Vegan Red Velvet Cake with Chocolate Mousse Frosting

After (finally) perfecting my Healthy Red Velvet Cake recipe I thought about making an eggless version for those who are allergic to eggs or those who choose not to eat eggs, like vegans.  Before taking on that mission though, I never would have known what a difficult task making a cake eggless was going to be!

Vegan Red Velvet Cake with Chocolate Mousse Frosting

In the first two failed recipes, I used Ener-G egg replacer to omit to the eggs.  Toootally didn’t work.  The cake was like a dense and gooey red brick.  The only way I could avoid salvage the cake was by blending it into a chocolate smoothie (and it was pretty darn good that way, surprisingly!)

In the next trial, I used blended tofu.  This helped add bulk to the cake so that it didn’t collapse and condense, however it was heavy and still pretty dense.

In my final trial, I continued with the tofu puree, decreased the liquid ratio and increased the baking powder.

Vegan Red Velvet Cake with Chocolate Mousse Frosting

The result?  A moist and lovely, dense vegan red velvet cake with a mousse-like chocolatey frosting.  You would never guess that this is vegan.  I wish I could have made the cake super light and fluffy somehow but I am perfectly happy with what I got here.  The contrast between the dense cake and light-as-air frosting is divine.  I always wished red velvet cakes had more chocolate in them so my prayers were answered with this oh-so-delicious chocolate mousse frosting  :)

Healthy Red Velvet Cake with Chocolate Mousse Frosting (sugar free, gluten free, vegan)

Yield: two 6 inch cake layers


  • 246g (1 cup) Roasted Beet Puree (see this post for instructions)
  • 96g (1/2 cup) Homemade Vanilla Sugar (or dry sweetener of choice)
  • 60g (1/4 cup) Natural Red Food Coloring (I use Natures Flavors)
  • 2 tsp Stevia Extract
  • 2 tsp Vanilla Extract
  • 2 tsp Butter Flavor
  • 180g (3/4 cup) Organic Firm Tofu Puree (see Instructions*)
  • 120g (1/2 cup) Unsweetened Vanilla Almond Milk
  • 14g (1 tbs) Coconut Oil, melted (or any other neutral oil)
  • 136g (1 cup) Sweet White Sorghum Flour
  • 120g (3/4 cup) Brown Rice Flour
  • 20g (1/4 cup) Unsweetened Regular Cocoa Powder
  • 1 tbs Baking Powder
  • 1/2 tsp Salt
  • 1 tbs Apple Cider Vinegar
  • Frosting:
  • 227g (1 cup) Yogurt**
  • 180g (3/4 cup) Organic Firm Tofu Puree (see Instructions*)
  • 1/2 cup Unsweetened Vanilla Almond Milk
  • 1 tsp Vanilla Extract
  • 1 tsp Butter Flavor
  • 1 tsp Stevia Extract
  • 8g (1 tbs) Unsweetened Dutch Process Cocoa Powder
  • 126g (6 scoops) Chocolate Brown Rice Protein Powder (I used SunWarrior)


    For the Cake:
  1. Preheat the oven to 350 degrees Fahrenheit and spray two 6" cake pans with cooking spray.
  2. In a stand mixer bowl with whisk attachment, add the beet puree, vanilla sugar, food coloring and extracts and mix on low.
  3. *Drain a package of firm tofu and press lightly to remove excess water. Cube the tofu and put into a food processor, blend until smooth, scraping down the sides when necessary. Measure 3/4 cup and add to the mixing stand mixer.
  4. In a small microwave-safe bowl, add the almond milk and coconut oil. Microwave at 25-second intervals, stirring between each one until oil is melted. Pour into the mixing stand mixer.
  5. In a medium-sized bowl, whisk together the sorghum flour, rice flour, cocoa powder, baking powder and salt.
  6. Add the vinegar to the mixing stand mixer, then slowly add the dry ingredients. Increase mixer speed to medium-high and mix until batter is even and everything is well incorporated (~20 seconds)
  7. Scoop/pour batter into the prepared pans and spread/flatten the surface. Bake for ~40 minutes, or until the surface springs back when tapped.
  8. Cool cakes in the pan for 15 minutes then flip over onto a wire cooling rack and let cool completely.
  9. For the Frosting:
  10. In a large bowl, whisk together the yogurt, tofu puree, almond milk and extracts.
  11. Whisk in the cocoa powder, then whisk in the protein powder.
  12. Frost the cake, then refrigerate for ~40 minutes.
  13. Slice and serve!


**I used a vanilla almond yogurt sweetened with fruit juice only, not sugar. However, this yogurt company went under and is no longer in production :( ... you can use whatever yogurt you like -- coconut, soy, dairy, etc., just make sure it doesn't have any sugar added!

This recipe is: sugar free, low fat, high fiber, high protein, gluten free, vegan!

Vegan Red Velvet Cake with Chocolate Mousse Frosting

Time for a nutrition label showdown!  Here I compare the nutrition label of an unhealthy red velvet cake and my healthy vegan red velvet cake.  The unhealthy label is on the left and the healthy DWB version is on the right:

Healthy Dessert Blog  Healthy Dessert Blog

Hmmm, 630 calories versus 240 calories and 42g of fat versus 6g fat.  I choose the second cake, because that way you can have two slices  ;)

Because this cake is high in fiber and protein it will keep you fuller for longer so you won’t get a sugar-rush and sugar-crash like you would if you were to eat the unhealthy version!

