Vegan Red Velvet Cake
- Number of Servings: 24
Ingredients
2 1/2 c. White whole wheat flour1 1/2 c. Organic Can Sugar2/3 c. Sunflower Oil1 TB Vanilla Extract1/2 teas. Almond Extract2 c. Almond Milk Unsweetened plain2 teas. Apple Cider Vinegar2 TB Organic Cocoa Powder1 teas. baking powder1 teas. baking soda1 teas. Pink SaltSome form of red food coloring (still trying to find a natural form that works with baking soda)
Preheat 350 F Degrees.
Mix together liquid ingredients and set aside to allow the vinegar to curdle the almond milk, add food coloring to the liquid now if using.
In a larger bowl sift then whisk together the dry ingredients.
prepare cupcake pan, then pour the liquid slowly into the dry ingredients while whisking. Fill cupcake papers about 2/3 full (ruffly 1/4 cup batter).
And bake for 18-25 mins.
Serving Size: Makes 24 standard cupcakes or 2 8 inch round cakes
Number of Servings: 24
Recipe submitted by SparkPeople user VEGFAMILY.
Mix together liquid ingredients and set aside to allow the vinegar to curdle the almond milk, add food coloring to the liquid now if using.
In a larger bowl sift then whisk together the dry ingredients.
prepare cupcake pan, then pour the liquid slowly into the dry ingredients while whisking. Fill cupcake papers about 2/3 full (ruffly 1/4 cup batter).
And bake for 18-25 mins.
Serving Size: Makes 24 standard cupcakes or 2 8 inch round cakes
Number of Servings: 24
Recipe submitted by SparkPeople user VEGFAMILY.
Nutritional Info Amount Per Serving
- Calories: 153.9
- Total Fat: 6.9 g
- Cholesterol: 0.0 mg
- Sodium: 183.5 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 1.8 g
- Protein: 1.8 g
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