|Vegan Red Velvet Pound Cake|
1 cup vegan butter or shortening, at room temperature
1/3 cup vegan sour cream
2 Tablespoons vegan cream cheese, softened
2 1/2 cups organic cane sugar
2 teaspoons The Vegg with 1/2 cup hot water (Equal to 4-5 Eggs)
3 cups flour
1/3 cocoa powder
1/2 teaspoon baking soda
1 teaspoon salt
1 3/4 cup vegan milk with 1 3/4 tsp vinegar
1 teaspoon pure vanilla extract
2 cups organic confectioner sugar
Hear the oven to 350 degrees.
Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans.
Cream the vegan butter and 2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 3-5 minutes.
With the mixer on medium speed, add the vegg, vegan sour cream, and cream cheese .
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine the vegan buttermilk mixture and vanilla. Add the flour and vegan buttermilk mixtures alternately to the batter, beginning and ending with the flour.
Only you have it mixed, add in the red coloring and cocoa powder and mix well to combine.
Bake for 45 minutes to 1 hour, until a cake tester comes out clean. Let them cool before removing them from the pan. Once cooled down, let them cool completely on a rack.
Combine the confectioners' sugar and the vegan milk in a bowl, mixing with a wire whisk until smooth.
Once the cakes are set up, cut to serve. Pair with an adult beverage or a big glass of vegan milk. Refrigerate and enjoy again and again. Enjoy!