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Photo: Photographer / Antonis Achilleos, Prop Stylist / Christine Kelly, Food Stylist / Karen Rankin
Active Time:20 minsTotal Time:2 hrs 10 minsServings:18Jump to Nutrition Facts
Active Time:20 minsTotal Time:2 hrs 10 minsServings:18
Active Time:20 mins
Active Time:
20 mins
Total Time:2 hrs 10 mins
Total Time:
2 hrs 10 mins
Servings:18
Servings:
18
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCake1cupunsweetened plain soymilk2tablespoonsdistilled white vinegar, divided2cupswhole-wheat pastry flour2tablespoonsunsweetened cocoa powder2teaspoonsbaking powder½teaspoonsalt1cupgranulated sugar½cupvegan butter (such as Miyoko’s Creamery), melted1tablespoonred food coloring gel (such as AmericColor Super Red)2teaspoonsvanilla extractFrosting4ouncescold vegan cream cheese (such as Miyoko’s Creamery)½cupvegan butter (such as Miyoko’s Creamery), softened3cupsconfectioners' sugar2tablespoonslemon juice2teaspoonsvanilla extract
Cook Mode(Keep screen awake)
Ingredients
Cake
1cupunsweetened plain soymilk
2tablespoonsdistilled white vinegar, divided
2cupswhole-wheat pastry flour
2tablespoonsunsweetened cocoa powder
2teaspoonsbaking powder
½teaspoonsalt
1cupgranulated sugar
½cupvegan butter (such as Miyoko’s Creamery), melted
1tablespoonred food coloring gel (such as AmericColor Super Red)
2teaspoonsvanilla extract
Frosting
4ouncescold vegan cream cheese (such as Miyoko’s Creamery)
½cupvegan butter (such as Miyoko’s Creamery), softened
3cupsconfectioners' sugar
2tablespoonslemon juice
DirectionsTo prepare cake:Preheat oven to 350°F. Coat 2 (8-inch) round cake pans with cooking spray; line bottoms with parchment paper and lightly coat the parchment with cooking spray.Stir soymilk and 1 tablespoon vinegar together in a small bowl or glass measuring cup; set aside. Sift flour, cocoa, baking powder and salt together in a medium bowl; add granulated sugar and whisk until completely combined.Whisk melted butter, food coloring gel, vanilla, the remaining 1 tablespoon vinegar and the reserved soymilk mixture together until combined. Add the butter mixture to the flour mixture; stir until completely combined. Divide the batter between the prepared pans (about 1 1/2 cups batter per pan). Bake until a wooden pick inserted in the center comes out clean, about 20 minutes. Let cool in the pans on a wire rack for 10 minutes. Remove the cakes from the pans to the rack and cool completely, about 1 hour.To prepare frosting:Beat cream cheese and butter with an electric mixer on medium speed until smooth, 1 to 2 minutes. With the mixer on medium-low, gradually add confectioners' sugar, lemon juice and vanilla; beat until completely combined and smooth, about 1 minute.Place 1 cake layer on a serving platter and spread about 1/2 cup frosting on top. Top with the remaining cake layer. Spread a thin layer of frosting on the top and sides of the cake. Refrigerate the cake and the remaining frosting, uncovered, for 20 minutes. Spread the remaining frosting on the top and sides of the cake. Serve immediately or refrigerate until ready to serve.Equipment:2 (8-inch) round cake pans; parchment paperOriginally appeared: EatingWell.com, February 2022
Directions
To prepare cake:Preheat oven to 350°F. Coat 2 (8-inch) round cake pans with cooking spray; line bottoms with parchment paper and lightly coat the parchment with cooking spray.Stir soymilk and 1 tablespoon vinegar together in a small bowl or glass measuring cup; set aside. Sift flour, cocoa, baking powder and salt together in a medium bowl; add granulated sugar and whisk until completely combined.Whisk melted butter, food coloring gel, vanilla, the remaining 1 tablespoon vinegar and the reserved soymilk mixture together until combined. Add the butter mixture to the flour mixture; stir until completely combined. Divide the batter between the prepared pans (about 1 1/2 cups batter per pan). Bake until a wooden pick inserted in the center comes out clean, about 20 minutes. Let cool in the pans on a wire rack for 10 minutes. Remove the cakes from the pans to the rack and cool completely, about 1 hour.To prepare frosting:Beat cream cheese and butter with an electric mixer on medium speed until smooth, 1 to 2 minutes. With the mixer on medium-low, gradually add confectioners' sugar, lemon juice and vanilla; beat until completely combined and smooth, about 1 minute.Place 1 cake layer on a serving platter and spread about 1/2 cup frosting on top. Top with the remaining cake layer. Spread a thin layer of frosting on the top and sides of the cake. Refrigerate the cake and the remaining frosting, uncovered, for 20 minutes. Spread the remaining frosting on the top and sides of the cake. Serve immediately or refrigerate until ready to serve.Equipment:2 (8-inch) round cake pans; parchment paper
To prepare cake:Preheat oven to 350°F. Coat 2 (8-inch) round cake pans with cooking spray; line bottoms with parchment paper and lightly coat the parchment with cooking spray.
Stir soymilk and 1 tablespoon vinegar together in a small bowl or glass measuring cup; set aside. Sift flour, cocoa, baking powder and salt together in a medium bowl; add granulated sugar and whisk until completely combined.
Whisk melted butter, food coloring gel, vanilla, the remaining 1 tablespoon vinegar and the reserved soymilk mixture together until combined. Add the butter mixture to the flour mixture; stir until completely combined. Divide the batter between the prepared pans (about 1 1/2 cups batter per pan). Bake until a wooden pick inserted in the center comes out clean, about 20 minutes. Let cool in the pans on a wire rack for 10 minutes. Remove the cakes from the pans to the rack and cool completely, about 1 hour.
To prepare frosting:Beat cream cheese and butter with an electric mixer on medium speed until smooth, 1 to 2 minutes. With the mixer on medium-low, gradually add confectioners' sugar, lemon juice and vanilla; beat until completely combined and smooth, about 1 minute.
Place 1 cake layer on a serving platter and spread about 1/2 cup frosting on top. Top with the remaining cake layer. Spread a thin layer of frosting on the top and sides of the cake. Refrigerate the cake and the remaining frosting, uncovered, for 20 minutes. Spread the remaining frosting on the top and sides of the cake. Serve immediately or refrigerate until ready to serve.
Equipment:
2 (8-inch) round cake pans; parchment paper
Originally appeared: EatingWell.com, February 2022
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Nutrition Facts(per serving)299Calories10gFat49gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
