Vegan Coffee-Infused Red Velvet Cake with Cashew Sour Cream

"Classic Vegan Red Velvet CakeA moist and fluffy red velvet cake made with plant-based buttermilk and natural cocoa for a rich, tangy flavor."

DG-4645093

creator

11/3/2025

date

servings

bookmarks

Ratings (N/A)

Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Indulge in a rich, moist vegan red velvet cake enhanced with bold coffee flavor and creamy cashew sour cream. This recipe uses aquafaba for a light crumb and a touch of apple cider vinegar for tangy vegan buttermilk. Finished with smooth French vanilla vegan frosting, it's an elegant, plant-based treat with perfectly balanced depth and sweetness.

vegan red-velvet plant-based cake dairy-free celebration

Related Recipes

Vegan French Vanilla Cake with Aquafaba Eggs

11/3/2025DG-4645093

Almond Blueberry Rhubarb Cake with Frosting

7/10/2023PGJ717

Rich Chocolate Fudge Cake

9/22/2023rebeccamongan

hide ads

Comments

Name: Vegan Coffee-Infused Red Velvet Cake with Cashew Sour Cream
Yield: 8
Ingredients: 2 ½ cups cake flour; 1 ½ cups organic cane sugar; 1 tbsp natural unsweetened cocoa powder; 1 tsp baking soda; ½ tsp salt; 1 ½ cups unsweetened plant-based milk (almond or soy); 1 tbsp apple cider vinegar (for vegan buttermilk); ½ cup strong brewed coffee, cooled; ¼ cup vegetable oil (canola or sunflower); ¼ cup brewed coffee (additional for flavor); 1 tsp pure vanilla extract; 2 tbsp red food coloring (natural or store-bought); 6 tbsp aquafaba (liquid from canned chickpeas); ½ cup vegan sour cream (see below) Vegan Sour Cream:; ½ cup raw cashews, soaked 4 hours or boiled 15 minutes; ¼ cup unsweetened plant-based milk; 2 tbsp fresh lemon juice; ½ tsp salt Vegan French Vanilla Frosting:; 1 cup vegan butter, softened; 4 cups powdered sugar; 2 tsp vanilla bean paste or pure vanilla extract; 2–3 tbsp plant-based milk

No comments yet.