Servings
Font
Back
0 from 6 votes

Vegan Red Velvet Cake

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

Prep Time
30 mins
Cook Time
30 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 unsweetened cocoa powder
  • 150 g caster sugar (¾ cup)
  • 135 g Vegan butter, melted after measuring (½ cup + 1 tablespoon)
  • 240 ml unsweetened soy milk (1 cup)
  • 2 Teaspoons vanilla extract
  • 1 Teaspoon apple cider vinegar (sub white vinegar)
  • ¼ Teaspoon Red gel food colouring* (I use PME as it's vegan-friendly)
To frost:
  • 1 tub Betty Crocker cream cheese style frosting
  • OR 1 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.