Decadent Red Velvet Cake Print 7 LikeDislike By Emilie Berner With a light, chocolatey taste and a “cream cheese” frosting, this red-velvet cake has everything. I used flax seeds instead of eggs to keep it vegan, and alternative flours such as oat to keep it gluten-free. That also means that it’s a simple, straight mix cake. No fluffing and creaming involved! Baker’s tip: the combination of baking soda and vinegar mixed in at the end is what will give it its airy and light quality — so make sure your baking soda is fresh!