Vegan Red Velvet Cake
Ingredients
The cake
-
1
tablespoon
apple cider vinegar or regular vinegar
-
1
cup
soy milk or other vegan milk
-
2
cups
white granulated sugar
-
3
cups
all-purpose flour
-
2
tablespoons
unsweetened cocoa powder
-
2
teaspoons
baking powder
-
1
teaspoon
sea salt
-
¾
cup
oil
-
1
teaspoon
vanilla extract
-
1
ounce
liquid red food colouring
-
1
cup
warm soy milk
-
2
teaspoons
baking soda
-
1
teaspoon
white vinegar
The frosting
-
8
ounces
vegan cream cheese
-
½
cup
vegan butter sticks
-
1
teaspoon
vanilla extract or vanilla paste
-
1
pinch
sea salt
-
3 to 4
cups
powdered sugar
-
¼
cup
cornstarch
Instructions
- Preheat the oven to 350°F (180°C) and prepare two 9-inch cake pans.
- Make the vegan buttermilk by combining vinegar and soy milk.
- In a mixing bowl, whisk together sugar, flour, cocoa powder, baking powder, and sea salt.
- Add oil, buttermilk, vanilla extract, red food coloring, and warm soy milk to the dry ingredients and mix until just combined.
- In a separate bowl, mix baking soda and white vinegar, then add to the batter and stir.
- Divide the batter between the prepared pans and bake for about 25 minutes.
- Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare the frosting by beating together vegan cream cheese and vegan butter, then add vanilla, salt, powdered sugar, and cornstarch until smooth.
- Once the cakes are cool, frost the top of one layer, stack the second layer, and apply a crumb coat before the final frosting layer.
Nutrition Facts (estimated)
Servings
12
Calories
619
Total fat
27g
Total carbohydrates
91g
Total protein
6g
Sodium
600mg
Cholesterol
0mg
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