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Gluten-Free Vegan Red Velvet Cake with Cream Cheese Frosting

This delicious, chocolatey gluten-free vegan red velvet cake isn’t just a dessert—it’s a gift too! Surprise your sweetie with it for a special date night or enoy it as a treat after a long day.
Servings: 16

Ingredients

Gluten-Free Vegan Red Velvet Cake

  • 1.5 cups plant milk (I used oat)
  • 1 lemon juiced
  • 3/4 cup vegan butter, melted
  • 1.5 cups coconut sugar
  • 3 tbsp coconut yogurt
  • 1 tbsp vanilla extract
  • 1 tbsp beet puree (see notes) You can make beet puree by blending 3 cooked beats with 3 tbsp of water. You can also use beet juice instead.
  • 3 cups gluten-free all purpose flour
  • 3 tbsp cacao powder
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt

Vegan Cream Cheese Frosting

  • 1 cup vegan cream cheese
  • 1 cup softened vegan butter
  • 3 cups powdered monkfruit
  • 2 tbsp beet puree

Instructions

To make the cake:

  • Preheat oven to 350. Prepare cake pan by lightly coating it with coconut oil. I used a 9" heart cake pan.
  • In a large bowl, mix together plant milk, butter, coconut sugar, coconut yogurt, vanilla extract, and beet puree until smooth.
  • Next, add in flour, cacao powder, baking powder, baking soda, and salt. Mix until smooth. Be careful not to overmix.
  • Pour the batter into your prepared pan and bake for about 35 minutes, or until the cake is set. Allow it to cool completely.

To make the frosting:

  • In a mixing bowl, beat together the cream cheese and vegan butter with electric beaters until it's creamy and slightly fluffy.
  • Gradually add in the powdered monkfruit, beating in 1 cup at a time. Beat until fully combined.
  • Finally, add in 1 tbsp of beet puree, beat until fully combined. You can add in more beet puree until the frosting reaches your desired hue.