Red Velvet Cake

I just adore Red Velvet Cake!
Over the years, this has become a solid part of my ‘cake repertoire’ and one that I have made for countless weddings – including my own.
What makes this particular recipe so special to me is that it is, at its core, a Vegan Red Velvet Cake. So if you are looking for a Vegan version or even just a Dairy-Free Red Velvet Cake, you have stumbled upon the right place!
Dedicated carnivores, do not fear because this is genuinely the best Red Velvet recipe that I have ever used and I’m confident that you will agree.

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Ingredients

720ml soy milk
3tsp cider vinegar
600g plain flour
600g caster sugar
50g cocoa powder
1½ tsp baking powder
1½ tsp bicarbonate of soda
1½ tsp salt
240ml sunflower oil
2tsp red extra food colour paste diluted in 6tbsp
boiling water
2 tbsp vanilla extract
1 tsp almond essence

(Increase all quantities by 50% to bake across 3x sandwich tins)

See recipes for Cream Cheese Frosting and Vegan Vanilla Buttercream

Information

20  Servings
 30  Minutes Preparation
 35  Minutes Bake
 20  Minutes Decoration

You will need 2x 8″ sandwich tins, lined with baking parchment

180°C Oven Pre-heated


1

Whisk the cider vinegar into the soy milk and set aside to curdle while you prepare the dry ingredients.

2

Add flour, sugar, cocoa, raising agents and salt into a bowl and stir to combine, making a small well in the centre.



3

Spoon the red food colouring paste and boiling water into a small bowl and stir to dilute. Leave this aside to cool slightly.
Use a professional quality food colouring paste of the strongest red that you can find – it is worth the effort!

“Baking Red Velvet Cake makes your kitchen look like a crime scene. Do not wear your best frock and avoid answering the door.”

4

Add the sunflower oil, vanilla extract and almond essence to the soy milk. Add the diluted red food colouring.

5

Pour the wet ingredients into the dry ingredients. Stir gently until all of the dry ingredients are incorporated.

6

Divide the mixture between two 8″ sandwich tins and bake for 35 minutes, or until a skewer comes out clean. Allow the cakes to cool in their tins for 5 minutes before turning out onto a wire rack to cool completely. Decorate with Cream Cheese Frosting and crimson crumbs for a classic look.

Why not try these recipes

Cream Cheese Frosting

Vegan Vanilla Buttercream

Vegan Dairy-Free Chocolate Cupcakes 

White Chocolate & Raspberry Cheesecake