My husband suffered a massive heart attack at the age of 44, and it was after that scare that we started to radically change our diet (Sorry Paula Deen). While I still ADORE desserts, I try to find alternatives that are Vegan and still tasty. While I wouldn't profess that many Vegan desserts are necessarily low in calories and fat, this recipe for Vegan Red Velvet Cake with Vegan Frosting does a good job of keeping down the fat grams but most importantly without taking away taste. This is a unbelievably delicious cake that is so moist and flavorful. A lot of people turn up their nose when they even hear the word Vegan without actually understanding what it means. Vegan is No Eggs, No Dairy, No animal products. I actually took an old family recipe and Veganized it. I did a test run at work this past week, and the cake was gone in less than 10 minutes. People raved about it and loved it, even though they knew it was Vegan. Many said that if I didn't tell them they would not have known! I also came up with a fun holiday spin by adding peppermint to the frosting and decorating it to look like peppermint candies! Enjoy!
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt
- Add non-dairy milk, oil, food coloring (or beet juice), and vanilla to flour mixture and stir until just blended. Stir in vinegar until just blended
- Immediately pour batter into prepared pans and bake in preheated oven for 35-50 minutes. To test doneness, I use a toothpick and stick it into the center until it comes out clean. If it comes out clean the cake is done. If not, then cook in 5 min. increments and test as you go along.
- Cool in pans for 10 minutes on wire rack. Run knife around edge of pan after 10 min. then invert cakes onto rack to cool completely. Once cooled cut each cake layer in half so you have 4 total slices
- 6 cups confectioner's icing sugar (Q1 32 oz bag)
- Q1 8 oz container of Tofutti Better than Cream Cheese, softened (I buy mine at Whole Foods)
- 1 cup vegan margarine ( I use Earth Balance Vegan Buttery Sticks that I get at Whole Foods)
- 1 cup vegan vegetable shortening (again I buy this at Whole Foods)
- 4 tablespoons vanilla extract-(yup I said 4, what can I say, I love vanilla!)
- 2 tsp salt
- 1/2-3/4 cup Vegan Soy Creamer or Non Dairy Milk
- 1 tsp Peppermint Extract (or more or less to taste)
- In a large mixing bowl, place vegan margarine, vegan shortening and whip on medium speed until blended and there are no lumps. Then add container of Vegan Cream Cheese and blend on Med speed until smooth (about 2 minutes)
- Start with a 1/2 cup of Non Dairy Milk or Vegan Creamer and add this to the vegan margarine/shortening mixture and mix on low until incorporated. Gradually add powdered sugar, one cup at a time and blend until mixed together on med-slow speed. If the mixture is getting too dry, add a touch more milk or creamer and continue blending on med-slow speed.
- Add salt and vanilla and continue mixing (for about 1 minute)---add peppermint extract to taste
- Once all ingredients are blended, turn mixer on high and beat for approximately 4 minutes. If the frosting seems too thick, add more creamer or milk and continue to blend.
- Split the frosting up into 2 bowls and color the one bowl with red coloring (either the India Tree color, beet juice or regular red food coloring)
- Place one cake layer, flat side down on cake plate or platter. Take about 3/4 cup icing and frost the first layer with white. Then, place the next sliced cake layer on top and ice that with Red icing. Alternate with each layer until finished. When done layering, cover the entire cake with a thin crumb coat of white icing and place cake in fridge for approximately 15 minutes to chill.
The Vegan Buttercream Rose Swirl
Video Tutorial for doing the Rose Swirl by Baking 911 (love that site!!!)