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Vegan Red Velvet Cake for Dairy-Free Birthday Parties

Vegan Red Velvet Cake for Dairy-Free Birthday Parties

This Vegan Red Velvet Cake is a beautifully moist and fluffy dairy-free celebration cake featuring soft crimson layers, rich vegan cream cheese frosting, and the classic subtle cocoa-vanilla flavor that makes red velvet so irresistible. Perfect for birthdays, holidays, and special occasions, this elegant plant-based dessert is easy to make and so delicious that even non-vegans will ask for seconds.
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Prep Time 25 minutes
Cook Time 35 minutes
30 minutes
Total Time 1 hour 30 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: American
Calories: 495
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2½ cups all-purpose flour
  • 1½ cups granulated sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1 cup unsweetened oat milk
  • 1 tablespoon apple cider vinegar
  • ¾ cup neutral vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon natural red food coloring
  • ½ cup unsweetened dairy-free yogurt or applesauce optional, for extra moisture
For the Vegan Cream Cheese Frosting
  • 16 ounces vegan cream cheese softened
  • ½ cup vegan butter softened
  • 4 cups powdered sugar sifted
  • 2 teaspoons vanilla extract
  • Pinch of salt
Optional Garnishes
  • Fresh raspberries
  • Red velvet cake crumbs
  • Edible flowers
  • Vegan white chocolate shavings
  • Birthday candles

Equipment

  • 2 (8-inch or 9-inch) round cake pans
  • Large mixing bowl
  • Medium mixing bowl
  • Electric hand mixer or stand mixer
  • Measuring cups and spoons
  • Whisk
  • Silicone spatula
  • Offset spatula (for frosting)
  • Cooling rack
  • Parchment paper
  • Cake stand or serving plate

Method
 

Step 1
  1. Preheat the oven to 350°F (175°C). Grease and line two round cake pans with parchment paper.
Step 2
  1. In a small bowl, combine the oat milk and apple cider vinegar. Let stand for 5-10 minutes to create a vegan buttermilk.
Step 3
  1. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Step 4
  1. Add the vegetable oil, vanilla extract, red food coloring, and dairy-free yogurt (if using) to the vegan buttermilk. Mix until smooth.
Step 5
  1. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
Step 6
  1. Divide the batter evenly between the prepared cake pans and smooth the tops.
Step 7
  1. Bake for 30-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
Step 8
  1. Allow the cakes to cool in the pans for 10-15 minutes before transferring them to a cooling rack to cool completely.
Step 9
  1. Prepare the frosting by beating together the vegan butter and vegan cream cheese until smooth. Gradually add the powdered sugar, vanilla extract, and salt. Beat until light and fluffy.
Step 10
  1. Place one cake layer on a serving plate, spread with frosting, add the second layer, and frost the top and sides. Decorate with fresh raspberries, cake crumbs, edible flowers, or your favorite birthday decorations.

Notes

Room-temperature ingredients produce the smoothest batter and frosting.
Oat milk can be replaced with unsweetened almond milk or soy milk.
Natural red food coloring gives a softer red hue, while gel food coloring produces a more vibrant finish.
For cleaner slices, refrigerate the assembled cake for 20-30 minutes before serving.
The unfrosted cake layers can be frozen for up to 2 months when wrapped tightly.
This cake often tastes even better the next day as the flavors have more time to develop.