Non Dairy Red Velvet Cake
Servings
24 Servings
Ingredients
- 1 cup vegetable shortening
- 2 eggs
- 1 ½ cups sugar
- 2 Tbs. cocoa powder
- 2 ounces red food coloring 2 small bottles
- 2 ½ cups cake flour
- 1 tsp. salt
- 1 tsp. baking soda
- 1 cup soy milk
- 2 tsp. red or white wine vinegar
- 1 tsp. vanilla extract
Instructions
- In the bowl of an electric stand mixer fitted with a paddle attachment beat shortening, eggs, and sugar together until smooth and fluffy. In a separate bowl mix the cocoa powder and food coloring together until there are no lumps. Add it to the shortening mixture and mix. In a separate bowl mix the flour, salt, and baking soda together. In another separate bowl mix the soy milk with the vinegar and vanilla and allow to separate a bit. Add half the dry ingredients to the mixer, then half the soy milk. Then add the rest of the dry ingredients and the rest of the soy milk. Mix until smooth. The batter can be baked into 24 regular sized cupcakes (about 20 minutes) or 2 9 inch round pans (about 35-40 minutes). Just bake at 350 degrees F until toothpick comes out clean.
- Non Dairy Cream Cheese frosting recipe
Baking déjà vu, when half way through the bake time, you remember that you made this recipe before, and it was a failure.
I baked it in two 9″ pans and each layer is only 1″ high and very dense. Not at all what I had hoped for.
For frosting the cake, you will need to make 1.5x or double batch. I also used less honey and more powdered sugar. They honey imparted an odd taste to the tofutti.
They’re in the oven and they smell great!
Very, very excited to try this out! I’ve never had much success making red velvet (without the buttermilk & trying substitutions on my own, has never worked out for me!). This one looks super promising! Thanks for sharing it!