Christmas Ornament Cakes
Serves: 8 Individual cakes
  • For the Red Velvet Cake:
  • All Purpose Flour 1¼ cups (156g)
  • Granulated Sugar ¾ cups (150g)
  • Baking Soda ½ teaspoon
  • Salt ½ teaspoon
  • Natural Unsweetened Cocoa Powder 1 Tablespoons
  • Coconut Oil ⅓ cup
  • Almond Milk ½ cup (120ml)
  • Flax Meal 1 Tablespoons (8g)
  • Hot Water 2 Tablespoons (30ml)
  • Red Food Color 1-2 teaspoons OR NO DYE RECIPE HERE
  • White Vinegar 1 teaspoon (5ml)
  • Vanilla Extract 1 teaspoon (5ml)
  • For the Cream Cheese Icing:
  • Vegan Cream Cheese 1 tub (8ounces)(113g)
  • Vegan Butter 4 tablespoons (56g)
  • Confectioners Sugar 1 cup (120g)
  • Vanilla Extract ½ teaspoon
  • For the Vegan Buttercream:
  • Vegan Butter ⅓ Cup (85g)
  • Hi Ratio Solid Vegetable Shortening ⅓ Cup (85g)
  • Confectioners Sugar 1½ cups (180g)
  • Almond Milk 1 Tablespoons (15ml)
  • Vanilla Extract 1 teaspoon (5ml)
  • Salt ¼ teaspoon
  • Vegan White Chocolateas needed get 12ounces to 1 lb
  • Luster Dust as needed ( I used 2 jars for 8 cakes)
  1. For the Cake:
  2. First combine the flax meal with the hot water and whisk smooth, let it stand for 5 minutes to thicken
  3. Combine the vinegar with the almond milk to sour
  4. In a large mixing bowl combine the sugar with the melted coconut oil, vanilla extract and beet juice or food color and whisk smooth
  5. Add the flax paste and the soured milk and whisk smooth
  6. Sift all the dry ingredients into the sugar/oil mixture and whisk smooth again
  7. Portion into the silicon sphere molds and bake in a preheated 350°F oven for approximately 15-20 minutes or until they are springy to the touch when you gently press the center
  8. Meanwhile prepare the cream cheese icing:
  9. Smooth the vegan cream cheese with the room temperature vegan butter, by hand with a wooded spoon or spatula,
  10. Add the sifted confectioners sugar and then vanilla extract, mix gently to avoid cream cheese soup!!
  11. Refrigerate while you prepare the vegan buttercream as follows
  12. For the Vegan Buttercream:
  13. Cream the vegan butter with the shortening on high speed for 3 minutes then add the salt
  14. Add the sifted confectioners sugar all at once then mix on high speed again for another 3 minutes
  15. Add the almond milk very slowly while mixing on high speed then continue whipping for another 3 minutes
  16. Combine the cream cheese icing with the buttercream
  17. Continue as per the video instruction for assembling the cakes
Recipe by Gretchen's Vegan Bakery at