Indulge in the Best Allergy-Friendly Vegan Red Velvet Bundt Cake with Dreamy Aquafaba Marshmallow Frosting

Discover the ultimate allergy-friendly dessert: a moist, vibrant red velvet cake topped with the most ethereal, sticky marshmallow icing. This incredible vegan adaptation of classic cloud frosting utilizes aquafaba, delivering the exact taste and texture of marshmallow fluff – a perfect pairing that elevates red velvet cake to new heights. Ideal for Valentine’s Day or any special occasion, this delightful confection is thoughtfully crafted to be free of common allergens: wheat, gluten, dairy, egg, soy, peanuts, and tree nuts. Yes, it’s completely vegan and top-8-allergen-free, ensuring everyone can enjoy a slice of pure bliss!

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Crafting the Perfect Allergy-Friendly Red Velvet Cake

For a long time, my blog felt incomplete without a quintessential red velvet cake recipe. This isn’t just any cake; it’s a beloved classic, the kind of dessert that brings smiles to countless faces. In fact, it was even the flavor of my best friend Yesenia’s wedding cake, which only amplified my desire to perfect an allergy-friendly version. I knew that when I finally shared it, it had to be exceptional, truly standing out in a crowded field of recipes.

The Quest for a Flawless Foundation

To ensure absolute quality, I turned to one of my most trusted culinary resources: America’s Test Kitchen. Their reputation for meticulously tested and scientifically sound recipes is unparalleled. My goal was ambitious: to adapt their renowned red velvet cake recipe, transforming it into a masterpiece that was entirely allergy-friendly without sacrificing an ounce of flavor or texture. I envisioned a cake that would be moist, tender, and deeply satisfying, even without traditional dairy, eggs, or gluten. After considerable experimentation, I truly believe I achieved that victory.

From Photo Fiascos to Baking Triumphs

If you’re one of my amazing followers on Instagram (and if not, seriously, join us – it’s my favorite platform!), you might recall a brief, comical saga a few weeks back. I had initially baked this beautiful cake, but alas, the photos turned out… less than ideal. As a bit of a perfectionist when it comes to presenting recipes, I couldn’t bring myself to post them. I know some of you, bless your hearts, said you’d take the recipe no matter what, but who really wants to gaze upon an “ugly” cake, even if it tastes divine? The struggle is real, especially when trying to capture the vibrant contrast of dark red cake against bright white icing. Achieving the right exposure for such a dynamic duo is a photographer’s challenge, to say the least. And yes, I hear you – I do need to break free from my white dish obsession. If only my kitchen were as grand as my dreams!

Unlike some food bloggers who can whip up the same recipe repeatedly in quick succession, I tend to space out my baking projects. We genuinely eat everything I create, and I’d rather not get tired of a dish before it even reaches your screens. So, I usually let a recipe sit for months before attempting a re-do. However, as Valentine’s Day approached, a deep sense of urgency set in. I simply couldn’t bear the thought of my wonderful community missing out on allergy-friendly red velvet cake for yet another holiday.

A Last-Minute Dash and a Bundt Pan Revelation

With only a few precious days remaining before Valentine’s Day, I caved. I decided to bake the cake again, praying for better photo results this time around. I hope you’ll forgive the eleventh-hour posting! When I sheepishly asked my boys if they’d mind another round of “red cake,” they didn’t hesitate – their enthusiasm was all the encouragement I needed.

Initially, I’d baked the cake in a 13×9 inch pan. This is my go-to for most cakes because it’s fuss-free and perfectly suits my home-cook style; layered cakes can be a bit of a production! While delicious, the sheet cake just didn’t photograph as beautifully as I’d hoped. So, while you *can* absolutely bake this recipe in a 13×9 pan (adjusting baking time slightly as needed), I opted for a bundt pan for the final photoshoot. There’s something undeniably elegant and almost antique about the intricate shape of a bundt. Plus, I find it truly showcases the striking contrast between the rich red cake and the stark white icing, allowing the frosting to cascade down its sculpted sides in a truly appealing way. The choice, of course, is entirely yours – both methods yield a delectable cake!

The Game-Changing Vegan Sticky Marshmallow Icing

Now, let’s talk about *that* vegan sticky marshmallow icing. Seriously, spread the word! Tell your mom, your friends, your grandma, everyone – because every vegan baker needs to know about this revelation. I’m not exaggerating when I say this might just be my proudest achievement in all my years of vegan baking. It’s truly a game-changer.

A Childhood Dream Realized: Egg-Free Marshmallow Fluff

My love affair with marshmallow fluff dates back to childhood. I vividly remember asking Santa for it as a stocking stuffer one year (my mom can confirm!). So, when I started seeing “7-minute frosting” or “cloud frosting” (as it’s often known in traditional baking circles) trending, I couldn’t resist the urge to create an egg-free, vegan version. The challenge was on!

And then came aquafaba, the magical liquid from a can of chickpeas. This incredible ingredient whips up just like egg whites, providing the perfect airy and stable base for an egg-free meringue. It worked like an absolute charm, delivering that unmistakable sticky, fluffy texture and sweet, vanilla-infused flavor I remembered from childhood. This frosting is not just a substitute; it’s a true marshmallow experience, perfectly complementing the subtle cocoa notes of the red velvet cake.

