YBD Red Velvet Cake (vegan)
Updated: Jun 2, 2021
Note: this can be a vegan cake if you use Certified Vegan sugar!
This recipe makes four 8 inch cakes.
4 cups (792 g) granulated sugar
6 cups (720 g) all-purpose flour
1⁄2 cup (42 g) unsweetened cocoa
1 tablespoon plus 1 teaspoon baking soda
2 teaspoons salt
3 tablespoons red food coloring 2 cups (480 ml) water 2 tablespoons white vinegar
2 cups (480 ml) almond milk (or any milk alternative, cow's milk will work as well) 1 tablespoon Madagascar bourbon vanilla extract 1 1/2 cups (360 ml) vegetable oil
Preheat the oven to 350 F (175 C). Grease cake pans and set aside.
In a stand mixer fitted with the whip attachment, combine the sugar, flour, cocoa, baking soda, and salt on low speed to sift the ingredients.
Add the red food coloring to the water and set aside.
Add the vinegar to the soy milk and set aside.
Add the vanilla to the oil.
With the mixer running on low, add the oil mixture, soy milk mixture, and half of the water mixture. Mix until batter is smooth and lump free. You will need to scrape the bowl here.
Add remaining water and mix until smooth.
fill the pans and bake for 30 to 45 minutes, checking the cakes at 30 minutes for doneness. When the cakes are done, they should be set to the touch.