Desserts
This all-natural red velvet cake delivers the classic deep red layers and creamy cream cheese frosting you love, but with wholesome ingredients that taste just as indulgent. The secret lies in using beet juice for natural color and coconut oil for rich moisture—no artificial dyes or refined sugars here. I’ve perfected this recipe over years of baking, ensuring layers that stay tender and frosting that melts perfectly with every bite.
The cake’s signature flavor comes from a blend of cocoa powder, buttermilk, and vanilla, balanced by a touch of vinegar for that signature tang. For the frosting, we use full-fat cream cheese and a hint of citrus to brighten the richness, creating a harmonious contrast to the velvety cake. The best part? Every ingredient serves a purpose—no shortcuts, just pure, satisfying dessert.
What you’ll end up with is a cake that looks stunning on the table and tastes even better—moist layers with a perfect crumb, topped with a smooth, slightly tangy frosting that’s impossible to resist. This recipe is ideal for celebrations, special occasions, or simply treating yourself to something truly special without compromise.
Whether you’re baking for a crowd or just craving a slice, this version delivers restaurant-quality results with a clean conscience. Let’s get started on creating your all-natural masterpiece.
Ingredients for all natural red velvet cake
Twelve wholesome ingredients for rich red velvet layers and velvety cream cheese frosting.
| Ingredient | Amount | Notes |
|---|---|---|
| Unbleached All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Granulated Cane Sugar 🍚 | 1 ½ cups | Light brown preferred |
| Unsweetened Coconut Oil 🥥 | 1 cup | Melted, not butter |
| Beet Juice 🍠 | ½ cup | Fresh or bottled, no additives |
| Unsweetened Almond Milk 🥛 | 1 cup | Room temperature |
| White Vinegar 🍶 | 1 tbsp | For tangy balance |
| Pure Vanilla Extract 🌿 | 2 tsp | High-quality preferred |
| Unsweetened Cocoa Powder 🍫 | ½ cup | Natural, not Dutch-processed |
| Baking Soda 🧂 | 1 tsp | Pure baking soda |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Full-Fat Cream Cheese 🧀 | 16 oz | Room temperature, full-fat |
| Powdered Sugar 🍚 | 3 cups | Confectioners' sugar |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Vanilla Bean Paste 🌿 | 1 tsp | For extra vanilla flavor |
The beet juice is non-negotiable for that signature color—Trader Joe’s or Whole Foods carry good bottled options, but fresh works too. Coconut oil replaces butter for moisture without dairy, and almond milk keeps it light. I always grab Bob’s Red Mill flour for its consistency, but any unbleached all-purpose works. For cocoa, Navitas natural cocoa powder gives the best flavor without bitterness. The cream cheese? Philadelphia full-fat is my go-to—no shortcuts here.
No beet juice? Raspberry or cranberry juice at half the amount works, though color will differ. Short on almond milk? Oat milk or coconut milk (unsweetened) keeps it dairy-free. The vanilla extract can be swapped for vanilla bean paste if you want stronger flavor. For the frosting, powdered sugar is a must—Domino brand is finely ground and dissolves smoothly. Need extra tang? Add 1 tsp lemon zest to the cake batter. The coconut oil must be melted—microwave 40 seconds for best results.
Store cake layers wrapped in plastic at room temp for 2 days, or freeze for 3 months. Frosting keeps 5 days in the fridge, so make it fresh. Double the recipe—it disappears fast. For extra richness, add 1 tbsp coconut cream to the frosting. Every ingredient here serves a purpose—no artificial dyes, no refined sugars, just pure indulgence.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by this recipe because it’s just one bowl—no fussing with multiple pans or messy bowls. The coconut oil melts into the almond milk like butter in coffee, and the beet juice blends in so smoothly you won’t even taste the earthiness. (Yes, even my picky nephew doesn’t question the color anymore.)
