Vegan Red Velvet Cake

Featured Product:

Beetroot Powder

Shop Now
JustIngredients Beetroot Powder

A classic chocolate layer cake with a beautifully bold red sponge... It's the perfect summer afternoon tea recipe!

Ingredients

Cake

250g All-purpose flour
200g Sugar
1 teaspoon Baking soda
1/2 teaspoon Salt
1 tablespoon Cacao powder
1 tablespoon Lemon juice
200ml Plant-based milk
2 teaspoon Vanilla extract
80ml Olive oil
1 tablespoon White vinegar
3 tablespoon Beetroot powder
2 teaspoons Beetroot juice

Icing

450g Icing sugar
45g Vegan butter
4 tablespoons Lemon juice
1 teaspoon Vanilla extract
Fresh strawberries

Instructions

Cake

Preheat the oven to 180C and grease cake tins with coconut oil.

Sift the flour into a mixing bowl, add the sugar, baking soda, salt and cacao powder.

In a jug, combine one tablespoon of lemon juice then fill the jug to the 240ml line with plant-based milk. Leave to sit for 5 minutes.

Pour the milk and lemon mixture, vanilla, oil, vinegar, beetroot powder and juice into the mixing bowl and mix.

Divide the cake batter into the cake tins, place in the oven and bake for 30 minutes or until cooked through. Leave the cakes to cool.

Icing

In a clean bowl, combine the icing sugar, vegan butter, lemon juice and vanilla until thick and smooth.

When the cake is cool, spread the icing on top of a cake layer, top with a cake and repeat. Top with icing and fresh strawberries and enjoy!

Browse more Recipes

Easy Easter Quiche 🥚

Enjoy this easy Easter quiche for a lovely springtime lunch!

Gluten Free Vegan Waffles 🧇

There's only 7 ingredients required to make these gorgeous gluten free waffles and only 30 minutes of your time!

Vegan Deviled "Eggs" 🥚

Missing your favourite bite-sized food this Easter now you've gone vegan? Don't go without! Give this plant-based deviled egg recipe a try...