This best Blue Velvet Cake Recipe is topped with a creamy vegan buttercream frosting. Blue velvet cake recipes are made from a buttermilk cake batter with cocoa flavor added. Sometimes referred to as a Blue Suede Cake, you’ll love that this beautiful blue velvet color comes from all natural ingredients (no artificial food coloring was involved). If you love the surprising royal blue cake, this recipe is for you!
What is a blue velvet cake?
You may be asking what flavor is blue velvet cake. Great question. A blue velvet cake has a similar taste to a red velvet cake. The main difference is in the color, obviously with a dark or light blue cake taking on a blue hue.
Wouldn’t it be perfect to make your next Birthday cake blue? Or how about a Blue Velvet Wedding Cake? Whether Blue Birthday Cakes or wedding cakes, this cake will be gorgeous!
Blue Velvet Cake vs Red Velvet Cake
There are a lot of similarities between a blue velvet and a red velvet cake. The red velvet cake originated in the Great Depression when people had to be more creative with their dessert recipes because of the lack of sugar. Creative cooks added beats to their cake to add some color.
Both cakes are moist cakes with a slight cocoa flavor.
I love this story from Epicurious on the origins of the Red Velvet Cake.
How to Make Blue Velvet Cake
I basically used the recipe for my vegan vanilla cake and transformed it into this navy blue cake recipe. To create that velvety cocoa flavor without changing the color of the cake, I used cocoa extract instead of cocoa powder.
This recipe for blue velvet cake from scratch begins with beating together the butter and the sugar.
Set your mixer to medium speed and take your time with this first step, beating it between 2–3 minutes.
Add the following: oil, almond flour, cornstarch, baking soda, baking powder, and salt. Then, beat some more, like another minute, until light and fluffy.
You’ll notice this a cake with no egg. The flour along with the cornstarch will create the structure for this cake. It’s easy to make an eggless cake!
The batter is sticking to the beaters now which is good.
Next, add these: vinegar and cocoa extract. Beat again to combine.
Next, add both water and flour in steps. Turn the mixer down to low speed. Beginning with the flour, pour about a half cup in, followed by some of the water. Repeat this, finishing with the flour.
Use a spatula to wipe the sides of the bowl so you get an even batter.
Of course, most blue chocolate cake recipes use food coloring. However, I used the magic blue matcha powder, otherwise referred to as Blue Butterfly Pea Powder! It’s a natural ingredient so much healthier. Simply add that to the batter and stir. The cake batter will transform to a beautiful shade of blue.
Making Blue Cake
I was committed to finding a way to color this cake blue naturally rather than adding tons of blue food coloring.
So, I think you’ll love these two tricks I used to make the blue cakes recipes with a natural process.
- First, I used cocoa extract instead of cocoa powder (because cocoa powder is so dark it was hard to get a beautiful blue color without adding a lot of food coloring
- Second, a natural blue matcha powder created a beautiful hue!
You’ll notice that the batter is a more vibrant blue than the baked cake which is more of a blue green cake. If you want the finished cake to be a more vibrant color, I recommend adding a teaspoon or two of natural food coloring gel.
Feel free to create a marbled look with this blue cake recipe by mixing the powder a little less and letting it swirl throughout the batter.
Finally, allow the cakes to cool completely before frosting. Make a blue and white cake by topping with a vanilla buttercream frosting.
So, you can use these tips and tricks to make this blue velvet cake perfect every time:
- I use Earth Balance vegan butter
- Use softened vegan butter. Sit it out on a counter for 30 minutes or so
- Don’t overmix the batter once you’ve added the flour
- Check for doneness beginning at around 30 minutes. Insert a tester into the center of the cake — it should come out clean to indicate that the cake is done
- Use a 9X13 pan to make a blue sheet cake. Be sure and bake the cake for an addition 10 – 15 minutes and use a tester to test for doneness.
- Allow the cakes to cool for 10 minutes after removing them from the oven before removing them from the pan
- After the cakes are removed from the pans, set them on a wire rack and cool completely before frosting them
- Use my Vegan Cake Balls as a guide to transform this into Blue Velvet Cake Pops.
- Make a blue velvet cake with cream cheese frosting by using the frosting recipe from the Vegan Carrot Cake recipe (see link below).
- Sometimes cakes don’t bake evenly and if that’s the case, simply use a long, serrated knife (like a bread knife) and trim the domed top of each cake to create a more even surface. You’ll want to coat the top with a little bit of frosting (called a crumb coat)
- Transform this into a blue velvet cupcake recipe by pouring the dough into a prepared muffin tins. Bake for 20–25 minutes. You’ll love those royal blue cupcakes!
Best Vegan Cake Recipes
Do you love vegan cake recipes? You’ll want to check out some amazing recipes, such as:
- This Vegan Vanilla Cake recipe is sweet, tender and delicious!
- The best Vegan Texas Sheet Cake is a rich, chocolate cake that will keep you coming back for more.
- Everyone loves this Vegan Carrot Cake recipe and that’s great because I love making it!
- For a change of pace, make this amazing Chocolate Chip Cookie Cake recipe for parties!
I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!
Blue Velvet Cake
- 1/2 cup vegan butter , softened
- 2 cups granulated sugar
- 1/4 cup vegetable oil
- 1/2 cup almond flour
- 1/2 cup cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon apple cider vinegar
- 2 tablespoons cocoa extract
- 2 cups cold water
- 3 cups all purpose flour
- 2 tablespoons blue matcha powder
- Optional: Vegan Buttercream Vanilla Frosting
- Optional: Natural Food Coloring Gel (for even bluer cake)
- Preheat oven to 350F. Coat 2, 8 or 9- inch round cake pans with vegetable cooking spray. Cut parchment paper into two 8 or 9- inch circles. Place the round parchment paper in the bottom of the pans. Spray papers with vegetable cooking spray. Set aside.
- In the bowl of your stand mixer fitted with paddle attachment (or using hand mixer) mix the butter and sugar together on medium speed for approximately 2 minutes. Add in the oil, almond flour, cornstarch, baking soda, baking powder, and salt. Continue mixing for an additional minute until smooth and combined. Add vinegar, cocoa extract and mix again until smooth and creamy, scraping down the sides of the bowl as necessary to mix the batter evenly.
- Turn the mixer to low speed. In alternating steps add the flour and water, beginning with the flour. Continue mixing an additional 30 seconds, until combined and smooth. Add the matcha powder and mix again until just combined.
- Pour half the batter into each of the prepared pans.
- Bake for 30 – 33 minutes, until the edges are golden brown and the center of the cake is set. Insert a toothpick in the center should come out clean.
- If using a 9 X 13 cake pan, bake for approximately 40 – 45 minutes
- Remove cakes from oven and allow to cool for 10 minutes. Then invert the cakes onto wire racks and cool completely before frosting.
- While the cakes are cooling, prepare your frosting. Above is a link to Vegan Vanilla Frosting which works perfectly on this cake!