I love vegan red velvet cake! It’s dense, chocolatey, and just a little bit tangy. Vegan cream cheese frosting is always a favorite, the two together are simply divine. This cake has one more element that takes the flavor combination to the next level. We’re talking sweet, salty, vegan red velvet cookie crumbles with macadamia nut pieces!

I started baking naked layer cakes last year for my wedding. Well, first, I tried to make one without a mold, and it turned into a sad pile of delicious slop. It was such a mess that I put the whole thing in a bowl, topped it with more frosting and called it “Bowl Cake.” I needed a new approach.

I was browsing Pinterest one day for wedding inspiration when I came across these delightful cakes by the bakery Momofuku in NYC. They are kind enough to provide recipes on their website, which include easy to follow instructions on how to make a naked layer cake that is tall, sturdy, and damn near perfect every time. With only a spring form pan, and two sheets of acetate (plastic sheets) you can make a mould for a cake with such smooth, clean edges, it looks professionally baked.

Hallelujah! Finally, a cake recipe that wouldn’t result in another “Bowl Cake.” The assembly and style of Momofuku cakes are quite impressive, but they are full of eggs, milk, and some even include gelatin. I made it my mission to create healthier versions of these cakes using entirely plant based ingredients. While this vegan red velvet cake isn’t completely healthy, it is made with whole wheat flour and mostly coconut oil. It could be worse, y’all! One thing to note is that red food coloring is typically made from beetles, it is not vegan. Most health food stores will carry vegan food coloring, or you can find it online.

Once you get the hang of these cakes, they are so easy to make. Really only an hour of active time, which for the final result, is pretty sweet! Start by making the cookie pieces. While they are in the oven, prepare the cake batter. Then while the cake is in the oven, make the frosting. After the cake cools (I usually pop mine in the freezer for a few minutes to speed things up), the assembly takes only 5-10 minutes. Not bad!