-friendly, make sure it is raw cane sugar, certified-organic cane sugar, or sugar made exclusively from beets.
- Baking Soda: Acts as the leavening agent, working with the acidic apple cider vinegar to help the cake rise. There are no direct substitutes for baking soda, as it’s crucial for the texture.
- Cocoa Powder: Provides the chocolate flavor. Use natural cocoa powder rather than Dutch-processed for the best color and acidity balance.
- Salt: Enhances the flavors of the other ingredients.
- Plant-Based Milk: Almond, soy, oat, coconut or cashew milk all work well here. Just be sure to use unsweetened and unflavored varieties. If you have a nut allergy, oat or soy milk are great alternatives.
- Apple Cider Vinegar: We’ll add this to our plant milk to make a homemade vegan buttermilk. This reacts with the baking soda to create a rise in your cake. You can also use white vinegar or lemon juice as a substitute.
- Vegetable Oil: Keeps the cake moist. Canola oil or any other neutral oil are suitable substitutes. For a slightly richer taste, melted coconut oil works, but it may slightly affect the cake’s texture.
- Vegan Red Food Coloring: Gives the cake its classic red hue. For a natural alternative, beet powder can be used, though the color might be less vibrant. Ensure your food coloring is vegan, as some brands contain animal-derived ingredients. I like using this pack from 365 by Whole Foods Market.
- Vanilla Extract: Adds depth and aroma. Pure vanilla extract is recommended for the best flavor, but artificial vanilla can also be used in a pinch.
- Vegan Butter: Look for a high-quality brand that tastes good on its own, as this will greatly influence the frosting’s flavor. If you prefer a less processed option, you can use coconut oil, though this will alter the flavor and texture slightly.
- Vegan Cream Cheese: Provides the frosting’s creamy, tangy base. Some brands have a stronger taste than others, so find one that you enjoy. If you can’t find vegan cream cheese, you can blend soaked cashews with lemon juice and a bit of plant-based milk for a homemade alternative.
- Powdered Sugar: Sifted to ensure a smooth frosting. For a less refined option, you can make your own powdered sugar by blending granulated sugar until fine, though this may affect the frosting’s smoothness.
Equipment
Creating this Vegan Red Velvet Bundt Cake doesn’t require an arsenal of professional baking tools, but a few key pieces of equipment will ensure your baking success and make the process smoother and more enjoyable.
- Bundt Cake Pan: The star of the show, a bundt cake pan is essential for giving this cake its iconic shape and beautiful design. Bundt pans come in various sizes and designs, so you can choose one that suits your style. A standard 10-inch bundt pan works perfectly for this recipe. If you don’t have a bundt pan, a similar capacity tube pan can work in a pinch, but you’ll miss out on the decorative design.
- Mixing Bowls: You’ll need at least two mixing bowls for this recipe—one for mixing the dry ingredients and another for the wet ingredients. Having bowls of different sizes helps with organization and makes the mixing process more efficient.
- Whisk and Spatula: A whisk is ideal for combining the wet ingredients and ensuring the color and liquid components are thoroughly mixed. A spatula is crucial for folding the wet ingredients into the dry mix gently, ensuring everything is evenly combined without overmixing, which could affect the cake’s texture.
- Measuring Cups and Spoons: Accurate measurements are key to baking success, so a full set of measuring cups and spoons is crucial. Ensure you have both liquid and dry measuring cups to measure ingredients accurately.
- Sifter or Fine Mesh Strainer: Sifting the dry ingredients helps prevent lumps in your batter and ensures the cocoa powder and flour are evenly distributed. If you don’t have a sifter, a fine mesh strainer works just as well.
- Electric Mixer: While the cake batter can be mixed by hand, an electric mixer (stand or handheld) is highly recommended for making the frosting. It ensures that the vegan butter and cream cheese are perfectly whipped and that the powdered sugar is smoothly incorporated, resulting in a creamy, lump-free frosting.
