Dairy-Free Red Velvet Cake



  • 1.5 cups vegan butter
  • 3 cups sugar
  • 3 eggs (or egg replacer)
  • 1.5 tablespoons cocoa
  • 1.5 teaspoons white vinegar
  • 3 ¾ cups all-purpose flour
  • 2 teaspoons baking soda
  • ¾ teaspoon salt
  • 1.5 cups Ripple Vanilla Half and Half
  • 1.5 teaspoons vanilla
  • 1 oz. all-natural red food coloring

  • Frosting:
  • 1 cup vegan butter, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla
  • 1 tablespoon Ripple Vanilla Half and Half


  1. Preheat the oven to 350º F. Lightly oil and flour three 9-inch round cake pans.
  2. In a large bowl of an electric mixer, cream butter and sugar. Add eggs, one at a time, and beat until light and fluffy.
    In a small bowl, mix together cocoa and vinegar. Add a few drops of water and stir until mixture forms a paste. Add cocoa mixture to butter mixture.
  3. In a large bowl, sift together the flour, baking soda, and salt. Add to butter mixture, one cup at a time, alternating with Ripple Half and Half. Mix until just combined. Stir in vanilla and red food coloring.
  4. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, 22-25 minutes.
  5. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
  6. To make the frosting, beat butter in a large bowl of an electric mixer until smooth and creamy. Add the powdered sugar and beat on low until it is incorporated. Turn mixer up to medium-high speed and beat until light and fluffy. Scrape sides and bottom of bowl often. If frosting appears dry, add Half and Half a little bit at a time until frosting is the proper consistency.
  7. Frost the cake. Place one layer in the middle of a cake stand. Using an offset spatula, spread some of the frosting over the top of the cake. Carefully set another layer on top, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting.

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