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Vegan Red Velvet Bundt Cake with Cream Cheese Glaze

Have you heard of the Virtual Vegan Potluck? Well, it is a fun way to share recipes. Everyone participating is linked together. If you want to start at the beginning, click here.

Beets in a dessert? Yes! Beets are not only good for you, they create a very moist cake.  And since beets add color too, they are perfect for a red velvet cake. It was difficult to convince the hubby to eat a cake with beets in it. He would not believe me when I told him that the cake would not taste like beets.

Once the hubby tried the cake, he realized how good it was. He actually liked it and even wanted more. I only wish I could have made the cake when he was not home. Then it would not have taken so long yo convince him to try it. If I could have snuck the beets in there somehow, I definitely would have done that.


I hope you enjoy this contribution to the potluck. You really can’t taste the beets!

Vegan Red Velvet Bundt Cake with Cream a Cheese Glaze

1 cup So Delicious Unsweetened Coconut Milk (or your favorite vegan milk)
1 cup beets, peeled and cut into ½-inch cubes
2 Tbs. apple cider vinegar
1 ½ cups sugar
1/2 cup canola oil
2 tsp. vanilla extract
2 ¼ cups unbleached cake flour (I like King Arthur)
½ cup unsweetened cocoa powder
3 tsps. baking powder

1/4 tsp baking soda

¾ tsp. salt

4 oz. Daiya Plain Cream Cheese Style Spread (or your favorite. Tofutti is good too)
3/4 cup confectioners sugar
3 Tbs. So delicious Unsweetened Milk
1 tsp. vanilla extract

Preheat oven to 350°F. Spray 10-inch bundt pan with cooking spray.
To make Cake: Purée milk, beet, and vinegar in blender until smooth. Transfer to bowl; stir in sugar, canola oil, and vanilla extract.
Sift together flour, cocoa powder, baking powder, and salt in bowl. Fold into milk mixture. Transfer batter to prepared bundt pan. Bake 1 hour, or until top is firm and tip of knife inserted in center of Cake comes out clean.
Transfer cake to a wire rack. When cool enough to handle, unmold onto wire rack to cool completely.

To make Icing:
Sift confectioners’ sugar into bowl. Stir in vegan cream cheese and vanilla until mixture is smooth. Add milk, a tablespoon at a time until a smooth consistency.
Leave Cake on wire rack, and place in or over sink or large rimmed baking sheet to catch Icing overflow. Fill small resealable plastic bag with icing, and snip hole in one corner of bag. Drizzle icing over cake. Let icing set before serving.



{ 22 comments… add one }

  • Keely @ Gormandize December 1, 2013, 5:29 pm

    Sounds delicious, and I love the use of cream cheese icing with it!

  • Anna {Herbivore Triathlete} November 30, 2013, 7:31 pm

    I love the cream cheese glaze, yum! Such a sneaky cake with the beets in there, I bet it’s lovely. Happy VVP!

  • Laura November 24, 2013, 8:57 pm

    I’m a covert for this recipe! Looks and sounds so good!

  • Teresa November 24, 2013, 10:44 am

    This cake looks beautiful! I love the addition of vegan cream cheese to the icing. Yum!

  • gigiveganville November 23, 2013, 10:58 am

    so festive with a nutritious punch too. great glaze.

  • Liezl November 21, 2013, 9:49 am

    What a yummy looking cake! I am sure your husband is a 100% convert to beet in cake now!

  • Kathy November 21, 2013, 5:52 am

    Hi Ahila, what a great idea to use dragon fruit! I will definitely try that. Thanks for visiting and for the suggestion.

  • Kathy November 21, 2013, 5:50 am

    Thank you. It was good and no taste of beets. I like beets, but my husband doesn’t, so I am always trying different ways to disguise them. :)

  • Maggie Muggins November 19, 2013, 10:39 am

    Looks delicious! Even with those beets snuck in there ;)

  • Ahila November 18, 2013, 8:56 pm

    Hi Kathryn, The red velvet looks really delicious. Thank you for sharing the recipe! I have been hooked on making red velvet for the past few months, particularly trying to use natural fruit colouring instead of red food colour preservatives. Have been experimenting with red dragon fruit which I think is quite a close substitution for beetroot. Cheers, Ahila.

  • Vix November 18, 2013, 3:53 pm

    This looks good! Thanks for sharing.

  • Virtually Vegan Mama November 18, 2013, 3:26 pm

    I love beets and I love this cake!



  • Alastair November 17, 2013, 3:00 pm

    Mmmm, I really want to try this, I think it’s next on my to bake list!

  • Alastair November 17, 2013, 3:00 pm

    Mmmm, I really want to try this, I think it’s next on my to bake list!

  • Kathy November 16, 2013, 10:00 pm

    Hi Angela. VVP was so much fun. Can’t wait until next time. I am sending cake your way! :)

  • Kathy November 16, 2013, 9:36 pm

    Hi Annie,
    I just updated the link. Sorry it took so long, but I just got back online.

  • Annie November 16, 2013, 4:54 pm

    Sorry to do this to you – but Veggie V DID post so please change your link again to:


    She was just a little late. Thanks!

  • Annie November 16, 2013, 4:53 pm

    You all are convincing me that I need to love beets (in desserts…)! Thank you so much for participating!

  • Kathy November 16, 2013, 12:12 pm

    Thanks! I just changed the links. :)

  • Allison (Spontaneous Tomato) November 16, 2013, 12:11 pm

    What a lovely cake! It looks delicious and tempting, especially with that beautiful glaze!

  • Poppy November 16, 2013, 10:45 am

    This looks delicious!
    The blog before you hasn’t posted so you’ll need to change the go back link to the blog before which is http://vegconscious.com/2013/11/15/beety-chocolate-molten-cakes/ and the same with the following blog, you’ll need to change the go forward link to http://bankruptvegan.blogspot.co.uk/2013/11/double-chocolate-chip-cookies_15.html


  • Angela @ Canned Time November 16, 2013, 4:36 am

    Loving this Kathryn! Thanks so much for participating in the VVP and could you send me a slice of this awesome cake please????
    Take care and good luck in the Beet contest voting ♥

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