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RED VELVET CAKE WITH VEGAN CREAM CHEESE ICING

RECIPES/SWEET TREATS/ CAKES


The month of love definitely calls for some red velvet cake ... and who said you can’t eat a whole cake by yourself. ⁣

⁣MAKES: PREP TIME: COOK TIME:

makes 3 layers ⁣ 15 minutes 30 minutes

FOR THE CAKE:

480 almond milk

2 tbsp lemon juice ⁣

500g cake flour

400g white sugar ⁣

2 tsp baking soda ⁣

1 tsp of salt ⁣

2 tbsp cocoa powder

4 tsp vanilla essence ⁣

160ml olive oil ⁣

2 tbsp white vinegar ⁣

6 tbsp beetroot powder

2 tsp of Beetroot Juice (for colour) ⁣

FOR THE ICING:⁣

1 tub of accidentally vegan ready made PILLSBURY cream cheese icing⁣

⁣MAKE THE CAKE:

1. Preheat the oven to 180°C and grease 3 cake tins. ⁣

2. In a jug combine the lemon juice and almond milk and leave to sit for 5 minutes. It should start to curdle (creating a vegan “buttermilk”)⁣

3. Sift the flour into a mixing bowl and add the sugar, baking soda, salt and cacao powder.⁣

4. Add the vanilla, oil, vinegar, beetroot powder and beetroot juice into the jug with the lemon almond milk mixture. ⁣

5. Add into the mixing bowl and mix.⁣

6. Divide the cake batter into the cake tins and bake for 20-30 minutes or until cooked through. ⁣

7. Leave the cakes to cool. I wrapped mine in cling wrap and placed in the freezer overnight. Then allowed to thaw and iced them.⁣

8. Otherwise allow the cake to cool completely then ice and Slice and enjoy ! ⁣