If you've followed us for a while you probably know we LOVE cake. In fact, we love cakes so much we started selling them in UK supermarkets! We've done chocolate, lemon, vanilla and carrot, but we haven't done a red velvet, which is why we've given you this scrumptious recipe. This cake is a real showstopper-we first made it three tiers high, with layers of the cream cheese frosting sandwiching it together(and a few toothpicks!).The sponge is soft and bright red in colour with a super creamy vanilla frosting: everyone will love it!
5 from 1 vote
Servings12
Ingredients
For the cake
2tbspapple cider vinegar
450mloat milk
150gplant-based butter (block), plus extra for greasing
400ggolden caster sugar
500gself-raising flour
2tspbaking powder
1tbspcacao powder
1/2tsptable salt
1/2-1 tspplant-based red food coloring
For the cream cheese frosting
100gplant-based butter
500gicing sugar
125gplant-based cream cheese
1tspvanilla extract
For the top
10gfreeze-dried raspberries or a handful of fresh strawberries
Instructions
Preheat oven to 180°C
Grease 2 x 20cm cake tins and line the base and sides with baking parchment
Leave the plant-based butter for the frosting out at room temperature
Prepare the ingredients
Mix together the vinegar and oat milk in a small bowl and set aside until needed
Melt the butter in a small saucepan
Once melted, leave to cool before making the cake
Make the cake batter
Spoon the sugar, flour, baking powder, cacao, and salt into a large bowl and mix well until there are no lumps
Pour in the cooled butter and oat milk and mix well until a thick, smooth batter forms
Color the cake batter
Add ½ teaspoon of the red food colouring and mix it through the batter-if the colour is not a really bright and vivid red, add another ½ teaspoon and mix through
Bake the cakes
Divide the batter evenly between 2 lined cake tins and bake in the oven for 30 minutes, or until the cakes are cooked through (a knife inserted into the middle of each cake should come out clean-if not, place back in the oven for another 5-10 minutes)
Make the frosting
Put the room-temperature butter, icing sugar, cream cheese, and vanilla extract in a food processor and blend until smooth
Cool the cakes
Once the cakes are cooked, remove from the oven and leave to sit in the tins for a few minutes, then flip them onto a wire rack and remove the baking parchment
Leave to cool completely until room temperature
Ice the cake
Place one cake half onto a serving plate and top with half of the frosting
Use a spatula to spread the frosting out over the cake evenly
Top with the other cake before adding the rest of the frosting
Use a spatula to spread the frosting out over the cake evenly
For the top
If using freeze-dried raspberries, crush the freeze-dried raspberries and sprinkle around the edges of the top of the cake
If using fresh strawberries, cut the strawberries in half and place the halves around the top of the cake (if using fresh strawberries, serve the cake immediately so they remain in place)