Capture the essence of winter celebrations with this Vegan Red Velvet Cake, complete with snowy coconut frosting. Whether for a holiday gathering or a cozy family dinner, this cake brings the joy of the season to your table. Dive into moist layers of red velvet tinted with natural beet juice, stacked and smothered with divinely fluffy coconut milk frosting. A coating of shredded coconut finishes this dessert, creating a winter wonderland effect that’s both visually stunning and deliciously tempting.
Highlights
The vibrant red hue of the cake layers comes from natural beet juice, a healthy alternative to artificial coloring.
It's moist and tender, with subtle notes of cocoa and vanilla extract which deeply enrich the flavor profile.
The frosting, made from chilled coconut milk, offers a dairy-free alternative to traditional buttercream, maintaining a light texture and coconut nuances.
Sprinkling shredded coconut atop gives a delightful contrast and mimics the serenity of a snow-dusted landscape.
Info
Servings: 8-10
Prep Time: 30 minutes | Cook Time: 35 minutes | Total Time: 1 hour 5 minutes + cooling time
What You'll Need
For the Red Velvet Cake:
2 ½ cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon cocoa powder
½ teaspoon salt
1 ½ cups beet juice (freshly juiced or store-bought)
2/3 cup vegetable oil
1 tablespoon apple cider vinegar
2 teaspoons vanilla extract
For the Snowy Coconut Frosting:
3 cans (14 oz each) full-fat coconut milk, chilled overnight
1 cup powdered sugar, sifted
1 ½ teaspoons vanilla extract
For the Topping:
1 cup shredded coconut
Step-by-Step Instructions
Prepare the Cake Batter:
Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
Whisk together the flour, sugar, baking soda, cocoa powder, and salt in a large bowl.
In a separate bowl, mix together the beet juice, oil, apple cider vinegar, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
Bake the Cake:
Divide the batter evenly between the prepared pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Make the Coconut Frosting:
Open the cans of chilled coconut milk and scoop out the solid cream, discarding the liquid or saving it for another use.
With an electric mixer, beat the coconut cream until it begins to thicken.
Add the sifted powdered sugar and vanilla extract, and beat until the frosting is smooth and holds stiff peaks.
Assemble the Cake:
Slice each cooled cake layer horizontally to create four even thin layers.
Place the first layer on a cake stand or serving plate and cover it with a layer of coconut frosting.
Stack the next layer on top and repeat with frosting, ending with the fourth layer on top.
Spread frosting over the top and sides of the cake, smoothing out with a spatula.
Press the shredded coconut onto the top and sides of the frosted cake to create a 'snowy' appearance.
Tips
For an even richer taste, consider adding a hint of almond extract to the cake batter.
If you want to indulge further, drizzle some vegan chocolate ganache between the layers for a decadent surprise.
Make sure to cool the cake layers completely before frosting to prevent the frosting from melting.
A Festive Finale
This Vegan Red Velvet Cake with Snowy Coconut Frosting is a piece of art that's as delightful to view as it is to eat. Serve it as the finale to your festive meals, or gift it to loved ones to spread the joy of the season. Each bite will bring a burst of moist red velvet and creamy coconut, a delectable contrast that will have you dreaming of snowy days and cozy celebrations.
Nutritional Benefits
Beet juice not only provides color but also adds nutritional value with its vitamins, minerals, and antioxidants.
Nutrition
Calories: 450 kcal | Fat: 18g | Protein: 4g | Carbohydrates: 68g | Sugar: 40g | Sodium: 300mg | Fiber: 2g