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Red Velvet Cake with "Cream Cheese" Frosting

What you need: 

Cake:
1 1/2 to 1 3/4 cups vanilla nondairy milk (I use soy)
2 teaspoons white vinegar
2 1/2 cups flour
2 cups sugar
1/4 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup canola oil
2 1/2 tablespoons vegan yogurt (I use soy)
2 ounces red food coloring
3 teaspoons vanilla Frosting:
1 cup vegan margarine, softened (I use Earth Balance)
1 cup vegan cream cheese (I used Tofutti)
2 teaspoons vanilla

What you do: 

1. To make the cake, preheat oven to 350 degrees Fahrenheit. Lightly grease and flour two 9" round cake pans. In a medium mixing bowl, combine milk and vinegar. Let curdle for 5 minutes. In a large mixing bowl, sift together all dry ingredients.
2. Add remaining wet ingredients to the milk mixture. Whisk together until combined, then add to the dry ingredients. Mix until there are no lumps and the color is consistent throughout.
3. Pour equal amounts of the batter into each cake pan. Bake for 30 to 35 minutes, or until tests done. Let cool.
4. To make the frosting, combine margarine, vegan cream cheese, and vanilla in a bowl. Mix until well combined. Frost cooled cake.
Source of recipe: I saw this recipe on the net somewhere, and I modified it after I made it once.

Preparation Time: 
30 minutes, Cooking time: 35 minutes
Cooking Time: 
35 minutes
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

this was DELICIOUS! I followed the recipe exactly, except I only used half an ounce of red food coloring. it still turned out a nice deep pink color, though. also, my oven runs hot so it was fully cooked in about 23 minutes. I served it to a pack of omnivores and they raved about it!

the frosting recipe suggested here seems wrong to me because it doesn't call for powdered sugar. I frosted a two-layer cake with a chocolate cream cheese icing that I made from one 8-ounce tub of Tofutti cream cheese (maybe 1.5 cups), 2 cups of powdered sugar, 3/4 cup cocoa powder (you could increase/decrease this part), and 1 teaspoon of vanilla. it stayed moist and gooey and didn't set like buttercream frosting, but it was ridiculously good.

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I made this recipe into cupcakes and the cake part was really good although my cupcakes didn't turn out red which was slightly disappointing.  The batter was red though so it was very misleading.  I wasn't too fond of the frosting, a little too much margarine. I would recommend cutting the amount of margarine in half since I ended up with too much frosting anyway.  I also added a bit of artificial sweetner to my frosting which I think was a good addition.

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