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.

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
brownish cake.

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.

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.