This recipe for red velvet cake is also vegan and gluten free. This eggless red velvet cake is so light and moist and topped with smooth royal icing. Delicious.
If you'd prefer not to make it vegan and gluten free then check out my substitutes list so you can make this suitable for all dietary requirements.
For this quick red velvet cake recipe I will be going through how to make this red velvet cake recipe moist and answering your FAQs such as ‘toppings for red velvet cake’ , ‘what icing goes with red velvet cake’, how to bake red velvet cake ’ and so much more.
A really great thing about this red velvet cake recipes easy is how versatile it is. Which is what makes this the best recipe red velvet cake. For example, you can make this into a classic recipe for eggless red velvet cake - thats baked in an ordinary round tin.
Or if you’d prefer to make this into another flavored Bundt cake then check out my flavor variations and mix in’s below. And would highly recommend you check that part of this post out!
- Ingredients to red velvet cake
- Top tip - Making this red velvet cake recipe simple
- Baking Free From 101
- Recipe For Red Velvet Cake
- Trending Posts
- The Ultimate Vegan Cheesecake - Easy Vegan Biscoff Cheesecake
- Biscoff Cream Cake: A Quick and Easy Vegan Dessert
- Best Easy Vegan Chocolate Biscuit Dessert
- The Best Vegan Chocolate Hazelnut Cheesecake
Ingredients to red velvet cake
- Gluten Free flour - This gluten red velvet cake recipe can either be made using gluten free plain or self-raising flour. If you don’t want to make this gluten free - look at my substitutes list below.
- Dairy Free Butter – This can be in spread or block form at room temperature .
- Caster sugar – I like to use caster sugar in my cakes which is just very refined sugar. So if you can’t find caster sugar I’d recommend using refined or normal granulated sugar.
- Powdered sugar - Also known as icing sugar, will be using this for the icing.
- Bicarbonate of soda and vinegar - Adding both to the batter is what makes this vegan red velvet cake fluffy and well risen (it’s out egg substitute)
- Plant based milk and lemon juice - this is what makes this red velvet cake recipes without buttermilk as the lemon juice curdles the milk slightly in the same way buttermilk is - don’t worry about the lemon flavour it doesn’t come through.
See recipe card for quantities.
Vegan gluten free red velvet cake recipe
- Preheat your oven to 180°/365°F and grease and flour your bundt tin and set aside.
- Combine the milk and lemon juice in a glass/bowl and leave aside while you make the batter.
3. Mix together the dry ingredients into a large bowl until fully combined.
4. Pour in the wet ingredients except the red food gel and chocolate spread into the dry ingredients, mix until combined.
5. Add in the chocolate spread, whisk then add the red food gel, mix. And becareful not to over mix.
6. Transfer to your prepared bundt tin and bake for 45-60 mins. The sponge should be springy to the touch.
7. As the cake cools, make the icing by mixing together all the ingredients until thick glossy.
8. Once the cake has cooled pour over the icing and let it drip down the cake. Slice and enjoy!
If you’d prefer not to make this red velvet cake recipe gluten free or vegan, simply substitute the ingredients that correlate to your needs to make this cake suitable for your diet.
- Gluten free - If you’d prefer not to make this eggless red velvet cake gluten-free simply substitute the gluten-free flour for normal plain flour.
- Dairy free/vegan- If you’d prefer not to make this cake dairy free/vegan simply substitute the dairy free butter - spread/block, and the plant based milk for normal whole milk.
Even if you don’t follow a specific diet (eg. gluten free), you may have friends or family that could use this.
Simple ways you can change this recipe to better suit your dinner guests:
Prefer something more chocolatey
Check out my decadent chocolate Bundt cake it's super moist and moorish and a totally crowd pleaser. The perfect cake for any occasion.
Looking for something more sweet?
Then you NEED to try this vegan sticky toffee pudding Bundt cake - This date cakes is incredibly soft and moist, perfectly sweetened with dates and infused with the warmth of cinnamon and nutmeg. This vegan sticky toffee pudding is the perfect cake to enjoy all year round and the perfect centerpiece for any celebration.
Simply bake the batter using the this ame recipe into cupcakes to make this into red velvet cake recipe cupcakes.
Prefer a loaf cake?
Then you need to try this red velvet loaf cake recipe - the batter for this recipe fits a loaf tin perfectly and its perfectly light and moist. This gluten free red velvet cake with cream cheese frosting is also a simple red velvet cake recipe without buttermilk.
Let me know in the comments if you try these variations or if you came up with your own!
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retains heat for longer, which could make the recipe more watery, or burnt on the outsides.
For this recipe you’ll need a Bundt tin. This is the one I use and I use it all the time, but you must make sure you prepare your tin well to prevent the cake from sticking. Check out my foolproof guide here.
Storing and freezing red velvet cake easy
How long does the red velvet cake last?
This will stay good at room temperature for up to 5 days, and in the freezer for up to 2 months if stored in an airtight container - without the icing.
Top tip - Making this red velvet cake recipe simple
Although this red velvet cake homemade recipe is super simple to make, here are just a few expert tips I'd recommend:
Grease your tin well before pouring in the batter to prevent the cake from sticking - check out my foolproof guide here.
Allow the cake to cool for at least 20 -30 mins before decorating with the icing, as it will melt and dissolve into the cake if added onto a hot cake.
Master the art of baking GF, DF & Vegan
Baking Free From 101
Can you make this red velvet cake frosting with cream cheese ?
Yes - but if you're making it vegan make sure you're using vegan cream cheese. Will be adding this to the icing. Simply combine the 200g of icing sugar with a tablespoon of cream cheese and a tablespoon of plant based milk.
You can decorate this red velvet cake with buttercream frosting - check out my full proof vegan buttercream recipe here.
I use Dr Otekar's red food gel. It's vegan and gluten free.
Make sure to tag me @whiskmefree on Instagram and leave a review below if you follow this recipe for red velvet cake. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!
Recipe For Red Velvet Cake
- Bundt tin
- ½ cup Oil
- 1 cup Plant based milk
- ½ tablespoon Lemon juice
- ½ tablespoon Vinegar
- 1 cup Sugar
- 2 cup Gluten free plain flour
- ½ teaspoon Baking powder
- ½ teaspoon Bicarbonate of soda
- Red food gel
- 1 tablespoon Fine and Raws Sweet Hazelnut Spread
- 200 g Powdered sugar
- 1 teaspoon Lemon juice
- 1 tablespoon Plant based milk
- Preheat your oven to 180°/365°F and grease and flour your bundt tin and set aside.
- Combine the milk and lemon juice in a glass/bowl and leave aside while you make the batter.1 cup Plant based milk, ½ tablespoon Lemon juice
- Mix together the dry ingredients into a large bowl until fully combined.1 cup Sugar, 2 cup Gluten free plain flour, ½ teaspoon Baking powder, ½ teaspoon Bicarbonate of soda
- Pour in the wet ingredients except the red food gel and chocolate spread into the dry ingredients, mix until combined.½ cup Oil, ½ tablespoon Vinegar
- Add in the chocolate spread, whisk then add the red food gel, mix. And becareful not to over mix.Red food gel, 1 tablespoon Fine and Raws Sweet Hazelnut Spread
- Transfer to your prepared bundt tin and bake for 45-60 mins. The sponge should be springy to the touch.
- As the cake cools, make the icing by mixing together all the ingredients until thick glossy.200 g Powdered sugar, 1 teaspoon Lemon juice, 1 tablespoon Plant based milk
- Once the cake has cooled pour over the icing and let it drip down the cake. Slice and enjoy!
© Leena. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.