Vegan Red Velvet Pound Cake is a fun challenge that demonstrates the evolution of culinary creativity. Born out of the desire to cater to a growing plant-based lifestyle, this velvety delight is a compassionate twist on my Ruby Red Velvet Pound Cake for my plant-based friends.

384 g (3 c) all-purpose flour 43 g (1/2 c) natural cocoa powder, plus 2-4 tbsp more for greasing the bundt pan 1/4 tsp baking soda 1/2 tsp kosher salt (if using table salt, halve the amount) 230 g (1 c) vegan butter, cool room temperature, plus 2 tbsp more for greasing pan (I used Earth Balance sticks, not the butter in the tub) 2 tbsp vegetable oil 500 g (2.5 c) granulated sugar 5 tablespoons flax meal (not flax seeds) 188 g (3/4 c) water 2 tsp vanilla 2 tbsp red food coloring 2 tbsp plus 2 tsp white vinegar 250 g (1 c) plant-based milk (I prefer oat milk)


For the Vanilla Simple Syrup: 67 g (1/3 c) granulated sugar 84 g (1/3 c) water 1 tsp fine sea salt 1 tsp vanilla extract For the Vanilla Glaze: 240 g (2 c) confectioner’s sugar 3 tbsp plant-based milk 1/8 tsp fine sea salt 2 tsp vanilla


1. Combine flax meal and water thoroughly in a small measuring cup or bowl.  Set aside. 2. Combine the plant-based milk and 2 tbsp of white vinegar in another small measuring cup.  Set aside.

1. Place the room-temperature plant-based butter and oil in a large bowl or the bowl of your stand mixer.  Mix on lowest speed until smooth and combined. 2. Slowly add the sugar and mix on medium speed until the mixture is light and fluffy.

1. Add half of the flax mixture and mix until incorporated.  Add the second half of the flax mixture, scraping  the bowl as needed 2. Add vanilla, red food coloring, and vinegar and mix on lowest speed until fully combined, scraping the bowl as needed to make sure that the color is mixing uniformly. 3. Add half of the flour/cocoa powder mixture and mix on low speed until combined. (30-45 seconds)

1. Add all of the milk mixture and mix on low speed until combined. 2. Add the second half of the flour/cocoa powder mixture and mix on lowest speed until almost combined.  Stop mixing just before the mixture is fully together. 3. Using a rubber spatula, fully scrape the sides and bottom of the bowl and mix gently until the batter has a silky texture. 4. Thoroughly grease and flour a 10-12 cup bundt pan and place the batter in the pan.

1. Bake the bundt cake at 325°F for 60-70 minutes, or until an instant-read thermometer reads 210°F-215°F.  My preferred internal temperature is 212°F.  Alternately, the cake is done when a toothpick inserted into the center comes out with just a few crumbs. 2. Allow the cake to rest for ten minutes while you make the simple syrup.