Vegan Red Velvet Cake
An eggless, dairy-free take on the Victorian classic!
Ingredients
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)
To frost:
- 1 Tub Betty Crocker cream cheese style frosting
- OR 1 Batch Vegan cream cheese frosting
Instructions
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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.
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In a large bowl, mix together the flour, baking soda, cocoa powder and sugar.
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Add in the melted butter, soy milk, vanilla and vinegar. Mix well until you have a smooth batter.
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Stir in the food colouring. You can add a little more if you want a stronger colour.
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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.
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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.
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Sandwich and cover the cakes with the cream cheese frosting. Let the frosting set before cutting into slices.
Recipe Video
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.