No Dye! Red Velvet Cake

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Prep Time 2

Cook Time 25

Total Time 2 25

Servings

Ingredients

For the Cake:

3½ cup All Purpose Flour 3½ cups 437g
9 Tbs Beet Root Powder 9 Tablespoons 72g
1 Tbs Baking Powder 1 Tablespoon 10g
1 teaspoon Salt 1 teaspoon 6g
4 Tbs Cocoa Powder * natural NOT Dutched Process 24g
1 Tbs Egg Replacer *I am using Bob's Red Mill
2 cups Granulated Sugar 400g
¾ cup Vegetable Oil 177ml
2 cups Plant Milk 473ml
2 teaspoon Vanilla Extract 10ml

For the Ermine Buttercream:

2 cups Granulated Sugar 400g
14 Tbs All Purpose Flour 110g
2 cup Plant Milk 473ml
2 cups Vegan Butter 454g
2 teaspoon Vanilla Extract 2 teaspoons 10ml
Salt pinch

Instructions

For the cake batter, combine the sugar, salt, vanilla extract, oil & milk in a large mixing bowl & whisk smooth.
Sift the flour, beet root powder, cocoa powder, baking powder & the dry egg replacer together then add it to the liquids in the mixing bowl.
Whisk smooth then divide the batter evenly between your greased & parchment lined cake pans
Bake immediately in a preheated 350°F oven for approximately 25-30 minutes or when a toothpick inserted into the center comes out clean, or better yet when they are springy to the touch when you gently press the centers
Cool cakes in the pan until you can safely touch them with your fingers then flip onto a cooling rack to cool the rest of the way
Meanwhile to prepare your ermine buttercream, combine the flour, salt & sugar together in a medium heavy bottom sauce pot over medium - high heat.
Whisk together & let the flour "toast" for about 2 minutes whisking to prevent burning on the bottom.
Add the room temperature plant milk whisking constantly to smooth
Bring the custard to a boil whisking constantly
Once it starts to bubble gently, remove it from the heat add the vanilla extract then pour into onto a large plate or sheet pan & cover it directly on the surface with plastic wrap or parchment paper to prevent a "skin"
Cool in the refrigerator while you whip the vegan butter to fluffy.
Add the cooled (be careful this is not the slightest bit hot or you will have a melted butter!) custard to the whipped buttercream 1 heaping tablespoon at a time, whipping on medium the entire time until it is all incorporated.
Ice cake as shown in the video.

Notes

Be sure to read all the notes for success above the recipe

Storage This cake will stay fresh at room temperature for up to 2 days, for longer storage refrigerate for up to 1 week. This buttercream it does not hold up very well in hot temperatures!