along with the cake i also made cupcakes ...
Recipe~
Cake:
1 cup of soymilk
1 teaspoon of apple cider vinegar
1 1/4 cups of all-purpose flower
1 cup granulated sugar
2 tablespoons cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
2 1/2 teaspoons vanilla extract
1/2 teaspoon coconut flavor (you can find it with the extracts)
2 teaspoons dried lavender, you can find it in a baking store
{ if you want it to be red velvet cake add 2 tablespoons of red food coloring, but i am not for fake colorings, if you want to learn how I make my food coloring click
HERE ( I didn't have the rasberries so i couldn't make it for this cake)}
{this part of the recipe was from
food.com , but i made a few changes}
Frosting:
1/2 cup vegan butter
1/4 cup organic non-hydrogenated shortening
3 1/2 - 4 cups powdered sugar
3 tablespoons unsweeted vanilla almond milk
1 blood orange, juiced
2 teaspoons blood orange zest
1 teaspoon vanilla extract
1/2 teaspoon edible glitter
Directions:
- Preheat oven to 350 degrees and line muffin pans with liners.
- Whisk together the soy milk and vinegar and set aside to curdle. (5-10 min)
- Sift the flour, sugar, cocoa, baking powder, baking soda, and salt into a large bowl and mix.
- Add the oil, food coloring, chocolate extract,
Vanilla extract and almond extract to the curdled soy milk. Whisk well
to combine.
- Make well in center of dry ingredients and gently fold wet ingredients into dry, mixing until large lumps disappear.
- Do not over mix, or your cupcakes will turn out gummy - small lumps are okay.
- Fill cupcake liners about three-quarters full as these cupcakes will rise fairly high.
- Sprinkle lavender on top of cupcakes 3 minutes in baking
- Place in hot oven and bake 16 minutes (cupcakes) or 22-26 minutes (cake in ceramic dish) until done, or until toothpick inserted in center comes out clean.
- Cool cupcakes in the pan for five minutes, and then transfer to a cooling rack or surface to cool completely.
- Beat together, vegan butter with shortening for 1 minute in a large bowl using a standing mixer or hand mixer.
- Add sifted powdered sugar and all wet ingredients. Beat for additional 2 minutes.
Continue to beat buttercream until light and fluffy.
- Softly zest in your blood orange.
- If you made a cake instead of cupcakes,frost the cake and now add the lavender and the edible glitter to your desire.