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.
You will need 2x 8″ sandwich tins, lined with baking parchment
180°C Oven Pre-heated
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
(Increase all quantities by 50% to bake across 3x sandwich tins)
- Whisk the cider vinegar into the soy milk and set aside to curdle while you prepare the dry ingredients.
- Add 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 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!
- Add the sunflower oil, vanilla extract and almond essence to the soy milk. Add the diluted red food colouring.
- Pour the wet ingredients into the dry ingredients. Stir gently until all of the dry ingredients are incorporated.
- 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.