Pastel vegano de terciopelo rojo

Esta Pastel vegano de terciopelo rojo is a delicious, moist, three-layer vanilla cake with a light, mild cocoa tart flavor and vibrant red color layered with dairy-free cream cheese frosting.

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I love baking pasteles veganos Como mi Pastel Bundt vegano, Pastel de manzana vegano o Tarta de cumpleaños vegana for birthdays and especially for the holiday season. For this occasion, I created this vibrant red velvet cake filled with dairy-free cream cheese frosting that brings out some amazing Christmas vibes.

Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.

Pastel vegano de terciopelo rojo

This Vegan Red Velvet Cake is a delicious, moist, three-layer vanilla cake with a light mild cocoa tart flavor and vibrant red color layered with dairy-free cream cheese frosting.

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Tiempo de preparación: 15 minutos minutos

Tiempo de cocción: 30 minutos minutos

Tiempo Total: 45 minutos minutos

Curso: Postres

Tipo de cocina: American

Porciones: 16 rebanadas

Calorías: 376.9 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

1x2x3x

Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ 2 ¼ tazas de Harina para todo uso - Notas 1
• ▢ 1 cucharada de Cacao en polvo sin azúcar
• ▢ 1-⅓ taza de Azúcar de caña sin refinar
• ▢ 1 cucharadita de Bicarbonato de sodio
• ▢ ½ cucharadita de Levadura en polvo
• ▢ ½ cucharadita de Salt
• ▢ 1 ½ taza de Leche de almendras - o cualquier leche de origen vegetal
• ▢ ½ taza de Aceite de canola - or any light flavor vegetable oil
• ▢ 1 cucharada de Extracto de vainilla
• ▢ 1 cucharada de Vinagre de sidra de manzana - o jugo de limón
• ▢ 1 cucharadita de Colorante rojo para la comida

Vegan Cream Cheese Frosting

• ▢ 4 tazas de Azúcar en polvo
• ▢ ½ taza de Vegan Cream Cheese - softened, or more softened vegan butter
• ▢ ½ taza de Mantequilla sin lácteos (sin sal) - suavizado
• ▢ 2 cucharaditas de Extracto de vainilla
• ▢ 4-6 cucharadas de Leche de almendras

Instrucciones para la impresión en alta definición

• Preheat the oven to 350°F (180°C). Line three 6-inch round pans with parchment paper. Grease the pans with cooking spray. Set aside.
• In a large mixing bowl, combine apple cider vinegar and almond milk. Set it aside for 10 minutes to curdle.
• Whisk in the remaining wet ingredients: canola oil, red food coloring, and vanilla extract.
• In another large mixing bowl, sift flour and cocoa powder. Then, whisk in caster sugar, salt, baking soda, and baking powder. Set aside.
• Pour the wet ingredients into the dry, and whisk to incorporate until the ingredients are combined nicely. Don't over-whisk, or the cake will be dense.
• Divide the batter evenly into the three round pans.
• Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
• Cool down on a rack completely before frosting.

Glaseado

• In a large bowl, or stand mixer bowl, add the softened vegan butter and softened vegan cream cheese and beat until creamy and fluffy.
• Add powdered sugar and vanilla extract and beat on medium-high speed, adding a few tablespoons of almond milk if the frosting is too dry or thick, beating until the frosting is light and fluffy. Don't overbeat or frosting split.

Assembling Red Velvet Cake

• Use a long sharp knife to level up each cake layer. Keep the top of the cake layers to crumble into pieces and use as a decoration on top of the frosted cake.
• Place one layer of cake on a large serving plate, add a third of the batch of frosting in the center of the cake and use a spatula to spread the frosting all around the cake. It's ok if it drips on the sides.
• Top up with the second red velvet cake layer, add another batch of vegan frosting, and repeat the same action, with the last layer of cake, using the remaining frosting to spread all around the cake.
• Decorate with leftover cake crumb that you set aside after levelling up the cake layers.

Almacenaje

• Store the cake in an airtight cake box in the fridge for up to 4 days or freeze and thaw the day before serving.

Notas

notas 1Para una versión sin gluten, utilice mi receta. Guía de conversión a una dieta sin gluten.

Modo horno: Yo uso el modo de convección forzada. Si tienes que usar el modo convencional, te recomiendo aumentar la temperatura en 15 °C (25 °F). El tiempo de horneado debería ser el mismo, pero podría tardar unos minutos más.

Equipos

Molde

Tazas y cucharas medidoras

Cuenco Mezclador

Batidor

Rejilla de Enfriamiento:

Tocadiscos para tartas

Caja de pastel

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Nutrición

Servicio: 1rebanada | Calorías: 376.9kcal | Carbohidratos: 61.1g | Proteína: 2.5g | Grasa: 14.2g | Grasa saturada: 2.4g | Grasa poli-insaturada: 3.5g | Grasa monosaturada: 6.5g | Grasas trans: 0.1g | Sodio: 264mg | Potasio: 29.1mg | Fibra: 1.1g | Azúcar: 46.4g | Vitamina A: 269.7IU | Calcio: 48.3mg | Hierro: 1mg | Magnesio: 5.7mg | Fósforo 24.5mg | Zinc: 0.2mg

Ingredientes y sustituciones

You need some simple ingredients, no egg replacer, only wholesome ingredients:

• Harina para todo uso – or white spelt flour. The recipe won’t work with almond flour. For a gluten-free version, use my Guía de conversión a una dieta sin gluten.
• Cacao en polvo sin azúcar – You can also use sweetened cocoa and reduce the amount of sugar accordingly.
• Azucar blanca – You can use unrefined sugar if you want to, such as coconut sugar.
• Bicarbonato de sodio – To give the cake a good rise.
• Levadura en polvo – Baking powder contributes to the fluffy crumb of the cake.
• Leche de almendras – or any other light plant-based milk such as oat milk or cashew milk.
• Aceite de canola – You can alternatively use melted coconut oil or light olive oil.
• Extracto de vainilla – For more flavor.
• Vinagre de sidra de manzana – This brings the acidic element to rise the cake.
• Colorante rojo para la comida – Not all red food dyes are cruelty-free. Some are made from animal sources like cochineal. Always pick a red food coloring tagged as plant-based or vegan. Another option is to use beet powder. It has a vibrant pink-red color that goes very well in red velvet cake.

For the cream cheese frosting, you will need:

• Azúcar en polvo – Or sugar-free alternatives.
• Vegan Cream Cheese – There are many cashew-based or coconut based vegan cream cheese options.
• Mantequilla vegana – or margarine.
• Extracto de vainilla – por el sabor.
• Leche de almendras – or any other plant-based milk.

How To Make Vegan Red Velvet Cake

A red velvet cake is usually made with eggs, butter, and cream cheese. To make it vegan, you need to twist the original red velvet cake recipe a little, and here’s what you need.

First, preheat the oven to 350°F (180°C). Line the bottom of three 6-inch cake pans with parchment paper and spray the pans with cooking spray. Set them aside.

1. In a large size bowl, prepare the vegan buttermilk. To do so, combine all the two liquid ingredients together: apple cider vinegar and almond milk (foto 1). Stir and set aside for 10 minutes until the acidity of the vinegar curdle the almond milk.
2. Then, stir in the remaining liquid ingredients: oil of choice and vanilla extract (foto 2).
3. Add the food coloring of your choice to give the liquid batter a bright red color (foto 3).
4. Meanwhile, bring another large bowl and sift in flour, and cocoa powder. Then, whisk in sugar, baking powder, baking soda, and salt (foto 4).

5. Pour the wet ingredients onto the dry ingredients (foto 5) and use a whisk to stir and combine (foto 6) until it forms a smooth cake batter forms (foto 7). Don’t over-mix the cake batter to keep the cake crumb nice and fluffy after baking.
6. Divide the batter evenly into the three cake pans (foto 8).
7. Bake the cake layers for 20 minutes at 350°F (180°C) or until a toothpick inserted in the center of each cake layer comes out clean. If you can’t fit the three cake pans on the same oven level, place two cake pans on the center rack and one cake pan just under it. Switch the pans halfway through baking if the lower one bakes slower.
8. You can also keep that layer on its pans outside of the oven for 20 minutes and bake it later after the first two are baked.

9. Cool completely the cake layers on a cooling rack at room temperature before frosting (foto 9).
10. When the layers are cold, use a long bread knife to level all cake layers (foto 10) – remove the bumpy part on top of each layer to create three flat cake layers.
11. Keep the parts you cut out, as you will use the crumbs to decorate the red velvet cake later.

Frosting The Cake

You can make a vegan cream cheese frosting or simply a vegan buttercream frosting if vegan cream cheese is not available in your store. You can also top the cake with crema batida vegana!

1. In a large mixing bowl, add the softened vegan butter and softened vegan cream cheese and beat until creamy and fluffy using the stand mixer’s paddle attachment. Or, you can use a hand mixer with a beater attachment.
2. Then, add powdered sugar and vanilla extract and beat on medium-high speed until incorporated. In the end, add a splash of almond milk to thin out the frosting and stop until the cream cheese frosting is light and creamy.
3. Place the first cake layer on a cake stand and add a third of the frosting in the center. Use a long, flat tool or spatula to spread the frosting all over the surface of the first cake layer. Then, add the second cake layer, repeat, and finally, repeat with the last cake layer.
4. As you spread the frosting, it falls on the sides of the cake layers. Use the spatula to spread the frosting all around the cake layers, turning the cake stand simultaneously to help spread the frosting evenly.
5. Decorate the top of the cake with the leftover cake crumb you cut out before.

Instrucciones de almacenamiento

Store the cake in an airtight cake box in the fridge for up to 4 days. Cutting the cake just before serving is preferable to keep it moist and fresh. You can also freeze leftover red velvet cake slices in an airtight container for up to 1 month. Thaw it in the fridge the day before.

Intercambios para personas con alergias

• Sin gluten – Para una versión sin gluten, utilice mi Guía de conversión a una dieta sin gluten.
• Vinagre de sidra de manzana – You can swap vinegar for lemon juice or white vinegar.
• Sin nueces – Use soy milk or oat milk instead of almond milk.

Más recetas de pasteles veganos

Below are some more plant-based cake recipes for you to try next time.

Vegan Strawberry Cake

Tarta navideña vegana

Pastel Bundt vegano

Pastel vegano de piña invertido

Pastel de café vegano