Morning made simple

These brownies have the traditional mild cocoa flavor red velvet cake is famous for, set off against a delightful tang from the cream cheese frosting but without any dairy! This vegan twist on the classic offers all of the flavorful sophistication in a friendlier format.


  • 1 ¼  cups flour
  • ¼ cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 4 ounces vegan white chocolate or dark chocolate
  • 1/2 cup vegan butter
  • 2 cups sugar
  • 1 cup Forager Project Sour Cream
  • 1 1-oz. bottle vegan red liquid food coloring
  • 1 teaspoon vanilla extract
  • 1 cup vegan butter, room temperature
  • 4 cups powdered sugar, sifted
  • ⅓ cup Forager Project Unsweetened Vanilla Cashewmilk Yogurt


  • Preheat the oven to 350ºF and line an 8x8 baking pan with parchment paper.
  • Sift together the flour, cocoa powder, and baking powder in a medium bowl. Set aside.
  • In a microwave-safe bowl, melt the vegan butter until it’s liquid and hot. Pour the vegan butter into a large bowl, add in the chocolate, either white or dark, and stir until all of the chocolate has melted. 
  • Add in the sugar, sour cream, vegan red food coloring, vanilla, and whisk until combined.
  • Sift in the dry ingredients, and whisk again until all ingredients are completely combined and there are no clumps of flour. 
  • Pour the brownie batter into your prepared pan, and bake the brownies for 40-43 minutes, or until the center is set and no longer wobbly.
  • Remove from the oven and allow the brownies to fully cool before frosting.
  • When ready to frost, use a hand mixer or stand mixer to cream the vegan butter until fluffy, about 3 minutes. Then slowly add in the powdered sugar in 1 cup increments, beating together until mixed. Add in the cashewmilk yogurt last, and cream together until fluffy. 
  • Spread the frosting on top of the vegan red velvet brownies. 
  • Slice and enjoy!