You need to try this super easy and delicious red velvet slices recipe. It's completely vegan and so moreish! This recipe also takes less than 30 minutes to make which is great for those of you who are after a speedy baked snack.
This red velvet slices recipe originally happened by accident. One time I was developing a red velvet cookie dough and it ended up becoming a 'cakey' batter. When you try this treat, you will be able to taste the subtle cookie dough texture for sure which still remains. I loved that element and kept it in.
I found that this treat is best served with dairy-single cream, but that is just my personal preference. Dairy-free vanilla ice cream and vegan custard are some other tasty options.
Check out some of my other chocolatey recipes such as, my vegan chocolate fudge cake, vegan chocolate ganache cake and vegan chocolate fudge which are all quite different to these red velvet slices but also equally delicious! For more slices be sure to see my vegan raspberry coconut slices.
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Why You Will Love These Slices
- So Soft - The texture of these slices is the reason that I keep on making it. They are so incredibly soft and delectable which is exactly what you want red velvet cake recipes too be.
- Easy to Make - Making this red velvet slices recipe couldn't be any easier. All you need to do is combine the wet ingredients with the sugar, mix them into the dry ingredients to form a batter, spoon it into a cake tin and bake. For some more simple bakes, also give my vegan chocolate shortbread cookies and vegan dark chocolate digestives a try.
- Moreish - Once I have one of the slices as a snack with a coffee, I almost always end up going back for another. They're very moreish and as long as you don't eat too many at once, these are a fantastic cake option.
- Allergy Friendly & Plant Based - This red velvet slices recipe is wholly vegan and dairy free.
Ingredient Notes
- Brown Sugar - This kind of sugar is high in molasses which means that the slices have lots of moisture. I also tried making this recipe with granulated sugar and the treats didn't turn out to be as soft.
- Flax Eggs - This is the egg replacer in this vegan recipe. You can make a single flax egg by mixing together 1 Tablespoon of ground flaxseed meal with 2.5 Tablespoons of water.
- Vegan Red Gel Food Coloring - Gel food coloring is much higher in quality tghan regular food coloring. It also gives you a stronger and deeper red color which proved to be ideal for red velvet bakes like my vegan red velvet white chocolate cookies and vegan red velvet white chocolate sheet cake bars.
- Cocoa Powder - As this is a red velvet dessert, cocoa powder is necessary. If you want deeper chocolatey flavors, be sure to use high-quality cocoa powder.
- Dairy-Free Dark Chocolate Chips - These compliment the slices beautifully. I decided to include the perfect ratio of chocolate chips so that they don't dominate or overwhelm the cake.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- If you like the sound of red velvet cookie dough, you don't even need to bake this cake. Firstly, heat treat your flour for at least 7 minutes at 177 Celsius (350F). This way the flour will be cooked and will not make you unwell. Once you have combined all your cake batter ingredients, including the heat treated flour, you can eat it as your cookie dough. It actually has a very similar consistency to be vegan edible sugar cookie dough.
- The most popular variation in this recipe is swapping out the dairy-free dark chocolate chips. You can use dairy-free white chocolate chips instead. You can even add them both to the batter. The white chocolate chips give your palette a whole new experience and I highly recommend them.
How To Make Red Velvet Slices
For the full method, please refer to the recipe card at the bottom of this post.
1: Line a square baking tin with parchment paper.
2: Combine the wet ingredients with the sugar.
3: Next, mix together the dry ingredients.
4: Create a batter by folding together the dry and wet mixtures.
5: Add the batter to the lined tin. Bake inside the oven.
6: Let the red velvet cake cake cool then slice and serve.
Expert Tips
Use flax eggs - One flax egg is the made from a Tablespoon of ground flaxseed meal and two and a half Tablespoons of water. This dairy-free egg replacer has similar effects to egg whites which makes them perfect for vegan baking.
Use gel food coloring - I don't advise using the general, watery food coloring that you find in an average supermarket. I used Progel concentrated food coloring which has the consistency of thick gel. It also gives the bakes a strong red color and also happens to be vegan.
Recipe FAQs
Red velvet cake is traditionally a crimson-coloured chocolate cake and they often include a layer of cream cheese frosting.
Traditional red velvet cake is made with cocoa powder, vinegar, eggs and buttermilk. This vegan variation uses flax eggs and dairy-free butter as a substitute for the non-vegan ingredients.
Red velvet is a flavor of cake which is traditionally made from cocoa powder, buttermilk, vinegar, flour and red food coloring. Therefore, it always has a bright red color.
Store this cake inside an airtight container at room temperature for up to three days or four days in the fridge.
More Vegan Chocolate Recipes
If you tried this Vegan Red Velvet Slices Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Vegan Red Velvet Slices
Ingredients
- 200 g vegan butter block softened
- 100 g brown sugar
- 3 flax eggs 1 flax egg = 1 Tablespoon flaxseed meal mixed with 2.5 Tablespoons water
- 4 Tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon vegan red gel food colouring see notes
- 250 g all purpose flour
- ½ teaspoon baking soda
- 20 g cocoa Powder
- 1 teaspoon salt
- 180 g dairy-free chocolate chips add an extra 20g on top if you wish
Instructions
Preparation:
- Preheat your oven to 160C.
- Line an 8-inch, square baking tin with parchment paper. Set aside.
Making the batter:
- Add your vegan butter and sugar to a medium bowl and whisk until until creamy.
- Mix in the flax eggs, maple syrup, vanilla and red food coloring.
- Next, fold in the flour, baking soda, cocoa, salt and chocolate chips until smooth and all of the flour has been combined. Don't over-mix.
- Spoon your red velvet mixture into your lined tin and press so that it is flat and even inside the tin.
Baking the slices:
- Bake for 20-23 minutes inside the oven or until it has a crisp appearance on top and a skewer comes out completely clean. Every oven is different so times may vary.
- Leave the cake to cool fully inside the tin then slice and serve.
Video
Notes
- One flax egg is the made from a Tablespoon of ground flaxseed meal and two and a half Tablespoons of water. This dairy-free egg replacer has similar effects to egg whites which makes them perfect for vegan baking.
- I don't advise using the general, watery food coloring that you find in an average supermarket. I used Progel concentrated food coloring which has the consistency of thick gel. It also gives the bakes a strong red color and also happens to be vegan.
Anonymous says
These were delicious thank you.