Tue 25 Jan 2011
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>