Ground flaxseed whisked with water forms the binding base for this deep-crimson layer cake, giving the crumb a soft, tender texture without any need for eggs. A quick vegan buttermilk of non-dairy milk and apple cider vinegar keeps things moist and gives the cocoa flavor a subtle tang, while a good dose of red food coloring delivers that classic, dramatic hue. The two layers bake up soft and even, then get stacked and swathed in a fluffy, tangy cream cheese-style frosting that's beaten until light and spreadable. Every slice has that plush, velvety texture red velvet is known for, with a lightly sweet, cocoa-kissed bite. This one’s an easy pick for an egg free dessert table — nobody will guess a thing is missing.
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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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