, Dessert & Sweet thingsRED VELVET CAKE
  • Red velvet cake, rich, indulgent and vegan! By Its-a-PBL

Red Velvet isnt just Cake thats Red. It is oh. so. much. more. There’s something quite romantic and elegant about this cake, personally this is probably one of my favourite cakes. Its the cake i chose to have for my wedding day and so i suppose the association with ‘romance’ isn’t just coincidence. Its also a great centerpiece dessert for your dinner party anytime of the year, since you can decorate the cake as you wish (I tend to use cherries or strawberries, whatever is red and in season!)
Red velvet cake, rich, indulgent and vegan! By Its-a-PBL

Its so important to also have desserts once in while, and yeah theres some sugar in this, but there’s a few occasions when you just. want. cake. A few seriously simple changes in how you prepare a cake and making sure its done once in a while, means you can have your cake and eat it too. Every Monday night is dessert night at our home (i dont have to say that they’re always dairy free and homemade right?) and this cake is this weeks.

Its quite a shame bakeries and cafes make the cruelty-laden and unhealthier version of Red Velvet by putting cows milk and eggs in it, since its actually more expensive and completely unnecessary taste-wise. By default then, this version is much healthier, since it uses much less refined sugar, has no cholesterol and significantly lower fat. This cake is at least 200 calories less than the “classically” made red velvet. I think you get my point, basically, just make this version!Red velvet cake, rich, indulgent and vegan! By Its-a-PBL

Red Velvet Cake

Red velvet cake, rich, indulgent and vegan! By Its-a-PBL


  • 1 c plant-based milk and another 1/2cup
  • 2 tbsp. lemon juice
  • 2 1/3 c all-purpose flour
  • 3/4 tsp. baking soda
  • 1 tbsp. baking powder
  • 3/4 tsp. salt
  • 3 1/2 tbsp. cocoa
  • 1 c coconut sugar (or white sugar)
  • 1/2 c vegetable oil
  • 1 tbsp. any red jam (or applesauce)
  • 2 tbsp. natural red food coloring *
  • 1 tbsp. vanilla extract

Buttercream frosting

  • 420 g (or 3.3 cups) icing sugar
  • 120 g (or 3/4cup) softened non-dairy butter
  • 2 tbsp. vanilla extract
  • 6 tbsp. vegan milk


  1. Into one cup of soy milk, mix 2tbsp lemon juice. Leave it aside to curdle and become weird. This is your buttermilk! Meanwhile heat your oven to 185degrees
  2. Over a large bowl, sift your dry ingredients: flour, baking soda and powder, salt, sugar and cacao
  3. Then add all wet ingredients: oil, curdled buttermilk, plain milk, vanilla, jam and red coloring. Mix everything together
  4. ** Grease your cake tin lightly and line with baking paper. Pour your mixture in the cake tin and place in oven for 40 minutes or until a metal skewer comes out clean.
  5. While you're waiting, do the dishes yea or make your frosting: Add 1/3 of the icing sugar into a bowl with the rest of the ingredients (make sure your butter is softened). Beat together with an electric hand-held mixer, adding the rest of the icing in three goes, until it all comes together. Place frosting in a cool place or in the fridge until you are going to ice it
  6. When time is up or cake is ready, remove from the oven and allow it to cool on a wire rack. Frost your cake ONLY when cake is completely cool! **

*: If you dont want to use food colouring, substitute it with 4-5 tbsp of pure beetroot juice and put slightly less milk! **: If you want to make it two layered (like in the photo) separate your mix into two equal cake tins at step 4 OR slice your cake in half lengthwise once cooked and cooled at step 6



    1. Nina 4th March 2017 at 10:35 am - Reply

      Gonna try myself now, but it will never beat yours

      • Stephanie Kyriacou 7th March 2017 at 1:48 pm - Reply

        You are? Great! Let us know the feedback 🙂

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