Is Red Velvet Cake Vegetarian?
How to make vegan cheese without milk, eggs and butter
You have all heard of the red velvet cake, the same cake that is usually prepared for Valentine’s Day and its main base is cacao, but do you know that the red color of this delicious cake is made from an insect called Koshkin? We vegans avoid consuming any animal products and animal derivatives, but this is no reason not to eat red velvet cake. Well, here I want to explain the method of cooking velvet cake for vegans. Follow us to make a red velvet cake.
In this article you will read:
What Is Red Velvet Cake?
Red velvet cake is usually served on special occasions such as Valentine’s Day birthdays or celebrations. The base of all red velvet cakes is cocoa beans. This cake with chocolate taste and red whipped cream in most recipes contains eggs, milk, butter, carmine, and gelatin, which, as you know, these ingredients are prohibited in the vegan diet, but it is ok for vegetarians.
But the edible red color that has become popular in many countries is the red line of us vegans.
The edible red color of carmine is extracted from an insect called the carmine beetle, and we avoid eating any food or product that contains carmine.
But if you want to make a velvet cake on Easter or Valentine’s Day, I will teach you how to make a vegan velvet cake without using animals or animal products!
What is Red Velvet Cake Made of?
The main ingredients in the red velvet cake recipe listed on the sallysbakingaddiction website include butter, cocoa powder, vinegar, vanilla extract, and eggs. Also, non-alcoholic food coloring like red #20.
But I’ll change this recipe and make it vegan!
Cream Cheese Frosting is a common topping for Red Velvet Cake. The frosting typically includes cream cheese, butter, powdered sugar, and vanilla extract. Some variations may also include chopped nuts or coconut as a garnish.
Keep in mind that recipes can vary, and some bakers may choose to add additional ingredients or adjust quantities to suit their preferences. Various ingredients are used in this cake, some of which vegans cannot consume. Therefore, today, we are going to make this cake with vegan ingredients!
Instead of eggs, I use aquafaba, chia seed powder, or egg powder to make this cake puffy and sticky.
So stay with me.
What vegetable substitutes should we use for this cake?
We can replace these materials:
Vegan-friendly red food coloring: Be careful not to use food coloring that contains carmine, which is derived from beetles! Several vegan-friendly brands are Ameri Color, Wilton, and Queen Fine Foods (Australia). Beetroot powder can also be used, but the results vary depending on the brand and age of the powder. You can also purchase vegan-friendly natural red food coloring from various companies, or you can use red beets.
Dairy-free milk: I prefer to use almond milk because it has more protein than other milk, but any type of milk, such as cashew or soya milk, will work.
In addition to adding sweetness, sugar increases the cake’s fluff and moisture content.
Cocoa powder to add a touch of taste. It also aids in the breakdown of flour, resulting in a smooth and soft cake.
Vegan buttermilk: We combine soy milk and lemon juice to produce our vegan buttermilk at home. Almond milk may also be used to make vegan buttermilk, but soy milk produces a richer, thicker buttermilk that I find more appealing.
Vegan cream cheese: This is best whipped into a creamy icing at room temperature.
Vegan butter: I’m so happy with this handmade vegan butter that I can’t express my gratitude!
Flax seed or chia seed powder or aquafaba: You can use these ingredients instead of eggs to get the required stickiness
Vegan Cream Cheese Recipe
If you prefer, instead of buying commercial vegan cream cheese, you can easily make it at home with a handful of cashews.
After rinsing and draining, transfer the soaked cashews to a food processor. Mix together salt, lemon juice, apple cider vinegar and unsweetened non-dairy yogurt. Blend until smooth, stopping occasionally to scrape down the sides. If desired, add more lemon juice or salt after tasting.
Soak the cashews in boiling water for at least half an hour or overnight in cool water in the fridge. The cream cheese will get creamier the longer the cashews are soaked. After rinsing and draining, transfer the soaked cashews to a food processor/blender.
Stir one cup of soaked cashews with two cups of water and nutritional yeast in a blender for 10 minutes; add salt, lemon juice, and vinegar.
If you have non-dairy yogurt in the fridge, you can add it
Blend until smooth, stopping occasionally to scrape down the sides. If desired, add more lemon juice or salt after tasting.
Vegan buttermilk recipe
Stir unsweetened soy or oat milk with a spoonful of apple cider vinegar, a spoonful of lemon juice and a spoonful of salt in a blender until it becomes buttermilk.
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Vegan butter recipe
Put the canola oil and melted refined coconut oil in the blender jug. Stir Fill the blender with the buttermilk. Add salt and nutritional yeast. Blend until smooth, using a very strong blender. Transfer to a butter dish and keep chilled until solid. If used on fresh bread or creaming with sugar for baking, remove from the refrigerator and let defrost for a few minutes.
Dairy-free milk recipe
One cup of almonds should be measured out, put into a dish, covered with clear filtered water, and let soak for six hours, or overnight. Next, discard the soaked water and give the nuts a quick rinse.
In a blender jug, combine the soaked almonds, dates, vanilla, and three cups of filtered water. Mix thoroughly, for a minimum of sixty seconds.
