Vegan Red Velvet Cake
This vegan red velvet cake is super moist, beautifully deep red, and made entirely without eggs or dairy. The batter comes together easily in one bowl with pantry staples, and bakes into a soft, velvet-crumbed cake with that classic subtle cocoa flavor red velvet is known for. Topped with creamy vegan frosting, it makes a stunning birthday or celebration cake that everyone can enjoy. Also try my Vegan Red Velvet Cupcakes, Red Velvet Valentine’s Cake, or Red Velvet Heart Cupcakes.
Super Moist Red Velvet Cake | No Egg No Milk No Butter Cake.
This Egg-Free Dairy-Free RED VELVET CAKE is super moist and easy to make.
Ingredients
- 3/4 cup (150 g) Superfine (granulated) Sugar
- 1 ½ cup (210 g) All-Purpose Flour
- 1 tbsp (7 g) Cocoa Powder
- 1 tbsp (12 g) Baking Powder (Aluminium-Free Baking Powder)
- 1/8 tsp (1 pinch) Salt
- 1 cup (240 ml) Water (Room Temperature)
- 1/2 cup (120 ml) Vegetable Oil
- 1 tsp (5 ml) Vanilla Extract
- 1 tsp (5 ml) Red Food Coloring Gel (I used AmeriColor Super Red Soft Gel Paste)
Instructions
- Preheat oven to 350oF (180oC).
- Grease side and bottom of a 7×3 inch. (18×7 cm) round cake pan.Line bottom of pan with parchment paper.
- In a bowl, add sugar. Then, sift in flour, cocoa powder, baking powder and salt. Mix until combined.
- To the same bowl, add water, oil, vanilla extract. Mix to combine. Add red food coloring gel. Mix until no lumps and dry flour no longer visible. Do not over mix.
- Pour batter into cake pan.
- Drop pan on counter to remove any air bubbles.
- Immediately, bake in preheated oven at 350oF (180oC) for 35-40 minutes, or until toothpick comes out clean.
- Let cake cool down in pan for 10 minutes. Then, transfer to wire rack and let it cool down completely.
