Red Velvet Cake

Original recipe adapted from: Food Buzz’s The Tolerant Vegan

I’ve developed this obsession for red velvet cake recently. It has such a seductive name and color overall. So I was determined to make one, just needed to find the perfect occasion for it (otherwise I can easily finish it all by myself!)

So I found the recipe, you know what is even MORE awesome? The fact it’s vegan! I’m still in the flirting stage of going completely vegan. Started last summer from one day to another…which was probably not the best decision I’ve ever made. It was too much for my body to handle and well, due to lack of organization and meal planning, I became ill and lacked quite a few nutrients but that was my fault for jumping in too fast :P.

Nevertheless, I like to try as much vegetarian/vegan recipes as possible. The cake is vegan while the frosting isn’t (I used philadelphia cream cheese instead of a vegan version).

So here are the ingredients:

Cake ingredients

- 2 1/2 cups of all purpose flour

- 2 cups vegan refined sugar

- 1 1/2 tbsp cocoa (added a bit more then required, I have a weakeness for cocoa!)

- 1 tsp refined sea salt

- 1 tsp baking soda

- 2/3 cups oil

- 2 cups nondiary milk (I used 1 cup of soymilk and 1 cup of vanilla almond)

- 1 tbsp distilled white vinegar

- 1 tsp vanilla

- 2 tbsp food coloring liquid

Frosting Ingredients

- 1 pack of Philadelphia reduced fat cream cheese (For vegan option: You can substitute with Toffuti cream cheese, you wouldn’t notice the difference!)

- 1 cup of margarine 

- 1 tsp vanilla

- 6 cups of confectioner’s sugar (could’ve used 5, it was very sweet)

Step 1: Preheat oven to 350ºC

For the cake: 

Combine the flour, refined sugar, cocoa, salt and baking soda (whisk together)

Next, whisk together the oil, milk, white vinegar and vanilla.

 Add food coloring after.

This is how it should look, I was a bit paranoid at first because it was far too bright but the recipe online said that’s how it’s supposed to be. Because once cake is baked, color turns into a much darker red. (And she was right!)

Now combine the wet ingredients with the dry one and whisk them together for approximately 2 minutes until you get a smooth texture.

Beautiful bright red color <3

Pour batter into pan (You could use two circular pans to join them at the end but I didn’t have two so I used a large rectangular one instead)

Bake cake for 30-40 minutes. Check it once it hits 30 minutes and stick a toothpick in to see if it’s fully done. If it comes out clean, then it’s good to go!

Put cake on top of a wire rack to let it cool.

Now for the frosting…the OH SO HEAVENLY SERIOUSLY ADDICTED FROSTING!

Have the cream cheese and butter should be at room temperature. Mix them all, pour in the confectioner sugar and beat until combined and smooth.

Results: DELICIOUS TOPPING FOR YOUR LOVELY CAKE!

Had a lot left, so just used it for cupcakes toppings and such.

Now back to the cake. After cake cools ( I waited for almost an hour, so it will be solid enough to work with without destroying it…although I had a little accident but still managed to put it together)

Start frosting the cake with buttercream cheese :)

Looked like a big ball of snow at the end haha.

Well, Voilá! Mt very first Red Velvet Cake.

And certainly won’t be my last :)