- Wire Cooling Rack: After baking, it’s important to let the cake cool properly to maintain its structure and make frosting easier. A wire cooling rack ensures air circulates around the entire cake, cooling it evenly and preventing sogginess.
- Pastry Brush or Paper Towel: Before pouring your batter into the bundt pan, you’ll need to grease it thoroughly to ensure the cake releases easily after baking. A pastry brush or a simple paper towel can be used to spread oil or vegan butter evenly into all the nooks and crannies of the pan.
Instructions
- Preparing the Oven and Bundt Pan
Start by preheating your oven to 350°F (175°C). This optimal temperature ensures that the cake bakes evenly, rising beautifully without burning. Attention to detail is key when preparing your bundt pan. Use a pastry brush or a paper towel to coat the inside with oil or vegan butter, making sure to reach into all the intricate designs of the pan. This step is crucial for a smooth release of the cake once it’s baked, preserving the stunning shape that makes bundt cakes so special.
- Creating Vegan Buttermilk
Mix the plant-based milk with apple cider vinegar and set it aside to curdle. This process mimics the tangy flavor and rich texture of traditional buttermilk, crucial for the cake’s moist crumb and slight tang. Allowing it to sit ensures that the mixture thickens slightly, integrating better into the batter.
- Mixing Dry Ingredients
Sift together all-purpose flour, granulated sugar, baking soda, and cocoa powder into a large mixing bowl. This not only prevents lumps but also aerates the ingredients, contributing to a lighter, more tender cake. Whisking in the salt ensures it’s evenly distributed, enhancing the flavors of the other ingredients.
- Combining Wet and Dry Ingredients
Whisk the oil, vegan red food coloring, and vanilla extract into the curdled milk, creating a vividly colored liquid that will give the cake its signature red hue. Folding this mixture into the dry ingredients requires a gentle hand to avoid overmixing, which can develop the gluten and lead to a denser cake. Mix until just combined for the best texture.
- Time to Bake
Pour the batter into your prepared bundt pan, using a spatula to smooth the top. Gently tap the pan on your countertop to release any air bubbles, which can cause uneven baking or holes in your finished cake. Bake for 30-35 minutes, but start checking at the 30-minute mark. A toothpick inserted into the cake should come out clean when it’s done. Overbaking can dry out the cake, so watch closely during the final minutes.
- Cooling
Allow the cake to cool in the pan for about 10 minutes. This resting time helps the cake firm up enough to be removed without breaking. Inverting the cake onto a wire rack then allows it to cool completely without becoming soggy. Patience is key here; frosting a warm cake can lead to melted frosting and a messy presentation.
- Frosting
For the frosting, start by beating the vegan butter and cream cheese until smooth, which forms the creamy base of your frosting. Gradually add the sifted powdered sugar to avoid clumping and achieve a smooth consistency. The vanilla extract is the final touch, adding depth to the frosting’s flavor. Ensure your cake is completely cool before frosting to get a smooth, even layer that adheres beautifully to the cake.
- Serving
Using a spatula or a piping bag, apply the frosting over the cooled cake. Here, you can get creative, drizzling the frosting down the sides to highlight the bundt cake’s unique shape or covering the cake completely for a more classic look. Slice and serve!
Hint: To achieve the perfect red hue without the food coloring tasting overpowering, start with the minimum amount and adjust as needed. The color of the batter will darken slightly as it bakes, so a vibrant, deep red before baking ensures a beautiful final product.
Gluten-Free Vegan Red Velvet Bundt Cake
Making this vegan red velvet cake gluten-free is absolutely possible and doesn’t require you to compromise on texture or flavor. With a few simple adjustments, you can cater to gluten sensitivities or celiac disease, ensuring everyone gets to enjoy this stunning cake. Here’s how to adapt the recipe:
Choosing the Right Flour: The key to converting this recipe to a gluten-free version lies in the flour. Opt for a high-quality gluten-free all-purpose flour blend that includes xanthan gum. Xanthan gum acts as a binder in gluten-free baking, mimicking the structural properties of gluten. If your blend doesn’t include it, consider adding ¾ teaspoon of xanthan gum to the dry ingredients to ensure your cake has the right texture.