- Velvet Texture Magic: That creamy, almost pudding-like crumb? It’s all in the coconut oil and sugar ratio—no heavy butter to weigh it down. The beet juice gives it that signature hue without artificial junk, and the almond milk keeps it light enough to cut through like a dream.
- Leftovers? No Problem: This cake actually improves the next day. Slice it for breakfast toast with a smear of almond butter, or pack it in lunchboxes—kids won’t believe it’s “just cake.” Honestly, I’ve eaten cold slices straight from the fridge at 2 PM and still craved more.
- Budget Bright Spot: Unbleached flour, cane sugar, and coconut oil? Check. Beet juice and almond milk? Check. No pricey extracts or specialty flours here—just pantry staples that still deliver that wow factor. My wallet and my taste buds both win.
Step-by-step instructions for all natural red velvet cake
Here's how to create a moist, vibrant red velvet cake with rich layers and velvety cream cheese frosting.
Prepare the Cake Batter
Preheat your oven to 350°F and grease two 9-inch round cake pans, lining the bottoms with parchment paper. In a medium bowl, whisk together the 2.5 cups unbleached all-purpose flour, 0.5 cup unsweetened cocoa powder, 1 tsp baking soda, and 0.5 tsp salt. Set this dry mixture aside—it's your flavor foundation.
In a separate large bowl, combine the 1.5 cups granulated cane sugar, 1 cup melted unsweetened coconut oil, and 0.5 cup beet juice. Whisk until smooth, then add the 1 cup unsweetened almond milk, 1 tbsp white vinegar, 2 tsp pure vanilla extract, and 1 tsp vanilla bean paste. The vinegar will curdle slightly—that's normal and actually enhances the texture.
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, whisking gently just until combined—you should still see small flour streaks. This prevents overmixing which makes cakes tough. The batter will be thick but pourable, with a deep red color from the beet juice.
Divide the batter evenly between the prepared cake pans. Tap each pan gently on the counter to release any air bubbles. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. The cakes should spring back slightly when pressed in the center.
Prepare the Cream Cheese Frosting
While the cakes cool, let the 16 oz full-fat cream cheese sit at room temperature for 15 minutes to soften. In a large bowl, beat the cream cheese with an electric mixer on medium speed until completely smooth—no lumps allowed. This is your frosting base.
Add the 3 cups powdered sugar, 1 tbsp lemon juice, and 2 tsp pure vanilla extract (yes, we're doubling the vanilla for extra flavor). Beat on medium-high speed for 3-4 minutes until light and fluffy. The frosting should be thick enough to hold peaks but still spreadable.
Assemble the Cake
Once the cakes have cooled completely, level the tops if needed. Place one cake layer on a serving plate and spread a generous layer of frosting on top. Place the second layer on top and spread frosting over the entire cake, covering the sides completely. Use a spatula to create smooth sides and swirl patterns on top.
For extra flavor, I like to brush the sides of the cake with a little extra beet juice before adding the final layer of frosting. This enhances that signature red velvet taste. Chill the cake in the refrigerator for at least 1 hour before slicing to let the frosting set properly.
Pro Tips For Making All Natural Red Velvet Cake
- STRAIN THE BEET JUICE: Skip the muddy cake by straining beet juice through a fine-mesh sieve or cheesecloth—those tiny fiber bits turn your batter into a gritty mess. I learned this the hard way after my first batch tasted like I’d blended in sand.
- MELT THE COCONUT OIL RIGHT: Warm the coconut oil to just under 100°F (38°C) before mixing—any hotter and it’ll cook the flour, making your cake dense. Use a microwave for 20-second bursts and stir, or a double boiler if you’re feeling fancy.
- DON’T OVERMIX THE BATTER: Mix the wet and dry ingredients until just combined—lumpy but smooth. I used to beat this like a smoothie, and every time, the cake turned out tough. A spatula and 10 seconds of folding is all it takes.
- USE ROOM-TEMPERATURE ALMOND MILK: Cold almond milk curdles when mixed with coconut oil, turning your batter into a weird, grainy sludge. Pop the carton in warm water for 5 minutes first—your cake’s creaminess depends on it.
