There's nothing like a slice of luxury...

There's something very luxurious about a red velvet cake and it's a cake we like to make on a special occasion.

In fact, back in victorian times, a velvet cake would be served at fancy parties. The word 'velvet' would be used to describe cakes that used cocoa. The cocoa would help break down the course flour and would therefore make the cake very smooth and soft.

This recipe is for a vegan red velvet cake. Like many of our recipes, it very easy to also make this gluten free by using gluten free flour, xantham gum and gluten free baking powder.

Red velvet cake


Serves 8-12


  • 400ml soya milk
  • 40ml apple cider vinegar
  • 400g caster sugar
  • 360g self-raising flour
  • 40g cocoa
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 160ml vegetable oil
  • 1 tsp vanilla extract
  • red food colouring (vegan)
  • 200g icing sugar, sifted
  • 100g dairy free butter
  • red food colouring (vegan)
  • 1 tsp vanilla extract
  • a little soya milk


  1. In a large jug or bowl, mix together the soya milk and apple cider vinegar. Set aside for 10 minutes to thicken a little, don't worry if it looks a little lumpy.
  2. In the meantime, pre-heat the oven to 170 degrees and grease and line two 8-inch (20 cm) round sandwich tins with baking parchment.
  3. In a mixing bowl, add the caster sugar, flour, cocoa, baking powder, bicarbonate of soda and salt and combine. 
  4. Next add the soya milk/apple cider vinegar mixture, vegetable oil and vanilla extract and beat with an electric mixer until you have a smooth batter. Once mixed, add the red food colouring little a time until you have a slightly red mixture.
  5. Divide the mixture between the two sandwich tins and bake for 22-25 minutes. Test to see if your cake is cooked by putting a skewer in the centre of one of the sponges. If the skewer comes out clean, then it's baked. Leave your cake to cool on a wire rack.
  6. While the sponges are cooling, make the buttercream. Put all the ingredients (except the food colouring and soya milk) in a mixing bowl and whisk until you have a light and fluffy mixture. If the mixture feels stiff, add a little soya milk until it becomes softer.
  7. Next, add in the red food colouring, a little at a time, until you have your desired red colour. Put the buttercream in a piping bag with a nozzle ready for icing the cake.
  8. Once the sponges are completely cool, put one of the sponges on a serving plate or board, then top with some of the buttercream. Sandwich the other sponge on top and decorate with the remaining buttercream.

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