🥮Vegan Red Velvet Cheesecake😍


For the Red Velvet Cake:

  • 1¼ Cups (156g) All Purpose Flour
  • ¾ cups (150g) Granulated Sugar
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Salt
  • 1 Tablespoons (6g) Natural Cocoa Powder
  • ¼ cup (60ml) Vegetable Oil
  • ½ Cup (120ml) Almond Milk
  • 1 Tablespoon (8g) Ground Flax Seeds
  • 3 Tablespoons (45ml) Hot Water
  • 1-2 teaspoons  Red Food Color *gel paste or liquid
  • 1 teaspoon White Vinegar
  • 1 teaspoon (5ml) Vanilla Extract

For the Cheesecake Batter:

  • 1½ package (12oz) (282g) Vegan Cream Cheese
  • Firm Tofu half package (7ounces) (196g)
  • 1 cup (200g) Vegan Granulated Sugar
  • 1 Tablespoon Cornstarch
  • 1 Tablespoon All Purpose Flour
  • ½ teaspoon Salt
  • 2 teaspoons (10ml) Vanilla Extract
  • Vegan lactic Acid OR Apple Cider Vinegar 2 teaspoons (10ml)
  • 2 Tablespoons (28g) Vegan Butter



1First prepare the red velvet cake recipe by combining the ground flax seed with hot water and whisk smooth

2Let stand for at least 5 minutes to thicken to a paste

3In a large bowl place the sifted flour, Baking Soda, Salt and Cocoa Powder together

4In another bowl combine all of the wet ingredients including the sugar and the red food color whisk smooth

5Add the flax paste and then the dry ingredients and whisk smooth

6Pour the batter into the greased and parchment lined cake pans and bake immediately at 350°F for 25 – 30 minutes or until springy to the touch when gently pressed in the centers or a toothpick comes out with moist crumbs

7Once the red velvet cake is cooled take one layer and chop it up into ½” cubes, reserve them in the freezer or refrigerator to go into the cheesecake batter later.

8The other layer of cake will go into the refrigerator (wrapped well) until after the cheesecake is completely set and ready to assemble

9Place all cheesecake ingredients (except the red velvet cubes) into a food processor and process until smooth

10Fold the red velvet cubes in by hand so they don’t break up too much

11Optional red food color swirl into a small portion of the batter (which actually made mine more pink, and I still can’t decide if I like it or not! LOL)

12Pour into a greased and parchment lined cake pan and bake in a preheated 350°F oven for 1 hour.

13After 1 hour turn the oven off and let the cheesecake stay inside to cool down for another hour,

14Take out of the cooled oven and place in the refrigerator to cool and set for at least 4 hours or overnight.

15Once completely firm and set unmold the cake onto a platter or cardboard cake circle, remove the parchment paper and adhere the red velvet cake layer onto the bottom (sometimes a little cream cheese icing helps as glue)

16Ice the top and sides with more cream cheese icing then press the red velvet cake scraps that have been ground down to crumbs all over the top and sides, vegan white chocolate drizzle optional


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