Vegan Halloween Cake (Black Velvet)
Eggless black velvet cake paired with dairy-free cream cheese frosting.
Ingredients
- 315 ml Soy milk (1+¼ cups)
- 1 Tablespoon Apple cider vinegar (sub lemon juice or white vinegar)
- 300 g Self-raising flour (2+⅓ cups)
- ½ Teaspoon Baking soda (bicarbonate of soda)
- 50 g Cocoa powder (7 tablespoons)
- 200 g Caster sugar (1 cup)
- 180 g Vegan butter, melted (¾ cup)
- 2 Teaspoons Vanilla extract
- 1-2 Teaspoons Black gel food colouring (I used PME)
- Frosting of choice* (I used 2 x 400g tubs of Betty Crocker cream cheese icing)
Instructions
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Preheat your oven to 180°C/350°F (or 160°C/325°F if you're using a fan or convection oven). Grease, flour and line 3 x 7-inch cake tins.
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Mix together the soy milk and vinegar in a small bowl or mug. Set aside for now. This will be your "buttermilk".
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In a large bowl, mix together the flour, baking soda, cocoa powder and caster sugar.
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Add the buttermilk to the bowl, along with the melted vegan butter and vanilla extract. Mix until you have a smooth cake batter.
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Add the black food gel, mixing it in a little at a time, until you reach your desired colour.
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Divide the cake batter equally between the cake tins and spready it out evenly. Bake for 15-18 minutes, until a toothpick through the centre comes out clean.
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Let the cakes cool for around 10 minutes in the tins, then carefully flip them out onto a wire rack. Peel off the baking paper and leave the cakes to cool completely.
Frosting:
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If using ready-made frosting, place it all into a large bowl and whisk for a minute or two using an electric whisk. This will help to increase the volume and make it easier to spread around.
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Place your first cake layer onto a cake stand and spoon or pipe a thick layer of frosting onto it. Repeat with the next layer.
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When you have your 3 layers stacked on top of one another, cover the whole cake in a thin layer of frosting, using an icing scraper to get rid of any excess. Place the cake in the fridge for 30-60 minutes to let the icing set.
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Once chilled, use the remaining frosting to coat the cake in a second layer, smoothing it out as you go. Place it back in the fridge to set before cutting into slices and enjoying!
Recipe Notes
- *I recommend using vanilla buttercream or cream cheese frosting for this cake. It can be homemade or ready-made, whatever you prefer!
- Try using orange or purple food colouring in your frosting for a true vegan Halloween cake!