Vegan Red Velvet Cake With Macadamia Nut Cookie Crumbs
Try this Vegan Red Velvet Cake With Macadamia Nut Cookie Crumbs recipe
Try this Vegan Red Velvet Cake With Macadamia Nut Cookie Crumbs recipe
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 tablespoon vanilla extract
- 1/4 cup coconut oil
- 1/2 teaspoon sea salt
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon sea salt
- 2 tablespoons white vinegar
- 1/2 teaspoon lemon juice
- 1/2 teaspoon white vinegar
- 2 cups organic cane sugar
- 1/2 cup organic cane sugar
- 1 cup whole wheat pastry flour
- 8 oz vegan cream cheese
- 1 1/2 tablespoons brown sugar tightly packed
- 1 heaping tablespoon cocoa
- 1/2 cup macadamia nuts coarsely chopped
- 1 teaspoon vegan red food coloring
- 2 3/4 cup whole wheat pastry flour
- 1 3/4 cups non-dairy milk (i like almond or cashew)
- 1 cup coconut oil plus more to grease the pan
- 2 tablespoons vegan red food coloring
- 1/2 cup vegan shortening
- 1/2 cup earth balance
- 1 1/2 cups organic powdered sugar
- pinch of baking powder
- 6 inch spring form pan
- 2 sheets of acetate cake strips
- Carbohydrate 36.584987794454 g
- Cholesterol 97.773333333002 mg
- Fat 77.5081403627787 g
- Fiber 6.00940826188903 g
- Protein 7.00684324999983 g
- Saturated Fat 50.0673151884689 g
- Serving Size 1 1 -12 slice (171g)
- Sodium 691.002887553726 mg
- Sugar 30.575579532565 g
- Trans Fat 5.09292170174667 g
- Calories 845 calories
Step-by-step
- Preheat the oven to 300 degrees and line a baking sheet with parchment paper.
- Combine the flour, sugars, baking powder, salt, nuts, and cocoa in a large stand mixer bowl. Mix on a low setting until even.
- Add the vanilla, vinegar, red coloring, and oil to the dry mixture, stirring constantly. The cookie dough should look crumbly like clumps of sand. If it seems to doughy, add flour by the tablespoon until it looks crumbly.
- Bake at 300 degrees for 11-13 minutes. Let the crumbs cool completely before using them in the cake. They will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.
- Heat the oven to 350 degrees. Grease a 9x13 baking pan with a bit of coconut oil, then line the bottom of the pan with parchment paper.
- Combine the flour, sugar, cocoa powder, baking soda, and sea salt in a stand mixer bowl. Use the low setting for 10-20 seconds, until even.
- Keeping the stand mixer on low, slowly add non-dairy milk, oil, and red coloring until just combined. Stop to scrape down the sides of the bowl, then add the vinegar and mix for 10-15 more seconds on low.
- Cream together the vegan shortening and vegan cream cheese using a stand mixer with a paddle attachment or a hand mixer set to high. Reduce the speed and slowly stream in the remaining ingredients. Turn the speed back up and beat for another 2-3 minutes until the frosting is super fluffy. Will keep up to 5 days in the fridge.
- Place two sheets of acetate or laminate into the cake pan as shown. You are creating a tall mold to shape your cake in. Tape the sides of the sheets together to form your sturdy mold.
- Combine the milk and vanilla extract. This will be your milk soak.
- Using another 6” cake pan, or the bottom circle of your 6” spring form pan, trace a circle onto a sheet of wax paper and cut out the circle. Place the wax circle at the bottom of the spring form pan and spray it with cooking oil. (I used coconut oil).
- Loosen the edges of the cake with a knife, and flip it over onto a sheet a wax paper to remove it from the pan.
- Use a 6” pan or the bottom of the spring form (before step 4) to cut out two full circles of cake, and two half circles. Once you have your shapes cut out, use the two half circles to line the edges of your spring form mold. You will want to save the full circles for the top layers, they will be prettier.
- Use the remaining scraps to fill in the bottom layer. Shove the pieces into the middle, and tamp it down a bit with the back of your hand. You may have a few bites left over to munch on!
