Vegan Red Velvet Cake

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

Ingredients

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)

Directions

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.

Vegan Chocolate Avocado Cake

Ok, i know this probably seems like a weird cake, but it's good! It really is. And it's super easy to make too. I decided to make this cake because i had a ton of avocados that i bought that were going to spoil if i didn't use them soon. And you can really change up the recipe any way you want! Just don't change it up too much or else you'll wind up with a gross cake.

I used canola oil instead of vegetable oil and whole wheat flour instead of all purpose flour. I also used less avocado because i didn't want the avocado to be the main part of the cake. But if you are going to make this, make sure you use fresh avocados! The cake didn't taste the way i thought it was but that's probably because the avocado's were a bit old. If you're a daring baker and like to try new things, then you should try this. Because it really is good.

Vegan Chocolate Avocado Cake

from joythebaker

3 cups all purpose flour

6 tablespoons unsweetened cocoa powder

1/2 teaspoon salt

2 teaspoons baking powder

2 teaspoons baking soda

2 cups granulated sugar

1/4 cup vegetable oil

1/2 cup avocado, mashed, about 1 medium avocado

2 cups water

2 tablespoons white vinegar

2 teaspoons vanilla extract

Directions

Preheat oven to 350 Degrees F. Grease and flour 2 8-inch round cake pans. Set aside

Sift together all dry ingredients except sugar. Set aside.

Mix all the wet ingredients together in medium bowl, including the mashed avocado. Add sugar to wet ingredients and stir.

Mix the wet ingredients with the dry all at once and beat with a whisk until smooth. Pour batter into greased cake pans. Bake for 30- 40 minutes or until a toothpick comes out clean.

Let cakes cool in pans about 15 minutes then turn out onto cooling racks to cool completely before frosting with avocado butter cream.

Avocado Butter cream Frosting

8 ounces avocado meat, about 2 small to medium avocados

2 teaspoons lemon juice

1 pound powdered sugar

1/2 teaspoon vanilla

Peel and pit the avocados. If the avocados have brown spots in the meat, avoid those spots when you scoop them into the bowl.

Place the avocados meat into a medium bowl with a mixer attached. Add lemon juice and whisk the avocado on medium speed, until slightly lightened in color and smooth, about 2 minutes.

Add powdered sugar a little at a time and beat. Add vanilla extract until combined. If not using right away, store in the refrigerator. Don't worry, it won't turn brown!