Wait. You’re f%*^ing kidding me, this isn’t vegan.? Perfect vegan Red Velvet

My stepdad used to make this really amazing red velvet cake with creme cheese frosting. It was rich and, well, velvety. When I became vegan, it was hard at first to remember that I couldn’t have certain foods. This cake was one of them. I felt like everything I ate had dairy and I would never be able to recreate those same flavors. The truth is, you’ll never have the same flavors again but the flavors you acquire and learn to love, are just as good, if not better than the original. I quickly took the recipe and switched everything up in order to make it vegan and In case you’re wondering if it’s good: about eight years ago, I entered this very cake into a cake competition at a school where I worked. Mine was the only vegan cake. The judge was a parent and prominent chef at a local restaurant. There were a lot of cakes to judge, but god damn if I didn’t win that competition AND he had no idea it was vegan until someone told him. So na na na boo boo #veganwins and So did I because I g a $25 Publix gift card. It was one of the happiest days of my life🌱

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Ingredients(yes I measure all of this)

2 1/2 cups self rising flour

1 cup ‘buttermilk’ - you make this by adding 1 capful of vinegar to 1 cup soy milk and letting it sit for a few minutes

1 1/2 cup veg oil - I said it wasn’t healthy:)

1 tsp baking soda

1 tsp vanilla extract

Two 1 oz bottles red food coloring 😬

1 1/2 cups sugar of choice (I like raw)

1 tsp unsweetened cocoa powder

1 tsp white vinegar

2 eggs ( I use egg replaced by ener g ) mix before adding per directions on box

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Directions:

Heat oven to 350 degrees. Put all ingredients together. None of that wet into the dry crap. Mix with an electric mixer. It’s bloody red. Here you can pour the batter into two or three 9-inch baking rounds depending on how thin you want them. I usually use two sprayed with nonstick coating or buttered, floured with parchment or I use mini cupcake pans because it’s so rich and bite size. Bake for 20 min. Test the middle with a toothpick. Cool layers in pans on wire racks for 10 min. Then remove from pans and cool on wire rack completely.

Vegan Frosting:

1/3 pound vegan butter, 10 ounces vegan creme cheese, and 1 box confectioners sugar. Electric mix it all together and slather the s%#t out of it. Make the cake fancy by putting a handful of chopped pecans or walnuts on the sides. I don’t care. You do you. Then, eat, eat, eat. You can’t stop. I promise. 🌱