Red Velvet Cake

Red velvet is such a delicious flavour – the hints of cocoa, almond and vanilla topped off with the pretty red-tinted colour make it irresistible!

This recipe has been modified from the Crimson Velveteen Cupcakes recipe found in Vegan Cupcakes Take Over The World.

You could choose a different size for your cake tin – just make sure you modify the cooking time.

Ingredients:

• 2 cups soy milk
• 2 teaspoons apple cider vinegar
• 1 ½ cups flour
• 2 cups sugar
• 4 tablespoons Dutch-processed cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2/3 cup canola oil
• 4 tablespoons red food colouring
• 5 teaspoons vanilla extract
• 1 teaspoon almond extract

Instructions:

1. Preheat oven to 180. Line an 18cm cake tin with baking paper.
2. Whisk together the soy milk and apple cider vinegar. Set aside.
3. Sift the flour, sugar, cocoa, baking powder, baking soda and salt in a large bowl and mix
4. Add the oil, food colouring and extracts to the soy milk. Whisk well to combine
5. Gently fold the dry ingredients into the wet ingredients, mixing until large lumps disappear
6. Pour into the prepared cake tin
7. Bake for 1 hour 20mins
8. When cool, ice with a vanilla buttercream icing
9. Enjoy!