Red Velvet Cake
If these individual cakes are not in your wheelhouse right now, simply bake all the batter into two 8" cake pans for a traditional red velvet cake
Ingredients
- 2½ cups All Purpose Flour 312g
- 1½ cups Granulated Sugar 300g
- 1 teaspoon Baking Soda 5g
- ½ teaspoon Salt 3g
- 2 Tbs Natural Cocoa Powder 12g
- ½ cup Vegetable Oil 120ml
- 1 cup Plant Milk 237ml * I like to use soy milk
- 2 Tbs Ground Flax Seeds 16g
- 6 Tbs Hot Water 6 Tablespoons 90ml
- 1 teaspoon Red Food Color
- 1 teaspoon White Vinegar
- 1 teaspoon Vanilla Extract 5ml
For the icing
Instructions
- Preheat the oven to 350°F & Grease & parchment line your cake pan(s)
- Combine the flax meal with the hot water & whisk smooth, let it stand for 5 minutes to thicken
- Combine the vinegar with the plant milk
- In a large mixing bowl combine the sugar with the oil, & vanilla extract & whisk smooth
- Add the flax paste & the plant milk & whisk smooth
- Sift all the dry ingredients into the sugar/oil mixture & whisk to develop the batter approx 30 strokes
- Add optional red food color to spike it up then pour into your prepared pans then bake in a preheated 350°F oven for approximately 25-30 minutes or until springy to the touch when you gently press the centers
- Cool the cake in the pan and then cut out the heart shapes with a 4" heart cookie cutter. Or build a traditional cake if using 8" layers *see videos
- Meanwhile prepare the 2 2 2 cream cheese icing recipe according to the instructions on that recipe post linked above
- Decorate the cakes as you like ~ watch the video tutorial for how to make the basket weave & the Russian piping roses decor
Video
Notes
Read the notes for success above this recipe & watch the video tutorial
Storage Since there is no vegan cream cheese in the icing, this cake will be fine at room temperature for up to 3 days! For longer storage keep refrigerated for up to 1 week
Tried this recipe?Let us know how it was!