The most remarkable, simple Vegan Red Velvet Cake dish is wet, soft, lightly chocolate cake rounded off with a simple homemade vegan cream cheese frosting. It has an ideal velvet structure! This easy red velvet cake is recognizable with its bright red shade offset by a white, velvety frosting. This recipe was first found by Tully of Vegans First. You can check her site for more such delicious vegan recipes.
Red Velvet Cake is not just caked coloured red. It’s a great deal more than that. It’s a mix of subtle flavours: vanilla, delicious chocolate, buttermilk. All these tastes are represented gorgeously, and also subtly. It resembles you can not rather place your finger on it, is that vanilla I’m sampling? Oh, wait no, it’s chocolate. Paired with lemon buttercream icing and also some maraschino cherries this is a cake to remember! Flawlessly smooth, wet, dreamy and decadent, and also absolutely lovely with that said wonderful red colour.
This cake is optimal for birthday celebrations or other unique celebrations and also it most definitely stands out from the crowd. You will love this cake for its level of smoothness, splendour, moistness, vibrant shade, refined tastes, hints of vanilla, hints of chocolate, hints of buttercream as well as the lemony, creamy frosting.
For the Red Velvet Cake:
- 2 cups (250g) All-Purpose Flour*
- 1 cup (200g) White Sugar
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 Tbsp Cocoa Powder (unsweetened)
- 1 cup (240ml) Vegan Homemade Buttermilk
- Two tsp Vanilla
- 1/3 cup (80ml) Extra Virgin Olive Oil
- One Tbsp White Vinegar
- 3 Tbsp Vegan Red Food Dye
For the Frosting:
- 3 and 3/4 cups (450g) Powdered Sugar
- 3 Tbsp (45g) Vegan Butter
- 4 Tbsp Lemon Juice
- 1 tsp Vanilla Extract
- Maraschino Cherries
How to Make Vegan Red Velvet Cake
Rich, moist and smooth vegan red velvet cake topped with lemon buttercream icing as well as maraschino cherries. 2 gorgeous layers of cosy, gloriously lively red cake, suitable for birthday celebrations or various other special occasions.
Preparation Time: 15 mins Cooking Time: 30 mins Yield: 10
Steps to make Vegan Red Velvet Cake
Step 1: Preheat the oven to 350° F( 180 ° C). Spray 2 7-inch cake pans with non-stick spray and all-time line lows with parchment paper. Set aside
Step 2: Sort the flour into a mixing bowl.
Step 3: Add the sugar, baking soda, salt and cocoa powder.
Step 4: To make the vegan buttermilk, include 1 Tablespoon lemon juice to a measuring container and then add soy milk up to the one mug (240ml) line. Leave to sit for a min; it will curdle right into buttermilk.
Step 5: Include the buttermilk, vanilla, oil, vinegar and also red food dye into the mixing bowl and mix in.
Step 6: Utilize a hand whisk briefly to remove any kind of large swellings.
Step 7: Divide the cake batter equally in between both cake pans.
Step 8: Place into the stove and bake for half an hour.
Step 9: After 30 minutes, place a toothpick right into the centre of among the cake layers as well as if it appears clean, it is cooked.
Step 10: Transfer the cakes to a wire cable cooling rack and also allow to cool entirely prior to frosting.
Step 11: While the cakes are cooling, include the powdered sugar, vegan butter, lemon juice and vanilla to an electrical mixing dish and beginning at slow-moving speed gradually enhance rate till the icing is thick and also smooth.
Step 12: It must be thick enough that it doesn’t slide off the cake, yet not so thick that you can not easily spread it. If the frosting is also thick, include a little much more lemon juice. If it is also slim, add even more powdered sugar up until you get to the best consistency.
Step 13: Spread icing over the top of the cake layers. Add the various other layers on the top and also frost the top and also sides.
Step 14: Add cherries to decorate.