(Vegan) Red Velvet Cake
Red Velvet Cake. VEGAN Red Velvet Cake. Nuff said...and you are still here? Okay. Well, for those of us who are not familiar, hundreds of years ago, cakes were a sweet type of bread. Many times, people would put dried fruits and nuts in their cake recipes. As a result, the desserts were rough and had an abrasive texture.
It wasn't until 500 years later when bakers began to make dessert more appealing. They were able to find ways to break down the flour in the recipes so cakes could be softer and tastier. The word "velvet" described the soft, smooth texture of the cake.
A little history:
During WWII soldiers and civilians had to ration off food and supplies. Baking products like sugar and butter were a part of the rations. As a result, some bakers chose to use beet juice in their cakes. You can still find red velvet cake recipes today that call for beet juice. The red color of the beets makes the cake have a more delicious appeal. However, not only do the beets make the cake pretty, but they also make the cake soft. Beets work as a filler that keeps the cake from being dry. People were happy to buy a red cake because it felt more special. The red color of the dessert isn't very important to the flavor of the cake. (https://sunflourbakingcompany.com/blogs/news/the-history-behind-traditional-red-velvet-cake-and-cupcake)
Servings: 8
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Total Time: 1 Hour 35 Minutes
Equipment Needed: 2 Cake Pans, Measuring Utensils, 2 Bowls, Sifter (optional)
Ingredients:
Dry Ingredients ~
2 1/2 Cups Sifted Flour
1/3 Cup Sifted Carob Powder
1 1/2 Cup Sifted Cane Sugar
1/2 teaspoon Salt
2 teaspoons Baking Powder (last)
Wet Ingredients ~
2 Cups Water
3/4 Cups Vegetable Oil
2 Tablespoons Lemon Juice
1 teaspoon Vanilla Flavor
1 teaspoon Butter Flavor
Icing ~
1 Cup Vegan Butter, Room Temperature, Softened
4 Tablespoons Cold Coconut Milk
4 Cups Powdered Sugar
1 teaspoon Butter Flavor
Pinch Salt
Directions:
1. Combine all Dry ingredients (except Baking Powder) and stir.
2. Add Baking Powder and stir.
3.
In Separate Bowl ~
3 Tablespoon Red Food Coloring Mix
1 Tablespoon Carob Powder
4. Add Wet mixture and stir well. Grease the pans (you can use butter or Spectrum shortening) and set aside .
5. Divide mixture evenly between cake pans. Bake cake for 25 Minutes (or until toothpick comes out clean). Meanwhile, make icing.
6. Flip the cake layers upside down so the top is flat.
7. Mix the Icing ingredients in a bowl and set aside in the refrigerator.
8. A small break in the cake layer is expected. If you do not want to see that, freeze the cake in Saran Wrap first.
9. Enjoy!
Vegan Red Velvet Cake
Servings: 8
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Total Time: 1 Hour 35 Minutes
Equipment Needed: 2 Cake Pans, Measuring Utensils, 2 Bowls, Sifter (optional)
Ingredients:
Dry Ingredients ~
2 1/2 Cups Sifted Flour
1/3 Cup Sifted Carob Powder
1 1/2 Cup Sifted Cane Sugar
1/2 teaspoon Salt
2 teaspoons Baking Powder (last)
Wet Ingredients ~
2 Cups Water
3/4 Cups Vegetable Oil
2 Tablespoons Lemon Juice
1 teaspoon Vanilla Flavor
1 teaspoon Butter Flavor
Icing ~
1 Cup Vegan Butter, Room Temperature, Softened
4 Tablespoons Cold Coconut Milk
4 Cups Powdered Sugar
1 teaspoon Butter Flavor
Pinch Salt
Directions:
1. Combine all Dry Ingredients (except Baking Powder) and stir.
2. Add Baking Powder and stir.
3. In a separate bow, combing 1 Tablespoon Carob Powder to 3 Tablespoons Red Food Coloring Mix
4. Add Wet mixture and stir well. Grease the pans (you can use butter or Spectrum shortening) and set aside.
5. Divide mixture evenly between cake pans. Bake cake for 25 Minutes (or until toothpick comes out clean). Meanwhile, make icing.
6. Flip the cake layers upside down so the top is flat.
7. Mix the Icing ingredients in a bowl and set aside in the refrigerator.
8. A small break in the cake layer is expected. If you do not want to see that, freeze the cake in Saran Wrap first.
9. Serve and Enjoy!
