There’s nothing worse than setting out to make a cake from scratch only to realise you have forgotten a key ingredient – eggs.
Luckily, red velvet cake tastes just as good without them and still achieves the characteristic soft, crumbly texture.
The chocolatey ruby-red sponge cake traditionally includes vinegar because it reacts with baking soda to help the cake rise, and the acidity interacts with the cocoa powder to enhance its red colour.
This means an eggless version of the cake is minimally different, as the egg substitute is apple cider vinegar, as recommended by Jennie Norton, a registered dietitian nutritionist at Vegan Wins.
She said of her red velvet cake recipe: “A classic red velvet cake can easily be made without relying on dairy or eggs, and it still comes out soft, rich, and with that signature hint of cocoa. This version keeps things simple, plant-forward, and full of flavour.”
Jennie’s formula can be made with dairy milk if you prefer, but she warned against skipping the “vinegar and milk combo”, reiterating that “it’s what gives the cake its soft texture”.
Those who like a richer cake can take the recipe further by adding yoghurt – plant-based or dairy. The dietician said: “For extra moisture and a richer texture, adding one-quarter of a cup of unsweetened plant-based yoghurt (like soy or coconut) makes a big difference. It helps keep the cake soft and tender, especially since no eggs exist.”
She added: “A pinch of cinnamon or espresso powder enhances the cocoa flavour, giving the cake more depth without making it taste like a spice cake.”
This chocolatey cake pairs perfectly with a light, fluffy filling like cream cheese frosting or whipped coconut cream. Jennie warned: “Let cake cool completely before frosting to avoid a melty mess.”
Red velvet cake recipe
Ingredients
2.5 cups/ 300g plain flour
1.5 cups/ 360ml plant-based milk (soy or oat works best)
One tbsp apple cider vinegar
1 ¾ cups/ 350g granulated sugar
½ cup/ 120ml neutral oil (like sunflower or light olive oil)
2 tbsp unsweetened cocoa powder
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 tbsp vanilla extract
1 tbsp red food colouring (or beetroot powder for a natural option)
How to make red velvet cake
Preheat the oven to 175C (350F) and grease two eight-inch circular cake pans. Next, combine the milk and apple cider vinegar in a small mixing bowl and let it sit for a few minutes, creating a buttermilk-like texture.
Whisk together flour, cocoa powder, baking soda, baking powder, and salt in a large bowl. In another bowl, whisk together sugar, oil, vanilla extract, food colouring, and the curdled milk mixture.
Gradually add the wet ingredients to the dry ingredients, stirring until combined – don’t overmix. Divide the batter evenly between the cake pans and bake for 30 to 35 minutes, or until a toothpick inserted in the centre comes clean.
Remove the cakes from the oven and let them cool fully before frosting.
