Red Velvet Cake Recipe

Written by Daniel Austin 

An easy and lovely vegetarian alternative for a classic favourite: red velvet cake! This recipe serves eight people.

Cake Ingredients:                                                                    

• 3 cups flour                                              

• 1 tsp baking soda                                                                                          

• 1 tsp salt

• ½ cup unsalted butter

• 1  and ½ cup granulated sugar

• 1 cup coconut oil  

• 2 eggs

• 2 tbsp unsweetened cocoa powder

• 3 tsp distilled white vinegar

• 1 tsp vanilla extract

• 1 tsp coconut extract

• 2 tbsp red liquid food coloring

• 1 cup buttermilk

Frosting Ingredients:

• 2 (8 oz) packages cream cheese

• ½ cup plant based butter

• 4 cups powdered sugar

• 2-3 tbsp coconut milk

• 1 tsp vanilla extract

• 1 tsp coconut extract

• 2 tbsp cornstarch (flour)

• Pinch of salt

• Orange rock sugar, crushed

Instructions:

1. Make sure all the ingredients are at room temperature, and the butter and solid oils are softened. 

2. Preheat the oven to 325°F  and line two 9-inch cake pans with circles of parchment paper in the bottoms and spray the sides. Set aside. 

3. Whisk the flour, baking soda, and salt together in a large bowl. Set aside. 

4. In a stand mixer with a paddle attachment, cream the butter, add the sugar, and continue mixing on high speed for 3–4 minutes until combined. 

5. Add the oil and continue to mix until light and creamy, scraping the sides of the bowl. 

6. Add the eggs, 1 at a time, and process until combined. Sift in the cocoa powder carefully and mix completely.

7. In a separate, small bowl, whisk together the vinegar, extracts, and food coloring, using as much food coloring as needed to get the desired color. 

8. Add the red mixture to the sugar and eggs, making sure to mix completely. 

9. Remove the bowl from the stand mixer and fold in the buttermilk and dry ingredients a third at a time until just-just combined (DO NOT OVERMIX).

10. Transfer the batter evenly to the prepared pans and bake for 30–32 minutes until a cake tester inserted into the center comes out almost clean. When finished, remove from the oven and let cool completely. 

11. When ready to frost, slice off domed tops and set aside. 

12. Frost the cake and sprinkle with crushed rock sugar and crumbled tops. 

13. Place in the refrigerator to set the frosting and enjoy once ready.

Frosting Instructions:

1. In a stand mixer, cream the cream cheese and butter together until smooth, about 1–2 minutes. 

2. Add the powdered sugar and coconut milk a little bit at a time and mix on low speed until incorporated, then increase speed and beat for 2 minutes. 

3. Add the extracts, cornstarch, and salt, and beat again. 

4. Transfer frosting to the fridge to set for 20 minutes.

Now decorate and enjoy!