Cakes Vegan - No egg no milk no butter

Vegan Red Velvet Cake

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.


  • 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)


  • 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.