This vegan red velvet cake is moist and soft and not too sweet! Plus, it goes well with a vegan Swiss meringue buttercream that is also not too sweet!
First Youtube Video! 😆
To go along with this recipe, I made my first Youtube video! Yay! I’m so excited! If you read my 2017 goals, you’d know that starting Youtube videos is one of my goals for the year, and this is a step in the right direction!
I’m new to Youtube, but I hope you enjoyed that! Subscribe to my Youtube to see more recipe, baking, and travelling videos in the future. 😀
The vegan red velvet cake is really moist and soft, and the vegan Swiss meringue frosting is worth the time and effort! It’s a long process, but it’s actually easy to make!
If you’re a vegan baker, you may have heard of “aquafaba.” Aquafaba is the water left behind when you cook chickpeas or any kind of bean. Aquafaba has the same characteristics as egg whites, in the sense that you can whip it into meringue! This is really important if you want to make vegan treats that requires whipped egg whites!
In my house, I usually have PC Blue Menu Chickpeas because it’s unsalted (no, I’m not sponsored), so this is the liquid I use for baking. I find that this liquid is thicker than other canned chickpeas, which mimic egg whites more.
Vegan Swiss Meringue Buttercream
If you’ve never had Swiss meringue buttercream, it is softer, smoother and less sweet than regular “American-style” buttercream. It’s the type of frosting most bakeries use for cupcakes and cakes (like Crave Cupcakes).
However, this type of buttercream requires a meringue which *used to be* difficult for vegan bakers…until now! Aquafaba is used to make the meringue which is easy to make!
I advice using a Kitchenaid stand mixer with a whisk attachment because this makes life soooo much easier on your arms! It takes longer if you use electric hand beater, and may not reach stiff peaks.
For the “butter,” I opted to use Earth Balance Traditional Spread; however, you can use a different brand of vegan butter. Or you can use a mixture of Earth Balance and shortening.
I like to use Earth Balance because it’s vegan, non-GMO, non-hydrogenated, and it’s we have available for vegan butter here in Calgary (YAY CONVENIENCE). The tub below cost ~$14 for 1.3 kg, which is the same weight as three 454 g of butter (~$5 each).
This frosting is really similar to traditional (non-vegan) Swiss meringue buttercream! It’s soft, smooth, pipeable and sweet, but not too sweet! It’s an excellent vegan buttercream for frosting and decorating cakes!
However, this recipe is softer than traditional buttercream, so I don’t think it’s suited for hotter temperatures! For warmer climates & temperatures, I suggest using Earth Balance’s baking sticks.
Without further ado, here is my recipe! Let me know how your cakes + frosting turned out!!