The Best Red Velvet Cake
(http://vegweb.com/)
Serves: 10
Preparation time:
20 minutes
Batter
Ingredients:
2 1/2 cups unbleached flour
1 1/2 cups turbinado or other
natural sugar
1 stick of softened margarine (soy)
1 cup soymilk (I use Silk brand)
1/2 cup unsweetened applesauce
2 tablespoon cocoa powder
unsweetened
1 1/2 teaspoon baking soda
1 tablespoon of lemon juice
1 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon vinegar
2 ounces vegan red food coloring
(or beet juice)
Frosting
Ingredients:
1 cup confectioner's sugar
8 oz. vegan "cream cheese"
1 stick margarine
1 teaspoon vanilla
1/2 to 1 cup vanilla soymilk
Directions:
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.