Creations Vegan Red Velvet Cake
Preparation Time: 15 minutes
Cook Time: 30 minutes
Serves: Makes 1 double-layer cake (18 slices)
Create this luxurious show-stopper in just a few easy steps. Every slice is rich, moist and soft.
Ingredients
For the cake
100ml cooking oil
5ml distilled white vinegar
310ml water
For the vegan vanilla flavoured icing
150g plant butter, softened
30ml almond milk / coconut milk / soya milk
300g icing mix
Method
- First bake the cake…
- Preheat the oven to 180°C
- Mix oil, vinegar and water with an electric mixer for about 30 seconds, then add cupcake mix
- Beat batter with an electric mixer for about 30 seconds on low speed until well combined, then about 4 minutes on high speed
- Pour batter into two greased 20 cm round cake tins
- Bake for about 30 minutes
- Cool completely before icing
- … then make the vegan icing
- Beat softened plant butter with an electric mixer for 1 minute on high speed until creamy
- Add icing mix to plant butter and beat on low speed until it resembles breadcrumbs
- Add the almond milk (or coconut / soya milk) and mix for about 2 minutes on high speed until creamy
- Ice one layer of the cake, then add the second layer of cake and ice the top to finish
