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Vegan Red Velvet Cake

A classic chocolate layer cake with a beautifully bold red sponge… It’s the perfect summer afternoon tea recipe!



  • Preheat the oven to 180C and grease cake tins with coconut oil.

  • Sift the flour into a mixing bowl, add the sugar, baking soda, salt and cacao powder.

  • In a jug, combine one tablespoon of lemon juice then fill the jug to the 240ml line with plant-based milk. Leave to sit for 5 minutes.

  • Pour the milk and lemon mixture, vanilla, oil, vinegar, beetroot powder and juice into the mixing bowl and mix.

  • Divide the cake batter into the cake tins, place in the oven and bake for 30 minutes or until cooked through. Leave the cakes to cool.


  • In a clean bowl, combine the icing sugar, vegan butter, lemon juice and vanilla until thick and smooth.

  • When the cake is cool, spread the icing on top of a cake layer, top with a cake and repeat. Top with icing and fresh strawberries and enjoy!

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