Vegan Red Velvet Cake With Cream Cheese Frosting Recipes

VEGAN RED VELVET CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350F and grease three 6″ cake pans or two 8″ cake pans with olive or coconut oil. Line with parchment paper and set aside. Add the apple cider vinegar to unsweetened dairy free milk and set aside to curdle for 5 minutes.
• In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda and sea salt. Set aside.
• In a stand mixer with paddle attachment or large bowl, cream the vegan butter for 2-3 minutes, until fluffy. Add in the sugar, and continue mixing until the sugar is almost dissolved into the butter. Then add in the applesauce, vanilla, and red food coloring. Mix on medium speed until combined. Add in the flour mixture and vegan buttermilk in increments of two, mixing until the flour is JUST integrated into the wet ingredients.
• Divide batter evenly amongst the cake pans. Place cake pans into the oven and bake for 30-35 minutes, or until the toothpick comes out clean.
• Let the cakes cool in the pan for 10 minutes, then transfer them to a drying rack to cool completely before frosting.

VEGAN RED VELVET CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees. In a cup pour the milk and add the lemon juice. Let sit while preparing the next dew ingredients. This makes buttermilk. Cream together the margarine, vegan sugar and then add the applesauce and flour.
• In a small bowl mix together cocoa and food coloring to form a slight paste. Add it to the creamed mixture. Mix the salt and flour together and add it to the batter alternating with the buttermilk in three batches, mixing after each addition. Add vanilla extract. Mix in baking soda and vinegar. Pour batter into 2 greased cake pans (I used round) and bake for 40 minutes or until toothpick comes out clean.
• Frosting:.
• Mix softened cream cheese and margarine together. Add vegan sugar vanilla and soymilk. Mixture will be very soft (almost a glue-like texture). After cake cools slightly put one layer on a plate and pour some frosting over so that it runs down the sides. Let cool a little more and add the next layer and repeat process.

VEGAN RED VELVET CAKE

Steps:

• Preheat your oven to 350F (180C). lightly grease two 8-inch round cake pans.
• In a large bowl, whisk the dry ingredients together.
• In a medium bowl, mix the wet ingredients together. Add enough red food dye so that the wet ingredients are a very vibrant red *see notes. Pour the wet ingredients into the dry and mix until the batter just comes together, don't over mix. Evenly divide batter among the cake pans. Bake 30 - 35 minutes until ta toothpick inserted into the center comes out clean. Let the cakes cool in the pan before removing.
• Use a hand mixer or stand mixer to beat the cream cheese and butter together until fluffy. Add the powdered sugar and slowly mix in. Increase the speed and whip the frosting until fluffy. If the frosting is too thick, add 1 tablespoon of plant-based milk at a time, mixing in, until the desired consistency is reached. If the frosting is too sweet, add a pinch of salt and mix in. Store the frosting in the fridge until needed. Make sure the cakes are cooled completely before frosting.

EASY VEGAN RED VELVET CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°F.
• Line 2 8-inch cake pans with parchment circles or spray with cooking spray.
• Cream together the vegan butter, sugar, and vanilla in a stand mixer, or with handheld beaters or by hand in a large bowl.
• Pour the apple cider vinegar into the non-dairy milk, and let sit for a minute. This makes a vegan "buttermilk".
• Gradually add the milk and vinegar mixture to the creamed butter and sugar until fully combined.
• Add the red food coloring and mix until evenly distributed.
• Sift together the flour, cocoa powder, baking soda and powder, and salt in a separate bowl.
• Gradually add the dry ingredients to the wet ingredients and mix until just combined.
• Divide the batter evenly between the 2 cake pans.
• Bake for 35-40 minutes, or until the tops are firm and a toothpick comes out clean.
• Let cool completely before frosting.
• Cream together the shortening and vegan butter in a stand mixer or in a bowl with handheld beaters until fluffy.
• Add the vegan cream cheese and beat until smooth.
• Gradually add the powdered sugar, mixing after each addition.
• Add the vanilla extract.
• Continue beating until the frosting is light and fluffy, 5-6 minutes.
• Place one of the cake layers on a plate, then spread frosting on top.
• Place the other cake on top.
• Frost the exterior of the cake, then decorate as desired.

