This showstopper of a layer cake gets its signature crimson hue and cocoa-kissed flavor from a tender, tangy crumb built on non-dairy milk soured with a splash of apple cider vinegar. Ground flaxseed steps in to bind the batter, while cocoa powder and a touch of vanilla round out that classic red velvet flavor without weighing the cake down. Once baked, the layers cool into a soft, springy crumb ready to soak up a rich, tangy frosting that whips up light and fluffy with sifted powdered sugar. The result is a strikingly beautiful cake with a plush texture and that unmistakable red velvet tang in every bite. It's an easy favorite to keep in your dairy free baking rotation for birthdays, holidays, or any occasion that calls for a showstopper.
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Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
In a small bowl, stir together the ground flaxseed and 6 tbsp water. Set aside for 5 minutes until the mixture thickens to a gel.
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