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Vegan Red Velvet Cake

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 6

Ingredients

Cake ingredients

  • 3 cups Green banana leaf flour or all purpose flour
  • ½ cup Cocoa powder
  • 3 cups Brown sugar or white sugar
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Himalayan pink salt - regular salt will do fine too
  • 1 tbs Chia seeds
  • 3 tbsp Flaxseeds
  • 160 ml water - to make the flax eggs
  • ½ tsp pink salt
  • ¼ tsp cayenne pepper
  • 1 tsp white vinegar - I was all out of white vinegar so I used ACV instead
  • 2 cups Unsweetened plant milk - I used coconut milk but you can use oat milk, soy...etc
  • 2 tsp Vanilla
  • Coconut oil or melted vegan butter
  • 1 oz red food coloring - I used a gel

Frosting Ingredients

  • 9 oz vegan cream cheese
  • 4 cups powdered sugar
  • 2 tsp vanilla

Instructions

  1. Preheat the oven to 350 degrees. In a small pot melt the coconut oil on low heat.
  2. Mix the vinegar with the plant-based milk to make the vegan buttercream.
  3. Mix together ground flax seeds and water to make the vegan egg substitute.
  4. Mix all the dry ingredients together.
  5. Mix all the wet ingredients together.
  6. Grease and flour two cake tins.
  7. Mix the wet ingredients into the dry ingredients and make sure it’s well combined so that there are no lumps!
  8. Pour the cake mixture into the cake tins, making sure to divide the mixture equally between the two tins. Place in the oven and bake for 30-35 minutes.
  9. While the cake is baking, place the vegan cream cheese and vanilla into a large mixing bowl.
  10. Slowly add the powdered sugar one cup at a time, until the desired sweetness and consistency is achieved. To make a firmer frosting, place the mixture in the fridge for at least 15 minutes.
  11. When the cakes are done baking, remove from the oven and leave out to cool for 20 minutes before removing them from the cake tins.
  12. Remove the cakes from the cake tins and carefully place on a cooling rack to cool.
  13. When the cakes are cool to the touch, assemble the cake and frost with the cream cheese frosting.