Introduction

These delicious dairy-free red velvet brownies combine a rich, fudgy texture with vibrant color and a tangy vegan cream cheese glaze. Perfect for anyone looking for a dairy-free treat that still delivers on flavor and indulgence.

Four deep red velvet brownies are arranged on light brown parchment paper over a white marbled surface. Each brownie is square, with a soft, moist texture and topped with smooth, white icing drizzled in long streaks across the surface. Red velvet crumbs are scattered on top of the icing and around the brownies, adding a textured contrast. A maroon cloth is partially visible in the bottom left corner, and a sprig of green eucalyptus leaves appears on the upper left. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup vegetable oil
1 1/2 cups sugar
2 1/2 tsp vanilla essence (preferably Nielsen-Massey)
1 tbsp apple cider vinegar
2 tbsp red food coloring
3 eggs (room temperature, about 70°F)
1 3/4 cups flour (King Arthur all-purpose flour recommended)
5 tbsp cocoa powder
1/2 tsp salt
1/2 tsp espresso powder
For the glaze:
3.5 oz vegan cream cheese (Kite Hill recommended)
2 cups powdered sugar (sifted)
1 1/2 tsp vanilla essence
2-3 tbsp oat milk

Instructions

Step 1: Preheat your oven to 350°F and line a 9×13 inch baking dish with parchment paper, leaving some overhang for easy removal. Remove eggs from the refrigerator to reach room temperature. Measure all ingredients before mixing.
Step 2: In a medium bowl, whisk together flour, cocoa powder, salt, and espresso powder. Mix well to break up lumps and evenly distribute ingredients.
Step 3: In a large bowl, whisk vegetable oil, sugar, vanilla essence, apple cider vinegar, and red food coloring until uniform in color with no streaks. Add eggs one at a time, whisking thoroughly after each addition.
Step 4: Add dry ingredients from Step 2 to the wet mixture from Step 3. Stir just until combined to avoid tough brownies. Pour batter into prepared baking dish and smooth the top.
Step 5: Bake for 25-30 minutes until a toothpick inserted near the center comes out with a few moist crumbs. Remove and let cool completely in the pan for 1-2 hours.
Step 6: While brownies cool, beat vegan cream cheese, powdered sugar, and vanilla essence in a clean bowl on medium-high speed for 2-3 minutes until light and fluffy. Gradually add oat milk one tablespoon at a time until spreadable.
Step 7: Spread the glaze evenly over cooled brownies using an offset spatula or spoon. Slice into squares and serve at room temperature, or refrigerate for 30 minutes for a firmer frosting.

Tips & Variations

Using room temperature eggs helps create a tender crumb by improving emulsification.
Espresso powder enhances the chocolate flavor without adding a coffee taste.
Adjust red food coloring amount for a deeper or lighter red shade.
Substitute oat milk with any plant-based milk you prefer for the glaze.
For extra texture, fold in dairy-free chocolate chips before baking.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. If refrigerated, allow brownies to come to room temperature before serving for the best flavor and texture. You can also freeze unfrosted brownies for up to 2 months; thaw completely before glazing.

How to Serve

The image shows a single square piece of red velvet cake on a white plate, set on a white marbled surface. The cake has one thick layer of rich, deep red crumb that looks soft and moist. On top, several thick white cream cheese icing lines are drizzled evenly across the cake’s surface from one side to the other. Loose red crumbs scatter around the base of the cake on the plate and the marbled surface. In the background, two more slices of red velvet cake with the same white icing are slightly blurred. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies without red food coloring?

Yes, you can omit the red food coloring, but the classic red velvet color will be missing. The brownies will still have rich flavor but appear more like traditional chocolate brownies.

Is it possible to make these gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Make sure the blend contains xanthan gum or add it separately to maintain the right texture.