Thursday, 10 September 2009

Vegan Red Velvet Cake

vegan red velvet cake"It's my party and I'll bake my own cake if I want too...."

vegan red velvet cakeSo, yes it was my birthday yesterday on the rather special day of 9/9/9! I know it may seem pathetic to make my own birthday cake but I've been wanting to try this for so long now and my birthday was a good a time as any :) Plus it's hard being the only baker in the house and unable to just pick up a cake at tesco!!

This is another one of those things I never tried before becoming vegan but always wanted to. Red Velvet Cake always looks so visually stunning and as I'm a huge fan of cream cheese frosting, figured I would like this. The cake is subtly flavoured with chocolate and traditionally the cake would turn a browny red from a chemical reaction of the cocoa powder and acidic vinegar, but these days red food colouring is often added for extra oomph.

Well, it turned out very well, I based mine on Joy of Baking's as I loved the look of the quadruple layers and the addition of the coconut. I was able to find natural flaked coconut at my local farm shop which is perfect in this, desiccated would be ok but I would recommend unsweetened as the cake is sweet enough. Also if you can find shredded coconut that would be good too.

Red Velvet Cake: (makes two 8" layers)

250g plain flour
1/2 tsp salt
15g cocoa powder
113g vegan margarine
300g caster sugar
1 tsp vanilla
240ml vanilla or plain soy yogurt (natural unsweetened)
4 tsp vegetarian red food colouring
1 tsp white vinegar
1 tsp baking soda
Egg Replacer:
1 Tbsp cornstarch
1 Tbsp potato starch
1/4 tsp baking powder
1/8 tsp xanthan gum
scant 1/2 cup water
2 tsp vegetable oil

Grease and line two 8" cake pans with baking paper and set aside. Preheat the oven to 180C. First make your 'eggs' - mix the dry ingredients together then add the oil and water whisking until a bit frothy - set aside. In a bowl mix together the flour, cocoa powder and salt - set aside. With an electric mixer or with a whisk beat the margarine until soft then add the sugar and beat until light and fluffy - about 2 minutes. Add half the egg replacer, mix well, then add the other half and the vanilla, mix well.

In a measuring cup whisk the soy yogurt with the red food colouring. With the mixer on slow speed, or by hand, alternately add the flour mixture and soy yogurt mixture to the margarine/sugar mix in three additions, starting and ending with the flour. In a small cup combine the vinegar and baking soda, allow it to fizz then quickly whisk into the batter.

Working quickly divide the batter evenly between the two pans and spread evenly. Bake in preheated oven for 25 - 30 minutes or until a toothpick comes out clean. Cool the cakes for 10 minutes in their pans on a wire rack then turn over and let cool completely.

Cream 'cheese' frosting:
110g tofutti cream cheese
110g vegan margarine
650g icing sugar
2 tsp vanilla

In a mixer or by hand mix the cream cheese and margarine until well combined. Slowly start adding the icing sugar a little at a time beating well after each addition. Whisk in the vanilla. Add more icing sugar if needed till of a spreading consistency. If you add too much add some dairy free milk to thin.

To assemble the cake, carefully slice the two cakes in half - use a serrated knife and slowly go around the cake then slice the middle. Place one half on a serving plate and spread some of the frosting. Repeat until you place the nicest looking cake quarter on top. Spread the top and sides with the frosting then cover all over with the coconut (if using). We got 12 good size slices out of this, it's very rich though so - it's up to you! :)

Sources: Joy of Baking
Frosting based on 'Vegan Cupcakes take over the World'.


  1. Wow.... Happy birthday!! Virgoes rock! I made this cake too from the Vegan Table but it was just two layers. 4 look stunning !! I hope you're still enjoying it!

  2. Happy birthday! I'll say again, you make being Vegan look soooo good! What a lovely cake.

    Congratulations. (and sorry about you having to make your own cake...)

  3. Happy Happy Belated Birthday.

    The cake looks absolutely stunning and good on you for making your own.

    Like yourself I have been waiting for an excuse to make this, but unlike you, I still have to wait, so in the meantime, can I get a slice of that gorgeous cake!

  4. Thanks for all the birthday wishes and comments!! :) Yes, us virgo's do rock don't we??? lol - thanks again everyone!!

  5. Wow, that is a fantastic looking cake! You must have a lot of patience to make all of those layers so perfectly!
    It doesnt seem pathetic to make your own bday cake, in fact i usually do as no one would make me a vegan cake! And their not available to buy anywhere that I know of. Although my cakes dont look half as good as yours :)


  6. Happy Birthday!

    That cakes looks absolutely beautiful! And it's not at all lame to make your own cake, I always bake my own and that way you get a vegan cake and get the flavour you want too.

  7. Today is my birthday and my mother used this recipe to make me a vegan red velvet cake. It was the most delicious birthday cake I have ever had, it was so moist and fluffy! Thank you so much for posting this recipe!

  8. Happy birthday!! Thanks so much for your comment, I'm so glad you liked it and that it turned out well :-)

  9. hi im not a vegan but make a lot of vegan recipes i have to say try this cake with beetroot instead of food colouring its georgeous not sure how much it would need sheena

  10. This looks delicious! Hope you had a wonderful birthday! I also make my own birthday cakes, and what a coincidence, my birthday is also sept 9th. My sister is requesting a red velvet cake for her birthday in nov. so I my try this recipe, thanks!

    1. Thanks Liz! What a coincidence and I'm glad I'm not the only one who makes her own birthday cakes ;-) Hope you and your sister like this one!


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