Vegan Red Velvet Cake

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



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


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



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.


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!

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