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+ servings
Red Velvet Cake With A Slice Cut Out

Vegan Red Velvet Cake

An eggless, dairy-free take on the Victorian classic!

Course Dessert
Cuisine vegan
Keyword vegan red velvet cake
Prep Time 30 minutes
Cook Time 15 minutes
Servings 8
Calories 457 kcal


For the cake:

  • 260 g Self-raising flour (2 cups)
  • ½ Teaspoon Baking soda
  • 1 Tablespoon Unsweetened cocoa powder
  • 150 g Caster sugar (¾ cup)
  • 135 g Vegan butter, melted after measuring (½ cup + 1 tablespoon)
  • 240 ml Unsweetened soy milk (1 cup)
  • 2 Teaspoons Vanilla extract
  • 1 Teaspoon Apple cider vinegar (sub white vinegar)
  • ¼ Teaspoon Red gel food colouring* (I use PME as it's vegan-friendly)


  1. Preheat your oven to 180°C/350°F (160°C/325°F if you're using a fan or convection oven). Grease, flour and line two 7-inch round cake tins with parchment paper. If using larger tins, you'll need to increase the ingredient quantities too as this is a fairly small cake.

  2. In a large bowl, mix together the flour, baking soda, cocoa powder and sugar.

  3. Add in the melted butter, soy milk, vanilla and vinegar. Mix well until you have a smooth batter.

  4. Stir in the food colouring. You can add a little more if you want a stronger colour.

  5. Divide the batter between your cake tins and bake for 15 minutes. Make sure that the cakes are cooked all the way through by inserting a toothpick through the centre. It will come out clean if the cakes are done.

  6. Leave the cakes in their pans for 10 minutes to cool a little, then flip them onto a wire rack. Peel off the baking paper and let them cool completely.

  7. Sandwich and cover the cakes with the cream cheese frosting. Let the frosting set before cutting into slices.

Recipe Notes

  • *I highly recommend using a food gel colour instead of liquid.
  • This cake can be kept covered in the fridge for up to 5 days.
Nutrition Facts
Vegan Red Velvet Cake
Amount Per Serving (1 slice)
Calories 457 Calories from Fat 171
% Daily Value*
Fat 19g29%
Sodium 233mg10%
Carbohydrates 68g23%
Fiber 2g8%
Sugar 42g47%
Protein 4g8%
* All values are an estimate only and will vary depending on the food brands used.