(original recipe taken from Rhian Williams, I have a few substitutions of my own below)



200 ml (4/5) cup almond milk

1 tablespoon white vinegar

8 tablespoons coconut oil

1 teaspoon white vinegar (these are added at different times in the recipe)

8 tablespoons brown rice syrup

pinch of salt

150 g (1 & 1/4 cup) almond flower or almond meal (I use Bob’s)

150 g (1 & 1/4 cup) flour – I used whole wheat flour but you can make gluten free if needed, I like Bob’s Gluten free baking flour

2 heaping teaspoons baking powder

1/4 teaspoon baking soda

1 tablespoon cocoa powder

3 teaspoons beetroot powder (adds the red in red velvet!)


400 g (14 oz) tin of coconut milk

Juice of 1/2 lemon

2 tablespoons agave

1/2 teaspoon vanilla extract



1-preheat oven to 350 degrees

2-measure out almond milk and add in 1 tablespoon of vinegar, let sit for 10 minutes to create a “buttermilk”

3-put coconut oil in microwave of in large bowl and heat over a saucepan to get it to liquid form

4-Add 1 tsp vinegar, brown rice syrup, vanilla, salt, and almond flower/meal to the coconut oil

5-carefully sift in the flour, baking powder, baking soda, cocoa powder, and beetroot powder and mix together

6-add in the “buttermilk” and mix well

7-divide the mixture between 2 9″ pans (I pre grease the pans and use baking paper so the cakes don’t stick! I used coconut oil on the pan and baking paper and it worked well.)

8-bake in oven for 15-17 minutes, until a toothpick can be stuck in the center of the cake and it comes out clean

9-let cakes cool on a cooling rack post baking while you make the icing


1-place coconut milk tin in fridge overnight to allow separation of coconut cream and the coconut juice (I placed the tin in the fridge to allow for separation while I baked the cake first. I put cooled cake in the fridge too and frosted the next day.)

2-once tin is ready, open up and separate the cream from the juice – place the coconut cream in a large mixing blow. You can save the juice for smoothies or other things.

3-add in lemon juice, agave, and vanilla extract

4-use an electric whisk to whip up the mixture for 30 seconds to 1 minute – voila – frosting!

5-place bottom half of the cake on a wide plate or cake stand – spread 1/2 or less of the frosting on top

6-place top half of the cake on top of that and use the remainder of the frosting to go on top and sides of the cake. Add fresh strawberries or anything else on top to decorate.

All things you need to make this cake. Mostly bought at Wholefoods.
All dried ingredients combined.
The batter – love that color!
Coconut cream icing – so good!