Adjusting the Moisture Content: Gluten-free flours can sometimes absorb more moisture than their wheat-based counterparts. After mixing your batter, check its consistency. It should be smooth and pourable, similar to a traditional cake batter. If it seems too thick, add a splash more plant-based milk until you reach the desired consistency.
Baking Time and Temperature: Gluten-free cakes can sometimes bake differently than those made with regular flour. Start checking for doneness a few minutes earlier than the recipe suggests, as gluten-free cakes can go from perfectly done to overbaked rather quickly. The toothpick test is your best friend here; when it comes out clean or with a few crumbs, your cake is ready.
Expect Different Textures: While your gluten-free vegan red velvet bundt cake will still be delicious, expect a slight difference in texture. Gluten-free cakes tend to be a bit denser but should still be moist and tender. The right flour blend and not overmixing the batter are crucial steps to achieving a delightful crumb.
Tips and Variations
- Don’t Overmix: After adding the wet ingredients to the dry, mix until just combined to avoid a dense cake.
- Bake Immediately: Once the batter is mixed, get it into the oven as soon as possible. The reaction between the vinegar and baking soda starts right away, and you want to capture that lift in your baking.
- Cream Cheese Variations: Mix in a tablespoon of pure maple syrup or a pinch of cinnamon into the frosting for a nuanced flavor.
- Go Nuts: Add a sprinkle of toasted walnuts or pecans on top of the frosting for a delightful crunch and nutty flavor.
- Fruit Toppings: Fresh berries or a light dusting of freeze-dried raspberry powder not only add a pop of color but also introduce a tart contrast to the sweet frosting.
- Serve with a Side: Pair slices of this cake with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream for an extra indulgent dessert.
Top Tip: Do Not Overbake Your Cake
Achieving that moist, tender crumb synonymous with any great cake, especially a red velvet, hinges on removing it from the oven at just the right moment. Here’s how to nail it every time:
- Check Early: Start checking your cake for doneness about 5 minutes before the recipe’s suggested baking time ends. Oven temperatures can vary, and it’s better to check too soon than too late.
- Use the Toothpick Test: Insert a toothpick into the thickest part of the cake. You’re looking for a few moist crumbs clinging to the toothpick, not completely clean but definitely not wet with batter. This is the sweet spot indicating your cake is perfectly baked.
- Cooling is Key: Remember, your cake will continue to cook slightly from residual heat even after it’s out of the oven, so letting it cool in the pan on a wire rack for the suggested 10 minutes is crucial. This not only helps the cake set but also makes it easier to invert and release from the pan without breaking.
Common Questions about Vegan Red Velvet Bundt Cake
The key to a cleanly released bundt cake lies in proper pan preparation. Ensure your bundt pan is well-greased with vegan butter or oil, paying extra attention to getting into all the grooves. Some bakers also find that dusting the greased pan lightly with flour or cocoa powder helps in releasing the cake more easily. After baking, allow the cake to cool in the pan on a wire rack for about 10 minutes before attempting to unmold. This slight cooling period helps the cake set and detach from the pan sides.
Absolutely! The sweetness of the cake primarily comes from the granulated sugar in the batter and the powdered sugar in the frosting. If you prefer a less sweet cake, you can reduce the amount of granulated sugar in the batter by up to ¼ cup without significantly affecting the texture. For the frosting, you can reduce the powdered sugar slightly, though keep in mind this may also reduce the frosting’s thickness. Alternatively, you can use a less sweet frosting recipe or simply serve the cake with a light dusting of powdered sugar instead of the frosting for a subtler sweetness.
Yes, you can make this cake without traditional vegan red food coloring if you prefer to avoid artificial colors. For a natural alternative, consider using beet powder or juice, which provides a beautiful red hue without affecting the flavor significantly. Start with a small amount and adjust according to the color intensity you desire. Keep in mind, the final color might be more muted compared to using conventional food coloring.
