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

Vegan Red Velvet Bundt Cake

Course Dessert
Cuisine American
Diet Vegan
Keyword bundt cake, cake
Prep Time 20 minutes
Cook Time 50 minutes
Servings 12 people
Author Domestic Gothess

Equipment

  • 10 cup bundt cake tin

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)

Glaze:

  • 100 g (3.5oz) vegan white chocolate chopped
  • 3 tablespoons non dairy milk
  • 100 g (3.5oz) vegan cream cheese

Instructions

Cake:

  • Preheat the oven to 180°C/160℃ fan/350℉/gas mark 4. Place a 10-12 cup bundt tin in the fridge for 15 minutes then thoroughly brush it with melted vegan butter making sure that you get right into all of the nooks and crannies.
  • Sift together the flour, cornflour, cocoa powder, baking powder, bicarbonate of soda and salt in a large bowl.
    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
  • Add the sugar, melted butter, oil, milk, yogurt, vanilla extract and vinegar. Stir with a balloon whisk until it is just starting to combine but is still lumpy.
    300 g (1 ½ cups) caster or granulated sugar, 120 g (½ cup) vegan block butter, 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
  • Add a couple of drops of food colouring and continue to stir until no dry lumps remain, adding more food colouring as needed to achieve a deep red colour.
    about ½ teaspoon red gel food colouring
  • Pour the batter into the prepared tin and spread it level. Tap the tin on the worktop a couple of times to get rid of any air bubbles then bake for 45-50 minutes until a skewer inserted into the centre comes out clean.
  • Leave the cake to cool in the tin on a wire rack for 20 minutes before carefully flipping it out of the tin onto a wire rack and leaving it to cool completely.

Glaze:

  • Once the cake has cooled make the glaze. Melt the white chocolate and milk together, either in short bursts in the microwave or over a bain marie.
    100 g (3.5oz) vegan white chocolate, 3 tablespoons non dairy milk
  • Place the cream cheese in a bowl and whisk until it is smooth. Whisk in the melted chocolate. Allow to cool and thicken slightly.
    100 g (3.5oz) vegan cream cheese
  • Place the cake on a serving platter and spoon over the glaze. Store in an airtight container in the fridge, allow to come up to room temperature before serving.

Notes

  • See post above for tips, details, storage instructions and step-by-step photos.
  • 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!
  • *Do not use coconut oil.