Vegan Red Velvet Cake With Vegan Swiss Meringue Buttercream
A moist vegan red velvet cake, with a smooth vegan Swiss meringue buttercream! It’s sooo good, and not too sweet! The buttercream makes enough to generously fill, frost & decorate a two-layer 8″ cake or 24 cupcakes.
Servings Prep Time
28 inch cakes 15minutes
Cook Time
30minutes
Servings Prep Time
28 inch cakes 15minutes
Cook Time
30minutes
Ingredients
Vegan red velvet cakes
  • 2tbsp egg replacer(see recipe notes for substitutions)
  • 6tbsp water
  • 1cup non-dairy milk(almond milk, soy milk, etc.)
  • 1tsp vinegar
  • 2cups all-purpose flour
  • 1tsp baking soda
  • 1tsp baking powder
  • 1/2tsp salt
  • 2tbsp cocoa powder
  • 1 1/2cups sugar
  • 1cup vegetable oil(neutral flavour oil, like canola or grapeseed)
  • 2tsp vanilla extract(pure vanilla is prefered)
  • 40drops red food colouring(or more if you want an intense red colour)
  • 1tsp vinegar
  • 1/2cup coffee(instant coffee or brewed coffee)
Vegan Swiss meringue buttercream
  • ~1 1/2cups Liquid from two 540 mL cans of chickpeas(see notes)
  • 1cup sugar(scant)
  • 1cup icing sugar
  • 2 1/2cups Earth Balance butter spread(568 g or 5 sticks; see notes)
  • 2tsp vanilla extract(or pure vanilla)
Instructions
Vegan red velvet cakes
  1. Preheat oven to 325 °F (163 °C). Grease and line your 8″ cake pans or 24 cupcake pans.
  2. In a small mug or bowl, mix the egg replacer and water, and allow to sit for 5 minutes, This acts as the egg.
  3. In a glass, add the milk and 1 tsp vinegar, and allow to sit for 5 minutes. This acts as buttermilk.
  4. In a medium bowl, mix all the dry ingredients together (flour, baking soda, baking powder, salt, cocoa powder & sugar).
  5. In a separate bowl, mix the “egg”, “buttermilk”, and wet ingredients together (oil, vanilla, red food colouring, vinegar & coffee).
  6. Add the wet mixture to the dry mixture and combine well.
  7. Separate the batter into your pans.
  8. For cakes, bake for ~ 25-30 minutes. For cupcakes, bake for ~12-15 minutes. Or bake until a toothpick comes out with a few crumbs. Allow to cool.
Vegan Swiss meringue buttercream
  1. Refrigerate the liquid in a bowl in the fridge until you need it. I usually refrigerate the liquid I use when I open a can of chickpeas to cook. This makes the liquid thicker.
  2. One day before you need to make the buttercream, reduce the liquid over the stove until it becomes a cloudy liquid for about (~5 minutes of simmering).
  3. Measure one cup of the reduced liquid, place in your stand mixer bowl, and add the sugar (NOT the icing sugar). Refrigerate the mixture overnight.
  4. The next day, take the Earth Balance out of the fridge and allow to soften at room temperature. Do this ~2 hours before making the buttercream. Cut into small pieces, and make sure it is soft!
  5. The next day, take the mixing bowl out, and use the whisk attachment to whip the mixture until stiff peaks.
  6. Start at lower speed until bubbly, then increase the speed to high to reach the stiff peaks stage. Once stiff peaks are reached, add the icing sugar and mix.
  7. Add a small piece of Earth Balance into the meringue at ~5 second intervals between each addition. Once all added, the mixture might curdle at first but keep mixing at high speed to incorporate together.
  8. Once smooth, add the vanilla extract and mix. Et voila! C’est fini.
  9. Frost the cakes and serve! If not serving right away, place the cake in the fridge, especially if it is hot. Allow to come to room temperature before serving.
Recipe Notes

The cake is a very soft and moist, so handle carefully so as to not break it.

The liquid from the canned chickpeas is called “aquafaba.” If you don’t want to use canned chickpea water, you can use your own aquafaba. Follow Gretchen’s instructions here.

Vegan Swiss meringue buttercream:

  • For the Earth Balance butter, I used the traditional spread not the baking sticks. The traditional spread is salted, which balances the sweetness of sugar.
  • Because of I used the Earth Balance spread, my frosting is softer than regular buttercream at room temperature. The frosting is still stiff, but just softer than regular Swiss meringue buttercream.
  • Refrigerate extra frosting and frosted cakes in the fridge, and allow to come to room temperature before serving.

Substitutions:

  • You can use ground flax seed instead of store-bought egg replacer, or 1 whole smashed (small) banana.
  • You can use a mix of all-purpose flour and whole wheat flour if you want to make this healthier, though it will still be dessert. Or use gluten-free flour (if gluten-free).
  • You can use a different type of Earth Balance, or another non-dairy vegan butter like Smart Balance. You can also use a mixture of shortening and Earth Balance (as Gretchen did), but I would stay away from margarine though.
This type of Earth Balance is harder like butter, so it may make the frosting sturdier.

Save

Save

Save

Save

Save

Save

Save