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Vegan Red Velvet Cake
5 from 6 votes

Vegan Red Velvet Cake

An eggless, dairy-free take on the Victorian classic!

Prep Time
30 mins
Cook Time
15 mins
Servings: 8
Calories: 457 kcal
Course: Dessert
Cuisine: Vegan

Ingredients

For the cake:
  • 260 g self-raising flour (2 cups)
  • ½ Teaspoon baking soda
  • 1 Tablespoon cocoa powder unsweetened
  • 150 g caster sugar (¾ cup)
  • 135 g butter ½ cup + 1 tablespoon, vegan, melted after measuring
  • 240 ml soy milk 1 cup, unsweetened
  • 2 Teaspoons vanilla extract
  • 1 Teaspoon apple cider vinegar (sub white vinegar)
  • ¼ Teaspoon red food colouring I use PME as it's vegan-friendly, gel
To frost:
  • 1 tub Betty Crocker cream cheese style frosting
  • OR Batch Vegan cream cheese frosting

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.