This ultimate red velvet cake can be enjoyed by any vegan pastry connoisseur. An old world cake, it has traditionally been colored with red beets, however, in modern times, red food coloring is added to create the infamously colored cake. In addition, the presence of vinegar in the buttermilk or in this case, soymilk reacts with cocoa enhancing the anthocyanin in the chocolate creating a reddish tinge to the batter resembling red velvet.
21/2 cups pastry flour
2 cups sugar
2 tablespoons cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons vanilla extract
11/2 cup canola oil
2 cups vanilla soy milk
1 tablespoon apple cider vinegar
2 teaspoons vegan red food coloring
8oz vegan cream cheese
1 cup earth balance
1 teaspoon vanilla extract
6 cups confectioners sugar
In a bowl wisk oil, soymilk, apple cider vinegar and vanilla together.
In a mixer, blend flour, cocoa, sugar, baking soda, baking powder, food coloring and salt. Mix well and add liquid mixture from bowl to mixer slowly.
Pour into two lightly greased and floured 9 x 9 baking pans. Tap them lightly on the counter to remove any air bubbles.
Bake 30-40 minutes at 350 degrees until a knife inserted into the middle of the cake comes out clean.
Remove from oven and cool completely.
For the frosting:
In the mixer, blend cream cheese, vegan butter, vanilla and sugar together.
Place first cake layer on a plate and use a bread knife to slice across the top of the cake to create a flat surface and spread frosting over the top of the cake. Place second layer down and complete frosting.