Vegan Red Velvet Cake ▢ All-Purpose Flour ▢ Unsweetened Cocoa Powder ▢ Sugar ▢ Baking Soda ▢ Baking Powder ▢ Salt ▢ Almond Milk ▢ Canola Oil ▢ Vanilla Extract ▢ Apple Cider Vinegar ▢Red Food Coloring Vegan Cream Cheese Frosting ▢ Icing Sugar ▢ Vegan Cream Cheese ▢ Vegan Butter ▢ Vanilla Extract
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.
When the whole liquid batter is of a uniform color, you can stop stirring and whisking it.
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 three 6-inch springform round pans greased with cooking spray. Preheat the oven to 350°F (180°C). Bake them for 20 minutes.
Use a long, sharp knife to level up each cake layer. In a large bowl, or stand mixer bowl, add the softened vegan butter and softened vegan cream cheese and beat until creamy.
Add powdered sugar to the frosting and vanilla extract and beat on medium-high speed. Place one layer on a large serving plate, add a third of the batch of frosting.
Top up with the second red velvet cake layer, add another batch of vegan frosting, and repeat with the last layer of cake.