Vegan Red Velvet Cake

[Linus]

Vegan Red Velvet Cake

Recipe Description

A very moist and vegan/vegetarian Red Velvet cake. It won't last long in the household.

Preparation Steps:

Get all the ingredients.

Pre-heat the oven to 350F.

Grease two round cake pans (9 inch pans should be fine)

Level of Difficulty:

Easy

Time Needed:

30 minutes

Ingredients:

For the cake:
2 cup soy milk
2 teaspoon white or apple cider vinegar
2 1/2 Cup flour
2 Cup vegan sugar
4 Tablespoon cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 Cup vegetable oil
2 1/2 Tablespoon unsweetened apple sauce
2 oz red food coloring
4 teaspoon vanilla extract

For the frosting:
1 Cup vegan butter
1 Cup vegan cream cheese
4 teaspoon vanilla extract
8 Cup vegan confectioners sugar

Serves:

1/8 of the cake

Directions:

1. Mix the soy milk with the vinegar and allow to curdle. It's an odd thing to see but it does actually do this (about 10-15 min)

2. While the soy milk is "curdling", in a large mixing bowl sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt. (I'll admit to not having a sifter and doing this without sifting but it will come out fluffier if you do). I actually stir these ingredients with a fork. Seems to work.

3. Once the soymilk has curdled, add the veg oil, food coloring, vanilla, and apple sauce to the milk and stir.

4. Add the wet ingredients to the dry ingredients and mix with a hand mixer until there are no lumps and the batter color is blended thoroughly. If you don't have a hand mixer, use a wooden spoon (that is what I do). You'll have to do a bit of extra "elbow grease" but it's worth it.

5. Evenly distribute the cake batter into the 2 round baking pans and place them in the oven. Bake for 25 minutes, or until completely done. You can use a toothpick to test whether or not the cakes are finished.

6. Once they are done, remove them from the oven and set aside to cool.

For the frosting I do the following:

1. Mix the butter, vanilla, and cream cheese until smooth.

2.On a medium speed setting, mix in the sugar about 2 cups at a time. You don’t have to use all 8 cups, but I wouldn’t use more than 8. It is better fried than typed Although this is faster, again I use a wooden spoon to mix. Works just as well but requires a little more work.

3. Refrigerate until its time to frost.

Once the cakes are cooled enough to be frosted, I slice the top off of one (they come out rounded and this can make it easier when frosting). You can slice the cakes (making two layers) or use the cakes as they are. Be careful when slicing, however, as they will be thin. I use a serrated bread knife for this. Have extra room on the counter to lay the slices down. I put the 2nd slice on a plate to make it easy to "flip" the slices onto a layer.

Put frosting on the top of a layer and then put a new layer down. This will give a nice effect when the cake is actually sliced for someone to enjoy.

Once the cake is "complete" use the remaining frosting on the top and sides. Be overly generous as you'll likely have left over frosting and it is good (very sweet).

Enjoy! (this likely won't last long in the fridge but should last about a week or so).

[Englishlady]

Thanks for this, when I have time I might have a go at making this, not something I have heard of but I love the idea of a nice moist vegan cake Cheers for that!

[thesightofoneself]

looks great, cant wait to make it

[ladymiser]

YUM...My family and I were just thinking a red velvet cake would be perfect for Christmas..Being red an all!!HAHA I will make this recipe Thank you for posting it.. Toodles