Author: Kayla (adapted from the New York Times recipe)
Recipe type: Desserts
Cuisine: Gluten-free, Dairy-free
Ingredients
Cake
½ cup vegan earth balance butter
3 tbsp cocoa powder, divided
1¼ cup sugar
2 eggs
2 tsp vanilla extract
a packet of natural red dye (mine was in powdered form) + 3 tbsp warm water *
1 tsp baking soda
320g gluten-free all-purpose flour
1 cup soy milk
1 tbsp + 2 tsp apple cider vinegar or vinegar
Icing (optional)
1½ cups powdered sugar
1½ tbsp vegan butter
½ tsp vanilla extract
2 tbsp almond milk
2 tbsp vegan cream cheese (Daiya works well)
Instructions
Preheat 350 degrees. Grease 2 9-inch pans and coat them with 1 tbsp sifted cocoa powder, tapping the pan.
Cream butter and sugar together and add in eggs one at a time. Beat vigorously until each is incorporated and mix in vanilla.
In another bowl, make a paste with the 2 tbsp cocoa, food coloring, and 3 tbsp warm water. Blend into butter mixture.
Sift together remaining dry ingredients. Alternating in 2 batches each, add dry ingredients and buttermilk to the butter mixture. In the last batch of buttermilk, mix in the vinegar before adding to the batter. Mix until blended.
Divide the batter among the pans and back for about 20-25 minutes. Cool on a rack completely.
Notes
* if not powdered, use 2 tbsp of food coloring and skip the water
Recipe by To:You From:Scratch at https://toyou-fromscratch.com/red-velvet-cake-gf-df/