Vegan Red Velvet Cake
User Reviews
4.5
6 reviews
Excellent
Vegan Red Velvet Cake
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This show-stopping Vegan Red Velvet Cake is so rich and flavorful, no would guess it's entirely plant based. Moist, chocolatey cake is layered with a decadent vegan cream cheese frosting. Yum!
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Ingredients
For the red velvet sponge
- 1 cup buckwheat flour
- 1 ½ cups rice flour
- 1 ⅓ cups white sugar (organic for vegan-friendly)
- 1 tbsp xanthan gum
- 1 tbsp baking powder
- ½ tsp salt
- 3 oz dark chocolate melted
- 1 ⅓ cups plant based milk
- 1 cup olive oil
- 4 flax eggs (see recipe notes)
- 2 tbsp lemon juice
- 10 oz cooked beetroot grated finely (see recipe notes)
For the cream cheese frosting
- 7 oz vegan cream cheese, storebought or homemade
- ½ cup vegan butter
- 4 cups icing sugar
Instructions
MAKE THE CAKE
- Preheat the oven to 180 degrees C (350 degrees F).
- In a large mixing bowl, whisk together the buckwheat flour, rice flour, sugar, xanthan gum, baking powder and salt.
- In a separate bowl, whisk together the dark chocolate, plant based milk, olive oil, flax eggs, lemon juice and cooked beetroot.
- Add the wet ingredients to the dry and mix until thoroughly combined.
- Transfer the batter to a 10-inch cake tin and bake in the preheated oven for 40 minutes, until a toothpick comes out clean from the centre.
MAKE THE FROSTING
- In a large mixing bowl, use an electric mixer to whisk together the vegan cream cheese and butter.
- Slowly sift in the icing sugar around ½ cup at a time, whisking it using the electric mixer. Add more icing sugar if the frosting is too moist.
- Leave in the freezer for around 20 minutes.
ASSEMBLE THE CAKE
- Make sure that the cake sponge cools down fully before assembling and adding the frosting.
- Use a large chef’s knife to carefully slice the cake sponge in half.
- Apply a thick layer of the frosting on top of one of the resulting sponges. Then, add the other cake sponge and add another frosting layer on top of the cake. If you wish, you can also add it around the sides.
Notes
- You make 4 flax eggs by stirring together 4 tbsp ground flaxseed and 8 tbsp water and then setting it aside for 5 minutes.
- You can either cook your own beetroot by boiling it, or buy it pre-cooked from the supermarket.
Nutrition Information
Show Details
Calories
516kcal
(26%)
Carbohydrates
71g
(24%)
Protein
4g
(8%)
Fat
26g
(40%)
Saturated Fat
6g
(30%)
Trans Fat
1g
Cholesterol
1mg
(0%)
Sodium
308mg
(13%)
Potassium
178mg
(5%)
Fiber
4g
(16%)
Sugar
49g
(98%)
Vitamin A
278IU
(6%)
Vitamin C
2mg
(2%)
Calcium
95mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16slices
Amount Per Serving
Calories 516 kcal
% Daily Value*
| Calories | 516kcal | 26% |
| Carbohydrates | 71g | 24% |
| Protein | 4g | 8% |
| Fat | 26g | 40% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 308mg | 13% |
| Potassium | 178mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 49g | 98% |
| Vitamin A | 278IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 95mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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