Storage
Properly storing your Vegan Red Velvet Bundt Cake ensures that every slice is as delicious as the first. Whether you’re saving leftovers or preparing in advance, follow these guidelines to keep your cake fresh and flavorful.
On the Counter:
Your unfrosted vegan red velvet cake can sit covered on the counter for up to two days. Use a cake keeper or an overturned bowl to protect it from air and moisture. If the cake is frosted, it’s best to follow refrigeration instructions to keep the frosting fresh and prevent it from melting or becoming too soft.
In the Fridge:
Both frosted and unfrosted cakes will keep in the refrigerator for up to a week. For the best taste and texture, wrap the cake tightly in plastic wrap or store it in an airtight container. This prevents the cake from absorbing any fridge odors and maintains moisture. Before serving, let the cake sit at room temperature for about an hour; this ensures that the cake’s texture and flavor are optimal.
In the Freezer:
This red velvet cake freezes beautifully for up to 3 months. To freeze, wrap the cake or individual slices securely in plastic wrap, then a layer of aluminum foil to ward off freezer burn. If it’s frosted, first freeze the cake unwrapped for about an hour to harden the frosting, then wrap as directed.
To thaw, unwrap the cake and let it sit on the counter to come to room temperature slowly, preserving its moisture and texture. If you’re in a hurry, you can thaw slices in the microwave for a few seconds, but be cautious not to overheat, as this can affect the cake’s quality.
Thank you so much for reading, friend! If you make this recipe in your very own kitchen, please come back and leave a star rating and review. I would absolutely LOVE to hear what you thought!
Happy Baking!
xoxo, Audra
Vegan Red Velvet Bundt Cake with Cream Cheese Frosting
Ingredients
Ingredients for Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 2 tablespoon cocoa powder
- 1 teaspoon salt
- 1 ½ cups plant-based milk
- 2 teaspoon apple cider vinegar
- ½ cup + 2 tablespoon vegetable oil
- 2 tablespoon vegan red food coloring
- 2 teaspoon vanilla extract
Ingredients for Frosting:
- ½ cup vegan butter at cool room temperature
- 8 oz vegan cream cheese at cool room temperature
- 4 cups powdered sugar sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Use a pastry brush or a paper towel to evenly coat the inside of a bundt cake pan with oil or vegan butter, ensuring to get into all the grooves.
- In a small bowl, mix the plant-based milk and apple cider vinegar. Set aside for a few minutes to curdle, creating a vegan buttermilk.
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking soda, and cocoa powder. This ensures a smooth, lump-free batter. Add salt and whisk the dry ingredients together to evenly distribute everything.
- Add the oil, red food coloring, and vanilla extract to the curdled vegan milk. Whisk these ingredients together until you have a uniform, vibrant red mixture.
- Gently fold the wet ingredients together with the dry ingredients using a spatula or a whisk. Stir until just combined and be careful not to overmix.
- Pour the batter into the prepared bundt pan. Gently tap the pan on your countertop to release any air bubbles. Bake for 30-35 minutes, or until a toothpick inserted into the cake comes out clean.
- Let the cake cool in the pan for 10 minutes, then carefully invert the cake onto a wire rack to cool completely.
- While the cake is cooling, make the cream cheese frosting. Using an electric mixer fitted with a paddle or whisk attachment, beat vegan cream cheese and butter on medium speed until the mixture is smooth and well combined, about 2-3 minutes.
- With the mixer on low speed, gradually add the sifted powdered sugar. This will help to avoid sugar dust clouds. Once all the sugar is added, increase the mixer’s speed to medium and beat until the frosting is smooth and creamy, approximately 4-5 minutes.
- Add the vanilla extract and beat on medium speed for another minute to evenly distribute the flavor.
- Once the cake is completely cool, use a spatula or a piping bag to spread or pipe the frosting over the cake. Slice and enjoy!
Notes
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Amanda Crocker says
Soooo good!