Vegan Red Velvet Cake
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
A decadent vegan Red Velvet cake featuring a rich, velvety crumb and a surprising, creamy high-protein tofu icing.
This classic cake is known for its signature deep red color and subtle hint of chocolate, and the vegan version keeps it all. It bakes up soft and elegant under a cloud of creamy topping. Red velvet, no eggs, no compromises.
🥄 Ingredients
- 🫗 2 1/3 cups oat flour
- 🫗 1 cup all-purpose flour
- 🫗 1 cup sugar
- 🫗 1/3 cup cacao powder
- 🫗 2 tsp baking powder
- 🫗 1 tsp salt
- 🫗 2 cups vegan milk
- 🫗 2/3 cup vegetable oil
- 🫗 2 tsp apple cider vinegar
- 🫗 2 tsp vanilla extract
- 🫗 5 tsp red food dye
- 🫗 3 cups extra-firm tofu, drained and pressed
- 🫗 6–7 tbsp powdered sugar (or maple/agave syrup)
- 🫗 4 tbsp coconut oil, melted
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
🎥 Video Tutorial
Vegan Red Velvet Cake
Video credit: embedded from YouTube. All rights belong to the original creator, who allows sharing on other websites.
⚠️ Common Mistakes
- ✕
Dense Crumb: Using too much oat flour can lead to a heavy, dense cake. Always ensure you are using a high-quality, finely milled oat flour.
- ✕
Icing Texture: If your blender leaves the icing grainy, continue blending and add a teaspoon of hot water or more melted coconut oil until it reaches a "silk" consistency.
🔄 Variations
Chocolate Drip: Top the cake with a simple vegan chocolate ganache (melted vegan dark chocolate and plant milk) for extra decadence.
Nutty Finish: Press crushed walnuts or pecans into the sides of the cake for a traditional southern-style finish.
🧊 Storage
- 📦
Due to the tofu base, this cake must be kept in the refrigerator. It will stay fresh for up to 4 days.
💡 Chef Tips
Draining Tofu: Press the tofu in a clean towel for at least 15 minutes to remove as much water as possible. Extra moisture will result in a runny icing.
Natural Alternative: If you prefer to avoid artificial food dye, you can use concentrated beet juice, though the color will be more of a deep magenta than the classic "red."
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →