Этот Веганский красный бархатный торт 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.
Я люблю печь веганские торты как мой Веганский кекс «Бундт», Веганский яблочный пирог или Веганский торт на день рождения 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.
Полный рецепт находится чуть ниже, но не пропустите все мои советы, которые вы найдете дальше, включая варианты замены ингредиентов, мои кулинарные рекомендации и пошаговые фотографии!
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Веганский красный бархатный торт
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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Количество порций: 16 ломтики
Калории: 376.9 килокалория
Ингредиенты:
- 2 ¼ чашки Мука общего назначения - 1 ноты
- 1 столовая ложка Не сладкий какао порошок
- 1 ⅓ чашку Нерафинированный тростниковый сахар
- 1 чайной ложки Пищевая сода
- ½ чайной ложки Выпечка порошок
- ½ чайной ложки Salt
- 1 ½ чашку Миндальное молоко - или любое растительное молоко
- ½ чашку Рапсовое масло - or any light flavor vegetable oil
- 1 столовая ложка Экстракт ванили
- 1 столовая ложка Яблочный уксус - или лимонный сок
- 1 чайной ложки Красный пищевой краситель
Vegan Cream Cheese Frosting
- 4 чашки Сахарная пудра
- ½ чашку Веганский сливочный сыр - softened, or more softened vegan butter
- ½ чашку Безмолочное масло (несоленое) - размягченный
- 2 чайные ложки Экстракт ванили
- 4-6 столовые ложки Миндальное молоко
инструкции
- 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.
Глазурь
- 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.
Память
- Store the cake in an airtight cake box in the fridge for up to 4 days or freeze and thaw the day before serving.
Заметки
Примечания 1Для безглютенового варианта используйте мой рецепт. руководство по переходу на безглютеновую диету.
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Питание
Обслуживание: 1кусочек | Калории: 376.9килокалория | Углеводы: 61.1g | Белок: 2.5g | Жир: 14.2g | Насыщенный жир: 2.4g | Полиненасыщенные жиры: 3.5g | Мононенасыщенные жиры: 6.5g | Транс-жиры: 0.1g | Натрий: 264mg | Калий: 29.1mg | волокно: 1.1g | Сахар: 46.4g | Витамин А: 269.7IU | Кальций: 48.3mg | Железо: 1mg | Магний: 5.7mg | Фосфор: 24.5mg | Цинк: 0.2mg
Ингредиенты и замены
В этом абзаце я поделюсь всеми своими советами по выбору правильных ингредиентов. Полный рецепт с указанием пропорций вы найдете в карточке рецепта внизу поста!Перейти к полному рецепту
You need some simple ingredients, no egg replacer, only wholesome ingredients:
- Мука общего назначения – or white spelt flour. The recipe won’t work with almond flour. For a gluten-free version, use my руководство по переходу на безглютеновую диету.
- Не сладкий какао порошок – You can also use sweetened cocoa and reduce the amount of sugar accordingly.
- Белый сахар – You can use unrefined sugar if you want to, such as coconut sugar.
- Пищевая сода – To give the cake a good rise.
- Выпечка порошок – Baking powder contributes to the fluffy crumb of the cake.
- Миндальное молоко – or any other light plant-based milk such as oat milk or cashew milk.
- Рапсовое масло – You can alternatively use melted coconut oil or light olive oil.
- Экстракт ванили – Для более насыщенного вкуса.
- Яблочный уксус – This brings the acidic element to rise the cake.
- Красный пищевой краситель – 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:
- Сахарная пудра – Or sugar-free alternatives.
- Веганский сливочный сыр – There are many cashew-based or coconut based vegan cream cheese options.
- Веганское масло – or margarine.
- Экстракт ванили – для вкуса.
- Миндальное молоко – 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.
- 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 (фото 1 г.). Stir and set aside for 10 minutes until the acidity of the vinegar curdle the almond milk.
- Then, stir in the remaining liquid ingredients: oil of choice and vanilla extract (фото 2 г.).
- Add the food coloring of your choice to give the liquid batter a bright red color (фото 3 г.).
- Meanwhile, bring another large bowl and sift in flour, and cocoa powder. Then, whisk in sugar, baking powder, baking soda, and salt (фото 4 г.).
- Pour the wet ingredients onto the dry ingredients (фото 5 г.) and use a whisk to stir and combine (фото 6 г.) until it forms a smooth cake batter forms (фото 7 г.). Don’t over-mix the cake batter to keep the cake crumb nice and fluffy after baking.
- Divide the batter evenly into the three cake pans (фото 8 г.).
- 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.
- 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.
- Cool completely the cake layers on a cooling rack at room temperature before frosting (фото 9 г.).
- When the layers are cold, use a long bread knife to level all cake layers (фото 10 г.) – remove the bumpy part on top of each layer to create three flat cake layers.
- 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 веганские взбитые сливки!
- 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.
- 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.
- 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.
- 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.
- Decorate the top of the cake with the leftover cake crumb you cut out before.
Инструкции по хранению
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.
Замена аллергенов
- Без глютена – Для безглютенового варианта используйте мой руководство по переходу на безглютеновую диету.
- Яблочный уксус – You can swap vinegar for lemon juice or white vinegar.
- Без орехов – Use soy milk or oat milk instead of almond milk.
Больше рецептов веганских тортов
Below are some more plant-based cake recipes for you to try next time.
I have loved most of your recipes but this was a tease I must avoid. Way too much sugar and the use of the wrong unhealthy fats. Hmmm 1st disappointment.
It’s a celebration cake, it obviously has more sugar, and plant-based butter to frost it. I have both kind of recipes on my website, some low-sugar and healthy, some are plant-based version of classics like this cake. Before selecting a recipe, simply look a the ingredients and sugar ratio to flour if it’s a parameter that matters for your, then don’t bake recipes that goes outside your personal goals.
hey Carine do you think you can give your measurements in grams for all recipes as cups are all different sizes?
Absolutely, click the metric button to convert any of my recipe in grams/ml/
Can I use Gluten free flour for this recipe? Also, I only have 2 9in round pans.
Unfortunately no, the cake will be gummy
This was our New Year celebration cake! Very good! I used red beetroot powder as color but it wasn’t so red as in your picture, next time I’ll try to reduce cocoa and compensate with beetroot powder. Another great recipe!
Thank you and have a blessed prosperous 2025 Carine !
Can I use a 9×13 inch pan if I don’t have the round cake pans?
Yes, a 9×13 has give or take the same area as a 6-inch round pan, so it will work fine!