Red Velvet Cake

A vegan version of the classic red velvet cake.

Usually I add lemon juice to my cakes to make them rise more. With this one I make an exception and add vinegar. I do this to mimic the flavor of buttermilk which is typically used in the non-vegan version of this cake.

Do not double this recipe. If you try to mix more than one recipe at a time it causes the cupcakes to become too tough or in some cases too gummy.

If you want to make an entire 3 layer cake instead of cupcakes, I recommend making and baking 1 layer at a time. 1 recipe equals 1 layer using a 8 to 9 inch cake pan.

GO TO RECIPE>

Original Food Photography & Original Recipe Text Copyright 2007-2014 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.