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Red Velvet Cake w. Almond Cream Frosting

February 5, 2011

For the last week, I have had such a sugar craving. I can’t explain it. So I decided that I need to make myself some sort of dessert. In the Vegan Table cookbook, I found a recipe for Red Velvet Cake with Buttercream Frosting. Now, as I have said, I can’t eat a lot of things (including sugar), so just eating what is listed in a Vegan cookbook is not always possible.

This cake is no exception. Below is my altered ingredients:

  • 3.5 cups Spelt Flour
  • 1 1/3 cup Agave Syrup
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 1/3 cup Almond Milk
  • 1/2 cup canola oil
  • 3 tbsp red food colouring
  • 2 tbsp white vinegar
  • 2 tsp vanilla extract

Now, the first mistake I made was Agave. When you use Agave, you need to reduce the liquids for everything else. The measurements listed are the ones I should have used, not the original 2 cups of Almond Milk, for example. So my batter was pretty runny. Anyway, you mix the dry ingredients in a bowl, make a well, pour the liquid ingredients in, and slowly mix until you get a smooth batter.

You are suppose to pour it into 2 identical pans (making two slabs of cake, which you will put the icing in between later). I used 1. Put in a 350 degree over for 35-45 minutes, rotating half way through. Well, due to the liquid, it was more like an hour…and I sort of burnt the top. But it just started to burn, so I was able to cut off the top and not ruin the cake.

Now, the topping. It called for a bunch of stuff I didn’t have, so I made almond cream. Ingredients are:

  • 1 cup peeled almonds (if you need to peel, soak in boiling water for 3 minutes, then they come right off)
  • 3/4 cup water
  • 1 tbsp agave
  • 1/2 tsp vanilla
  • blue food colouring (for colour obviously)

Once almonds are free of their skins, soak in cold water for 8 hours, so they become soft. Then put in a blender with the other ingredients, and slowly add additional water as needed to make it blend properly. When it looks like whip cream (and has that consistency), it is done. It is quite delicious stuff!

After cake is done, let cook, take out of tin onto wire rack, and ice away! I found that the icing sugar, once on the cake, needs to be in the fridge to harden. Then it is perfect.

My review – not bad – I am sure it will be better next time when I don’t mess up the ingredients. Also, the Almond cream is good, but not necessary. The cake is lovely on its own!


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