Red Velvet Cake
A true modern classic, red velvet cake is fast becoming a firm favourite amongst my brides and grooms. My own wedding cake was in fact made using this recipe and there was not one single slice of the 4-tiered monster left at the end of the evening.
You may notice a few conspicuous omissions from this recipe; this is a 100% dairy-free cake so is perfect for anyone avoiding dairy products from their diet. Please do not think that this cake will be at all lacking in flavour…. ah, I cannot convince you with my words except to say that you will really love this cake when you taste it. Even the most dedicated of carnivores has fallen victim to its charms.
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
2 tbsp vanilla extract
1 tsp almond essence
Makes one 8” cake
Halve all quantities for a 6” cake or for 12 cupcakes
Whisk the cider vinegar into the soy milk and set aside to curdle
a little while you prepare the dry ingredients.
Measure the flour, sugar, cocoa, raising agents and salt into a
bowl and stir to combine, making a small well in the centre.
Spoon the red food colouring paste into a small bowl (preferably
a glass bowl that can be thrown straight into the dishwasher
afterwards) and add the boiling water, stirring calmly to
encourage the colour to dilute. Leave this aside to cool slightly.
Red Extra paste will give you a far stronger red hue than
supermarket liquid food colouring, which often results in a
Add the sunflower oil, vanilla extract and almond essence
to the curdled soy milk. Stir the diluted red food colouring into
the wet ingredients.
Pour all of the wet ingredients into the well that you have made
in the dry ingredients. Stir decisively with a wooden spoon until
all of the dry ingredients are incorporated.
“By now, your kitchen should look like a scene from Sweeny Todd. Avoid answering the door; you may look terrifying”
Divide the mixture between two lined 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. A 6” cake will need 25-30 minutes and cupcakes will
take 15-20 minutes to bake.