Happy Easter 2010!!
The batteries died in our camera! Sorry, no video for this one. We love this cake so I will film it later and add the video at a later date.
Not everything vegan is healthy but since most chocolate and Peeps are not vegan we had to do something!! This tastes great and is not too sweet or too rich. I had to play with a few recipes to get it right. A quick shout to Savannah Magazine Jan/Feb 2010 for having the best cake recipe to work with. Karen's grandmother gave the frosting recipe to her.
This is NOT healthy but it tastes oh so good!!
Red Velvet Cake
2 1/2 Cups All purpose flour
1 1/2 Cups sugar
1 tsp. baking soda
1 tsp. salt
1 Tbsp. Cocoa powder
3 tsp. Energ Egg Replacer
Sift dry ingredients into a large bowl.
1 1/2 cups canola oil
1 cup almond milk
2 tsp. white vinegar
1 tsp. vanilla extract
1 ounce red food coloring
Blend all liquid ingrediants together then add to dry.
Preheat the oven to 350 degrees. Spray your cake pan with vegetable cooking spray, then add 1 Tbsp of flour and tap the pans until all surfaces are covered with flour. Divide the batter evenly between the pans ( or just put in a 13x9 pan like me!). Bake between 25-28 min.
Butter Cream Frosting
1/2 cup Crisco all-vegetable shorting (read the labels the cheaper ones have beef tallow!)
1/2 cup vegan butter
1 cup sugar
add very slowly 3/4 cup almond milk and beat until well blended.
Please frost your cake now and eat!!!
