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Red Velvet Vegan Cheesecake Cake Recipe

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4.1 from 8 reviews

This Vegan Red Velvet Cheesecake Cake is a decadent plant-based dessert featuring a moist red velvet cake base topped with a creamy vegan white chocolate cheesecake layer. Perfect for celebrations or any sweet craving, this recipe combines rich flavors and smooth textures without any animal products.

Ingredients

Cake Ingredients

  • 190 g (1 + ⅓ + ¼ cups) plain (all-purpose) flour
  • 20 g (2 packed Tablespoons) cornflour (cornstarch)
  • 10 g (1 packed Tablespoon) cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon bicarbonate of soda (baking soda)
  • ¼ teaspoon salt
  • 60 g (¼ cup) vegan butter (melted)
  • 55 g (¼ cup) neutral oil (do not use coconut)
  • 150 g (¾ cup) caster or granulated sugar
  • 125 g (½ cup) unsweetened non-dairy milk (soy recommended)
  • 60 g (¼ cup) plain non-dairy yogurt (soy recommended)
  • 1 ½ teaspoons vanilla extract
  • 1 Tablespoon white wine or cider vinegar
  • About ¼ teaspoon red gel food colouring

Cheesecake Ingredients

  • 200 g (7 oz) vegan white chocolate (chopped)
  • 420 g (14 oz) vegan cream cheese (divided)
  • 20 g (2 Tablespoons) icing (powdered) sugar
  • 160 g (⅔ cup) vegan whipping cream
  • 1 Tablespoon lemon juice
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat Oven and Prepare Tin: Preheat your oven to 180℃/160℃ fan/350℉/gas mark 4. Line a deep 20 cm (8 in) round springform cake tin with baking paper to prevent sticking.
  2. Sift Dry Ingredients: Sift together the plain flour, cornflour, cocoa powder, baking powder, bicarbonate of soda, and salt into a large mixing bowl to ensure even mixing.
  3. Mix Wet Ingredients: In another large bowl, whisk melted vegan butter, neutral oil, sugar, unsweetened non-dairy milk, non-dairy yogurt, vanilla extract, and white wine or cider vinegar until well combined.
  4. Combine Wet and Dry Ingredients: Add the dry mixture to the wet ingredients and gently stir with a balloon whisk just until it’s starting to combine but still lumpy.
  5. Add Food Colouring: Add a few drops of red gel food colouring and continue stirring until no dry lumps remain. Add more colouring as needed to achieve a deep red velvet color.
  6. Bake Cake Base: Pour the batter into the prepared cake tin and bake for about 30 minutes or until a skewer inserted in the center comes out clean. Allow the cake to cool in the tin for 10 minutes, then remove and place on a wire rack to cool completely.
  7. Trim Cake Top: Once fully cooled, level the cake top with a cake wire or serrated knife. Crumble the cake trimmings into a bowl and set aside to use as decoration later.
  8. Prepare Tin for Cheesecake Layer: Wash the springform tin, then re-line the base with baking paper and line the sides with acetate or a double layer of baking paper extending a couple of inches above the tin to prevent overflow.
  9. Place Cake Base: Place the trimmed cake layer back at the base of the prepared tin.
  10. Melt Chocolate and Cream Cheese: Gently melt the vegan white chocolate together with half of the vegan cream cheese using either short microwave bursts with frequent stirring or a bowl over simmering water. Allow to cool until just warm.
  11. Whisk Cream Cheese and Sugar: Beat the remaining cream cheese and icing sugar in a large bowl until smooth and lump-free. Add vegan whipping cream and whisk with an electric mixer until the mixture thickens and forms soft peaks.
  12. Add Flavorings and Melted Chocolate Mixture: Gently fold in lemon juice, vanilla extract, and the melted white chocolate and cream cheese mixture, careful not to deflate the mix.
  13. Assemble and Chill: Pour the cheesecake mixture evenly over the cake base in the tin and smooth the top. Refrigerate for at least 4 hours until set.
  14. Serve: To serve, remove the springform sides and gently slide the cake onto a serving plate using a cake lifter if available. Peel away the acetate or baking paper from the sides. Decorate the top with reserved cake crumbs. Keep refrigerated and consume within 3 days.

Notes

  • Use neutral-flavored oil like sunflower or vegetable oil; avoid coconut oil for the cake batter.
  • Ensure the cake is completely cooled before adding the cheesecake layer to prevent melting or curdling.
  • Lining the sides of the springform tin with acetate or baking paper higher than the tin helps contain the cheesecake layer as it may rise slightly.
  • This cake is best eaten within 3 days and should be stored covered in the refrigerator.
  • Red gel food colouring gives the best vibrant red velvet color without altering batter consistency.
  • Vegan cream cheese and white chocolate are readily available in specialty or online stores.

Find it online: https://marthatasty.com/red-velvet-vegan-cheesecake-cake-recipe/