INGREDIENTS – 2 cups non-dairy milk – 1 tablespoon apple cider vinegar – 3 tablespoons vegan red food dye – 1 tablespoon vanilla extract – 3 cups all-purpose flour – 1 ¾ cups sugar – 3 tablespoons cocoa powder – 1 ½ teaspoons baking soda – 1 teaspoon salt – 1 cup canola oil

FREQUENTLY ASKED QUESTIONS Can this cake be made gluten-free? I'm not sure, but if you'd like to try it I think an all purpose gluten-free blend would be your best bet.

Why does the sugar need to be organic? In the U.S., most sugar is processed using animal bone char, so it's not vegan. Organic sugar is processed differently, without animal bones.

My cake didn't rise. Why not? This could be due to old baking soda. Test yours by sprinkling it in vinegar. It should fizz. If not, throw it out. Another culprit could be overmixing the batter, or letting it sit too long before baking.

Leftovers & Storage Seal up any leftover vegan red velvet cake and it will keep at room temperature for about four days, or in the freezer for up to 3 months.

Click the link below to see the full recipe!