The Softest Frosted Red Velvet
These vegan red velvet bars of cake might just be the some of the best baked treats I've ever made. The texture is the SOFTEST and they're topped with a creamy frosting and vegan white chocolate.
What more could you want from a cake? I also think you'll love my eggless red velvet cake recipe which is another heavenly red velvet dessert.
Prefer To Watch Instead?
Important Ingredients Overview + Notes
- Cocoa Powder - Use high quality cocoa powder. You only need to use a small amount as using too much will ruin the red colour.
- Apple cider vinegar - This will react with the other cake ingredients to create a light and fluffy texture.
- Red gel food colouring - Make sure that you use good-quality gel colouring which is different from general food colouring. With gel colouring, the red will be a bright red instead of the brown colour poor-quality red food colour often gives a cake.
- Vegan cream cheese - For this recipe I used the vegan Philadelphia cream cheese.
- Vegan butter block - Make sure that you use a vegan block butter for the frosting, instead of a spread. This way it will be thick just like a frosting should be.
- Vegan white chocolate - If you have a dairy free white chocolate out there that you like, grate it onto the top of your frosting.
How To Make A Red Velvet Sheet Cake
For the full method and ingredient amounts, please refer to the recipe card at the bottom of this post.
1: Line a large, square tin with parchment paper.
2: Combine the dry cake ingredients inside a large bowl.
3: Fold in the wet ingredients, including the red gel food colouring to create your batter.
4: Pour the red velvet cake batter into the lined tin. Bake inside the oven.
5: Let your red velvet cake cool completely.
6: Make the frosting.
7: Apply the vegan cream cheese frosting to the red velvet cake. Sprinkle on the grated dairy free white chocolate and serve.
Expert Tips & Tricks
Use Gel Food Colouring
If you are a big fan of great presentation and you want your cake to have a strong red colour, use gel food colouring, as opposed to ordinary liquid food colouring. This will make a big difference to how the cakes look.
Don't Over-Mix The Cake Batter
This will make the cake dense. Folding the batter gently, however, will give the cake a light texture which everyone will love.
Reasons Why You Will Adore This Cake:
- The texture is so light and fluffy.
- It is topped with a creamy frosting and dairy free white chocolate.
- This recipe is so easy to make.
- The cake has a bright red colour.
- These cake bars are completely vegan and dairy free.
Store these red velvet cake bars at room temperature or inside the fridge for up to 4 days. Wherever you decide to store the cake, make sure that it is inside an airtight container.
Other Cakes That You Will Love
Vegan Mascarpone Chocolate Sheet Cake BarsPrint
Vegan Red Velvet & White Chocolate Sheet Cake Bars
- Total Time: 30 minutes
- Yield: 9 Slices 1x
- Diet: Vegan
These vegan red velvet bars of soft cake are covered with a delicious dairy free cream cheese frosting and topped with vegan white chocolate.
For the chocolate cake:
- 175g all-purpose flour (sifted)
- 1 Tablespoon cocoa powder
- 125g granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 225ml soy milk
- 1.25 teaspoons apple cider vinegar
- 90ml vegetable oil
- 1 teaspoon red gel food colouring* (see notes)
Dairy Free Cream Cheese Frosting:
- 80g vegan cream cheese (room temperature)
- 80g vegan block butter (room temperature)
- 1.5 Tablespoons coconut cream (can refrigerated overnight, you need the thick part on top)
- 250g powdered sugar (sifted)
- Vegan white chocolate shavings (to taste)
- Preheat your oven to 177 Celsius (350F) and also grease an 8-inch, square cake tin with vegan butter and line with parchment paper. Set aside.
Make the red velvet cake batter:
- Inside a large mixing bowl, combine the all-purpose flour, cocoa powder, granulated sugar, baking soda and salt.
- Next, pour in your soy milk, apple cider vinegar, vegetable oil and red gel food colouring. Fold your dry cake ingredients into the wet cake ingredients. Don’t over-mix the batter has this can ruin the texture. Fold instead, patiently until there is no more flour.
Bake the cake:
- Pour the red velvet cake batter into the prepared cake tin and bake in the centre of the oven for 20-22 minutes or until a skewer comes out clean.
- When it’s baked, let the cake cool inside its tin for 15 minutes. After that, transfer over to a cooling rack.
Make the frosting:
- Once again, add the whisk attachment to your stand mixer and this time, cream together the vegan cream cheese with the vegan butter and coconut cream on a high speed until the mixture becomes creamy and a little lumpy due to the coconut.
- Switch the stand mixer to a medium speed and pour in the powdered sugar in gradual increments. Once all the powdered sugar is combined, beat one more time on a high speed for 5 minutes until the frosting become creamy and thickens. The lumps will also disappear.
Assemble the cake:
- Spread the frosting over your red velvet cake, smoothing it out with a palette knife.
- Grate vegan white chocolate over the frosting. Slice and serve.
- Red gel colouring is different from regular red food colouring. It is better quality and creates a colour which is far stronger.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Bakes
- Method: Baking
- Cuisine: Red Velvet White Chocolate Cake
- Serving Size: 1 Cake Bar
- Calories: 444
- Sugar: 42 g
- Sodium: 515.2 mg
- Fat: 16.7 g
- Carbohydrates: 69.2 g
- Protein: 5 g
- Cholesterol: 9 mg
Keywords: red velvet cake, vegan red velvet cake, red velvet, vegan white chocolate, vegan cakes, vegan baking
Best red velvet cake ever. Made this evening and it’s so so so good 😍❤️