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
Step-by-step instructions
Step 1 · Preheat oven to 175°C (350°F)
Preheat oven to 175°C (350°F). Lightly grease two small cake tins or ramekins.
Step 2 · In a large mixing bowl
In a large mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
Step 3 · In another bowl
In another bowl, combine beetroot puree, coconut milk, sugar, oil, vanilla extract, and apple cider vinegar.
Step 4 · Gradually fold wet mixture into dry ingredients
Gradually fold wet mixture into dry ingredients. Mix gently until just combined to avoid overmixing.
Step 5 · Divide batter evenly between prepared tins
Divide batter evenly between prepared tins. Tap tins gently to remove air bubbles.
Step 6 · Bake for 18-20 minutes or until a skewer inserted in the centre com...
Bake for 18-20 minutes or until a skewer inserted in the centre comes out clean.
Step 7 · Cool cakes in tins for 5 minutes
Cool cakes in tins for 5 minutes, then transfer to a wire rack to cool completely before serving.
Why this recipe 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.
A note on tradition
In Singapore, fusion desserts like Vegan Red Velvet Cake reflect the city’s vibrant food scene, where tradition meets innovation. While not a classic hawker centre staple, its popularity is growing in modern kopitiams and bakeries that cater to young professionals and health-conscious diners. It's enjoyed during festive gatherings, birthdays, and even as a trendy afternoon treat shared among friends over kopi or teh.