VEGAN RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Grease a 12-cup muffin tin or line with paper liners.
• In a liquid measuring cup or small bowl, combine the almond milk and lemon juice, stir with a fork, and set aside for 5-8 minutes until it appears curdled.
• In a large bowl, cream together the sugar and coconut oil with an electric hand mixer until smooth.
• Add the the flour, cocoa powder, baking soda, baking powder, salt, vanilla, apple cider vinegar, red food coloring, applesauce, and almond milk mixture, and stir with a rubber spatula until well combined.
• Use an ice cream scoop to fill each muffin cup about ¾ of the way.
• Bake for 20- 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean
• Make the frosting: In a large bowl, cream the vegan butter with an electric hand mixer until smooth. Add the vegan cream cheese. Sift in half the powdered sugar and beat to combine. Sift in the rest of the powdered sugar and beat again.
• Fold in the vanilla and lemon zest with a rubber spatula until well combined.
• Scoop about 2 tablespoons of frosting onto each cupcake and smooth out with a butter knife. Use a wooden skewer and more red food coloring to decorate to your liking.
• Enjoy!

HOMEMADE RED VELVET CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter and flour two 9x2-inch cake pans.
• Sift flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a bowl and set aside.
• Whisk eggs in a large mixing bowl until yolks are broken. Add oil, buttermilk, sour cream, red food coloring, vanilla extract, and vinegar; mix to combine. Add flour mixture in 3 batches, mixing by hand as little as possible so as not to overbeat. If mixing with an electric mixer, add flour mixture and mix until just incorporated. Divide batter evenly between the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 35 to 40 minutes. Remove from the oven and let cool for 10 minutes before removing cakes from pans to cool completely on a wire rack, 20 to 30 minutes more.
• Meanwhile, whip cream cheese in a bowl using an electric mixer on high speed until light and fluffy, about 5 minutes. Scrape into a different bowl.
• Sift sugar, flour, and salt together in a medium saucepan. Turn heat to medium-high and whisk in milk and vanilla extract slowly until there are no lumps. Cook until it starts to bubble and becomes thick and pudding-like, 7 to 8 minutes. Pour into a mixing bowl and refrigerate for 10 minutes.
• Whisk chilled mixture using an electric mixer with a whisk attachment for 5 minutes. Add whipped cream cheese slowly, whisking until you have a smooth frosting, about 5 minutes more. Use to frost cooled cake.

RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING (VEGAN)

Steps:

• Preheat oven to 350 degrees and line muffin pans with liners.
• Whisk together the soy milk and vinegar and set aside to curdle.
• Sift the flour, sugar, cocoa, baking powder, baking soda, and salt into a large bowl and mix.
• Add the oil, food coloring, chocolate extract, Vanilla extract and almond extract to the curdled soy milk. Whisk well to combine.
• Make well in center of dry ingredients and gently fold wet ingredients into dry, mixing until large lumps disappear.
• Do not over mix, oryour cupcakes will turn out gummy - small lumps are okay.
• Fill cupcake liners about three-quarters full as these cupcakes will rise fairly high.
• Place in hot oven and bake 18-20 minutes until done, or until toothpick inserted in cetner comes out clean.
• Cool cupcakes in the pan for five mintues, and then transfer to a cooling rack or surface to cool completely.
• For frosting:.
• Using a hand mixer, cream together margarine and cream cheese until just combined, then whip in the powdered sugar in 1/2 cup batches.
• Scrape down the sides and mix until smooth and creamy.
• Mix in the vanilla.
• Keep tightly covered and refrigerated until ready to use.