Mustard Free Dairy Free Red Velvet Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

4.7

(6)

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Ingredients

12 servings

For the cake

1 cup dairy free milk
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
½ cup dairy free butter, softened
½ cup neutral oil (such as canola or vegetable oil)
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
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
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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