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Exquisite egg-free red velvet cake with delicious vegan cream cheese frosting

Exquisite egg-free red velvet cake with delicious vegan cream cheese frosting

This stunning Red Velvet Cake combines deep, rich flavors with a moist, tender crumb, all without using eggs. Its vibrant red hue, achieved through careful coloring, is a feast for the eyes, while layers of fluffy vegan cream cheese frosting add a luxurious creamy texture. This cake is not only a delight to behold but also a joy to eat, making it perfect for any celebration or special occasion.

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Why you'll love it: This recipe is a wonder for those looking to enjoy classic desserts in a more inclusive way, omitting eggs without sacrificing taste or texture. The almond milk-based batter ensures each slice is incredibly moist, while the cocoa adds a subtle chocolatey depth that perfectly complements the tangy cream cheese frosting. This cake is a testament to how delicious vegan baking can be, providing a dessert that everyone can enjoy, regardless of their dietary preferences.

Perfect occasion: Perfect for birthdays, anniversaries and especially Valentine's Day, this cake makes a bold statement. It's also perfect for gatherings where you might need a vegan or egg-free option that doesn't compromise the traditional elegance of the dessert. Serve it at a festive party or a casual family dinner; either way, it will definitely be a success.

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Decorating Tips: Use cake toppers to create decorative crumbs that can be sprinkled around the edges of the cake for a charming rustic look. For a more sophisticated finish, garnish with fresh red fruits like raspberries or strawberries, and perhaps a few edible flowers or mint leaves for color contrast. If you're celebrating a special occasion, consider piping additional decorative icing on the top and base of the cake.

Ingredients:

  • For the sponge cake:
    • 330 ml almond milk or any unsweetened milk
    • 1 tablespoon of white vinegar
    • 60 g unsweetened yogurt
    • 90 ml neutral oil (not olive or coconut)
    • 300g caster sugar
    • 1/2 teaspoon red food coloring gel or powder, adjust to desired color intensity
    • 360 g all-purpose flour
    • 22 g cocoa powder
    • 7g cornstarch
    • 1.5 teaspoons baking soda
    • 1/4 teaspoon of salt
    • 1 teaspoon of vanilla extract
  • For the cheesecake frosting:
    • 220g vegan butter
    • 220g vegan cream cheese, room temperature
    • 2 teaspoons of vanilla extract
    • 200g powdered sugar
  1. Preheat your oven to 350°F (175°C). Grease two 8-inch cake pans with cooking spray and line with parchment paper.
  2. In a bowl, mix the milk, yogurt and vinegar. Let the mixture sit for a few minutes until it curdles. Then add the sugar, oil and vanilla extract, mixing until the sugar is completely dissolved. Stir in the red food coloring.
  3. In another bowl, whisk together the flour, cocoa powder, cornstarch, baking soda and salt. Gradually incorporate the dry ingredients into the wet ingredients using a spatula until everything is well mixed.
  4. Divide the batter evenly between the prepared cake pans, tapping them gently to remove any air bubbles. Bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely on a rack.
  5. For the frosting, beat the vegan butter and powdered sugar together using an electric mixer until fluffy and light, about 5 minutes. Add the vegan cream cheese and vanilla extract, mixing for an additional minute until creamy.
  6. Cut a thin layer off the top of each cake to create a flat surface. Place one layer on your cake stand and spread a generous amount of frosting on top. Add the second layer and apply a smooth, even layer of frosting over the entire cake.
  7. Use leftover cake filling to crumble and decorate the edges of the cake.

Store the cake in an airtight container to keep it moist for up to a week. Enjoy this beautiful egg-free Red Velvet Cake that promises to be as delicious to eat as it is to look at!

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