Sunday, May 16, 2010

IT IS MY BIRTHDAY

Well, next week is my birthday. But I'm going to NYC for the weekend, so my family celebrated it today. The cake was so good!



http://www.thedailygreen.com/healthy-eating/recipes/vegan-red-velvet-cake-with-buttercream-frosting

for the batter:
3.5 c unbleached all-purpose
1.5 c granulated sugar
2 t baking soda
1 t salt
2 t cocoa powder
2 c milk (i used plain soy)
2/3 c oil
3 T red food coloring (red #40, not the "E" one cuz that = beetles)
2 t white vinegar
2 t vanilla extract

frosting:
1/2 c Earth Balance, at room temperature
3 c powdered sugar
1 1/2 t vanilla extract
2 T milk

Preheat oven to 350 degrees F; (180 degrees C, or gas mark 4). Lightly oil two 8-inch (20 cm) round cake pans.

To make the batter, in a large bowl, combine flour, sugar, baking soda, salt and cocoa powder. Create a well in the center, and add milk, oil, food coloring, vinegar and vanilla, and mix until thoroughly combined.

Divide cake batter evenly between prepared cake pans. Place pans in the oven spaced evenly apart. Bake for about 35 minutes, rotating 45 degrees halfway through. When the cakes pull away from the side of the pans and a toothpick inserted into the center of each comes out clean, they are ready.

Let cakes cool for 10 minutes in the pans, then run a knife around the edges to loosen them from the sides. One at a time, invert cakes onto a plate and then reinvert onto a cooling rack, rounded-sides up. Let cool completely.

To make the frosting, with an electric hand or stand mixer, cream butter until it is smooth and begins to fluff. With the mixer on low speed, add confectioners' sugar and fluff for another few minutes. Add vanilla, milk and food coloring (if using).

Once all ingredients are well-combined, beat on high until frosting is light and fluffy, 3 to 4 minutes. Add 1 or 2 tablespoons more milk to achieve the right consistency. Cover the icing with plastic wrap to prevent it from drying out until ready to use. Rewhip before using.

Here is a picture of my big brother eating his second piece:

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