Vegan Red Velvet Cake Without Artifical Dyes or Food Coloring

Thank you to Gretchen’s Vegan Bakery for this wonderful recipe for an indulgent dessert that can be hard to be without once you go vegan: red velvet cake.

This vegan red velvet cake skips the synthetic dyes and uses beet root powder for a rich, natural red hue. Paired with classic ermine buttercream, it’s moist, tender, and absolutely indulgent—without the eggs or dairy.

Using no artificial dye in your red velvet cake is a healthier choice because synthetic food colorings—especially Red 40—have been linked to potential allergic reactions and hyperactivity in sensitive individuals. Natural alternatives like beetroot powder provide the same vibrant hue along with added nutrients and antioxidants, without the chemical additives.

Ingredients:

For the cake:
All-Purpose Flour – 3½ cups (437g)

Beet Root Powder – 9 tablespoons (72g)

Natural Cocoa Powder (not Dutch-processed) – 4 tablespoons (24g)

Baking Powder – 1 tablespoon (10g)

Salt – 1 teaspoon (6g)

Egg Replacer (e.g., Bob’s Red Mill) – 2 tablespoons

Granulated Sugar – 2 cups (400g)

Vegetable Oil – ¾ cup (177ml)

Plant Milk (soy recommended) – 2 cups (473ml)
Vanilla Extract – 2 teaspoons (10ml)

For the Ermine Buttercream:

Granulated Sugar – 2 cups (400g)

All-Purpose Flour – ¾ cup + 2 tablespoons (110g)

Plant Milk (soy or almond work well) – 2 cups (473ml)

Vegan Butter – 4 sticks (454g)

Vanilla Extract – 2 teaspoons (10ml)

Salt – A pinch

Instructions:

For the cake:

1. Preheat your oven to 350°F (175°C). Grease and line two cake pans with parchment paper.

2. In a large mixing bowl, whisk together the sugar, salt, vanilla, oil, and plant milk until smooth.

3. Whisk the batter until smooth, making sure there are no dry lumps. Then divide the batter evenly into your prepared cake pans.

4. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean or the tops spring back lightly when touched.

5. Let cakes cool in the pans until safe to handle, then carefully flip them out onto a wire rack to cool completely.

For the Buttercream:

1. In a medium saucepan over medium-high heat, whisk together the flour, sugar, and salt.

2. Let the flour toast lightly for about 2 minutes, stirring constantly to avoid burning.

3. Gradually whisk in the plant milk and continue stirring until completely smooth.

4. Bring the mixture to a gentle boil, whisking constantly, until it thickens into a smooth custard.

5. Remove from heat, stir in the vanilla, and pour onto a plate. Cover the surface directly with plastic wrap or parchment to prevent a skin from forming. Chill until completely cool.

6. In a stand mixer or with a hand mixer, whip the vegan butter until fluffy.

7. Slowly add the cooled custard, one heaping tablespoon at a time, whipping continuously until fully incorporated and light.

Tips for Best Results:

• Make sure the custard is completely cool before adding it to the butter or it will melt.

• You can bake the cake a day ahead and store tightly wrapped for frosting later.

• This cake pairs beautifully with fresh berries or a dusting of cocoa on top.