BlueVelvetCake the Oscoa

When you want to make a cake that’s both familiar and totally different then this vegan blue velvet cake is perfect!

In terms of flavor it’s just like a red velvet cake, but it’s a beautiful shade of blue. It’s rich and moist and there is a subtle tang to the frosting that complements the flavor of the cake perfectly.

Blue Velvet Cake:

💙 3 cups All Purpose Flour (375g)
💙 1 ½ cups White Granulated Sugar (300g)
💙 1 ½ teaspoons Baking Soda
💙 ¾ teaspoon Salt
💙 1 ½ Tablespoons Cocoa Powder Unsweetened
💙 1 ½ cups Vegan Buttermilk (360ml) 1 ½ Tablespoons Lemon Juice + Soy Milk up to the 1 ½ cup (360ml) line
💙 ¾ cup Canola Oil (180ml) or Vegetable Oil
💙 1 ½ Tablespoons Distilled White Vinegar
💙 3 teaspoons Vanilla Extract
💙 1 ½ teaspoons Blue Gel Food Coloring

Buttercream Frosting:

🎂 ½ cup Vegan Butter (112g)
🎂 4 cups Powdered Sugar (480g)
🎂 1 teaspoon Apple Cider Vinegar
🎂 1 teaspoon Vanilla Extract
🎂 3 Tablespoons Soy Milk or other non-dairy milk

Cake:

💙 1. Preheat the oven to 350°F (180°C) and spray two 8-inch round cake pans with non-stick spray and line the bottoms with circles of parchment paper.

💙 2. Sift all purpose flour into a mixing bowl and add white granulated sugar, baking soda, salt and cocoa powder and whisk together.

💙 3. Prepare your vegan buttermilk by adding 1 and ½ tablespoons lemon juice to a measuring jug and then adding soy milk up to the 1 and ½ cup (360ml) line. Let it curdle.

💙 4. Add the vegan buttermilk, canola oil, distilled white vinegar, vanilla extract and royal blue gel food coloring and mix it into a batter. Don’t overmix.

💙 5. Divide the batter evenly between the two prepared 8-inch round cake pans.

💙 6. Bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.

💙 7. Let the cakes cool in the cake pans for a few minutes and then transfer them to wire cooling racks to cool completely before frosting.

Frosting:

🎂 8. Add vegan butter to the bowl of your stand mixer and beat until softened.

🎂 9. Add powdered sugar, apple cider vinegar, vanilla extract and soy milk and beat in until smooth and fluffy.

🎂 10. When the cakes have cooled completely spread on the frosting.


💙 Weigh the flour. If you have a food scale then weighing your flour on a food scale is the gold standard of baking. If you don't have a food scale then spoon and level the flour - spoon it into your measuring cup and then level off the top with a knife. Don't scoop it, don't pack it into the cup.

💙 Vegan buttermilk - our homemade vegan buttermilk recipe can be made with either soy milk or almond milk, but soy milk is preferred for a richer result.

💙 Distilled white vinegar - reacts with the baking soda in this recipe to make the cake rise, and also strengthens the color.

💙 Blue gel food coloring - we use Americolor Royal Blue as the color holds really well.

💙 Vegan butter - the vegan butter we used in this recipe is an ultra firm stick-style vegan butter that is very solid straight out of the fridge. Instead of softening it we simply beat it in the stand mixer for a couple of minutes before adding the other ingredients. If you're using a softer tub-style vegan butter then you can skip this step and just add all your ingredients to the stand mixer at once.

💙 Apple cider vinegar - provides a very subtle tang to the frosting that perfectly complements the flavor of the cake.

💙 Baking pan sizes. This cake can be made in two 8-inch cake pans OR two 9-inch cake pans. If you're baking it in two 9-inch round cake pans the layers will just be thinner. In this case you can reduce the baking time and bake them for 25 minutes.

💙 Storing and freezing: Keep your cake stored in a covered container at room temperature for 2-3 days. You can also store it in the fridge for up to a week. Let the cake come to room temperature before serving. It's freezer friendly for up to 3 months. Thaw it out in the fridge and then bring to room temperature before serving.