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Eggless Dairy-free Red Velvet Cake

This Heart-Shaped Red Velvet Cake is soft and moist and so easy to make.
Eggless Dairy-free Red Velvet Cake, perfect for Valentine's day.
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Servings 6 people

Ingredients
  

  • 1 cup (240 ml) Water, room temperature
  • 1 tbsp (15 ml) White Vinegar or Lemon Juice
  • 3/4 cup (150 g) Superfine Granulated Sugar
  • 1 tsp (5 ml) Vanilla extract
  • 1/3 cup (80 ml) Vegetable Oil
  • 1 ¾ cup (245 g) All-Purpose Flour
  • 1 tbsp (7 g) Cocoa Powder
  • 1 ½ tsp (6 g) Baking Powder
  • 1/2 tsp (2.5 g) Baking Soda
  • 1/4 tsp (1.5 g) Salt
  • 1 tsp (5 ml) Red Food Coloring Gel (I used AmeriColor Super Red Soft Gel Paste)
  • Icing/Powdered Sugar for dusting

Instructions
 

  • Preheat oven to 350oF (180oC).
    Grease and line heart-shaped cake pan (8 x 1.5 inch / 20 x 4 cm) with parchment paper. Set aside.
  • To a bowl, add water, vinegar and sugar. Whisk until sugar is completely dissolved.
  • Then, add vanilla extract. Mix well.
  • Add vegetable oil and mix well.
  • Sift in flour, cocoa powder, baking powder, baking soda and salt.
  • Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
  • Add red food coloring gel and mix until combined.
  • Pour batter into cake pan.
    Drop pan on table to remove air bubbles.
  • Bake in preheated oven to 350oF (180oC), rack middle position, 30-35 minutes, or until toothpick inserted in the middle of cake comes out clean.
  • Let cake cool down in pan for 10 minutes. Then transfer cake to wire rack to cool down completely.
  • Place 2 paper hearts on top of cake and dust with icing/powdered sugar. Then, remove paper hearts.

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