Vegan Red Velvet Cake with Cream Cheese Frosting

Vegan Red Velvet Cake with Cream Cheese Frosting

makes 2x 8 inch round cakes

3           cups of flour
3/4        cup cocoa powder, plus additional for pans
1 1/2     tbsp baking soda
1/5        tsp salt
1           cup dark brown sugar
1 1/2     cup filtered water
1/2        cup of olive oil, plus additional for pans
3           tbsp red wine vinegar or apple cider vinegar
1           tsp vanilla
1 1/2     cup fresh or whole canned beets (finely grated)

1 cup  5 oz  of crushed walnuts (for decoration - optional)


Preheat oven to 350F. Lightly oil 2 x 8inch round cake pans. Dust pans with cocoa powder.

In a large bowl, mix flour, cocoa powder, baking soda, salt, and sugar.

In a small bowl whisk together water, olive oil, vinegar, and vanilla. Add wet ingredients to dry ingredients and whisk well to combine. Stir in the grated beets.
(Beets the easy way - add the beets to the wet ingredients and zap it with hand help wand mixer)

Divide batter evenly between prepared pans. Bake for 20-25 minutes or until an inserted toothpick comes out clean.

Remove from oven and allow to cool completely before frosting.

Cream Cheese Frosting

1 8 oz vegan cream cheese
2 cups powdered sugar, or more just in case it is still too runny)
1 tsp rum extract (or real dark rum)

Whisk with electric hand-held mixer together and let chill in the refrigerator for 1 hour.
Frost the cake
Stick the crushed walnuts to the side of the cake.