Gâteau végan red velvet

Ingrédients

• 2 1/2 cups self raising flour
• 1 cup sugar
• 1/2 cup brown sugar
• 1 tbsp cocoa powder
• 1 tsp baking soda
• Pinch salt
• 1 1/3 cup non dairy milk
• 2/3 cup sunflower oil (or substitute a light olive oil)
• 1/4 cup apple cider vinegar (60 ml)
• 1 tsp vanilla extract
• 2 tbsp red food coloring
• 1 cup vegan butter
• 1 1/2 cup icing sugar (268 g)
• 1 tbsp non dairy milk (such as almond or soy milk)
• Vanilla extract (optional)

Préparation

1. 1

   Preheat the oven to 350 F (180C). Grease a baking pan. Gather ingredients.

2. 2

   Mix non dairy milk and vinegar together. Leave for some minutes then add oil, vanilla essence and red dye.

3. 3

   Combine: In a large bowl, add all dry ingredients, combine all together then pour milk mixture into the bowl.

4. 4

   Mix everything together until you get a red batter. Pour batter in baking mould. Transfer on a baking tray and bake for about 60 minutes or until a toothpick comes out clean.

5. 5

   Beat: For the frosting. Beat icing sugar and butter together then add milk. Whisk until you get a white creamy texture.

6. 6

   Cool and cut.: Remove cake from oven and let completely cool down. With a sharp knife, remove the head of the cake to make it flat then cut the cake into 3 layers. Keep the head aside, don’t throw it away.

7. 7

   Frost: Spread frosting on first layer then cover with second layer, repeat one more time. Use remaining frosting to decorate the whole cake.

8. 8

   Decorate: Make crumbles with the head of the cake to decorate the top. You can add berries on top. I used cherries but feel free to decorate as you wish.

9. 9

   Serve: The red velvet keeps well in the refrigerator for several days.