Red Velvet Cake
This cake worked out really well! I just wished I had more red food coloring so that the color would have popped a little more, but overall it was pretty good!
Original recipe HERE
INGREDIENTS for my modified version
2 cups (250g) All-Purpose Flour
1 cup (200g) Sugar
1 tsp Baking Soda
1/2 tsp Salt
1 Tbsp Cocoa Powder
1 cup (240ml) Vegan Homemade Buttermilk (1 cup soy milk + juice of 1/2 a lemon)
2 tsp Vanilla Extract
1/3 cup (80ml) Vegetable Oil
1 Tbsp Apple Cider Vinegar
1 fl oz (28ml) Vegan Red Food Dye
Preheat the oven to 180°C (350°F or 3 or 4 on a gas oven). Combine the first 5 ingredients in a mixing bowl. In a separate bowl the butter-milk, then add in the remaining liquid ingredients. Whisk wet into dry and pour batter into cupcake moulds or a cake pan. Bake for around 30 minutes or until it comes out clean when a toothpick is inserted.
For frosting, I used my coconut butter-cream recipe (post on blog), which looked EXACTLY like cream cheese frosting!