Red Velvet Cake | Artificial Dye-Free

red velvet cake

Our plant-based Red Velvet Color can be mixed with cake mixes, or with recipes from scratch to make a deep, rich red velvety cake.

When baking from scratch, it’s important to substitute baking powder for baking soda, and to use a non-alkalized cocoa powder.

SUGGESTED USE: 1 packet (13 grams) red velvet powder to 1lb. dry cake mix.

INGREDIENTS

½ cup butter (room temp)
1 ½ cup organic sugar
2 eggs
1 tsp vanilla
2 tbsp cocoa powder (non-alkalized)
1 Red Velvet Color Kitchen Color packet (13 grams, 3 tbsp)
1 tsp salt
1 tsp baking powder
2 ½ cups flour
1 cup buttermilk
1 tbsp vinegar

DIRECTIONS

Heat oven to 350 degrees. Butter two 9-inch cake pans and lightly dust with cocoa powder.

Mix butter, sugar, eggs and vanilla.

In separate bowl mix dry ingredients: flour, red velvet powder color, cocoa powder, and salt.

Add vinegar to buttermilk.

Slowly add dry blend into butter mixture along with buttermilk/vinegar.

Divide batter evenly into 2 pans. Bake for 25-30 min. Cool on rack before frosting.