Red velvet cake | Vegan

Hello my lovelies! Thinking back on when I had red velvet cake for the first it was in a cute little café named American Bakery which unfortunately have closed down. I used to head there for "fika" with my cousin back in the days to have a chat about common interest and gossip. She introduced me to this bakery and they had many pastries I had never tried before and the red velvet cake's vibrant colours and coat of frosting really spoke to me and of course we need a vegan take on this wonderful cake. Let's go!

What you need for red velvet cake:

7 1/2 dl (3 cups) flour

5 dl (2 cups) sugar

4 dl (1.6 cup) aquafaba

2 1/2 dl (1 cup) buttermilk

2 1/2 dl (1 cup) vegetable oil

2 tbsp nut butter

2 tbsp cocoa powder

115g vegan butter

1 tsp baking powder

1/2 tsp salt

1 whole vanilla bean

1 tsp white vinegar

Red food coloring

What you need for buttermilk:

1 tbsp lemon juice + 2 1/2 dl (1 cup) vegan milk

What you need for frosting:

400g cream cheese

115g vegan butter

5 dl (2 cups) icing sugar

1 tbsp cream

2 tsp vanilla sugar

A pinch of salt

Begin with preheat your oven to 175°C (350°F)

Begin with adding lemon juice into the vegan milk and stir with a spoon. It should look as if the milk is splitting.

Using a kitchen machine add flour, baking powder, cocoa powder and salt and give it a quick whisk then add your butter, sugar, oil, nut butter, inside of vanilla bean, vinegar, buttermilk, aquafaba and beat on high for a couple of minutes with the whisk attachment. Scrape the sides as required.

Add your desired amount of red food colouring, I prefer it when the cake looks deep red and mix at a low speed for a couple of minutes.

I am using a silicon mould for my cake, you of course can use what you prefer. Pour in the batter in the mould/tin and bake in the oven for 45-60 minutes.

Once it's done baking allow the cake to cool completely before scooping on the frosting.

Let's make our frosting in a kitchen machine add your butter, cream cheese and with the paddle attachment beat the cream cheese for a couple of minutes then add the icing sugar, cream, vanilla and salt and beat for 3-5 minutes. Set aside in the fridge while the cake cools.

I scoop the frosting onto the bottom of my cake and set it in the fridge as the frosting will be able to hold the cake up once it's served.