Recipe by Grace Coates
See more of Grace’s creations: facebook.com/grace.coates.75
Grace's Red Velvet Royal Baking Powder Tin Cake
Winning Viewer Recipe
Red Velvet Cake
* Makes 3 6-inch layers; the cake in the picture has double this recipe
250g flour
1 tablespoon Dutch pressed cocoa powder
200g white sugar
1.5 teaspoons Royal Baking Powder
1/2 teaspoon salt
240ml vegan buttermilk (I used soy milk with a teaspoon of lemon juice to create buttermilk)
120ml melted coconut oil
1 tablespoon white vinegar
2 teaspoons vanilla essence
1/2 to 1 teaspoon red food colouring, depending on how dark you like the red to be
- Preheat oven to 180 degrees; grease 3 x 6 inch cake pans and place a circle of baking paper in the bottom of each
- Prepare buttermilk by mixing soy milk and lemon juice
- Sift dry ingredients into a large bowl
- Add remaining wet ingredients to buttermilk and mix
- Add wet ingredients to dry, and stir gently until just combined.
- Divide equally between pans and bake for 20 – 22 minutes.
Citrus Cream Cheese Flavoured Icing
* Makes enough for 3 x 6-inch cakes
250g vegan butter
450g icing sugar
1.5 tablespoons white vinegar
2 tablespoons fresh lemon juice
rind of one lemon
1 teaspoon orange essence
- Place butter in a large bowl and whisk with an electric mixer or stand mixer, until fluffy and slightly softened.
- Add icing sugar a quarter at a time, mixing between additions
- Add remaining ingredients, and mix on high until very light and fluffy (5mins)
- Reduce speed to low for one additional minute, or stir by hand to remove large air bubbles
- Ice your cake and enjoy!
Optional extra: make a blueberry compote with fresh or frozen blueberries, lemon juice, lemon rind and a little sugar, and place between layers.
* The cake in the picture is decorated with white fondant that has been coloured with food-safe colours, and shaped to look like a Royal Baking Powder tin!
