Vegan Red Velvet Cake
Featured Product:
Beetroot Powder
A classic chocolate layer cake with a beautifully bold red sponge... It's the perfect summer afternoon tea recipe!
Ingredients
Cake
250g
All-purpose flour
200g
Sugar
1 teaspoon
Baking soda
1 tablespoon
Lemon juice
200ml
Plant-based milk
80ml
Olive oil
1 tablespoon
White vinegar
2 teaspoons
Beetroot juice
Icing
450g
Icing sugar
45g
Vegan butter
4 tablespoons
Lemon juice
Fresh strawberries
Instructions
Cake
Preheat the oven to 180C and grease cake tins with coconut oil.
Sift the flour into a mixing bowl, add the sugar, baking soda, salt and cacao powder.
In a jug, combine one tablespoon of lemon juice then fill the jug to the 240ml line with plant-based milk. Leave to sit for 5 minutes.
Pour the milk and lemon mixture, vanilla, oil, vinegar, beetroot powder and juice into the mixing bowl and mix.
Divide the cake batter into the cake tins, place in the oven and bake for 30 minutes or until cooked through. Leave the cakes to cool.
Icing
In a clean bowl, combine the icing sugar, vegan butter, lemon juice and vanilla until thick and smooth.
When the cake is cool, spread the icing on top of a cake layer, top with a cake and repeat. Top with icing and fresh strawberries and enjoy!
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