It’s finally complete ??? After two sessions in the kitchen and lots and lots of love we’ve finally got it right!!! As a little girl I would made the box cakes and would try to make them look as fancy as possible – so making this from scratch and vegan edition brought back all the memories of my childhood! So here’s the deal guys delicious red velvet cake sandwiched between vegan cream cheese frosting and topped with vanilla icing from @bettycrocker that I just found out is vegan!!!! I literally almost skipped a beat – bc everyone knows making a cake like this takes time so finding a simple cheap vegan alternative for the outer icing was AMAZING!!! Ok guys enough of me grabbing, love you all and enjoy! recipe below


Recipe by FabioCourse: DessertCuisine: American
Prep time


Cooking time



Vegan red velvet cake fit or a king or queen! PLEASE NOTE: Double the serving size if you would like 4 cake loafs this serving size creates two!


  • 1 3/4 cups flour

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 1 cup vegan milk

  • 2 tsp vanilla extract

  • 1/3 cup vegan butter melted (for more dense) or sub for vegetable oil (for a more fluffy cake)

  • 1 tsp white vinegar

  • 1 1/2 tbsp chocolate powder

  • 1 tbsp vanilla red food coloring

  • Cream Cheese Frosting
  • 1/2 cup vegan cream cheese

  • 3 cups powder sugar

  • 2 tsp vanilla

  • 2 tsp vegan butter

  • External Frosting
  • 1 tub Betty Crocker vanilla icing


  • Shift flour and mix in sugar, baking soda, baking powder, cocoa powder
  • Add in vegan milk, butter or oil, vanilla and vinegar
  • Mix well and divide mix into two well oiled tins
  • Cook @ 350 for 25 minutes or until complete
  • Meanwhile combine all icing ingredients
  •  Allow cakes to completely cool before icing – ice the inside with cream cheese frosting and the external with vanilla Betty Crocker icing and voila!