Red velvet cake was always my favorite cake. When I decide to make my boyfriend a birthday cake this year, red velvet was the first one that came to my mind.

I consider myself a pretty good cook but when it come to baking I thought I was terrible! Despite of that, I decide to give it a try even tho I had never made a birthday cake in my life.

With my mind set to do a red velvet cake I thought that it was going to be an extra challenge to made it vegan but actually I found a lot good recipes around the web. I just pick some that looked great and mixed them together. Turns out that my cake come out being the best red velvet cake I ever ate. It was moist, spongey and with a delicious and smooth lemon frost. Everybody loved it. Even my non-vegan friends thought that this vegan cake was some kind of sorcery.


Ingredients for the cake

320g All-Purpose Flour

250g Sugar

1/2 tsp Salt

1 Tbsp Cocoa Powder

1/2 lemon Juice

1 cup of Soy milk

2 1/2 tsp Vanilla extract

100ml Olive Oil

1 Tbsp White Vinegar

29ml Vegan Red Food Dye

1 tbs Baking Soda

Ingredients for the Frosting

1 container of Toffuti Better Than Cream Cheese (non-dairy cream cheese)

1/2 cup vegan margarine

2 cups of Powdered Sugar

1 tsp Vanilla extract

1 1/2 tsp lemon Juice


  • Preheat the oven to 350 degrees
  • Sift the flour into a mixing bowl and add the sugar, the salt and the cocoa powder. Mix it together with a hand whisk.
  • Put the lemon juice on a cup, add the soy milk and leave it for a couple of minutes until it gets thick. add to the dry ingredients.
  • Add the vanilla extract, olive oil, vinegar and vegan red food dye and mix it all together until there’s any lump.
  • Add now the baking soda and mix it until it incorporates.
  • Grease two round cake tins with coconut oil (I used 9 inch ones) and line the bottom with parchment paper.
  • Divide the batter between them.
  • Put it in the oven for aprox. 30 min. It depends on the oven, so keep checking with a toothpick after the 20min point.
  • Place the cakes onto a rack and let them cool completely.


  • Combine the vegan cream cheese and the vegan margarine in a bowl and beat them together until they blend well.
  • Sift the powdered sugar slowly into the bowl and then add the vanilla and the lemon juice.
  • Beat the ingredients until they are soft, smooth and well combined.

Spread the frosting over the top of one of the cakes and add the other cake on top. Frost the top again and this time frost the sides too. I decorate mine with some berries and some crumbles from the cake. I think it would be good with crumble oreos as well. Place it in the refrigerator at least two hours before serving.




You can find more of my vegan recipes at veganfoodfordummies on Instagram.

Tradução para Português em breve