![]() Overmixing the batter can result in a dense cake. Don’t pack it into the cup and don’t scoop the flour. Spoon it into your measuring cup and level off the top with the back of a knife. If you don’t have a food scale, then spoon and level the flour. If you have a food scale then I highly recommend weighing out the flour for perfect accuracy. Red food dye enabled this cake to come out beautifully, with the color holding absolutely perfectly. I’ve heard of beets being used successfully but it might be out of my purview, so red food dye it is! The chemical reactions that take place while baking stripped that red color right out of it and it was a not terribly appealing shade of reddish brown. It was the worst I have ever made and the whole thing went straight into trash, to put it more bluntly.įirst off – it tasted like beets! Yum. I did not manage to make that work – to put it nicely. I did try using beet juice to dye previous versions of this cake, and…. ![]() The non-vegan ingredients – cochineal or carmine – are not usually seen anymore. Initially we made this cake with a liquid red food color but have since switched to a red gel color ( Americolor is our favorite brand) and it works wonderfully and is confirmed to be cruelty free.įrom my research it seems that most red food dye is vegan these days. The tangy lemon is a perfect complement to the flavor of red velvet.Ī more common pairing for red velvet is a cream cheese frosting and our vegan cream cheese frosting also works great. We used our vegan lemon buttercream frosting recipe to frost this cake. When the cakes are completely cooled, frost and decorate.If your cakes have domes, then use a sharp knife to level them.Let the cakes cool in the pans for a few minutes and then transfer them to a wire cooling rack to cool completely before frosting.Bake at 350☏ for 20 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.Divide the batter between three 6-inch round cake pans (sprayed with non-stick spray and lined with circles of parchment paper along the bottom) and smooth down. ![]() Add the vegan buttermilk, oil, vinegar, vanilla extract and red gel food color and mix it into a batter.Prepare the vegan buttermilk by adding 1 tablespoon of lemon juice to a measuring jug and then adding soy milk up to the 1 cup (240ml) line.Sift all purpose flour and cocoa powder into a mixing bowl and add the sugar, baking soda and salt.This is a summary of the process to go along with the process photos. You will find full instructions and measurements in the recipe card at the bottom of the post. You can also make vegan buttermilk with almond milk but I prefer soy milk as it creates a thicker, richer buttermilk. Vegan buttermilk – we make a homemade vegan buttermilk by mixing lemon juice and soy milk.Canola oil – can be switched for vegetable oil if you prefer.It reacts with the baking soda and the acid in the vegan buttermilk and causes the cake to rise. White vinegar – distilled white vinegar does two things in this cake recipe.Gels are much more concentrated than liquid food colors, so you can use much less and still get a very rich vibrant color. Red gel food color – our favorite brand is Americolor Super Red.Ingredients You’ll Need To Make This Cake: Ingredient Notes You’ll also love our vegan blue velvet cake and vegan blue velvet cupcakes. It’s also really versatile and can be adapted for different size cake pans.Īnd if you love red velvet then also check out our vegan red velvet cupcakes and vegan red velvet cookies. This cake is ideal for birthdays or other special occasions and it definitely stands out from the crowd. ![]() Perfectly moist, dreamy and decadent, not to mention absolutely gorgeous with that glorious red color. Paired with a tangy lemon buttercream frosting this is a cake to remember! It’s like you can’t quite put your finger on it, is that vanilla I’m tasting? Oh wait no, it’s chocolate. All these flavors are represented gorgeously, and subtly. It’s a mix of subtle flavors: vanilla, chocolate, buttermilk. Red velvet cake is not just cake dyed red. This vegan red velvet cake is rich, moist, vibrantly red and topped with a delicious tangy lemon buttercream frosting. ![]()
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