Pour the almond milk through a nut milk bag, being sure to squeeze the bag to extract as much milk as possible, leaving behind a very dry pulp.
After straining the milk, pour it into a jar or container and store it in the fridge with a lid. Before using, shake well. Eat the food within three days.
Use the almond pulp to create cookies or discard them.
Notes: Soaking the almonds beforehand is not included in the prep time.
You may adjust the amount of water to make rich almond milk to 2 cups, or you can make a lighter version to 4 cups.
Makes around 3 cups of creamy almond milk with this recipe.
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Vegan egg substitute
Instead of eggs in the vegan velvet cake recipe, you can add chia seed powder to make your cake more nutritious. Also, aquafaba is one of the most convenient ingredients that I add to my cakes.
Here, I wrote aquafaba recipe.
Aquafaba recipe
Put 500 grams of overnight soaked chickpeas in a pot with 2 glasses and cook on medium heat. When the chickpeas are cooked, drain them and keep the cooked chickpea juice in the container. This is the best alternative for recipes that require eggs. It has material adhesion.
Aquafaba does not taste like peas at all.
Also, You can also use frozen tofu instead of eggs.
Replace the color red
Peel a red beet, then cook it with 2 glasses of water on low heat.
When the beetroot is cooked, freeze it for other dishes and use the remaining water, which is red in color, for red velvet cake.
You can also use purple cabbage leaves instead of beets
How to Make a Vegan Red Velvet Cake?
Start like me:
When the ingredients are assembled, it’s time to put on your baking gloves and get to work! This is what you will have to accomplish.
Get ready. Line two 9-inch cake pans with parchment paper and grease and flour them. Set oven temperature to 350°F (180°C).
Prepare the buttermilk. Put the room-temperature vegan milk in a jar with a spoonful of vinegar; this will cause the milk to curdle and thicken.
Combine the dry ingredients. Mix the sugar, flour, baking powder, cocoa powder, and sea salt in a large mixing dish.
Incorporate the moist components. Add the buttermilk, oil, vanilla extract, and heated milk. For no more than a minute, beat on medium speed with an electric mixer, scraping down the sides of the bowl as necessary.
Mix the baking soda and vinegar. Combine the baking soda and white vinegar in a small bowl. (It will fizz.) Stir to combine after adding to the cake batter.
Assemble the cake pans. To eliminate any air bubbles, distribute the mixture equally among the cake pans and give them a few gentle taps on the counter.
Cook. After positioning the pans on the middle rack of your oven, bake them for around twenty-five minutes, or until the cakes’ centers are well cooked.
Nice. After 10 minutes of chilling in the pans, carefully remove the cakes and allow them to completely cool on wire racks.
Prepare the frosting. In the bowl of a stand mixer, beat butter and cream cheese together until thoroughly combined, about 2 minutes. Mix in a cup of sugar in powdered form and all the cornstarch after adding the vanilla and a small teaspoon of salt. Beat until well blended. Once the frosting reaches the right consistency, add the rest of the powdered sugar one cup at a time.
Frost and assemble the cake. After the cakes cool, cover one with a heavy coating of frosting and stack the second one on top. Apply a thin layer of frosting to the cake’s top and sides using an offset spatula. It ought to be sufficiently thin so that the cake and crumbs are visible through it. This is known as a crumb coat, and its purpose is to “catch” any crumbs that may have been lost so that the final frosting layer won’t reveal them. Re-ice the cake when the crumb coat is completely dry. The cake should be kept chilled until you’re ready to serve.
Tips for Success
Here are a few ideas for the ideal red velvet layer cake.
Avoid overmixing. Give it a rest once the ingredients are combined! Overmixing will result in a cake with a poor texture.
Let the frosting cool. Although the frosting may be used immediately, it is simpler to deal with if it is chilled for at least 4 hours. This helps the frosting firm a little.
Take your time. Wait until the layers are totally cold before frosting the cake. A heated cake can cause the icing to melt, creating a huge mess!
Can This Vegan Red Velvet Cake Be Frozen?
This cake should be frozen entirely, so set it on a plate or baking sheet covered with wax paper or parchment. Cover and put it straight in the freezer to solidify the icing. After the frosting sets, cover the cake immediately with plastic wrap, then foil, and freeze for up to three months. Before serving, let it defrost in the fridge. You may simply store the cake slices in an airtight container if you want to freeze any leftovers.
The end
Though it may appear to be a traditional pink cake, red velvet is more complex than that. One of the most well-liked red cakes nowadays is red velvet, in part because of its Valentine’s Day connotations and in part because it tastes so good. Finding a trustworthy source for red desserts might be challenging, but thankfully, vegan red velvet recipe sources are widely available. If you adore sweets, red velvet is not only a delicious dessert you shouldn’t miss out on, but it’s also rather simple to create at home. Whatever you need to know about making red velvet cake, whether it’s vegan or not, and how to avoid using any animal ingredients or byproducts is covered in my article.
Have you ever tried vegan red velvet cake? Did you like the taste of it? Have you tried making red velvet cake at home? Please give feedback in the comments below this article
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