Vegan Red Velvet Cake Recipe

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Vegan red velvet cupcakes need to be made in an oven pre-heated to 350 degrees. Find out about vegan red velvet cupcakes and get a great recipe with help from a food and fashion writer in this free video clip.

Part of the Video Series: Vegan Desserts
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Hello, my name is Tara Redfield, and I am a food writer here in Los Angeles, and today I have a guest chef. She is a vegan pastry chef, her name is Sarah Creighton, and she is going to show us how to make red velvet cupcakes. absolutely. Okay, so the first thing you're gonna need is to preheat your oven to 350 degrees Fahrenheit. And then line your cupcake tin with the baking sheets. And then you're gonna set out all your ingredients. First you're gonna have dry ingredients, and then wet ingredients. Your dry ingredients are gonna be 1 1/2 cup all purpose flour, a 1/2 teaspoon of salt, and then you're gonna wanna do the cocoa powder, about 1 1/2 teaspoons of cocoa powder, and then 1 teaspoon of baking soda, and then 3/4 cup of sugar. And then your wet ingredients are going to be 1/2 cup of cold water with 1/2 cup of a nut milk. I'm using almond milk for these, and then you're gonna do 1 tablespoon of distilled white vinegar, and about 2 tablespoons or so of red food coloring. And you're also wanna use the vanilla, and you're gonna do 1 1/2 teaspoon of vanilla extract, and then 1/3 cup of the oil. I'm using olive oil, but you can use canola or whatever oil you use for baking. And Sarah, this is a specific vegan food coloring right? Right. Most food coloring has carmine in it, or it's called natural red 4, and that's made from female beetles basically, insects. So, vegan food coloring is usually made from beet juice, or some similar dark red fruit, and this one I believe is actually beet juice and like lemon juice. Alright, and now we are going to start mixing. Absolutely. Alright, so first we're gonna use our flour, put that in. Using all purpose flour for this. Then we're gonna do our 1/2 teaspoon salt. Then we're gonna use 1 1/2 teaspoon of the cocoa powder. Okay. And then we're gonna do our 1 teaspoon baking soda. And then 3/4 cup of our sugar. And how do we know when all these dry ingredients are mixed well? As soon as it's pretty well combined, you just wanna get everything stirred up, and then we're gonna add the wet ingredients. And to, before we add 'em, we're gonna create a well in the center, sort of like hole in the middle, and that can put the wet ingredients in there inside the well. So there's our well. And then we're gonna add our wet ingredients. Okay. 1/3 cup of the olive oil. And we're gonna do 1 1/2 teaspoons of vanilla. Here we're gonna add our food coloring. Oh, that looks thick. Yeah, it is really thick actually. Probably just let it sit for a bit and let it go in there. It's a, you wanna add like a tablespoon or two. I'm just adding one right now, but you'd want to do two if you want it to be more red. Yeah, I'm gonna let it sit in there and let it drain. Sit the cup. Okay, so we're also gonna do the tablespoon of vinegar. And then we're gonna do 1/2 cup of cold water. Okay. We're also gonna add 1/'2 cup of nut milk, and I'm doing almond milk. And now the almond milk, that's going to help the color pop, right? Yeah, I like to add a little bit of a cream color to make the red a little brighter. Great. Right now it's gonna be kind of pinkish, but, you know, you wanna, it's kind of depending up to you, if you want it really red or not, it's totally optional. Okay, so that's probably all I'm gonna be able to get out there. But you at home can add, you know, more food coloring to make it redder. And then once you've got all the wet ingredients in the bowl, in the center, you're gonna go ahead and fold the dry. You can see it starting to turn a little pink. Oh wow! Yeah. So, red velvet cupcakes are, are pretty varied. Some people, you know, do 'em like a very dark, sort of scarlet red, and then I've seen others that are like a more, you know, pretty pink red. So it just kind of depends. Then will, do they get any darker while they're baking. Yeah, they'll definitely get a little darker. So, if you wanna keep that in mind, if you don't want 'em really dark, you wanna start out with a, like a lighter pink red. Okay, so once we've got all the wet ingredients mixed up, you wanna get it well combined. It's okay if there's a couple chunks, but you just wanna make sure everything is stirred up in there. And then we're gonna go ahead and fill our baking sheets. So I'm gonna take one of my little measuring cups. Great. And fill it right up. And you wanna fill up the baking cups to about 2/3 of the way, not too high, not all the way to the top because it will overflow in the oven and make a mess. Yeah, so once you get it about 2/3 you're good. And then you're gonna put it in the oven and bake for about 12 to 15 minutes. We let the cupcakes bake for about 15 minutes, we've taken them out, and Sarah has decorated them. Tell us a little bit about what you did for the decorating. Okay, so for these red velvets, I decided to do a cream cheese frosting, and using a vegan cream cheese obviously. And then, once I put the frosting on, I went ahead and topped them with fresh raspberries, and I think that makes a nice compliment to the red batter. But you can, you can basically do whatever you think would look good. Most people do a cream cheese frosting, but you can also use a butter cream, or just a plain vanilla frosting as well. They look delicious. Yeah, you should try one. I know, you guys can see how beautiful these are, and I'm going to try one because that's the fun part of my job. Oh my gosh! Yeah. delicious! These are delicious. I'm gonna eat the raspberry too. It's the best part. Thank you Sarah! You're so welcome.

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