Vegan Red Velvet Cake

Ingredients

• 312 g (2½ cups)self-raising flour
• 200 g (1 cup)sugar
• 110 g (½ cup)brown sugar
• 7 g (1 tbsp)cocoa powder
• 5 ml (1 tsp)bicarbonate of soda
• A pinchsalt
• 315 ml (1⅓ cups)non-dairy milk
• 160 ml (⅔ cup)sunflower oil (or light olive oil)
• 60 ml (¼ cup)cider vinegar
• 5 ml (1 tsp)vanilla extract
• 30 ml (2 tbsp)red food colouring
• 227 g (1 cup)vegan butter
• 268 g (1½ cups)icing sugar
• 15 ml (1 tbsp)non-dairy milk, such as almond or soya milk
• Optional, to tastevanilla extract

Instructions

1. 1

   Prepare the oven

   Heat the oven to 180°C (350°F). Grease a cake tin and gather the ingredients.

2. 2

   Mix wet ingredients

   Stir the non-dairy milk and vinegar together and leave them for a few minutes. Add the oil, vanilla extract and red food colouring.

3. 3

   Combine the batter

   Put all the dry ingredients in a large bowl and mix them together. Pour in the milk mixture.

4. 4

   Bake the cake

   Mix until the batter is red, then pour it into the prepared tin. Place the tin on a baking tray and bake for about 60 minutes, or until a toothpick inserted into the cake comes out clean.

5. 5

   Make the frosting

   Beat the icing sugar and vegan butter together, then add the non-dairy milk. Whisk until the frosting is white and creamy.

6. 6

   Cool and layer

   Take the cake out of the oven and let it cool completely. Use a sharp knife to trim the top flat, keeping the trimmed piece, then cut the cake into three layers.

7. 7

   Frost the layers

   Spread frosting over the first layer and place the second layer on top. Repeat once more, then use the remaining frosting to cover and decorate the whole cake.

8. 8

   Add the topping

   Crumble the trimmed cake top over the cake. Add berries if you like; cherries are one option.

9. 9

   Serve the cake

   Serve the cake, or keep it in the refrigerator, where it will hold for several days.

What is red velvet cake?

Red velvet is a tender, red-coloured cake with a mild cocoa flavour, traditionally finished with a creamy frosting. Its roots are associated with American baking, where cocoa, acidic ingredients and a striking colour became part of the cake’s familiar style.

This version uses non-dairy milk, oil and vegan butter in place of dairy ingredients. A little cocoa gives the sponge depth without making it taste like a full chocolate cake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 510 calories, 4g protein, 61g carbs, 28g fat.

The flour and sugars provide most of the carbohydrates, while the sunflower oil and vegan butter account for much of the fat. The cake has a modest amount of protein, mainly from the flour and non-dairy milk. Serve a slice with fresh berries for a fruit accompaniment.

The ingredients that shape the sponge

Self-raising flour: it provides the flour and much of the lift, while bicarbonate of soda adds extra leavening. Mix the dry ingredients evenly so the raising agents are distributed through the batter.

Milk and vinegar: combining these and leaving them briefly gives the acidic mixture time to develop before it goes into the batter. The recipe uses this in place of a traditional dairy ingredient.

Oil and colouring: sunflower oil keeps the sponge moist, and red food colouring gives it its signature look. A light olive oil can be used instead, as the recipe suggests.

Mix the batter gently

Dry ingredients: stir the flour, sugars, cocoa, bicarbonate of soda and salt together before adding the wet mixture. This helps avoid pockets of cocoa or raising agent.

Wet mixture: add it to the dry bowl and mix only until the batter is evenly red and combined. Overmixing can make a cake tougher, so stop once no dry patches remain.

Check the cake for doneness

Timing: the cake takes about 60 minutes in a 180°C oven, but the stated time is a guide. Start checking near the end of baking rather than relying on the clock alone.

Doneness: insert a toothpick into the centre; it should come out clean. Let the cake cool completely before trimming or layering, as warm cake is more likely to crumble.

Get smooth vegan buttercream

Butter and sugar: beat the vegan butter with the icing sugar until they form a creamy mixture. Add the tablespoon of non-dairy milk and whisk until the frosting looks white and smooth.

Layering: spread the frosting over each layer before stacking the next one. Keep some for the outside of the cake, then use the trimmed cake top as crumbs for decoration.

Serving and decorating ideas

Fruit: cherries or other berries add a fresh contrast to the sweet buttercream. Add them just before serving if you want the decoration to look neat.

Portions: use a sharp knife to cut the layered cake into 12 slices. It works as a celebration dessert or alongside tea or coffee.

Recipe notes & tips

• Measure the flour and sugars before mixing so the batter can be combined promptly.
• Use a bowl large enough to mix the dry and wet ingredients without spilling.
• Let the milk and vinegar stand for a few minutes before adding the oil and flavourings.
• Wait until the cake is completely cool before cutting it into layers.
• Trim the top gently and save the offcut for the crumb decoration.
• Chill the assembled cake briefly if the frosting feels too soft to spread neatly.

Variations

• Use light olive oil: swap it for the sunflower oil as the recipe allows.
• Choose another non-dairy milk: almond or soya milk can be used in the frosting.
• Add vanilla: include the optional vanilla extract in the buttercream for extra aroma.
• Top with cherries: scatter cherries over the cake for a simple fruit finish.
• Use mixed berries: decorate with a selection of berries instead of cherries.

Common mistakes to avoid

• Cutting while warm: the layers may break apart; cool the cake completely first.
• Skipping the toothpick check: baking time can vary; test the centre and continue baking if needed.
• Overmixing the batter: this can make the sponge dense; stop once the mixture is combined.
• Adding the milk too quickly to the frosting: the texture may become loose; add it after beating the butter and sugar.
• Discarding the trimmed top: it is useful for decoration; crumble it over the frosted cake.
• Frosting an uneven cake: layers can slide; trim the top flat before stacking.

How to store

Keep the cake covered in the refrigerator, where it keeps for several days. Let a slice stand briefly at room temperature before serving, or warm it gently if you prefer it less chilled.

Frequently asked questions