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Red Velvet Bundt Cake

Red Velvet Bundt Cake

This Red Velvet Bundt Cake offers a velvety crumb and a striking crimson hue that captivates every eye. Designed to be plant-based while maintaining that classic, tangy richness, this cake balances cocoa notes with luscious vanilla, making it a delicious centerpiece.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 3 Cups All-Purpose Flour
  • 2 Tablespoons Unsweetened Cocoa Powder
  • 1.5 Cups Cane Sugar
  • 1.5 Cups Plant-Based Buttermilk
  • 3/4 Cup Vegetable Oil
  • 1/2 Cup Apple Sauce
  • 2 Teaspoons Vanilla Extract
  • 1-2 Tablespoons Red Food Coloring
  • 1 Teaspoon Baking Soda
  • 1 Tablespoon Apple Cider Vinegar

Method
 

  1. Preheat your oven to 350°F (175°C). Grease your Bundt pan and dust it with cocoa powder.
  2. Combine the plant-based milk with one tablespoon of apple cider vinegar and let it sit for ten minutes.
  3. In a large bowl, sift together the flour, cocoa powder, baking soda, and a pinch of salt.
  4. In a medium bowl, beat the sugar, oil, apple sauce, and vanilla extract until pale and fluffy.
  5. Stir the red coloring into the wet mixture.
  6. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, mixing until just combined.
  7. Fold in the remaining tablespoon of vinegar quickly.
  8. Pour the batter into the prepared pan and bake for 45 to 55 minutes.
  9. Allow the cake to rest in the pan for 10 minutes before inverting onto a wire rack to cool completely.
  10. Once cooled, drizzle with vegan cream cheese frosting or dust with powdered sugar.

Notes

Ensure all ingredients are at room temperature for best results. Use a solid fat to grease the pan and avoid opening the oven door during the first 30 minutes.