Red Velvet

Name: Red Velvet
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 20 slices
Ingredients: 1 tbsp Vinegar; 240 ml Unsweetened soy milk, at room temperature; 400 gr White sugar; 360 gr Plain flour (no baking powder); 2 tbsp Unsweetened cocoa powder; 2 tsp Baking powder; 1 tsp Salt; 150 gr Vegetable oil; 1 tsp Vanilla extract; 30 ml Liquid vegan red food colouring; 240 ml Soy milk, warm; 2 tsp Bicarbonate of soda; 1 tsp Vinegar; 226 gr Vegan cream cheese, at room temperature (I used Violife); 113 gr Vegan butter, at room temperature (I used Alpro); 1 tsp Vanilla extract; 300 gr Icing sugar, sifted; 32 gr Cornstarch, sifted; Fine salt to taste

Vegan Red Velvet cake, soft and vibrant, with a creamy cream cheese frosting

DESSERTS

Total

45min

Prep

20min

Cook

25min

Servings:slices

For the Cake:

1 tbspVinegar
240 mlUnsweetened soy milk, at room temperature
400 grWhite sugar
360 grPlain flour (no baking powder)
2 tbspUnsweetened cocoa powder
2 tspBaking powder
1 tspSalt
150 grVegetable oil
1 tspVanilla extract
30 mlLiquid vegan red food colouring
240 mlSoy milk, warm
2 tspBicarbonate of soda
1 tspVinegar

For the Cream Cheese Frosting:

226 grVegan cream cheese, at room temperature (I used Violife)
113 grVegan butter, at room temperature (I used Alpro)
1 tspVanilla extract
300 grIcing sugar, sifted
32 grCornstarch, sifted
Fine salt to taste

Red Velvet

Vegan Red Velvet cake, soft and vibrant, with a creamy cream cheese frosting

DESSERTS

Total

45min

Prep

20min

Cook

25min

Servings:slices

INGREDIENTS

For the Cake:

1 tbspVinegar
240 mlUnsweetened soy milk, at room temperature
400 grWhite sugar
360 grPlain flour (no baking powder)
2 tbspUnsweetened cocoa powder
2 tspBaking powder
1 tspSalt
150 grVegetable oil
1 tspVanilla extract
30 mlLiquid vegan red food colouring
240 mlSoy milk, warm
2 tspBicarbonate of soda
1 tspVinegar

For the Cream Cheese Frosting:

226 grVegan cream cheese, at room temperature (I used Violife)
113 grVegan butter, at room temperature (I used Alpro)
1 tspVanilla extract
300 grIcing sugar, sifted
32 grCornstarch, sifted
Fine salt to taste

INSTRUCTIONS

For the Cake:

1Preheat the oven to 180°C.
2In a small bowl, mix one tablespoon of vinegar with 240ml of soy milk (at room temperature) to create a buttermilk. Set aside for a few minutes.
3In a large bowl, mix together the sugar, flour, cocoa, baking powder and salt. Whisk well to remove any lumps.
4Add the oil, the buttermilk mixture, vanilla extract and red food colouring to the dry ingredients. Mix everything well.
5Add the remaining 240ml of warm soy milk and mix again until fully combined.
6In a small cup, mix the bicarbonate of soda with a teaspoon of vinegar, then add this to the cake batter and stir to incorporate.
7Grease two 24cm round cake tins with butter and dust with flour.
8Divide the batter between the two tins. Gently tap the tins on the counter to remove air bubbles.
9Bake for about 25 minutes at 180°C. Remove from the oven and leave the cakes to cool completely.

For the Cream Cheese Frosting:

1In a bowl, beat the cream cheese and butter with an electric mixer for about 2 minutes until well combined.
2Add the vanilla extract and salt.
3Gradually add the sifted icing sugar and cornstarch.
4Transfer the frosting to a piping bag and refrigerate for at least 4 hours before using.

For Plating:

1Make sure the cakes are completely cool before assembling.
2Place one cake as the base on your plate or cake stand. Optionally, use a serrated knife to trim a thin layer from the top to level it. Keep the trimmings for decoration.
3Spread a generous layer of cream cheese frosting over the base cake.
4Place the second cake on top, aligning it carefully.
5Cover the entire cake with the remaining frosting, using a spatula for a smooth finish.
6Decorate with the cake trimmings or any other decorations of your choice.

NOTES

This cake was inspired by the Jessica In The Kitchen blog.