RED VELVET CAKE - Plant Based

Red Velvet Cake

Red Velvet Cake (Plant Based)

Plant based version of a southern classic!

Yield: 3 x 8-inch rounds or 2 x 9-inch rounds

PREP IT!     

For Red Velvet Cake:

  • 1½ cups Flour, all-purpose

  • 1 cup Flour, cake

  • 1½ teaspoon Baking soda

  • 1 teaspoon Salt

  • 1 tablespoon Cocoa powder, alkalized (Dutch processed)

  • 1 cups Oil, canola or vegetable

  • ½ cup Vegetable shortening

  • 1 ½ cups Sugar, granulated

  • 1 tablespoons Food coloring (any color you like but red is traditional)

  • 1 teaspoon Vanilla extract

  • 2 tablespoons Flax meal (ground flax seeds)

  • 6 tablespoons Water

  • 1 cup Vegan sour cream (I used Follow Your Heart Brand)

  • 1½ teaspoon Vinegar, white distilled

For Plant Based “Cream Cheese” Frosting:

  • 1 pound Vegan cream cheese (I used Follow Your Heart Brand)

  • 7½ ounces Vegan butter, salted (I used Earth Balance Brand)

  • ½ stick Vegetable shortening (I used Crisco brand)

  • 1 teaspoon Vanilla extract

  • 1 large Lemon, zested

  • 6 cups Powdered sugar (start with this and add ½ cup more at a time as needed)

MAKE IT!

For Red Velvet Cake:

  1. Preheat oven to 350F. Prepare your cake pans by lining them with parchment paper and lightly greasing with oil or spraying with non-stick pan spray.

  2. In a small cup or bowl, stir together flax meal and water. Set aside to thicken. This will provide the same binding functionality you would get if you were to add 2 eggs which is what the non-plant based version of this recipe calls for.

  3. Mix flours, baking soda, salt, and cocoa powder in a bowl and set aside.

  4. Mix oil, shortening, sugar, food coloring, and vanilla in a separate bowl.

  5. Whisk flax meal mixture into the wet mixture.

  6. Fold 1/3 of dry mixture into wet mixture then whisk in 1/3 of the vegan sour cream.

  7. Keep alternating mixing in dry ingredients and vegan sour cream until everything is incorporated. Batter will be VERY thick.

  8. Add vinegar and whisk. This will provide some of the aeration and leavening (rise) functionality you would be getting from the egg whites in the 2 eggs the non-plant based version of this recipe calls for. Immediately scoop batter into cake pans and bake at 350F degrees for 30-35 minutes.

  9. Check it after 20 minutes. You’ll know it’s done when you stick a toothpick in the cake and it comes out clean.

  10. Cool cakes completely in the fridge.

  11. Once completely cooled, frost cake with plant based cream cheese frosting.

For Plant Based “Cream Cheese” Frosting:

  1. Place vegan cream cheese, vegan butter, vegetable shortening, vanilla, and lemon zest in a mixer or mix with a hand mixer. Whip until creamy. Add in powdered sugar until well incorporated and smooth.

  2. Refrigerate immediately. Frosting must stay cold to remain set. Cake must be refrigerated.  

  3. It stays fresh in the fridge for approximately 3 days

Tips:

  • Cake batter will be VERY thick.

  • Line each cake pan with parchment paper or a cake liner. This is imperative for easy removal of this super moist cake from the pan.

  • Recommend using light colored cake pans for best results so the edges don’t get too dark.

  • Recommend storing the cake layers in the fridge before frosting them after they’ve cooled at room temperature.

  • When frosting this cake recipe, make sure both the cake layers and the prepared frosting are cold. This will make frosting easier, produce less crumbs, and give you more time before the frosting starts to melt.

Plant based cream cheese frosting

Layers

Frosted and Sliced

Store : in the refrigerator in an airtight container. for up to 3 days.

Classic Comfort, Dessert, Southern ComfortAdunni Ogunlanohrecipe, red velvet, red velvet cake, plant based, plant-based, vegan, dessert, cake, cream cheese frosting, cream cheeseComment