Vegan Red Velvet Cake
This vegan red velvet cake is a modern twist on the classic red cake. This dessert is the perfect choice for those following a vegan diet who don't want to miss out on spectacular and delicious cakes. The inspiration came from traditional American red velvet cakes, which are now made with natural ingredients such as beet juice and almond milk. The cake is not only beautiful, but also light and creamy, ideal for festive occasions or special events.
Ingredients for this recipe
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Preparation Steps
1
Combine the almond milk and apple cider vinegar, then let it sit for 5 minutes to lightly curdle.
2
In a large bowl, whisk together the flour, granulated sugar, baking powder, and cocoa powder.
3
Add the almond milk mixture, sunflower oil, and beet juice (or red food coloring). Mix until smooth and you have a homogenous batter.
4
Pour the batter into a greased and floured cake pan. Bake in a preheated oven at 350°F (180°C) for 30-35 minutes. Check for doneness with a toothpick.
5
While the cake is cooling, prepare the frosting: beat together the vegan cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
6
Once the cake has cooled completely, slice it in half horizontally and fill with the frosting. Frost the top of the cake as well, smoothing it out evenly.
7
Garnish the cake with fresh fruit or grated chocolate, if desired.
8
Refrigerate the cake for at least 2 hours to allow the flavors to meld and the frosting to set.
