Vegan Red Velvet Cake

Prep Time: 1 hour
Cooking Time: 30 minutes
Total Time: 1.5 hours
Method: Oven
Category: Desserts
Serving Size: 12 slices
Equipment: Mixing bowls, cake pans, strainer, electric mixer

Ingredients

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Red Velvet cake (Makes 2 cake layers)

(2) cups of all-purpose flour
(1) cup of white granulated sugar
(1) tsp of baking soda
(1/2) tsp of salt
(1) tsp of unsweetened cocoa powder
(1) cup of vegan buttermilk – (1) cup of soy milk and (1) tbsp of lemon juice
(2) tsp vanilla extract
(1/2) cup of olive oil
(1) tbsp of distilled white vinegar
(1) tbsp of red gel food coloring dye

Frosting

(4) cups of powdered sugar
(1/2) cup of vegan butter
(2) tsp of lemon extract
(3) tbsp of lemon juice
(1) can/bottle of maraschino cherries (optional)

Cooking Instructions

Preheat oven to 350 degrees. Spray 8-inch cake pans with nonstick spray and cover the bottom of cake pans with parchment paper. Set aside for now as we start making the chocolate cake batter.
Sift the flour into a large mixing bowl, then add sugar, baking soda, salt, and cocoa powder. Set aside for a bit while you make your vegan buttermilk.
Make your vegan buttermilk in a beaker/measuring cup by adding (1) tbsp of lemon juice first and then pouring in (1) cup of soy milk. Leave to sit and curdle for about 10 minutes, this will be your buttermilk.
Grab your large mixing bowl again and add in the buttermilk, vanilla, olive oil, vinegar, and red gel food color. Mix all contents together for a few minutes until fully mixed. You can use a hand whisk to make sure no large lumps remain. Cake batter should be smooth and easy to pour into the cake pans.
Pour half of the cake batter into each of the prepared cake pans.
Place into oven for 20 minutes, or until a butter knife/toothpick comes out clean after being inserted into cake batter.
Place cake pans into cooling racks, and wait at least 30 mins for cake pans to cool.
In the meantime while cakes are cooling you can work on your cake frosting. In a large bowl add powdered sugar, vegan butter, and lemon juice. Mix all these contents in an electric mixing bowl, starting at “low” speed and gradually increasing speed until the frosting starts to form into a thick and smooth texture.
When frosting is created and cakes are cooled, take your cakes out of the cake pans and add frosting on top of every cake, stacking both cakes on top of each other and filled with frosting in between each layer to make a two tier red velvet cake! Voila!
Enjoy!

Tips

It’s ideal that you place both cake pans side to side in the oven to ensure they’re both receiving the same intensity of heat with reference to their location in the oven. If necessary to place the cake pans on two different height levels in the oven, it’s recommended to switch the cake pans halfway or at 10 minutes.
The red food gel coloring, depending on the brand and ingredients of the food gel, might not be strong enough to give that vibrant red cake color. If worried about that, I would do half the cocoa powder serving.
The food gel color I used is from brand Americolor.
It’s best to use soft tub style butter rather than the stick style butter because the butter will be softer to mix as well as have more moisture to make the frosting mix smoother and easier.
The soft style butter I used from brand Love My Heart.

Summary

This is such a delicious treat you can quickly make for yourself or for family and friends and everyone is sure to be a fan, especially those lovers of citrus!

Cake Batter

The cake batter is best to be placed in a large bow with an electric mixer where the height of the bowl is high enough to not spill cake batter all around your surroundings.