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Single slice: Red Velvet

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 1 monstrous slice of cake
Calories 560kcal


  • 1/3 cup almond milk
  • 1 teaspoon vinegar

  • ½ cup all-purpose flour
  • ¼ cup sugar
  • ½ tablespoon cocoa powder
  • Scant ½ teaspoon baking soda
  • Scant ½ teaspoon baking powder
  • 1/8 teaspoon salt

  • ½ teaspoon vanilla
  • 1 tablespoon olive oil
  • ½ tablespoon red food coloring

  • For simple Greek yogurt frosting:
  • 1/2 cup Greek yogurt
  • 2-3 tablespoons powdered sugar
  • 1 teaspoon vanilla
  • chocolate chips optional


  • Preheat oven to 350 degrees F and grease a 9-inch cake pan VERY well.
  • In a measuring cup or small bowl, combine the almond milk and vinegar.
  • In another small bowl, whisk the dry ingredients together until thoroughly incorporated. Sift this mixture if you can; you don’t want any lingering lumps of cocoa powder.
  • Add the vanilla, olive oil and food coloring to the almond milk mixture and whisk to combine. Pour over dry ingredients and stir until just combined.
  • Pour into the greased pan and bake for 12-15 minutes, or until the top looks firm and dry around the edges; nothing should jiggle. Let cool completely, then cut into six equal wedges.
  • If making the Greek yogurt frosting, simply stir all ingredients together. Stack and frost cake wedges with your desired frosting.
  • For a chocolate drizzle on top, melt a few tablespoons of chocolate chips in the microwave (in 30 second-or-less increments--be careful not to scorch your chocolate!). Once smooth, dip a fork in the melted chocolate and shake it over the cake to create a deliciously haphazard drizzle. Top with
  • Top with sprinkles and serve with extra frosting if desired!


Adapted from my single slice layer cake and here.

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