Red Velvet Cake Vegan

Many have asked me for it and, after several experiments, I managed to obtain a fabulous recipe for the Red Velvet Cake in a vegan key. Don't you know it? It is a typically American cake, so called for its reddish color and texture similar to velvet Find out how to eliminate butter, eggs, dye and milk from the recipe!

Identity Card of the Recipe

• Ingrediants

  For the base

  • Precooked food: 200 g of beetroot
  • Vanilla essence
  • 1 tablespoon of vinegar
  • 4 g of baking soda
  • 12 g of bitter cocoa
  • 100 g of cornstarch
  • 120 g of brown sugar
  • 170 g of wholemeal flour
  • 1 pinch of salt
  • 80 ml of corn oil
  • 260 ml of soy milk

  For the cream and for the decoration

  • 50 g of brown sugar powder
  • 120 g of soy yogurt
  • Vanilla essence
  • 250 g of avocado pulp
  • Optional: 1 sprig of currant

  Materials Needed

  • Hinged pan with a diameter of 18 cm
  • Baking paper
  • Immersion mixer
  • Bowl
  • Becker
  • Long blade knife

  Preparation

  The original recipe
  The original recipe of the Red Velvet Cake differs a lot from the preparation of the version that we propose in this video. Traditionally, the Red Velvet Cake involves working with butter, sugar and egg cream. The butter cream is then mixed with the buttermilk: the flour, the dye and the leavening agent are then added to this mixture.

  1. Cut the pre-cooked beetroot into pieces and collect it in a beaker. Add the soy milk, seed oil, salt and vanilla essence: insert the immersion blender and blend to obtain a sauce.
  2. In a bowl, collect the wholemeal flour, corn starch, bitter cocoa, brown sugar and mix the powders.
  3. Add the beetroot sauce to the flours, then mix to remove the lumps.
  4. As the last ingredients, add the baking soda and vinegar, which are essential to promote leavening.
  5. Pour the mixture into a springform pan with a diameter of 18 cm, lined with baking paper.
  6. Put the cake in the oven and bake at 160 ° C for about 45 minutes.
  7. In the meantime, dedicate yourself to the filling cream.

  The original version
  plans to fill the Red Velvet Cake with a butter cream. In this reinterpretation, we offer a particular avocado-based filling. Alternatively, use soy cream.

  8. Peel an avocado and reduce the pulp into a puree with a fork or using a blender (e.g. avocado cream).
  9. Mix the avocado puree with the soy yogurt, sugar and vanilla. Put the cream in the fridge.
  10. Remove the cake from the oven, let it cool. Cut the red velvet cake into three horizontal sections. Fill each disc with the avocado cream and cover the cake completely.
  11. Leave the cake to cool in the fridge. Decorate with red currants.
  12. To better appreciate the flavor, it is recommended to consume it the day following the filling.
  13. The vegan Red Velvet cake can be kept in the fridge for 3-4 days.

  Alice's comment - PersonalCooker

  The red velvet cake revisited in a light and cholesterol-free way will allow us to make a good impression on guests without exceeding the calories! Try it yourself, maybe filling it with a chocolate cream will surprise you!

  Nutritional values ​​and Health Comment on the recipe