I don’t know if it’s just me, but when it’s Great British Bake off Season, I always want to bake stuff! I absolutely love making cakes and considering I’m doing Blogtober this year, what better excuse to bake a cake than for a blog post?!


What you will need

– Red velvet cake mix
– Cream Cheese Icing
– 2 Eggs (If you are a vegan you can use chia eggs which is 4 table spoons of chia seeds soaked in 16 table spoons of water for about 10 minute or until the seeds have expanded and made a gel like consistency)
– 150ml of water
– 7 tablespoons of vegetable oil
– A mixing bowl
– A whisk or food processor
– 2 x 7″ Cake Tins (I would recommend using a large size as I filled both my cake tins and had so much mixture left over that I made 6 extra cupcakes too! Unless you want cupcakes also.)

Be sure to wash your hands and wipe your sides with anti bacterial spray before you begin.


STEP 1: Mix the eggs or chia eggs with the 150ml of water, and 7 tablespoons of vegetable oil & stir well. (I used normal eggs in this as I wanted to follow the recipe correctly but chia eggs work just fine too.)

STEP 2: Pour in the cake mix and mix well with a wooden spoon first before using a whisk or food processor to blend until the mixture is smooth and has no lumps.

STEP 3: Grease the cake tins with butter or coconut oil (You can use vegan butter at this point if you like). Then pour in your mixture, be sure they are evenly filled and be careful not to over fill as they rise slightly in the oven.

STEP 5: Place in a preheated oven at 180 degrees (Gas Mark 4) for around 18 to 22 minutes (I cooked mine for exactly 22 Minutes, this applies to both the cakes and the cupcakes.)

STEP 6: Once cooked place on a rack to cool and although it’s tempting, make sure you let them COMPLETELY cool before putting on the cream cheese icing otherwise the icing will melt.


STEP 7: Once cooled apply your icing a spoon at a time and spread a thick even layer over the first cake. (For a vegan option, soak 2 cups of cashews in water overnight, drain them and blend them in a food processor until smooth and thick, add a dash of vanilla extract and 1 cup of sugar, blend again until thick creamy texture has formed, the cashew gives it that cheesy taste and the sugar and vanilla give it that sweetness, I promise you can’t tell the difference.)

STEP 8: Once you are happy with the amount of icing you have, then place the second cake on top.


STEP 9: Then repeat the same process and spread a nice even layer of icing on top of the cake, you can choose to spread the icing over the top only or coat the sides too, I decided to copy the picture on the box and do the sides!

STEP 10: TA DA! The cake is done, I did the same to the cupcakes, let them cool and applied a little layer of cream cheese. I popped a little edible flower decoration on my cupcakes to make them a little cuter.

Have a go of the recipe and be sure to tag me in your pictures! I’d love to see them.

Love Kays X

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