Vegan Red Velvet Cake

I love a blog post that requires little explanation, and this is just such an instance.


Hence, an über-brief overview in place of prose; may the photos and recipe speak for themselves!

Vegan friend
Born and raised in Mississippi
Birthday
Longing for grandmother's red velvet cake
Please??? Is it even possible???
Yes! (I think...)
Here goes nothing
OMG
Best red velvet cake ever
Happy Baking!

Nick loved the batter. He asked if I was making blood cake. He is such a boy. Because it has no raw eggs, I let him unabashedly lick the bowl and spatula.

Easy-peasy. The batter is mixed and in the pans in about 5 minutes flat. Take that, Betty Crocker!

These layers came out so perfectly; makes me blush with pride :)

Among the many things I love about red velvet cake: extremely moist cake layers!

This recipe produces particularly uniform, crumb-free layers, making them a breeze to frost (no experience required)

Is there anything better than a homemade birthday cake?

Vegan Red Velvet Cake

You needn't make this vegan if you do not follow a vegan (or dairy free) diet. Simply use regular dairy milk in place of the nondairy milk and regular cream cheese and butter in the frosting.

Makes 16 servings

Preheat oven to 350°F (180°C)

Two 9-inch (23 cm) round metal baking pans, greased and floured

2-3/4 cups        all-purpose flour         

2 cups  granulated sugar or evaporated cane juice

1/4 cup unsweetened cocoa power (not Dutch process--it will alter color of cake)

2 tsp     baking soda    

1 tsp     salt      

1-3/4 cups  plain nondairy milk (e.g., soy, hemp, almond, rice; not reduced fat varieties)

1 cup   vegetable oil   

2 tbsp   vanilla extract 

2 tbsp   white or cider vinegar 

1/4 cup            red food coloring (use natural, like Chefmaster made from plant extracts)

Non-Dairy Vanilla Cream Cheese Frosting (see below)

2 cups  assorted berries (optional)        500 mL

1.         In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt.

2.         Add non-dairy milk, oil, food coloring, and vanilla to flour mixture and stir until just blended. Whisk in vinegar until just blended.

3.         Immediately pour batter into prepared pans. Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let cool 10 minutes in pan on a wire rack. Run a knife around edge of pans, then invert cakes onto rack to cool completely.

4.         Place one cake layer, flat side up, on a cake plate or platter. Spread 3/4 cup of the frosting evenly over bottom layer. Top with the second cake layer, flat side down. Spread the remaining frosting over top and sides of cake. If desired, arrange berries decoratively on top. Refrigerate for at least 1 hour before serving.

Non-Dairy Vanilla Cream Cheese Frosting

Makes 3 cups

2-1/2 cups        confectioners’ (icing) sugar    

2 8-oz containers Tofutti Better than Cream Cheese, softened

1/2 cup            vegan margarine, softened (I recommend Earth Balance Vegan Buttery Sticks)

1 tbsp  vanilla extract 

1.         In a large bowl, using an electric mixer on medium-high speed, beat confectioner’s sugar, cream cheese, margarine and vanilla until smooth and creamy (do not overbeat). Use immediately.