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.
|Servings 8||Serving Size 1 Cupcake|
Preheat the oven to 350 degrees.
Prepare your cupcake pans with paper cups
In a mixing bowl sift dry ingredients through a sifter: flour, sugar, egg replacer, baking powder and soda, salt, cocoa powder. Stir the dry ingredients together. Next, in a separate small mixing bowl combine the wet ingredients: butter, oil, soy milk, vinegar, vanilla and food coloring. Stir the wet ingredients together. Now pour the wet ingredients into the mixing bowl with the dry. Take special care not to over mix the ingredients. DO NOT use an electric mixer. Stir it with a big spoon and stir slowly until ingredients are well combined with a few lumps.
Pour the cake batter into the cupcake wells, filling them 3/4 the way. Place into oven and cook 20 to 25 minutes or until a tooth pick can be inserted in the middle and it comes out clean. After they are out of the oven let cool for 30 minutes before icing them.
I recommend icing these with MVC's Cream Cheeze Frosting. After frosting them top them with some finely chopped pecans.