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Vegan Black Velvet Cake

A dark cocoa layer cake with black buttercream and no added food colouring.

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Watch how it is made

The reel shared on @veganjoyciful.

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Before you start

Use black cocoa, not regular cocoa, for this colour. Use firm vegan butter sticks for frosting. Contains wheat; soy depends on the milk. Cool cake completely before assembling.

Vegan Black Velvet Cake

Three 15 cm or two 20 cm cake layers · bake 30–35 minutes

Ingredients

Cake: 265 g flour; 300 g sugar; 60 g black cocoa; 1 tbsp baking powder; ½ tsp baking soda; ½ tsp salt120 ml vegetable oil; 130 g unsweetened applesauce; 2 tsp vanilla; 2 tsp vinegar; 240 ml plant milk; 180 ml hot coffeeFrosting: 453 g vegan butter; 600 g powdered sugar; 1 tsp vanilla; 60 ml plant milk; 112 g black cocoa

Step by step

Heat oven to 177°C / 350°F; grease and line tins. Whisk cake dry ingredients, add wet ingredients except coffee, then whisk in coffee. Divide between tins and bake 30–35 minutes, until a skewer comes out clean. Cool.
Beat frosting butter until fluffy. Gradually beat in sugar, vanilla and milk, then cocoa.
Fill and stack cakes, apply a thin crumb coat and chill 20–30 minutes. Finish with remaining frosting.

Original recipe and image: @sugarandsparrow.

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