Vegan Red Velvet Bars

These Vegan Red Velvet Bars are soft, sweet, and full of that classic cocoa-vanilla flavor you love—without any dairy or eggs.

They’re rich and chewy like a brownie, but with that iconic red velvet color and a creamy dairy-free topping.

The best part?

They’re super easy to make and even easier to share.

What You’ll Need

1 cup unsweetened almond milk
1 tbsp apple cider vinegar
2 ½ cups all-purpose flour
1 ½ cups organic cane sugar
2 tbsp cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup neutral oil (like canola or vegetable)
1 tbsp vanilla extract
1 tbsp red gel food coloring (vegan-friendly)
½ cup unsweetened applesauce

For the Frosting:

1 cup vegan cream cheese (room temperature)
¼ cup vegan butter (room temperature)
2 cups powdered sugar
1 tsp vanilla extract

Why I Love This Recipe

This recipe came from one of those rainy Sunday afternoons where I wanted something cozy and indulgent, but I also didn’t want to mess around with complicated steps or non-vegan ingredients. I threw this together with what I had on hand, and wow—it became a staple.

That perfect balance of cocoa and vanilla flavor
Soft and chewy bar texture that’s so satisfying
Creamy vegan frosting that spreads like a dream
Super easy to bake ahead and freeze
A great crowd-pleaser at potlucks and holidays

Makes: 12 bars
Total Time: 40 minutes (10 min prep, 30 min bake)

Recipe + Instructions

Step 1: Make Vegan Buttermilk

In a small bowl, mix 1 cup unsweetened almond milk with 1 tbsp apple cider vinegar. Let it sit for 5 minutes to curdle.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together:
2 ½ cups all-purpose flour,
1 ½ cups organic cane sugar,
2 tbsp cocoa powder,
1 tsp baking powder,
½ tsp baking soda,
½ tsp salt

Step 3: Mix the Wet Ingredients

In another bowl, whisk together:
¾ cup neutral oil,
1 tbsp vanilla extract,
1 tbsp red gel food coloring,
½ cup unsweetened applesauce,
the vegan buttermilk from step 1

Step 4: Combine Wet and Dry

Pour the wet mixture into the bowl with dry ingredients. Use a spatula to fold everything together until just combined.

Step 5: Pour into Pan and Bake

Pour the batter into a parchment-lined 8×8 baking pan. Smooth the top with a spatula. Bake at 350°F for 30 minutes or until a toothpick comes out clean.

Step 6: Cool Completely

Let the bars cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Step 7: Make the Frosting

In a medium bowl, beat together:
1 cup vegan cream cheese (room temp),
¼ cup vegan butter (room temp),
2 cups powdered sugar,
1 tsp vanilla extract

Step 8: Frost and Slice

Spread frosting evenly over cooled bars. Slice into 12 squares.

Pro Tips

Let your almond milk sit with vinegar the full 5 minutes—this gives your bars that soft texture
Don’t overmix the batter, or they’ll turn out dense
Let bars cool fully before frosting or the frosting will melt
Use gel food coloring for a more vibrant red (some liquid ones aren’t vegan)
Frosting can be made a day ahead and stored in the fridge

Tools You’ll Need

2 mixing bowls
Whisk
Silicone spatula
8×8 baking pan
Parchment paper
Hand mixer
Wire cooling rack
Knife for slicing

Substitutions & Variations

Use soy or oat milk instead of almond milk
Swap applesauce with mashed banana (flavor will change slightly)
Try chocolate chips in the batter for a twist
Use a 9×13 pan for thinner bars (reduce bake time by 5–7 mins)

Make-Ahead Tips

Bake and freeze the unfrosted bars up to 2 months in advance
Frosting can be made 2 days ahead and kept refrigerated
Fully frosted bars last 3 days in the fridge

Leftovers & Storage

Store leftovers in an airtight container in the fridge for up to 4 days
Freeze unfrosted bars for up to 2 months—thaw and frost before serving
Do not freeze frosted bars (frosting texture changes)

Why This Recipe Works (Quick Science)

Acid + Baking Soda Reaction: The vinegar reacts with the baking soda to help the bars rise
Applesauce: Adds moisture and binds the batter without eggs
Oil Instead of Butter: Keeps the texture moist and tender, not crumbly
Cocoa Powder: Adds that deep flavor and color contrast

Common Mistakes

Overmixing = tough bars
Not letting the bars cool before frosting = melted mess
Using liquid food coloring instead of gel = dull color
Skipping parchment paper = bars that stick to the pan

What to Serve With

Fresh berries
Vegan vanilla ice cream
Hot coffee or oat milk latte
A drizzle of melted dark chocolate

FAQ

Can I make these gluten-free?
Yes, use a 1:1 gluten-free baking flour blend. Make sure it has xanthan gum.

Can I use a different kind of sugar?
Yes, coconut sugar will work, but the color and flavor will change.

Do I need to use food coloring?
Nope! You can leave it out—just won’t be red velvet in color, but it’ll still taste great.

Can I double this recipe?
Yes, double it and use a 9×13 pan. Bake 5–10 minutes longer.

Final Thoughts

These Vegan Red Velvet Bars are seriously the kind of dessert that makes people stop mid-bite and go whoa. They’ve got the rich flavor, the soft texture, and that creamy dreamy frosting—all without any dairy or eggs. If you make them, come back and let me know how it went! I’d love to hear what you thought, or help you troubleshoot if you have questions.