Red velvet cake is notorious for being soft, decadent, moist and delicious. I’ve made red velvet cupcakes before which you can find here. That recipe was not egg free and therefore not vegan. And although that recipe is absolutely delicious, this one definitely tops it.
This recipe will yield a good sized 8inch cake and every mouthful will be enjoyable. The sponge is soft, moist, just the right amount of crumbly and incredibly delicious. With every bite you want another. I’ve sandwiched this with a simple buttercream but you could use whipped coconut cream if you prefer. You could also make a sturdier frosting and frost the entire cake. I like to keep the frosting minimal unless it’s for an occasion.
- 2 3/4 cups Gluten Free Plain flour. I like Doves Farm.
- 1.5 teaspoons Baking Powder. Ensure this is gluten free.
- 1.5 teaspoons Bicarbonate of Soda.
- 1 teaspoon Salt.
- 1/4 cup Cocoa powder. Ensure dairy free.
- 3/4 teaspoon Xantham Gum.
- 1 1/2 cups Dairy free Milk of choice.
- 3/4 cup Trex.
- 1.5 teaspoons Apple Cider Vinegar.
- 1 1/2 cups Caster Sugar.
- 3 tablespoons Chia seeds mixed with 1 cup of water. Allow to sit for 15 minutes before use.
- 1 teaspoon Vanilla Extract.
- Red food colouring. Enough to colour the cake. I use sugar flair gel colouring and only need a tiny amount.
- 80g Dairy and Soya free margarine.
- 20g Trex.
- 200g Icing sugar.
- 1 tablespoon Dairy free Milk.
- Preheat the oven to 180c. Grease and line two 8 inch cake tins.
- Into a large bowl add the flour, cocoa powder, Xantham gum, baking powder, Bicarbonate of Soda and salt. Mix well to combine.
- In the bowl of a stand mixer, or another large bowl, add the remaining cake ingredients. Beat for 2-3 minutes on slow speed until well combined.
- Add the flour mixture to the wet mixture in small batches and continue to beat until fully combined. The batter should be thick but smooth.
- Divide between the cake tins and smooth out with the back of a spoon.
- Bake in the centre of the oven for 35-40 minutes. A skewer inserted into the centre should come out clean.
- To make the buttercream add the margarine and Trex to the bowl of a stand mixer and beat well until soft and creamy. Add the icing sugar and milk and continue to beat until you have a smooth, fluffy butter cream. Set aside until needed.
- Allow the cake to cool completely on a wire rack.
- Once cool sandwich the 2 cakes together with a generous dollop of buttercream. Dust with a little extra icing sugar for decoration.