Vegan Red Velvet & White Chocolate Sheet Cake Bars

5 from 2 votes

These vegan red velvet bars of soft cake are covered with a delicious dairy free cream cheese frosting and topped with vegan white chocolate.

Prep Time5

Cook Time25

Total Time30

Course: Dessert

Cuisine: Red Velvet White Chocolate Cake

Diet: Vegan

Servings: Slices

Calories: 424kcal

Author: DJ

80 g vegan cream cheese room temperature
80 g vegan block butter room temperature
1.5 Tablespoons coconut cream can refrigerated overnight, you need the thick part on top
250 g powdered sugar sifted

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.

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 coloring. 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.

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.

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.

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.

If you are a big fan of great presentation and you want your cake to have a strong red color, use gel food coloring, as opposed to ordinary liquid food coloring. This will make a big difference to how the cakes look.
This will make the cake dense. Folding the batter gently, however, will give the cake a light texture which everyone will love. I also used this method for my vegan chocolate banana bread and it turned out beautifully.