Best sauces and condiments for this all natural red velvet cake
Cream Cheese Frosting
The star of any red velvet cake, this frosting needs to be light, tangy, and perfectly sweet. I use full-fat cream cheese (like Philadelphia) for maximum richness, but Kite Hill almond-based cream cheese works for dairy-free versions. For the 3 cups powdered sugar, I always sift it first to avoid lumps—Domino brand dissolves smoothly. The 1 tbsp lemon juice brightens the flavor, while vanilla bean paste adds depth beyond extract. Beat the frosting for 3-4 minutes until it holds peaks but isn’t stiff—this ensures it spreads beautifully. 🍰
Beet Buttercream
Swap traditional frosting for a beet-infused buttercream by blending ½ cup beet juice into the powdered sugar mixture. This adds natural sweetness and intensifies the red velvet flavor. For a vegan option, replace butter with coconut oil (melted) and almond milk. I like to add 1 tsp matcha powder for an earthy twist that pairs surprisingly well. Keep the frosting chilled until ready to use—it thickens as it cools. ✨
Citrus Glaze Drizzle
For a refreshing contrast, drizzle the cake with a simple citrus glaze made from ½ cup powdered sugar, 2 tbsp lemon juice, and 1 tbsp orange juice. Thin with 1 tsp water if needed. This adds moisture and a zesty pop against the creamy frosting. I also add 1 tsp honey for extra sweetness. Drizzle over the cake right before serving so it doesn’t soak in. 🍋
Spiced Whipped Cream
Whip 1 cup heavy cream (or coconut cream for dairy-free) with 1 tsp vanilla extract and ½ tsp cinnamon. For warmth, add ¼ tsp cardamom or nutmeg. This lighter topping balances the dense cake and frosting beautifully. Pipe it in swirls alongside the frosting or use it to fill the center of a naked cake for a stunning presentation. 🌿
Chocolate Ganache
Drizzle the cake with a dark chocolate ganache for a decadent touch. Melt 8 oz dark chocolate (70% cocoa) with ½ cup coconut cream and let it cool slightly before drizzling. For extra flair, sprinkle crushed pistachios or sea salt flakes on top. This adds a luxurious contrast to the tangy frosting and keeps the cake feeling special. 🍫
Nutrition facts
Frequently asked questions
Can I substitute beet juice with another natural red ingredient?
Yes! For a milder red hue, use ½ cup raspberry or cranberry juice (strained to remove seeds). For deeper color, try 1 tbsp hibiscus tea powder dissolved in ¼ cup hot water and cooled. Just note that beet juice gives the most authentic red velvet color—these alternatives will create variations in shade and flavor.
Why does my cake turn out dense instead of tender?
Overmixing is the #1 culprit—stop folding when you still see small flour streaks. Also ensure your coconut oil is fully melted (not solid) and your almond milk is room temperature. Another trick: let the batter rest for 10 minutes before baking to hydrate the flour properly. The vinegar also helps create air pockets for that classic tender crumb.
How do I make this recipe gluten-free?
Replace the 2.5 cups all-purpose flour with a 1:1 gluten-free blend (like Bob's Red Mill 1-to-1). For best results, add 1 extra tsp xanthan gum to help bind the cake. You may also need to increase the almond milk by 2 tbsp to compensate for the different absorption rate of GF flours. Always check your blend's instructions for adjustments.
Can I bake this cake in a different pan size? For a single 8-inch layer, reduce all ingredients by 50% and bake for 25-30 minutes. For a 10-inch pan, increase by 25% and bake for 35-40 minutes.
How can I make the frosting taste less sweet?
Reduce the powdered sugar by ½ cup and increase the lemon juice to 2 tbsp. For extra tang, add 1 tsp white vinegar or ½ tsp cream of tartar. If using store-bought cream cheese with added sugar, opt for plain full-fat instead. The frosting should balance the cake's sweetness—aim for a ratio where the cake's natural flavors shine through.