Moist red velvet cake crowned with an unbelievably light, sticky marshmallow icing. This vegan adaptation of cloud frosting uses aquafaba instead of egg whites and tastes just like marshmallow fluff. It’s the ideal partner for red velvet. Allergy-friendly and free of wheat, gluten, dairy, egg, soy, peanuts and tree nuts—vegan and top-8-free.
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This classic flavor was overdue on the blog. Red velvet is a nostalgic favorite for many—my friend even chose it for her wedding cake—so I wanted to develop a version that was both reliable and allergy-friendly. I started with a well-tested base and adapted it for a top-8-free, vegan kitchen. The result is a tender, richly colored cake with a glossy marshmallow topping that tastes like childhood memories.
If you follow me on Instagram you may have seen an earlier test batch. I postponed posting because I wasn’t satisfied with the photos—photographing a deep red cake against bright white icing is tricky. But the cake itself was so good I knew I had to share the recipe, even if the images weren’t magazine-perfect. Ultimately, I remade it and photographed it again because you all deserve a reliable allergy-friendly red velvet option.
I usually bake this in a 13×9 pan for an easy sheet-style cake, but a bundt pan lends a vintage, celebratory look that highlights the contrast between the rich red cake and the white marshmallow glaze. Either pan works—choose based on your preference and occasion.
The vegan sticky marshmallow icing is the star here. Aquafaba—the liquid from canned chickpeas—whips up similarly to egg whites, creating a glossy, fluffy texture that mimics marshmallow fluff perfectly. This topping is more of a thick glaze than a pipable frosting, which makes it ideal for a bundt or a sheet cake. You’ll likely have extra frosting; many of us happily ate the leftovers with a spoon.
A few practical notes: the icing sets on top, so add sprinkles immediately if desired. Because the topper is best the same day it’s made, plan to serve this cake within the day for optimal texture and shine. If you want less icing, halve the topping recipe—but I find the abundance makes the cake feel extra special.
Vegan Red Velvet Bundt Cake with Sticky Marshmallow Icing
10-12 slices
15 minutes
25 minutes
40 minutes
Moist red velvet cake with a glossy, sticky marshmallow-style icing made from aquafaba. This recipe preserves the classic flavor and texture while removing common allergens so more people can enjoy it.
Ingredients
RED VELVET CAKE:
- 12 Tablespoons vegan butter, room temperature
- 1 and 1/2 cups granulated sugar
- 2 Tablespoons cocoa powder
- 1 and 1/2 teaspoons baking soda
- 1/2 teaspoon xanthan gum
- Pinch of salt
- 2 and 1/4 cups gluten-free flour blend
- 1 cup rice milk (or other neutral plant milk)
- 2 flax eggs (2 Tablespoons ground flax mixed with 6 Tablespoons water)
- 1 Tablespoon white vinegar
- 1 teaspoon vanilla extract
- 2 Tablespoons red food coloring (adjust to preference)
STICKY MARSHMALLOW TOPPING:
- 4 aquafaba “egg whites” (about 6 tablespoons liquid from a can of chickpeas)
- Pinch of salt
- 2/3 cup granulated sugar
- 1 and 1/2 cups light corn syrup
- 2 teaspoons vanilla extract
Instructions
For the cake:
Preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly or prepare a 13×9 pan if you prefer a sheet cake.
In a small bowl, whisk together the rice milk, flax eggs, white vinegar, vanilla, and red food coloring. Set aside.
In a stand mixer fitted with the paddle attachment, cream the vegan butter and sugar until light and fluffy. Add baking soda, xanthan gum, and a pinch of salt and mix briefly. Sift in the cocoa powder to avoid lumps and stir to combine.
Alternate adding the gluten-free flour and the milk mixture to the batter, mixing just until incorporated. Avoid overmixing.
Pour into the prepared pan and bake for 25–30 minutes for a bundt pan, or until a toothpick inserted into the center comes out clean. For a 13×9 pan, baking time may vary slightly—check for doneness starting at 22 minutes.
Allow the cake to cool in the pan for 5 minutes, then invert onto a wire rack to cool completely before icing.
For the icing:
In a clean stand mixer bowl with the whisk attachment, beat the aquafaba and a pinch of salt on high until soft peaks form. With the mixer running, slowly add the sugar to help it dissolve and avoid graininess.
Meanwhile, heat the light corn syrup in a small saucepan over medium-high heat until it reaches a gentle boil. Remove from heat.
With the mixer on high, carefully stream the hot corn syrup into the whipped aquafaba. Continue to beat on high for at least five minutes; the mixture will become glossy and thicken. Add vanilla and mix for another minute.
Scrape the bowl and pour the icing gently over the cooled cake. The top will set quickly, so add any decorations like sprinkles immediately if desired. Serve the cake the same day for best texture.
Notes
This cake is adapted from a classic tested recipe and the icing is a vegan version of cloud or 7-minute frosting that uses aquafaba. If you prefer less topping, halve the icing recipe; the full amount makes a generous glaze that many enjoy.
DON’T FORGET TO PIN IT SO YOU CAN FIND IT LATER. CHECK MY PINTEREST BOARDS FOR MORE ALLERGY-FRIENDLY RECIPES.
Looking for other sweets? Here are a few allergy-friendly Valentine’s treats you might enjoy.
Valentine Rice Krispies (allergy-friendly)
Allergy-friendly No Bake Strawberry Jello Pie
Ten Top-8-Free Valentine’s Candies
Gluten-free Vegan Double Cherry Chocolate Cake
