Vegan Red Velvet Cake with Snowy Coconut Frosting

Capture the essence of winter celebrations with this Vegan Red Velvet Cake, complete with snowy coconut frosting. Whether for a holiday gathering or a cozy family dinner, this cake brings the joy of the season to your table. Dive into moist layers of red velvet tinted with natural beet juice, stacked and smothered with divinely fluffy coconut milk frosting. A coating of shredded coconut finishes this dessert, creating a winter wonderland effect that’s both visually stunning and deliciously tempting.

Highlights

• The vibrant red hue of the cake layers comes from natural beet juice, a healthy alternative to artificial coloring.

• It's moist and tender, with subtle notes of cocoa and vanilla extract which deeply enrich the flavor profile.

• The frosting, made from chilled coconut milk, offers a dairy-free alternative to traditional buttercream, maintaining a light texture and coconut nuances.

• Sprinkling shredded coconut atop gives a delightful contrast and mimics the serenity of a snow-dusted landscape.

Info

Servings: 8-10

Prep Time: 30 minutes | Cook Time: 35 minutes | Total Time: 1 hour 5 minutes + cooling time

What You'll Need

For the Red Velvet Cake:

• 2 ½ cups all-purpose flour

• 1 cup granulated sugar

• 1 teaspoon baking soda

• 1 teaspoon cocoa powder

• ½ teaspoon salt

• 1 ½ cups beet juice (freshly juiced or store-bought)

• 2/3 cup vegetable oil

• 1 tablespoon apple cider vinegar

• 2 teaspoons vanilla extract

For the Snowy Coconut Frosting:

• 3 cans (14 oz each) full-fat coconut milk, chilled overnight

• 1 cup powdered sugar, sifted

• 1 ½ teaspoons vanilla extract

For the Topping:

• 1 cup shredded coconut