Vegan Halloween Cake (Black Velvet)

Name: Vegan Halloween Cake (Black Velvet)
Prep time: 30 min
Cook time: 18 min
Yield: 16 slices
Ingredients: 315 ml soy milk; 1 Tablespoon apple cider vinegar; 300 g self-raising flour; ½ Teaspoon baking soda; 50 g cocoa powder; 200 g caster sugar; 180 g vegan butter, melted; 2 Teaspoons vanilla extract; 1-2 Teaspoons Black gel food colouring; Frosting of choice*

User Reviews

5.0

6 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Additional Time
1 hr
Servings
16 slices
Calories
357 kcal
Course
Dessert
Cuisine
Vegan

Vegan Halloween Cake (Black Velvet)

Iris Warren

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Eggless black velvet cake paired with dairy-free cream cheese frosting.

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Ingredients

Servings

315 ml soy milk (1+¼ cups)
1 Tablespoon apple cider vinegar (sub lemon juice or white vinegar)
300 g self-raising flour (2+⅓ cups)
½ Teaspoon baking soda (bicarbonate of soda)
50 g cocoa powder (7 tablespoons)
200 g caster sugar (1 cup)
180 g vegan butter, melted (¾ cup)
2 Teaspoons vanilla extract
1-2 Teaspoons Black gel food colouring (I used PME)
Frosting of choice* (I used 2 x 400g tubs of Betty Crocker cream cheese icing)

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Instructions

Frosting:

Notes

*I recommend using vanilla buttercream or cream cheese frosting for this cake. It can be homemade or ready-made, whatever you prefer!
Try using orange or purple food colouring in your frosting for a true vegan Halloween cake!