- Slowly and evenly, pour half of the milk soak on top of the bottom layer. Spread ½ of the cream cheese frosting on the layer. Cover the frosting with ⅓ of the cookie crumbles. Spread another ½ of the frosting on the crumbles until they are covered, especially around the rim of the cake. It will be visible so you want it to look even and gorgeous!
- Add a full cake circle into the mold, then evenly pour the remaining milk soak onto the cake layer. Spread ½ of the frosting on top of the layer, followed by ⅓ of the cookie crumbles and an additional ½ of frosting.
- Add the final layer, then cover it with the last ½ of frosting. Use the remaining cookie crumbles to decorate your cake in whatever design or fashion you like.
- Cover the finished cake in a few secure layers of plastic wrap and freeze overnight to set the cake. After 4 hours, or ideally overnight, set the cake out to thaw on the counter or in the fridge. An hour or two before serving, remove your cake from the freezer.
- Pop open the spring form latch to release the cake from the pan, and remove the bottom circle of the pan from the cake.
- Place the cake on your cake stand or cake plate. Peel away the laminate sheets, and VOILA, you have a vegan red velvet cake that is whole wheat and animal friendly! Bake one for yourself and more to share with friends and family!
My Vegan Red Velvet Dream: A Baking Adventure
As a busy professional, finding time for elaborate baking projects often feels like a luxury. But every now and then, the craving for something decadent and delicious hits, and that’s when I know it’s time to put on my apron and get creative in the kitchen. This vegan red velvet cake with macadamia nut cookie crumbs isn't just a recipe; it's a testament to the fact that even the most complex desserts can be achieved with a little planning and a whole lot of love.
The journey began, as many culinary adventures do, with a sudden intense longing for something rich, something comforting, and something utterly irresistible. Red velvet cake has always held a special place in my heart, but the traditional recipe? Not quite aligned with my plant-based lifestyle. So, I embarked on a mission to create a version that was both delicious and ethically sound. This wasn't just about substituting ingredients; it was about reimagining the texture, the flavor, the whole experience. The result? A cake so moist, so intensely flavorful, and so visually stunning, that it completely exceeded my expectations.
The process itself was a fascinating blend of precision and improvisation. Creating the macadamia nut cookie crumbs was surprisingly easy. The slightly nutty, crunchy texture provided the perfect counterpoint to the soft, velvety cake. The vegan cream cheese frosting was another highlight, a luscious swirl of sweetness that tied everything together. Each layer, each careful placement of the crumbs, felt like a small act of culinary artistry. It’s amazing how a simple act of baking can bring such joy and a sense of accomplishment.
The most challenging part, however, was the assembly. Constructing the cake in the springform pan with acetate sheets required patience and a keen eye for detail. Getting the layers perfectly even, ensuring that the milk soak seeped through each slice, required careful attention. Yet, the end result was utterly worth the effort. The visual impact alone is extraordinary. The deep red color, the creamy frosting, the scattered macadamia crumbs – all of it creates a cake that's as beautiful to behold as it is to eat.
But more than just a pretty face, this cake is a symphony of flavors and textures. The subtle tanginess of the vegan cream cheese frosting balances the richness of the cake perfectly, while the macadamia nut cookie crumbs add a delightful textural contrast. Each bite is a little journey for the palate, a harmonious blend of sweet, tangy, and nutty elements. This is a cake that will impress your friends, family, and even yourself.
Beyond the satisfaction of creating something delicious, this baking experience was a reminder of the power of mindful creation. Every step, from measuring ingredients to carefully assembling the layers, felt like an act of self-care, a moment of tranquility amidst the chaos of everyday life. And the final product? Not just a cake, but a celebration of creativity, dedication, and the simple joys of baking.
So, whether you're a seasoned baker or a kitchen novice, I urge you to try this recipe. It's a journey worth taking, a delicious adventure that will leave you feeling satisfied and utterly delighted. The moments spent assembling this masterpiece, the satisfaction of sharing it with loved ones—they're all part of what makes baking such a cherished pastime. This cake isn't just food; it's an experience, a memory waiting to be made.
