Red Velvet

Name: Red Velvet
Prep time: 20 min
Cook time: 25 min
Total time: 285 min
Yield: 20 slices
Cuisine: Vegan
Ingredients: 1 tbsp Vinegar; 240 ml Soy plant milk, at room temperature; 400 g White sugar; 360 g Plain wheat flour; 2 tbsp Unsweetened cocoa powder; 2 tsp Baking powder; 1 tsp Salt; 150 g Vegetable oil; 1 tsp Vanilla extract; 30 ml Liquid red food colouring, vegan; 240 ml Soy plant milk, warm; 2 tsp Bicarbonate of soda; 1 tsp Vinegar; 226 g Vegan "Cream Cheese", at room temperature (used Violife); 113 g Vegan butter, at room temperature (used Alpro); 1 tsp Vanilla extract; 300 g Icing sugar, sifted; 32 g Cornflour, sifted; Salt, to taste

A soft, vibrant vegan Red Velvet cake with a creamy cream cheese frosting

DESSERTS SNACKS

Prep

20min

Cook

25min

Chill

Total

4H45min

Servings:slices

INGREDIENTS

For the Cake:

240 ml Soy plant milk, at room temperature
400 g White sugar
360 g Plain wheat flour
2 tbsp Unsweetened cocoa powder
2 tsp Baking powder
150 g Vegetable oil
1 tsp Vanilla extract
240 ml Soy plant milk, warm
1 tbsp Vinegar
1 tsp Salt
30 ml Liquid red food colouring, vegan
2 tsp Bicarbonate of soda
1 tsp Vinegar

For the Cream Cheese Frosting:

226 g Vegan "Cream Cheese", at room temperature (used Violife)
113 g Vegan butter, at room temperature (used Alpro)
1 tsp Vanilla extract
300 g Icing sugar, sifted
32 g Cornflour, sifted
Salt, to taste

INSTRUCTIONS

For the Cake:

1 Preheat the oven to 180°C.
2 In a small bowl, whisk a tablespoon of vinegar with 240 ml of soy plant milk (at room temperature) to create a buttermilk. Set aside for a few minutes.
3 In a large bowl, combine the sugar, flour, cocoa, baking powder and salt. Stir well with a whisk so no lumps form.
4 To the mixture, add the oil, the buttermilk, vanilla extract and red colouring. Mix thoroughly.
5 Stir in the remaining 240 ml of warm soy plant milk until everything is well incorporated.
6 In a small cup, mix the bicarbonate of soda with a teaspoon of vinegar. Then fold this into the cake batter and stir to combine well.
7 Grease two 24 cm round tins with butter and dust with flour.
8 Divide the batter between the two tins. Tap the tins lightly on the bench to release any air bubbles.
9 Bake for about 25 minutes at 180°C. When done, remove the tins and let the cakes cool completely.

For the Cream Cheese Frosting:

1 In a bowl, using an electric mixer, beat the "cream cheese" and butter for about 2 minutes until smooth and well combined.
2 Add the vanilla extract and salt.
3 Gradually add the icing sugar and cornflour, both sifted, mixing until smooth.
4 Transfer the "cream cheese" mixture to a piping bag and chill in the fridge for at least 4 hours before using.

For Plating:

1 Make sure the cakes are completely cool before you start assembling.
2 Place one cake layer on your serving plate. If you like, use a serrated knife to trim a thin layer off the top for a level surface, and set the trimmings aside for decoration.
3 Spread a generous layer of "Cream Cheese" over the base layer.
4 Place the second cake layer on top, aligning it carefully.
5 Cover the whole cake with the remaining "Cream Cheese", smoothing with a spatula for an even finish.
6 Finish by decorating with the reserved cake pieces or any other garnish you prefer.