Description
A delightful twist on a classic favorite, this Vegan Red Velvet Cake is moist, rich, and easy to prepare, making it perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup almond milk (or any plant-based milk)
- 1/3 cup vegetable oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring (vegan)
Instructions
- Preheat your oven to 350°F (175°C) and grease a round cake pan.
- Combine dry ingredients: In a large mixing bowl, combine the flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt.
- Mix the wet ingredients: In another bowl, pour in the almond milk, vegetable oil, apple cider vinegar, and vanilla extract. Stir until combined, then add the red food coloring and mix well.
- Combine wet and dry: Pour the wet ingredients into the bowl of dry ingredients. Stir until just combined, being careful not to overmix.
- Pour into the pan: Transfer the batter into the prepared cake pan and smooth the top.
- Bake: Place the cake in the oven and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool down: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Frost (optional): Once completely cool, frost it with your favorite vegan frosting if desired.
Notes
Allow the cake to cool completely before frosting to prevent melting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg