Holly White and Frontier Foods have come up with a dairy-free red velvet cake for World Vegan Day.

Bake it vegan

Ireland ranks as the tenth most popular country globally for veganism, a statistic that’s a far cry from the traditional pint of milk, meat and two veg dietary staples we’re famous for.

When it comes to plant-based home-cooking, it’s easy to whip up tasty meat and dairy free meals. But, is it possible to home-bake delicious treats without the all-important butter, milk and eggs - and can they really taste as good without them?

Plant-based nutritionist and Frontier Foods ambassador Holly White thinks so and she created a dairy-free red velvet cake to celebrate World Vegan Day on 1 November.

It makes one large 6” springform round cake.


• 4 tablespoons of beetroot powder

• 1 tablespoons of cacao powder

• 1 teaspoon of bicarbonate of soda

• 1 teaspoon of baking powder

• 300g gluten-free self raising flour

• 220g white sugar

• 100g ground almonds

• 3 tablespoons of milled chia seeds

• 350 ml of Frontier Foods Organic full fat coconut milk

• 1 tablespoon of Frontier Foods Organic Apple Cider Vinegar

• 1 teaspoon of vanilla extract

• 140 ml of melted Frontier Foods Organic Coconut Oil


1. Pre-heat the oven to 180*

2. Pour the Apple Cider Vinegar into the coconut milk and set aside to curdle for a few minutes.

3. Combine all your dry ingredients together sifting in the flour to ensure there are no lumps.

4. Stir in the coconut milk, apple cider vinegar and remaining wet ingredients. It will form a thick batter.

5. Pour into greased and lined baking tray and bake for 20- 25 minutes.You will know it’s cooked when a toothpick comes out clear.

6. Allow it to cool in the tin for at least 20 minutes to set fully before icing.

Vegan coconut cream icing Ingredients

• 1 can of Frontier Foods Organic full fat coconut milk - refrigerated

• 4 tablespoons of desiccated coconut

• 1/2 teaspoon of xantham gum

• 4 tablespoons of melted Frontier Foods Organic Coconut Oil

• 2 tablespoons of maple syrup

• 1 teaspoon of vanilla extract

• Pinch of salt

• Optional - fresh raspberries to decorate


1. Refrigerate your can of coconut milk before whipping for 4-6 minutes using an electric whisk until it starts to thicken.

2. While mixing add the Xantham gum and remaining ingredients.

3. Add a little additional sweetener as needed.

4. The Xantham gum helps the mixture to stabilise and stay thick, but you can leave it out.

5. Once your cake has cooled pour the icing thickly on top and add a handful of fresh berries if you’re using them.

6. Enjoy within three days!