After a somewhat long delay in posting I'm back. Sorry no picture on this one, but it was gone so fast there wasn't really time.
A friend's birthday was approaching and she said that her aunt always made her a Red Velvet Cake for her birthday, but her aunt lives 800 miles away currently so I thought it was time to step up and show that vegans can can rock out a cake as well as anyone else.
2 1/2 cups all purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspon baking cocoa
1 1/2 cups vegetable oil
1 cup soymilk at room temperature
1 teaspoon apple cider vinegar
2 eggs worth of Ener-G egg replacer
2 tablespoons Red Food Coloring (1 oz - which is 4 small bottles!)
1 teaspoon white distilled vinegar
White vanilla frosting
Pecans (chopped and one whole)
When you first pour the soymilk into bowl, add the apple cider vinegar. This thickens the soymilk giving it more of a buttermilk consistency.
Pre-heat the oven to 350. Lightly oil and flour 3 (9 by 1 1/2 inch round cake pans).
In a large mixing bowl sift together all of the dry ingredients.
In another bowl, whisk together all of the wet ingredients.
In a mixer combine the dry and wet ingredients until just combined into a smooth batter.
Divide the cake batter evenly among the 3 pans and place into the oven for 15 minutes. Turn the pans and bake for another 15 minutes or until the cake pulls away from the edge of the pans and a toothpick in the center comes out clean.
Remove the cakes from the oven, flip into a plate and then back over onto cooling racks. Once cool, frost each layer, stacking them and then the sides and top. Place the whole pecan half in the center of the top and then sprinkle crushed pecans across the top.