Vegan Red Velvet Bundt Cake

Name: Vegan Red Velvet Bundt Cake
Prep time: 20 min
Cook time: 50 min
Ingredients: 380 g (3 cups + 2 ½ Tablespoons) plain (all-purpose) flour; 40 g (⅓ cup) cornflour (cornstarch); 20 g (¼ cup) cocoa powder; 1 teaspoon baking powder; 1 teaspoon bicarbonate of soda (baking soda); ½ teaspoon salt; 300 g (1 ½ cups) caster or granulated sugar; 120 g (½ cup) vegan block butter (melted); 110 g (½ cup) neutral oil (olive/sunflower/canola/avocado)*; 250 g (1 cup) unsweetened non-dairy milk (I use soy); 160 g (⅔ cup) plain non-dairy yogurt (I use Greek style soy); 1 Tablespoon vanilla extract; 2 Tablespoons white wine or cider vinegar; about ½ teaspoon red gel food colouring ((approx)); 100 g (3.5oz) vegan white chocolate (chopped); 3 tablespoons non dairy milk; 100 g (3.5oz) vegan cream cheese

Go to Recipe

This vegan red velvet bundt cake is rich, moist, soft and vibrantly coloured. Topped with a white chocolate cream cheese glaze, it has a delicious subtle chocolate and vanilla flavour with a hint of tang.

Vegan red velvet bundt cake on a white plate with a couple of slices cut out.

This vegan red velvet bundt cake has:

A dense, velvety soft, moist texture
A vibrant red colour.
A subtle, tangy chocolate and vanilla flavour.
A rich, creamy, tangy white chocolate cream cheese glaze.

It's also easy to make and makes the perfect dessert centrepiece for any occasion - birthdays, Christmas, Halloween, Thanksgiving, Valentine's; it's extremely versatile!

A labelled photo of the ingredients needed to make vegan red velvet bundt cake.

Ingredient Details:

For the cake:

Red gel food colouring: You need to make sure that you use bake stable gel food colouring. A lot of the food colourings that you can buy from supermarkets are not bake stable and your cake will fade and turn brown as it cooks.

I use Sugarflair red extra or Rainbow Dust ProGel colours which are vegan friendly (as far as I can tell).

Not all food colourings are vegan friendly as they may use cochineal, so you will need to check the specific brand to make sure that it is safe.

Plant milk: You can use any kind you like but it should ideally be unsweetened and soy milk is best as it has the highest protein content.

Non-dairy yogurt: I love using plant yogurt in vegan cakes, it is a great egg replacer and keeps the cake moist as well as adding flavour. Regular red velvet cake is often made with buttermilk, and yogurt is a good replacement for that as well as the egg. I like Greek style soya yogurt best but any plain vegan yogurt should work.

Vegan butter: Either block or spreadable is fine but don’t use a ‘light’ variety. I used Flora plant butter.

Olive oil: I like to use olive oil but you can swap it for another neutral oil (but not coconut oil) if you prefer.

Sugar: Caster or granulated sugar is best. Do not use sweeteners, brown sugar or liquid sugars instead.

Baking powder and soda: Make sure that you use both, they are not interchangeable.

Plain flour and cornflour: Regular plain (all-purpose) flour with a bit of cornflour (cornstarch) added gives the crumb a nice texture. You can swap the cornflour for an equal weight of plain flour if you don't have any, but I do recommend using it if you can.

Cocoa powder: I use dutch processed. For those of you in the UK, that is just regular cocoa powder.

Vanilla extract: Extract is better than essence and you can also use vanilla bean paste.

Vinegar: This reacts with the bicarbonate of soda to help the cake rise and give it a light texture as well as the slightly tangy flavour that red velvet should have. I use either apple cider vinegar or white wine vinegar. You can also use lemon juice instead.

For The Glaze:

Cream cheese: Make sure that you use a vegan cream cheese with a firmish texture and that you like the flavour of. I use Violife or Philadelphia vegan cream cheese. Do not use a low fat variety!

Vegan white chocolate: Sweetens the glaze as well as setting it slightly. I used Sainsbury's Free From white chocolate.

Flatlay of vegan red velvet bundt cake on a white plate, with two small plates with slices of cake and a glass bottle of milk.

How To Make Vegan Red Velvet Bundt Cake:

Step 1: Sift together the flour, cornflour, cocoa powder, baking powder, bicarbonate of soda and salt in a large bowl.

Step 2: Whisk in the sugar, melted butter, oil, milk, yogurt, vanilla extract, vinegar and food colouring.

Step 3: Pour the batter into a thoroughly greased bundt tin.

Step 4: Bake for 45-50 minutes until a skewer inserted into the centre comes out clean.

Step 5, the cake turned out onto a wire cooling rack.

Step 5: Leave the cake to cool in the tin for 20 minutes before carefully flipping it out of the tin onto a wire rack and leaving it to cool completely.

Step 6, the white chocolate cream cheese glaze in a bowl with a whisk.

Step 6: To make the glaze, melt the white chocolate and milk together. Whisk the cream cheese until smooth then whisk in the melted chocolate.

Vegan red velvet bundt cake on a white plate on a white background with white plates and a glass milk bottle in the background.

Top Tips:

USE SCALES. As with all of my baking recipes I really do recommend using the metric measurements with a digital scales rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!

For the teaspoon and Tablespoon measurements, please use proper measuring spoons, not just regular spoons. A teaspoon is 5ml and a Tablespoon is 15ml.

Make sure that you don't over-beat the batter as that can make the cake tough. Just mix it until no dry lumps remain. I recommend stirring it by hand with a balloon whisk.

The cake is ready when it is firm to the touch and a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter.

Make sure that you use a good quality bundt tin, such as Nordic Ware, as that will reduce the risk of the cake sticking to the tin.

Take your time greasing the tin, making sure that you get into every nook and cranny. It helps to put the tin in the fridge for 15 minutes before you brush it with butter as the butter will solidify and stick when you brush it on, rather than just running off.

Vegan cakes tend to be more delicate than non-vegan ones so it is important to let it cool in the tin for 20 minutes before you turn it out to give it a chance to 'set' so that it doesn't break.

For a festive twist why not try adding a couple of drops of peppermint extract to the glaze.

FAQs:

How should I store it?

Because of the cream cheese glaze I recommend storing this vegan red velvet bundt cake in an airtight container in the fridge where it will keep for up to 5 days. Allow it to come up to room temperature before serving.

Can I freeze it?

Yes though if you are freezing it in advance of serving then I recommend not adding the glaze until the cake has defrosted as freezing may change the texture.

I don't have a bundt tin, what should I use?

You can use a 23 x 33 cm / 9 x 13 inch rectangular cake tin OR two 20 cm/8 in round cake tins. The cake will take around 30 minutes to bake.

Can I make it without food colouring?

Omitting the food colouring will not change the flavour or texture of the cake at all, but you obviously won't get that vibrant red colour without it.

Close up shot of a slice of vegan red velvet bundt cake.

More Vegan Bundt Cakes:

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5 from 2 votes