Light and fluffy gluten-free cake is smothered in a delicious dairy-free cream cheese frosting in this Vegan Red Velvet Cake recipe.
Happy Love Day, friends!
For those of you who are new around here and have yet to experience a Valentine’s Day with me, well you are in for quite a treat. Literally, seeing as how I’m sharing a Vegan Red Velvet Cake recipe today, but I’ve also got to sprew my usual non-sense about this holiday so for those of you who’ve heard it already, I’m sorry. Sort of – not really. I think we could all use the reminder!
Soooooo – it’s Valentine’s Day.
Single people like to roll their eyes at me when I share with them my reason for loving Valentine’s Day. They often say, “You’ve been married since you were 20 years old, so you can’t understand” or “Why do we need a specific day to tell people we love them?”
To which I typically have two responses, neither of which are normally well received.
- Stop being so selfish. Make today a day for spreading love to anyone and everyone. You don’t need a relationship for that.
- We should be thankful & grateful everyday and yet everyone still loves to celebrate Thanksgiving, don’t they?
I know I really should try to be more gracious and understanding but I’m just a tad bit protective of this holiday. I guess it being my birthday might have something to do with it, but I also just really love love.
All that to say, here’s how I’m sharing love today:
- To my Gym Class: I bought fresh tulips for everyone in my morning HIIT class as well as made each one of them a Chocolate Tahini Muffin. I also gave tulips and some other treats to my sweet co-worker.
- To my Bestie: I sent her a package of nut butter & caramels because she’s a weirdo and doesn’t eat chocolate.
- To my older Sissy: I sent her a package with teas & chocolates for her and the Nuggets.
- To Little Sissy: Ninja and I are taking her out to dinner with us tonight.
- To Ninja: I bought him teeth whitening strips #relationshipgoals
I know, you totally wish you had a marriage like mine. In my defense I also shared this cake with him so that has to count as something, right? 😉
I know that a lot of people [ok, primarily single people] hate this holiday because it makes them feel left out. Word of advice, don’t ever come at me with that reason because I will cut you down before you can finish your sentence. No joke. It’s the worst excuse ever.
You feel left out because you’re single, huh?
How do you think widows and widowers feel? How do you think the wife’s and husband’s who have significant others in the military feel? Or how about those couples who are currently separated because of an out of town job?
My point is [and I’m trying to put it as gently as I can] – today is about love so stop making it all about you. That sounds super insensitive I know, but I really think we are missing out on an opportunity here. The holiday itself has been so overly commercialized and turned into something straight out of a Hallmark movie but it doesn’t have to be only that. While I truly feel we should be spreading kindness, love and hope on a daily basis, a holiday like Valentine’s Day is also the perfect reminder of just that.
Which is why I have only one goal today: To share love in any and every way that I can.
And to eat as many slices of this Vegan Red Velvet Cake as my tummy will hold.
So in case you don’t hear it today, I want each & every one of you to know how much I love, appreciate and adore you. I’m so blessed to be a part of this community and I’m so blessed to “know” you. Thank you for being on this journey with me.
- For the Cake:
- 2 cups Bob's all purpose gluten-free baking flour
- ¼ cup cocoa powder
- 1½ cups cane sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup almond milk
- 1 teaspoon apple cider vinegar
- 1 cup coconut oil, softened
- 2 teaspoons vanilla extract
- 2 teaspoons vegan-friendly red food color
- For the Frosting:
- 8 ounces dairy-free cream cheese, softened
- ½ cup Earth Balance
- 3 cups powdered sugar
- ½ teaspoon vanilla extract
- Preheat oven to 350 degrees. Grease two 9 inch baking pans with cooking spray or line with parchment paper.
- In a small bowl, whisk together the almond milk and apple cider vinegar. Set aside for 5 minutes.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder and salt.
- Once almond milk has "curdled", whisk in coconut oil, vanilla extract and red food coloring. Add the wet ingredients into the dry, mixing until everything is just incorporated.
- Evenly distribute batter betweem the two prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean. Set aside to cool.
- While cake is cooling, cream together the cream cheese, vanilla and earth balance until smooth. Add the powdered sugar one cup at a time until all of the sugar is added and frosting is smooth. Once cake has cooled, frost the cake. There is enough frosting to fill the middle layer as well as the top and sides of the cake.
How are you sharing love today?