Oral Allergy Syndrome Friendly Dairy Free Red Velvet Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

Oral Allergy Syndrome Friendly Dairy Free Red Velvet Cake

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Ingredients

12 servings

For the cake

1 cup dairy free milk
OATLY! 100% VEGAN THE ORIGINAL OAT MILK So Delicious Dairy Free Organic Unsweetened Coconut Milk Oatly The Original Oat-Milk, 32 fl oz Pacific Foods Original Hemp Milk Oatly Barista Oat Milk, 32 fl oz
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1 tbsp apple cider vinegar
2 ½ cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
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 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
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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