Who’s ready for Christmas ? I sure am! I’ve been testing a lot of vegan Christmas recipes as of late because this is going to be my first Christmas as an almost 100% vegan. I just want to make sure I have a blast 🙂 What could be more appropriate than a deep red cake for a Christmas dessert anyway?
Well, there must be some other options for sure, but I’m sticking with this one. I can’t get over this really cool shade of red. When it comes to vegan cakes, I’ve noticed what a huge role the frosting is playing and helps make it super smooth. So don’t skip this part! Plus, you’ll notice it’s super easy to do. No need of a pastry diploma here! So let’s get started!
Serving : 6 to 8 people
Timing : 30 minutes preparation time, 1 hour cook time
– 1.5 cups (250g) all-purpose flour
– ½ cup almond powder
– 1 cup (200g) sugar
– 1 tsp baking soda
– 1/2 tsp salt
– 1 Tbsp cocoa powder (unsweetened)
– 1 cup almond milk
– 2 tsp vanilla extract
– ½ cup canola oil
– 3 flax eggs
– 1 tbsp apple cider vinegar
– 2 and 3/4 Tbsp (28ml Bottle) vegan red food dye
Whipped Coconut Cream:
– canned coconut milk, 398ml to place in the fridge the night before (super important for the coconut cream to separate from the coconut water)
– 3 tbsp powdered sugar
– 1tsp vanilla extract
Start by preheating the oven to 350°F (180°C).
Prepare your flax eggs by mixing 3 tbsp of flaxseeds with 9 tbsp of hot water in a tall glass and let sit for a few minutes.
Pour the all-purpose and almond flour into a large mixing bowl.
Add the sugar, cocoa powder, baking soda and salt.
Stir in the flax eggs, the almond milk, the vanilla extract, the apple cider vinegar and the canola oil. Add the red food dye
Mix briskly until you obtain a smooth texture.
Pour the batter into a 7×2 ¾’’ springform cake pan that you previously oiled with canola oil.
Bake in the oven for 1 hour.
Let cool down on a rack and remove from the mold.
On a wooden board, place your cake on the side. With a long knife, cut at about 2/3 from the bottom. That way, the upper layer of the cake will be lighter and thinner for the whipped cream to hold.
Take the can of coconut milk out of the refrigerator. Open carefully (avoid shaking) and scoop out only the cream that must have separated from the water.
In a bowl, whisk together the coconut cream, powdered sugar and vanilla extract. Use half of the whipped cream on top of the first cake layer. Place the second cake layer on top and finish icing the top of the cake with the remaining whipped cream half.
Put the cake for a few minutes in the refrigerator to avoid frosting from melting (especially in summer!).
You can decorate with whatever you want. For this cake, I used a mix of red, pink and white sugar hearts from the brand cake mate.