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For the buttermilk:

  • 1 1/4 cup plant-based milk
  • 3 tbsp vinegar

Dry ingredients:

  • 3 cups flour
  • 1 tbsp baking powder
  • 3 tbsp cocoa powder

Wet ingredients:

  • 1/2 cup silken tofu
  • 1/2 cup vegan butter
  • 1/2 cup neutral oil
  • 3 tbsp red food coloring powder
  • 1 1/2 cups sugar
  • 1 tsp vanilla extract

For the frosting:

  • 9 oz vegan cream cheese
  • 13.5 fl oz non-dairy whipping cream (refrigerated)
  • 1/3 cup powdered sugar
  • 2 cup raspberries
  • 2 cups strawberries, chopped


Preheat the oven to 360°F.

Mix the buttermilk ingredients in a bowl and set aside.

Mix and sieve the dry ingredients, set aside.

Prepare 2 molds 11 inches diameter, butter them and sprinkle cocoa powder.

Beat the sugar and butter together in a bowl. Once the mixture is fluffy, add the tofu, food coloring, oil and vanilla extract, keep beating for 2 minutes.

Incorporate half of the dry ingredients and the buttermilk to the bowl. Once everything is smooth, add the remaining dry ingredients and beat until all lumps are dissolved.

Transfer to the molds and bake for 45 minutes or until, when inserting a toothpick, it comes out clean. Allow to cool before unmolding.

For the frosting: mix the ingredients and beat for 10 minutes.

Assemble the cake by alternating layers of sponge, frosting and strawberries with raspberries. Cover with the remaining frosting and decorate with fresh fruit.