Red Velvet Cake:

  • 1 ¼ cup All Purpose Flour
  • ¾ cup Granulated Sugar
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 Tablespoon Natural Unsweetened Cocoa Powder
  • ⅓ cup Coconut Oil 
  • ½ cup Almond Milk
  • 1 tablespoon Flax Meal 
  • 2 tablespoon Hot Water
  • 1-2 teaspoons Beet Juice or plant-based Red Food Color
  • 1 teaspoon White Vinegar 
  • 1 teaspoon Vanilla Extract

Cream Cheese Icing:

  • 1 tub (8ounces) Vegan Cream Cheese
  • 4 tablespoons Vegan Butter 
  • 1 cup Confectioners Sugar 
  • ½ teaspoon Vanilla Extract 

Vegan Buttercream:

    • ⅓ Cup Vegan Butter 
    • ⅓ Cup Hi-Ratio Solid Vegetable Shortening 
    • 1½ cups Confectioners Sugar 
    • 1 Tablespoon Almond Milk 
    • 1 teaspoon Vanilla Extract 
    • ¼ teaspoon Salt 
    • Edible Luster Dust as needed ( About 2 jars for 8 cakes)

White Chocolate Shells

  • 12 ounces to 1 lb of vegan white chocolate


Step 1

For the Cake

First, combine the flax meal with the hot water and whisk smooth, let it stand for 5 minutes to thicken
Combine the vinegar with the almond milk to sour

Step 2

In a large mixing bowl combine the sugar with the melted coconut oil, vanilla extract, and beet juice or food color and whisk until smooth.
Add the flax paste and the soured milk and whisk until smooth.
Sift all the dry ingredients into the sugar/oil mixture and whisk until smooth again.

Step 3

Portion into the silicon sphere molds and bake in a preheated 350°F oven for approximately 15-20 minutes or until they are springy to the touch when you gently press the center

Prepare the Cream Cheese Icing

Step 4

Smooth the vegan cream cheese with the room temperature vegan butter, by hand with a wooded spoon or spatula, then add the sifted confectioners sugar and then vanilla extract, mix gently to avoid cream cheese soup.
Refrigerate while you prepare the vegan buttercream.

Prepare the Vegan Buttercream

Step 5

Cream the vegan butter with the shortening on high speed for 3 minutes then add the salt.
Now add the sifted confectioners’ sugar all at once then mix on high speed again for another 3 minutes.
Add the almond milk very slowly while mixing on high speed then continue whipping for another 3 minutes

Step 6

Combine the cream cheese icing with the buttercream

Watch Gretchen create the white chocolate shells and assemble the cakes in this video

Photos and Recipe by Gretchen’s Vegan Bakery