Low Sugar Dairy Free Red Velvet Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

This vibrant layer cake gets its signature crimson hue from a touch of cocoa powder and food coloring, with a tangy homemade buttermilk (just dairy free milk and apple cider vinegar) keeping the crumb impossibly soft and moist. The batter comes together with pantry basics — flour, a hint of vanilla, and eggs for structure — then bakes into two tender rounds with that classic springy bite red velvet is known for. Once cooled, the layers are stacked and coated in a rich, tangy cream cheese frosting that's whipped until smooth and pillowy, then chilled just long enough to firm up for clean, picture-perfect slices. It's a showstopper for any celebration table, and it fits neatly into an added sugar–conscious kitchen without sacrificing that deep red color or velvety texture. Every bite still delivers the classic cocoa-tinged flavor and creamy tang the original dessert is loved for.

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Ingredients

12 servings

For the cake

1 cup dairy free milk
Blue Diamond Almond Breeze Unsweetened Original Almond Milk Silk Unsweet Almond Milk, 64 fl oz Silk Organic Unsweet Soy Milk - 64 fl oz Blue Diamond Almond Breeze Unsweetened Original Shelf Stable Almond Milk - 32 fl oz OATLY! 100% VEGAN THE ORIGINAL OAT MILK
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1 tbsp apple cider vinegar
2 ½ cups all-purpose flour
2 tbsp unsweetened cocoa powder
1 tsp baking soda
1 tsp fine salt
1 ½ cups granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
½ cup dairy free butter, softened
½ cup neutral oil (such as canola oil or vegetable oil)
2 large eggs
2 tsp vanilla extract
2 tbsp red food coloring

For the frosting

16 oz dairy free cream cheese, softened
½ cup dairy free butter, softened
3 cups powdered sugar, sifted
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
1 tsp vanilla extract
1 pinch fine salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans with dairy free butter or cooking spray, line the bottoms with parchment paper, and grease the parchment.
2
Stir together the dairy free milk and apple cider vinegar in a small bowl or measuring cup and set aside for 5 minutes until slightly curdled — this is your dairy-free buttermilk.

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