Cranberry Red Velvet Cake with Dairy-Free Cream Cheese Frosting
The recipe Cranberry Red Velvet Cake with Dairy-Free Cream Cheese Frosting can be made in about 1 hour and 15 minutes. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 14 and costs $1.13 per serving. One portion of this dish contains around 2g of protein, 18g of fat, and a total of 397 calories. If you have cocoa powder, powdered sugar, salt, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for valentin day. This recipe from Go Dairy Free has 193 fans. Overall, this recipe earns a rather bad spoonacular score of 11%. If you like this recipe, you might also like recipes such as Gluten Free Red Velvet Cake and Cream Cheese Frosting, Gluten-Free, Sugar-Free Red Velvet Cupcakes with Cream Cheese Frosting, and Gluten Free Red Velvet Cupcakes with Cream Cheese Frosting.
Servings: 14
Preparation duration: 30 minutes
Cooking duration: 45 minutes
Ingredients:
1 teaspoon apple cider vinegar
1½ teaspoons baking soda
¼ cup beet juice
1 small steamed beet (about ¼ cup finely diced)
¼ cup natural cocoa powder*
2½ cups cranberries, fresh or frozen
2 (8-ounce) packages dairy-free cream cheese alternative
1 cup dairy-free margarine (such as Earth Balance), at room temperature
2 tablespoons lemon juice
¼ cup light brown sugar, firmly packed
5 cups powdered confectioner's sugar
Pinch salt
1½ teaspoons vanilla extract
Equipment:
oven
toothpicks
sauce pan
blender
spatula
whisk
bowl
aluminum foil
frying pan
stand mixer
Cooking instruction summary:
To prepare the cake, preheat your oven to 350F and lightly grease and flour two 8-inch round cake pans.Combine the cranberries, brown sugar, and lemon juice in a medium saucepan over medium heat. Stir periodically and allow the mixture to stew for 10 -15 minutes, roughly mashing the cranberries against the side of the pan to help thicken the mixture. Once it reaches a jammy consistency, thick enough to coat the back of a spoon, turn off the heat and let cool for at least 15 minutes.In the meantime, toss the cooked beet, oil, milk alternative, beet juice, vanilla, and vinegar into your blender and puree on high speed. Blend until completely smooth, pausing to scrape down the sides of the canister if needed.In a separate large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, salt, and cinnamon. Make sure that all of the dry goods are equally distributed within the bowl before adding in all of the blended wet ingredients along with the stewed cranberries. Stir with a large spatula to bring everything together into a fairly smooth batter, being careful not to over-mix. A few remaining lumps are just fine.Distribute the batter equally between the two prepared cake pans and slide them gently into your oven. Tent the pans loosely with foil to prevent the tops from browning, and bake 28 32 minutes, until a toothpick inserted into the centers pulls out cleanly. Let cool completely before frosting.To prepare the frosting, simply combine the vegan cream cheese and margarine in your stand mixer with the whisk attachment installed. Beat the two together thoroughly until smooth and homogenous before adding in half of the confectioners sugar with the vanilla and salt. Start the mixer on a low speed to incorporate the sugar, pausing to scrape down the sides of the bowl with your spatula. Add in the remaining sugar in the same fashion, giving the mixer plenty of time to blend it in. Turn up the speed to high and whip the frosting for a full 5 10 minutes, until light and fluffy. Apply to your cake as desired.Because this frosting is fairly soft, its advisable to store the finished cake in the fridge just prior to serving if you want to make it in advance.
Step by step:
1. To prepare the cake, preheat your oven to 350F and lightly grease and flour two 8-inch round cake pans.
2. Combine the cranberries, brown sugar, and lemon juice in a medium saucepan over medium heat. Stir periodically and allow the mixture to stew for 10 -15 minutes, roughly mashing the cranberries against the side of the pan to help thicken the mixture. Once it reaches a jammy consistency, thick enough to coat the back of a spoon, turn off the heat and let cool for at least 15 minutes.In the meantime, toss the cooked beet, oil, milk alternative, beet juice, vanilla, and vinegar into your blender and puree on high speed. Blend until completely smooth, pausing to scrape down the sides of the canister if needed.In a separate large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, salt, and cinnamon. Make sure that all of the dry goods are equally distributed within the bowl before adding in all of the blended wet ingredients along with the stewed cranberries. Stir with a large spatula to bring everything together into a fairly smooth batter, being careful not to over-mix. A few remaining lumps are just fine.Distribute the batter equally between the two prepared cake pans and slide them gently into your oven. Tent the pans loosely with foil to prevent the tops from browning, and bake 28 32 minutes, until a toothpick inserted into the centers pulls out cleanly.
3. Let cool completely before frosting.To prepare the frosting, simply combine the vegan cream cheese and margarine in your stand mixer with the whisk attachment installed. Beat the two together thoroughly until smooth and homogenous before adding in half of the confectioners sugar with the vanilla and salt. Start the mixer on a low speed to incorporate the sugar, pausing to scrape down the sides of the bowl with your spatula.
4. Add in the remaining sugar in the same fashion, giving the mixer plenty of time to blend it in. Turn up the speed to high and whip the frosting for a full 5 10 minutes, until light and fluffy. Apply to your cake as desired.Because this frosting is fairly soft, its advisable to store the finished cake in the fridge just prior to serving if you want to make it in advance.
Nutrition Information:
covered percent of daily need
