Thursday, March 1, 2012

Red Velvet Cake with Cream Cheese Frosting

Red velvet cake is a traditional Southern buttermilk cake with cocoa and red coloring. This version is nearly identical and just as moist and flavorful.

Moist vanilla cake with a touch of cocoa slathered with cream cheese frosting.

Red Velvet Cake
2-6" cakes
2 cups oat milk (if you can't find oat milk, use soy creamer)
2 tsp apple cider vinegar
2 cups organic cane sugar
2/3 cup canola oil
3 tbl red food coloring
1 tbl vanilla extract
1/2 tsp almond extract
2 1/2 cups all-purpose flour
1/4 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tbl vegan sour cream

Preheat the oven to 325. Grease 2-6" cake pans.
In a large bowl, combine the oat milk and apple cider vinegar. Let sit for 3 minutes to curdle. Add the sugar, oil, red color, vanilla and almond. Whisk to combine thoroughly.
In another bowl combine the flour, cocoa powder, baking powder, baking soda and salt. Whisk into the wet batter in two additions. Add the sour cream. Divide between 2-6" cake pans and bake for 35 minutes or until a toothpick inserted in the center comes out clean.
Let cool completely then slice each layer in half. Spread a layer of cream cheese frosting between each cake layer and frost the outside. Dust with cocoa powder.

Cream Cheese Frosting
1 cup vegan butter, softened
1 cup vegan cream cheese, softened
2 tbl vanilla extract
8 cups organic powdered sugar

whip the butter, cream cheese and vanilla together until light and fluffy. Add the powdered sugar in, a couple cups at a time until the frosting is fluffy.

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