Preheat the oven to 350 F (180C). Grease a baking pan. Gather ingredients.
Mix non dairy milk and vinegar together. Leave for some minutes then add oil, vanilla essence and red dye.
In a large bowl, add all dry ingredients, combine all together then pour milk mixture into the bowl.
Mix everything together until you get a red batter. Pour batter in baking mould. Transfer on a baking tray and bake for about 60 minutes or until a toothpick comes out clean.
For the frosting. Beat icing sugar and butter together then add milk. Whisk until you get a white creamy texture.
Remove cake from oven and let completely cool down. With a sharp knife, remove the head of the cake to make it flat then cut the cake into 3 layers. Keep the head aside, don’t throw it away.
Spread frosting on first layer then cover with second layer, repeat one more time. Use remaining frosting to decorate the whole cake.
Make crumbles with the head of the cake to decorate the top. You can add berries on top. I used cherries but feel free to decorate as you wish.
The red velvet keeps well in the refrigerator for several days.