This showstopper cake gets its signature crimson hue from a generous dose of red food coloring, swirled into a tender cocoa batter that bakes up soft and moist thanks to a flax "egg" and a quick vegan buttermilk made from non-dairy milk and apple cider vinegar. Two rounds bake up tall and springy, then cool completely before getting stacked and coated in a thick, tangy-sweet frosting whipped until light and fluffy. Every element here, from the cake crumb to the frosting between the layers, is built without dairy, so you get that classic red velvet look and flavor without a second thought. It's a showpiece dessert that slices cleanly and holds its color beautifully, perfect for birthdays or holiday tables. If you're navigating a lactose free kitchen, this one is a genuinely solid pick to add to your baking rotation.
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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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