Vegan Red Velvet Cake
Ingredients
For the Red Velvet Cake
- 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 118ml
- 1 cup Plant Milk 237ml
- 2 Tbs Ground Flax Seeds 16g
- 6 Tbs Hot Water 90ml
- 1 teaspoon Red Food Color
- 1 teaspoon White Vinegar 5ml
- 1 teaspoon Vanilla Extract 5ml
For the Cream Cheese Icing
- 1 lb Vegan Butter 454g
- 1 lb Confectioners Sugar 454g
- 1 teaspoon Vegan Lactic Acid
Instructions
- Preheat the oven to 350F & grease & parchment line 2-8" cake pans
- Combine the ground flax seeds with hot water & whisk smooth, let stand to thicken 5 minutes
- In a large bowl place the sifted flour, Baking Soda, Salt & Cocoa Powder together
- In another bowl combine all of the wet ingredients including the sugar & the red food color, whisk smooth
- Add the flax paste then the dry ingredients & whisk to a smooth batter
- Pour the batter into the prepare cake pans & bake for approximately 20-30 minutes or until springy to the touch when you gently press the centers or a toothpick comes out with moist crumbs
- While the cakes cool, prepare the cream cheese icing In a large mixing bowl with an electric mixer, cream the room temperature vegan butter on medium to high speed until light & fluffy~ I usually let this go for about 5 minutes
- Add the sifted confectioners sugar & vegan lactic acid & mix on low speed until all is incorporated, then increase the speed to medium high & whip for 1 minute
- Assemble the cake as shown in the video tutorial
Video
Notes
Storage Because I am using shelf stable cream cheese icing this cake can stay at room temperature in a cool dry spot loosely covered for up to 4 days. For longer storage refrigerate for up to 1 week but bring to room temperature before serving. Freeze for up to 1 month wrapped well
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