Tips for Working with Your Aquafaba Marshmallow Topping

It’s important to note a key characteristic of this vegan sticky marshmallow icing: it’s not ideal for intricate piping. Its consistency is more akin to a thick, glossy glaze, which is precisely what makes it so perfect for drizzling and spreading over a bundt cake. You’ll notice that if you make a bundt cake, you’ll likely have a generous amount of frosting leftover. This recipe is also perfectly suited for a 13×9 inch cake, where it will provide a lovely, even coating across the entire surface. Personally, I don’t mind having extra; I confess, I ate the entire remaining batch with a spoon, sharing only a few spoonfuls with my eager kids. It’s *that* good! If you prefer a smaller quantity, feel free to halve the frosting recipe. I typically make this amount because my stand mixer performs best with a larger volume of aquafaba liquid to start, ensuring it whips up beautifully. Rest assured, you can’t go wrong either way.

This Gluten-free Vegan Red Velvet Bundt Cake with Sticky Marshmallow Icing is designed to be an extra-special treat for your Valentine, your gal-pal, a dear friend, or anyone who adores classic red velvet cake but navigates food allergies or dietary restrictions. My deepest hope is that this recipe becomes a cherished staple, your trusted go-to for countless celebrations to come. Prepare to be amazed – you might just wonder why you ever bothered with traditional cream cheese frosting for red velvet again. But, just in case you ever crave it, here’s my recipe for dairy-free vegan cream cheese frosting. Enjoy every delightful bite!

Gluten-free Vegan Red Velvet Bundt Cake with Sticky Marshmallow Icing

Yield:
10-12 slices

Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

Moist red velvet cake topped with the most ethereal icing to ever hit the vegan world: sticky marshmallow icing. This adaptation of cloud frosting uses aquafaba instead of egg whites yet tastes exactly like marshmallow fluff and is what red velvet should have been paired with a long time ago. This Valentine (or anytime, really!) confection is allergy-friendly because it is free of: wheat, gluten, dairy, egg, soy, peanut & tree nuts. It’s vegan and top-8-free too!

Ingredients

RED VELVET CAKE:

12 Tablespoons vegan butter, room temp
1 and 1/2 cups granulated sugar
2 Tablespoons cocoa powder
1 and 1/2 teaspoons baking soda
1/2 teaspoon xanthan
1 pinch salt
2 and 1/4 cups gluten-free flour
1 cup rice milk
2 flax eggs (equals 2 Tablespoons ground flax seeds
1 Tablespoon white vinegar
1 teaspoon vanilla extract
2 Tablespoons red food coloring (more or less to your liking)

STICKY MARSHMALLOW TOPPING:

4 aquafaba “egg whites” (6 Tablespoons of the liquid from a can of garbanzo beans]
pinch of salt
2/3 cup sugar
1 and 1/2 cup light corn syrup
2 teaspoons vanilla extract

Instructions

FOR THE CAKE:

Preheat the oven to 350 degrees F.

In a bowl, combine all of the liquid ingredients which comprise of: the food coloring, vanilla, white vinegar, flax eggs, and rice milk. Set it aside.

In a stand mixer with the paddle attachment, cream the butter and sugar. Next, add in the baking soda, salt and xanthan. Using a fine mesh strainer shift in the cocoa, to ensure there are no clumps. Stir to combine.

Next, alternate adding in the flour and the bowl of liquid until everything is incorporated.

Bake in a heavily greased bundt pan for 25-30 minutes, or until done.

Allow to cool in the pan for 5 minutes, then invert on a wire rack and remove the bundt pan. Allow it to cool completely while you make the icing.

FOR THE ICING:

In a stand mixer with the whisk attachment, beat on high the aquafaba and salt until it reaches soft peaks.

Once it’s hit the soft peak stage (when you pull the whisk out, it will form a peak that curves and falls over softly). Keep the mixture running and slowly add in the sugar and ensure it’s beat it enough to incorporate it (so it won’t be grainy.)

Meanwhile, in a small saucepan over high heat, heat your corn syrup until it’s boiling.

Turn the mixer back onto high and slowly pour in the corn syrup mixture. Beat for at least five minutes on high. You will notice it will become glossy and become thicker.

Add the vanilla and stir for one final minute.

Be sure to scrape the sides of the bowl and then bowl pour gently onto the cake.

The top of the icing will set, so if you ever want to do sprinkles, be sure to do them immediately. The icing does not keep well, so plan to serve the cake within the day it’s made. Enjoy the rest with a spoon!

Notes

Cake adapted from: http://www.geniuskitchen.com/recipe/red-velvet-layer-cake-from-the-americas-test-kitchen-460930

Icing adapted from the oh-so-wonderful (seriously, follow her!): https://www.blessthismessplease.com/white-cloud-icing/

More Allergy-Friendly Sweet Treats to Explore

Craving more delicious and safe sweets? Dive into my other favorite allergy-friendly Valentine’s (or anytime!) treats:

Valentine Rice Krispies

Allergy-friendly No Bake Strawberry Jello Pie

Ten #Top8Free Valentine’s Candies

Gluten-free Vegan Double Cherry Chocolate Cake

Decadent Gluten-Free Vegan Red Velvet Bundt with Gooey Marshmallow Topping