Red Velvet Cake

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.

Click here to view and print the PDF version of this recipe. 

Yield: 1 (8×13) or 3 (8 inch layers) or 24 cupcakes

Serving Size: 1-2 inch piece or 1 cupcake

Ingredients

1 tablespoon Apple cider vinegar
1 1/3 cup Non-dairy milk
12 ounces Sugar, granulated
6 ounces Vegetable oil
1 teaspoon Vanilla extract
2 ounces Vegan red food coloring
14 ounces Self-rising flour
1 tablespoon Natural cocoa powder

Cream Cheese Icing
4 ounces Non-dairy margarine
½ cup Vegetable shortening
1 teaspoon Vanilla extract
1 pound Sugar, powdered
4 ounces Non-dairy cream cheese

Preparation

1. In a large mixing bowl, combine vinegar, non-dairy milk, sugar, vegetable oil, vanilla extract and red food coloring and mix using a mixer.
2. Add flour and cocoa powder to the mixing bowl and mix for 2-3 minutes.
3. Spoon into prepared cake or cupcake pan and bake at 350 degrees Fahrenheit for 15-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool on a wire rack.
Cream Cheese Icing
1. Using a mixer, blend together margarine and shortening until creamy.
2. Add vanilla extract; blend well.
3. Add powder sugar and start to blend, then add cream cheese; blend until creamy.
Note: If icing is too soft add ½ cup powder sugar until spreading or piping consistency is achieved.

Nutrition information

Calories: 330 Total Fat: 16g Saturated Fat: 2.4g Trans Fat: 0g Monounsaturated Fat: 7.1g Polyunsaturated Fat: 5.3g Carbohydrate: 46g Fiber: 0.6g Total Sugars: 33g Protein: 2g Sodium: 274mg Vitamin A: 39mg Vitamin C: 0mg Calcium: 83mg Iron: 1mg Folate: 51mcg