Introduction
If you’re craving the nostalgic comfort of a red velvet cake but want a plant-based twist, you’re in the right place. This article shares everything you need to know about making a Vegan Red Velvet Cake with Beetroot, using wholesome ingredients and natural coloring. You’ll learn how to bake this luscious, tender cake with no artificial dyes—just the earthy magic of beets. From ingredient swaps to baking tips, we’re diving into every detail to help you create a show-stopping vegan dessert that feels indulgent but stays wholesome. Let’s get that batter ready and your oven warm.
The Story Behind My Vegan Red Velvet Cake with Beetroot
Baking through nostalgia and roots
Hi there! I’m Lilia Karine, and if you’ve landed here, I’m guessing you love those cakes that fill your kitchen with comfort and memories. The first time I made a Vegan Red Velvet Cake with Beetroot, it was a quiet winter day in Asheville. Snow tapping the windows, the scent of cocoa in the air, and me—watching roasted beets whirl around in my old blender, unsure of how it would turn out. That cake? Soft, naturally red, and just the right amount of chocolate. It reminded me of the red velvet cakes my grandma made—only with a colorful, earthy twist.
Growing up, red velvet cake was reserved for birthdays or church potlucks, always tinted with those little plastic vials of red dye. When I began baking plant-based, I knew I wanted a cleaner, more natural approach. Beets were the answer. They brought moisture, subtle sweetness, and a brilliant hue—no chemicals needed. And paired with cocoa? Pure magic.
My kitchen has always been a place for trying new things, and this cake became a favorite. It’s modern, yes, but full of old-fashioned heart. It reminds me of my vegan chocolate loaf—simple, reliable, and rich in flavor. And much like my dairy-free chocolate snack cake, it’s a recipe I turn to when I want something that feels both nourishing and indulgent.
Why beetroot makes sense in vegan red velvet
Beetroot does more than just color the cake—it transforms it. In a Vegan Red Velvet Cake with Beetroot, the beets add depth and moisture that keeps the crumb tender. Their vibrant pigment brings that signature red tone, without any chemical aftertaste. And when combined with a tangy plant-based milk and a splash of vinegar, you get that classic red velvet flavor without dairy. It’s not just vegan—it’s naturally balanced, soft, and irresistibly beautiful.
Vegan Red Velvet Cake with Beetroot
Ingredients
- Dry Ingredients
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- Wet Ingredients
- 2 medium cooked beets puréed
- ¾ cup organic cane sugar
- ½ cup plant-based milk almond, soy, or oat
- 1 tsp apple cider vinegar
- ⅓ cup neutral oil avocado or sunflower
- 1 tsp pure vanilla extract
- Optional Frosting
- ½ cup vegan cream cheese
- ¼ cup vegan butter
- 1 ½ cups powdered sugar
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease or line an 8-inch round cake pan.
- In a large bowl, sift flour, cocoa powder, baking soda, and salt.
- In another bowl, mix beet purée, sugar, plant-based milk, vinegar, oil, and vanilla until smooth.
- Fold the dry ingredients into the wet mixture gently until just combined.
- Pour batter into the prepared pan and tap to remove air bubbles.
- Bake for 30–35 minutes or until a toothpick comes out clean.
- Cool completely on a wire rack before frosting or slicing.
- For the frosting, beat cream cheese and butter, then slowly add powdered sugar and vanilla until fluffy
Notes
- Roasted beets give more flavor than steamed ones.
- Chill frosting before piping if needed.
- Store in the fridge up to 4 days.
Nutrition
How to Make Vegan Red Velvet Cake with Beetroot
Choosing the right ingredients
To make a truly delicious Vegan Red Velvet Cake with Beetroot, start with the freshest ingredients you can find. Beets are the star here—choose medium-sized ones, roast or steam until soft, then blend into a silky purée. Roasting brings out a deeper sweetness, while steaming keeps it light and quick. Either method works, but let the beets cool before using them in the batter.
You’ll need all-purpose flour for a soft structure, cocoa powder for that red velvet richness, and a neutral oil like sunflower or avocado to lock in moisture. Sweeten things up with organic cane sugar or coconut sugar. For tang—traditionally from buttermilk—combine apple cider vinegar with your favorite plant-based milk. Almond, soy, and oat milk are all excellent choices. Add a pinch of salt to balance the sweetness and a splash of pure vanilla extract for warmth.
Mixing and prepping the batter
In a large bowl, sift the flour, cocoa powder, baking soda, and salt. In another, whisk together the beetroot purée, sugar, plant-based milk, vinegar, oil, and vanilla. Stir until the mixture is smooth and vibrant. Gradually add the dry mix into the wet ingredients, folding gently. You want to keep the batter airy to achieve that soft, tender crumb.
