Red Velvet Kake
What You Need:
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1/2 cup Earth Balance (or other vegan butter)
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1 1/2 cups sugar
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2 Ener-G eggs (1 tablespoon Ener-G powder beaten with 4 tablespoons water)
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1 1/2 teaspoons vanilla or Frangelica hazelnut liqueur
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1 teaspoon salt
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2 1/2 cups unbleached flour
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1/4 cup cocoa powder
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1 1/2 teaspoons baking soda
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1 1/2 teaspoons baking powder
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1 teaspoon cinnamon
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1 cup minus one tablespoon soymilk
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2 tablespoons apple cider vinegar
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1 tablespoon red food coloring
What You Do:
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Preheat oven to 350 F. Grease and lightly flour (with cocoa) two 9-inch round cake pans or make lots of cupcakes instead.
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In a large mixing bowl, cream together the Earth Blance and sugar. Add the Ener-G and beat well to incorporate.
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In a separate bowl, combine the flour, salt, cinnamon, cocoa, baking powder and baking soda. Sift it out if the cocoa is lumpy.
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In a third bowl, combine the milk, vanilla, vinegar and food coloring. Let sit a minute, as the acid will curd the milk and make it a bit thicker.
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Gradually beat the dry ingredients into the creamed sugar/butter, alternating with the soured milk until you've added it all and it's well mixed.
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Pour the batter evenly into the prepared cake pans and bake about 45 minutes or until the cake passes the toothpick test (stick a toothpick in the center of the cake, if the toothpick comes clean, then it's done.)
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Cool in pans for ten minutes. With a dull knife, gently run the blade around each cake. Carefully invert the cakes onto wire racks and cool completely before frosting with your favorite(s).