This truly one bowl MOIST vegan red velvet cake is layered with a silky dairy free vanilla bean cream cheese frosting, and unbelievably made without eggs and dairy. It’s tender, rich and velvety with the perfect balance of cocoa, sweetness and just a hint of tang!

slice of red velvet cake on a plate

Why you’ll love this vegan red velvet cake:

Red velvet cake is high on the list of my top favorite cake recipes, especially this vegan version. When I used to work at Georgetown Cupcakes, the red velvet flavor was the best selling out of all flavors, even chocolate.

Red velvet cake is a classic for a reason. Just like my vanilla cake, chocolate cake, and caramel cake (all must bake recipes!).

It’s a wonderful celebration cake for holidays, such as Thanksgiving and Christmas, but not just those holidays: make this veganized vegetarian version of red velvet cake for Valentine’s Day, a birthday, graduation, engagement party, weddings, and more!

So when you take a bite out of this vegan red velvet cake, I think you’ll be shocked to learn that this cake is actually eggless, dairy free, gluten free, and can be naturally red!

All while maintaining the classically sweet and slightly tangy, yet uber rich and moist taste of the cake we all know and love.

This will be your go-to red velvet cake, vegan or not!

sliced vegan red velvet cake