The finished batter for this Vegan Red Velvet Cake with Beetroot should be thick yet pourable, with a bold red tint from the beets and cocoa. Pour it into a prepared pan—either a deep 8-inch round or two 6-inch pans for layering. Give the pan a few gentle taps on the counter to remove bubbles, then slide it into a 350°F oven.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely before slicing or adding your favorite vegan frosting. Up next, we’ll cover exactly that: dreamy dairy-free frostings and easy decoration tips.
Frosting and Decorating Your Vegan Red Velvet Cake with Beetroot
Top dairy-free frosting choices that work beautifully
Now that your Vegan Red Velvet Cake with Beetroot has cooled completely, it’s time to dress it up. The frosting is where red velvet truly comes alive. A tangy, smooth vegan cream cheese frosting is the perfect match—it brings a light sharpness that balances the gentle sweetness of the beetroot and cocoa.
For the frosting, combine thick vegan cream cheese, dairy-free butter, powdered sugar, and a splash of vanilla. Beat until fluffy and smooth. If it’s too soft to spread, a quick chill in the fridge will help firm it up. Prefer something airy? Go for coconut whipped frosting—chill a can of full-fat coconut milk, scoop out the cream, and whip with a little maple syrup and vanilla.
Both frostings pipe and spread easily. If you’re layering your cake, add a generous spread between the layers and smooth it along the sides for that elegant, clean finish.
Simple decoration ideas for a bakery-style look
A beautifully frosted Vegan Red Velvet Cake with Beetroot doesn’t need to be complicated to shine. Top it with crushed freeze-dried berries for a splash of color, or add a dusting of shaved dark chocolate for rich contrast. Toasted pecans or walnuts give a satisfying crunch, while edible flowers make it feel extra special and homemade.
If you’re in a playful mood, lightly dust the top with cocoa powder or ring the cake base with thin beet slices for a bold, natural design. Even just a swirl of frosting with a few fresh raspberries or blueberries can make it pop.
Conclusion
Making a Vegan Red Velvet Cake with Beetroot is more than just baking—it’s about reconnecting with tradition in a way that feels real, simple, and plant-powered. Whether you’re baking for a birthday, brunch, or just because it’s Wednesday, this recipe brings comfort and color without a drop of artificial dye.
From the earthy sweetness of beetroot to the tangy richness of dairy-free cream cheese frosting, every part of this cake is intentional. It’s proof that wholesome and indulgent can absolutely go hand in hand. So roast those beets, grab your cocoa, and let this cake be your next kitchen win.
Looking for something easier to slice and store? My vegan red velvet loaf cake is great for weekday treats.
If you prefer a more traditional style, try this soft and fluffy vegan red velvet cake that’s just as beautiful without beetroot.
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FAQ About Vegan Red Velvet Cake with Beetroot
Can you use beetroot in red velvet cake?
Absolutely! Beetroot is not only usable in red velvet cake—it’s an amazing natural alternative to artificial red food coloring. In a Vegan Red Velvet Cake with Beetroot, it provides rich color, extra moisture, and a subtle earthy sweetness that blends beautifully with cocoa. It’s one of the reasons this version feels both traditional and refreshingly modern. If you’re curious about other natural color hacks in baking, my black bean chocolate cupcakes also offer creative, wholesome swaps.
What does beetroot do to a cake?
Beetroot adds multiple benefits to cakes. It helps retain moisture, which results in a soft, tender crumb. The natural sugars in beets also contribute a gentle sweetness that enhances the overall flavor. In red velvet specifically, the beets’ natural pigments give that signature reddish tint—especially when paired with a slightly acidic ingredient like lemon juice or vinegar. In fact, my vegan chocolate zucchini cake works similarly by adding moisture without overwhelming the flavor.
Was red velvet cake originally made with beets?
Yes—historically, many early red velvet recipes used beetroot. During wartime rationing, bakers turned to vegetables like beets to add sweetness, moisture, and color when ingredients were limited. Over time, artificial dyes replaced beets in most commercial versions. But in a return to roots, this Vegan Red Velvet Cake with Beetroot honors that original tradition using modern plant-based methods.
What does beetroot replace in baking?
Beetroot can replace both moisture-enhancing ingredients like oil and artificial coloring agents. In some recipes, beet purée substitutes part of the fat, helping reduce overall oil while keeping the texture rich and soft. More importantly, it replaces red food dye, making your cake both vibrant and wholesome. It’s one of the key reasons this vegan recipe stands out—it’s flavorful, naturally colored, and entirely plant-based.