Vegan Red Velvet Cake
Desserts • Singapore
How to Make Vegan Red Velvet Cake (Traditional & Healthy Version)
The Vegan Red Velvet Cake in Singapore is a beloved fusion dessert that brings together the best of local kopitiam traditions and modern plant-based cuisine. While red velvet cake is a global favourite, in Singapore, it’s not uncommon to spot this vibrant treat in artisanal bakeries and even at innovative hawker stalls. The vegan version has quickly gained traction among health-conscious locals who crave a guilt-free indulgence without sacrificing the iconic velvety texture and subtle cocoa flavour. What sets the Singaporean Vegan Red Velvet Cake apart is its playful adaptation to local tastes and ingredients. Many kopitiam bakers use beetroot puree for natural colouring, and substitute coconut milk for dairy, infusing the cake with a subtle Southeast Asian aroma. The result is a moist, rich, and visually stunning dessert that stands out at festive gatherings or as a tea-time snack with kopi or teh. This recipe is designed to be easy, health-conscious, and perfect for anyone looking to enjoy a classic dessert with a modern Singapore twist.
Ingredients(for 1 generous wedge, perfect for sharing at a kopitiam)
- 1 cup All-purpose flour (Can use local 'tepung gandum')
- 1/3 cup Beetroot puree (For natural red colour)
- 1/2 cup Coconut milk (Fresh or UHT)
- 1/3 cup Raw cane sugar (Gula merah or brown sugar)
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Apple cider vinegar (Acts as vegan egg replacer)
- 2 tbsp Cocoa powder (Dutch-processed or regular)
- 1 tsp Vanilla extract
- 2 tbsp Sunflower oil (Or neutral vegetable oil)
- 1/8 tsp Pinch of salt
Instructions
- 1
Preheat oven to 175°C (350°F). Lightly grease two small cake tins or ramekins.
5 minutes
Line tins with baking paper for easy removal.
- 2
In a large mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3 minutes
Sift dry ingredients for an ultra-light crumb.
- 3
In another bowl, combine beetroot puree, coconut milk, sugar, oil, vanilla extract, and apple cider vinegar.
4 minutes
Ensure beetroot puree is smooth for a vibrant red colour.
- 4
Gradually fold wet mixture into dry ingredients. Mix gently until just combined to avoid overmixing.
3 minutes
Mix only until you no longer see flour streaks.
Why This Dish is Healthy
This recipe is a healthy choice because it replaces traditional dairy and eggs with nutritious plant-based alternatives, reducing cholesterol and saturated fat. Beetroot not only delivers colour but also boosts the nutritional profile. The use of coconut milk and minimal oil ensures creaminess without excess calories, making it ideal for those who want to enjoy a dessert that fits into a balanced, calorie-conscious diet.
This Vegan Red Velvet Cake is lower in saturated fat than traditional versions by using sunflower oil and coconut milk instead of butter and dairy. Beetroot puree adds fibre, antioxidants, and natural vitamins like folate and vitamin C. Using raw cane sugar in moderation keeps the glycemic index lower than refined sugar. With minimal processed ingredients and no animal products, this cake is suitable for those seeking heart-healthy, plant-based desserts.
Pro Tips
- 💡Tip 1: Use freshly cooked beetroot for a naturally vibrant red hue.
- 💡Tip 2: Taste your beetroot puree before adding to ensure it's not too earthy.
- 💡Tip 3: For extra moistness, add 1 tablespoon of unsweetened applesauce to the batter.
Storage & Serving
Store in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate for up to 5 days. Bring to room temperature before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 290.0 kcal |
