Vegan Red Velvet Cake

Vegan Red Velvet Cake is a bright red, stunning, and delicious cake. This cake is ideal for anyone searching for a sustainable and free-from-animal-products dessert alternative without sacrificing nutritional value or quality. The reaction between the cocoa powder and the acidic elements gives the cake its unique red color, which is rich, deep, and visually appealing. The use of vegan margarine and non-dairy milk, which provides the cake with a moist and fluffy texture. It can be served as a dessert at a dinner party that steals the spotlight or as a sweet treat at a celebration or informal get-together. This Vegan Red Velvet Cake is perfect because it is free from egg or gluten allergens. Let’s bake it.

EQUIPMENT:

• Oven
• Cake containers
• Cooking brush
• Two bowls
• One fork
• Butter knife

INGREDIENTS:

For the Cake

• Cocoa powder 10 g
• Self-raising flour 400 g
• Caster sugar 240 g
• Baking powder 2 tsp
• Half a teaspoon salt
• Unsweetened dairy-free milk 200 ml
• Sunflower oil 160 ml
• Vanilla extract 2 tsp
• Unsweetened dairy-free yogurt 200 ml
• Red food coloring gel 1 to 2 tsp

For the cream cheese icing

• Vegan cream cheese 200 g
• Vegan block margarine 250 g
• Icing sugar 500 g
• Vanilla extract 1 tsp
• A hint of salt

INGREDIENT NOTES:

Food coloring:

• We used red food coloring gel to bake the red velvet cake. Avoid liquid food coloring because its concentration is not thickened like a gel.

Sunflower oil:

• You can use its alternatives like canola oil or rapeseed oil.

Yogurt:

• I used vegan-friendly and dairy-free yogurt to add creaminess.

Salt:

• A hint of salt balances the sharpness and over-sweet tastes.

Cocoa powder:

• We can also try this cake with several varieties of cocoa powder such as black Dutuch-processed or natural.

INSTRUCTIONS:

1. Raise the oven temperature to 180 degrees Celsius (350 degrees F).
2. Cover the three by twenty-three cm (3 by 23 cm) cake containers with a baking sheet.
3. Mist the baking sheet with oil with a culinary brush.
4. Next, add dry items such as baking powder, cocoa powder, salt, caster sugar, and self-raising flour to a large bowl
5. Then, pour the wet items like vanilla extract, sunflower seed, vegan yogurt, and plant milk to a jug.
6. Stir all items with a spatula.
7. Now, add the wet items to the dry ingredients bowl.
8. Mix well to create a lumps-free cake batter.
9. After that, mix one teaspoon of red food coloring into this batter.
10. You can balance the quantity of food coloring to your choice.
11. Now, shift the cake batter into three greased cake containers.
12. Bake it for eighteen to twenty-two minutes.
13. Once baked, check the cake with any sharp thing like a fork.
14. Now, place the containers on the clean shelf and leave them for one to two hours.
15. Meanwhile, we will prepare the cream cheese icing.
16. Add icing sugar, vanilla extract, vegan cream cheese, salt, and margarine to a small round dish.
17. Beat all the items until they are frothy and light.
18. Now, we will decorate the cake.
19. Top the baked cake with icing, then use a butter knife to clean the ends.
20. Transfer the cake to the fridge to allow the icing to firm.
21. After that, cut the cake into slices.
22. Serve and have fun with your loved ones.

UNIQUE TOPPING IDEAS:

• Top the cake with fresh fruits like berries or mango.
• Decorate the upper layer of the cake with colorful sprinkles.
• Mix crushed nuts like hazelnuts, walnuts, and pecans into the cake batter or frosting for extra crunch.
• Sprinkle toasted coconut flakes on the icing to add a tropical touch.
• Garnish over grated white chocolate or dark milk chocolate.

SERVING SUGGESTIONS:

• Pair the cake with vegan cheesecake bars, made with a cashew cream or soy cream cheese filling.
• Serve it with vegan coffee, vegan hot chocolate, or espresso.
• Enjoy it with fresh fruits like sliced strawberries, kiwi, or berries.
• This cake also goes well with Lentil Shepherd’s pie, vegetable stir-fry, or caprese salad.

TIPS:

• Use high-quality and vegan-friendly cocoa powder.
• Check the cake frequently while it’s baking, as over-baking can cause it to stiffen.
• Use measuring cups and spoons before baking for accurate results.
• Choose a premium-quality cream cheese that is designed for baking, such as Tofutti.
• Slowly add food coloring until the desired red hue is achieved.

STORAGE INFORMATION:

Fridge:

• Pack the cake slices on a plastic sheet and refrigerate it for four to five days.

Freezer:

• You can freeze the simple baked cake without icing in the freezer for forty-five to eighty days. Because icing will not freeze well. We will prepare the icing before serving the cake.

FAQs:

What gives the red velvet cake its distinctive color?

• Beet juice, food coloring, or a combination of the two gives the cake its distinctive red color.

Can I use other kinds of flour?

• You can try using different kinds of flour, such as oat flour, coconut flour, or almond flour. But be mindful that the aroma and taste of the red cake may alter.

What kind of icing works best for red velvet cake?

• Vegan cream cheese is the best icing option for the red velvet cake. You can also use vegan chocolate frosting or other dairy-free frostings.

NUTRITIONAL INFORMATION/SERVING:

Serving Size 1 cake slice
Total Amount 16 slices
Total Calories 422 kcal
Carbohydrates 69.2 g
Dietary Fiber 2.7 g
Protein 5.3 g
Sugar 46.4 g
Total Fat 14.3 g
Sodium 130 mg
Iron 1 mg