Vegan Italian Wedding Cake

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. 

Vegan Wurst Goulash

2 tbsp oil
2 large onions
5-6 potatoes
1 pckg Vegan Veggie Dogs
2 Tofurky Sausages
3 tsp Paprika
1 tsp Caraway seeds
3 Bay leaves
1 cube Veggie Broth or salt to taste
3 cups Water (You can go fancy and replace some water with bottle of beer)
2 tbsp flour

Chop up the onions and saute over oil till onions get translucent.
Peel and cube the potatoes. Add to onion.
Add the spices and mix to coat the potatoes.
Add the veggie dogs and sausages cut to little circles.
Add the water (save about 1/2 cup for later) and cook till the potatoes are soft.
Mix the 2 tbsp with the remaining 1/2 cup of water and add to the goulash mix thoroughly. Cook for another 3 minutes mixing it.
Serve with warm bread
Enjoy