- Preparation Time 10 Minutes
- Baking Time 20 Minutes
- Serves 8-12
I love the colour of the red velvet cake, It never fails to make a statement on any occasion. The deep red colour is what gives the cake Its name. This vibrant cake pairs wonderfully with sweet and tangy vegan cream cheese frosting.
- Moist crumb
Although this cake does have acidic undertones from the buttermilk and cream cheese frosting, it is equally balanced out with sweetness.
It does not contain enough cocoa powder to be a chocolate cake and although it contains vanilla extract it is not a vanilla sponge. To simplify things, I just describe the taste as just a Red velvet cake.
If you want to make cupcakes instead, this recipe makes 12. They should be cooked at 175C for 20-25 minutes
The cake will keep for up to 5 days in an airtight container placed in the fridge. If you want to freeze it, then I suggest you freeze it before adding the frosting. If wrapped in sealed freezer bags it will keep for 3 months.
- 250g of gluten-free plain flour*
- 200g of caster sugar
- 1 tsp of bicarbonate of soda
- A pinch of salt
- 1.5 tbsp of cocoa powder
- 200 ml of oat milk
- 40 ml of vegan plain yoghurt*
- 1 tbsp of apple cider vinegar
- 2 tsp of vanilla extract
- 120 ml of light oil such as corn or rapeseed
- 1 tsp of beetroot powder (
- 1 tsp of vegan red food gel
- 1 tbsp of white wine vinegar *
Cream cheese frosting
- 115 of vegan butter
- 225g of vegan cream cheese such as Violife or Sheese
- 1 tsp of lemon juice
- 2 tsp of vanilla paste or extract
- 400g of icing sugar
- The white wine vinegar can be replaced by apple cider vinegar or lemon juice
- If you do not have beetroot powder, it is not essential to the cake. For me I use to add an extra depth of colour in cakes. I also use it in vegan meringues. Try to stick to the gel colouring as this does not change the texture of the batter like the liquid.
- If you are not avoiding gluten or wheat then just use normal plain wheat flour.
- If you do not have any vegan yogurt you can use all plant-based milk.
- Preheat the oven to 175C and oil and line 2 8 inch sandwich tins with baking parchment.
- Into a large bowl sieve the flour and add the rest of the dry ingredients such as the sugar, bicarb, salt, cocoa powder and beetroot powder if using.
- Make up the buttermilk by mixing together the milk, yogurt and white wine vinegar. Leave to one side to let it curdle.
- To the dry ingredients add the buttermilk, oil, vanilla, vinegar and red food colouring. Mix it using a hand whisk to assure all the lumps of flour are combined.
- Divide the batter equally between the 2 baking tins and place it on the middle shelf of the oven.
- Bake for 20 minutes or an inserted toothpick comes out clean.
- Leave the cakes in a tin for 10 minutes and then turn them out onto a wire cooling rack.
- While the cakes are cooling it is time to make the cream cheese frosting. Using an electric stand mix or hand one, add the cream cheese, icing sugar and butter and 2 tbsp of lemon juice to a bowl. Starting on the lowest speed until combined and then on a higher speed until thick and creamy. Put the frosting into the fridge until the cakes are thoroughly cool, then decorate as desired.
- Broccoli and spinach Pesto
- Pesto and mozzarella tart
- Triple chocolate American cookies
- Double Peanut cookies
- Blueberry and lemon Muffins
If you make this, don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of the recipes. I would love to hear your comments too.