I've been really wanting to make some vegan desserts lately. I'm not really sure why, they just seem so interesting! I really think people are wrong when they say vegan food isn't good. It's delicious! My dad used to think that, until he tried this cake. The whole layer cake was gone within 3 days(: And only 3 people were eating it! I see that as a good sign.
This cake is really easy to make. I added a lot more food coloring than the recipe called for, but I liked that it had a nice red color. I used a vegan buttercream frosting, but next time I'll use a vegan cream cheese one. I think Red Velvet Cake is almost not complete without cream cheese frosting.
Vegan Red Velvet Cake
recipe from The Daily Green
for the cake:
3 1/2 cups unbleached all purpose flour
1 1/2 cup granulated sugar
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cocoa powder
2 cups non dairy milk (I used soy milk)
2/3 cup canola oil
6 tablespoons red food coloring
2 teaspoons vanilla extract
2 tablespoons distilled white vinegar
For the Buttercream Frosting:
1/2 cup nondairy nondydroginated butter (I used Earth Balance), at room temperature
3 cups powdered sugar
1 1/2 teaspoons vanilla extract
2 tablespoons nondairy milk (I used soy milk)
Preheat oven to 350 degrees F. Lightly oil 2 8-inch round cake pans.
To make the batter, in a large bowl, combine flour, sugar, baking soda, salt, and cocoa powder. Create a well in the center, and add milk, oil, food coloring, vinegar and vanilla, and mix until thoroughly combined.
Divide cake batter evenly between prepared cake pans. Place pans in the oven spaced evenly apart. Bake for about 35 minutes, rotating 45 degrees halfway through. When the cakes pull away from the sides of the pans and a toothpick inserted into the center of each comes out clean, they are ready.
Let cakes cool 10 minutes in the pans, then run a knife around the edges to loosen them from the sides. One at a time, invert cakes onto a plate and then re invert onto a cooling rack, rounded-sides up. Let cool completely.
To make the frosting, with an electric hand or stand mixer, cream butter until it is smooth and begins to fluff. With the mixer on low speed, add powdered sugar and fluff for another few minutes. Add vanilla, milk, and food coloring. Add additional milk if the frosting is hard to work with.
Once all ingredients are well-combined, beat on high until frosting is light and fluffy, 3-4 minutes. Add 1 or 2 tablespoons more milk to achieve the right consistency. Cover the frosting with plastic wrap to prevent it from drying out until ready to use. Rewhip before using.
To frost cake, place one layer, rounded-side down, on a plate or cake stand. Using a palette knife or offset spatula, spread some frosting over top of cake. Carefully set other layer on top, rounded-side down, and repeat. Cover entire cake with remaining frosting.