Red velvet cake, with its striking color, delicate texture, and subtle cocoa flavor, has long been a favorite among dessert enthusiasts. This eggless version, shared by Naomi Anderson of Unicakery, offers a simpler yet equally indulgent alternative that’s perfect for home baking. Whether you’re sharing it with loved ones or savoring it as a personal treat, this cake is sure to impress. At Unicakery, a renowned baking studio in Port of Spain, Trinidad & Tobago, Anderson and her team teach this recipe and many others in their workshops, empowering bakers to create stunning and delicious cakes with confidence. The recipe, which serves as a half batch, includes accessible ingredients like all-purpose flour, granulated sugar, buttermilk (or almond milk), and red gel food coloring. The method is straightforward: mix dry and wet ingredients separately, combine gently, bake, and cool before frosting. Anderson also dispels a common myth about red velvet cake—it’s not merely chocolate cake dyed red. Its origins trace back to early 20th-century America, where its signature hue initially resulted from a chemical reaction between cocoa and acidic ingredients like buttermilk. Today, food coloring enhances its vibrant red appearance, making it a timeless dessert. Anderson, with over 12 years of pastry expertise, continues to inspire through her community-driven classes and creative desserts. For more, visit Unicakery’s social media or website.