Vegan Red Velvet Cake with Chocolate Mousse Frosting

This slice is calling your name!

Vegan Red Velvet Cake with Chocolate Mousse Frosting

Oh wait, never mind, it called my name.

Labels: Beets, Brown-Rice-Flour, Brown-Rice-Protein, Cakes-and-Cupcakes, Chocolate, Eggless, Gluten-Free, High-Fiber, High-Protein, Icings-Frostings-and-Spreads, Low-Fat, Nutrition-Label, Sorghum-Flour, Sugar-Free, Tofu, Vegan

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Comments (14)

  1. Amy: May 18, 2013

    Wow, that looks delicious! I love the look of that frosting; I’ll have to try that on some dark chocolate cupcakes… I’m too big of a chocoholic!

    I’ve actually never had issues replacing eggs with Ener-G before! Did you mix it with warm water before adding it to the batter? That always seems to work for me… But you also called for flours that I haven’t used it with before, so maybe I shouldn’t speak so quickly!

  2. dessertswithbenefits: May 18, 2013

    Mmm, this frosting would be delicious on cupcakes!
    I never have problems with Ener-G when I need to replace 1-2 eggs, but with any more than that I feel that there isn’t enough structure :/

  3. Stacy: May 18, 2013

    That looks fantastic. I’ve used a ground flax seed and water mixture to substitute eggs in my baked goods before, but it doesn’t work very well when trying to substitute for more than two eggs (in my experiments). Since I’m trying to cut back on my soy consumption, what do you think of potentially using mashed banana(s) for egg substitution? I read about it on the Kitchn yesterday, but might be a little concerned about infusing banana flavor into the epic chocolatyness of this cake. (not that banana and chocolate is a bad pairing, but it’s red velevet cake!) What do you and your readers think?

  4. dessertswithbenefits: May 18, 2013

    I totally agree Stacy, flax eggs are great but only when they are used to replace 1-2 eggs… sadly…
    As for the tofu replacement, I am hesitant to give any replacements because it took so many trials to perfect this cake. Mashed banana will add a banana-y flavor and make the cake a little too dense/moist.
    I would recommend using a non-GMO and organic tofu so you don’t need to worry about consuming dirty and genetically modified ingredients :)

  5. The Vegan Cookie Fairy: May 18, 2013

    Aaaah this looks BLISSFUL! I’d love to try this, but maybe in smaller portions. Do you think I could try making it as mini-cakes, or cupcakes? I have a few beets to use up, so I’d love to make this recipe this weekend.

  6. dessertswithbenefits: May 18, 2013

    Mmmm red velvet cupcakes! That sounds delicious, I’m sure this recipe will work as cupcakes… I need to try that ASAP :) How did I not think of that??

  7. Rachel: May 20, 2013

    Thank you this looks awesome! Do you think I could successfully replace the sourghum and rice flours with coconut flour?

  8. dessertswithbenefits: May 20, 2013

    Sorry Rachel, but coconut flour definitely won’t work as it absorbs way too much water and will throw off the dry:wet ratio :(

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  11. Kat: October 21, 2013

    I was so excited to find this recipe – it handles all my dietary concerns beautifully. I was disappointed to find that the first overwhelming taste when I bit into my first slice was the beets. They over-power the gooey goodness that is the cake itself and the mousse does little to cut the flavor. I had a few others try it, and they felt similarly. Any suggestions on how to improve this issue?

  12. dessertswithbenefits: October 22, 2013

    Oh no! I have no idea why you could taste the beets. I HATE beets and I didn’t taste them one bit in this cake… did you roast the beets as instructed in the linked post ( The beets must be roasted until very soft and pureed until very smooth. If you followed the recipe then I really don’t know what went wrong. I’m so sorry for the bad experience, but I have a few recommendations on how to use the cake if you don’t want to throw it away or eat it as is (I have a lot of experience with failed cakes, so hopefully this helps):

    -make a cake smoothie and blend a slice of the cake (with frosting) with your milk of choice, a little extra cocoa powder, some more stevia extract (to taste) and if you would like, some fruit (maybe strawberries?), yogurt, or a healthy ice cream (sometimes I use So Delicious sugar-free vanilla coconut ice cream, but chocolate would be good in here too)

    -make cake pops (just mush the cake with the frosting with some melted chocolate, roll into balls, then coat with more melted chocolate)

    -top your oatmeal, cereal or yogurt with it

    I experience a lot of failures in the kitchen, so much so that I wrote this post on Buzzfeed (

    Again, so sorry about the cake, I wish I could fix it for you! I hope this helped :)

  13. Inez: June 30, 2014

    Hi jessica! I plan on making this tomorrow, do you think it will be fine to make these into regular or mini cupcakes?! :)

  14. dessertswithbenefits: July 1, 2014

    Yay I’m so glad you’re gonna try the recipe!
    I haven’t tried baking these into cupcakes but I’m sure they would work just fine :)
    Just make sure to reduce the baking time slightly, they should be done when the tops of the cupcakes spring back when tapped.
    Hope you like the cupcakes!!

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