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Red Velvet Cake with Creamy Pecan Frosting

The Humane Society of the United States

red velvet cake with pecan frosting

Michelle Riley/HSUS

Dry Ingredients

2-1/2 cups unbleached flour
1-1/2 cups turbinado or other natural vegan sugar
3 tablespoons unsweetened cocoa powder
1-1/2 teaspoon baking soda
1 teaspoon salt

Wet Ingredients

1 cup of vegan margarine
1 cup soy milk, preferably vanilla flavor
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 teaspoon vinegar
2 ounces red food coloring or beet juice
7-1/2 tablespoons Ener-G egg replacer
7-1/2 tablespoons water


2 cups confectioner's sugar
8 ounces vegan "cream cheese"
1/2 cup vegan margarine
2 teaspoons vanilla
1/2 to 1 cup soy milk
1 cup chopped pecans, divided

Preheat the oven to 350 F (176 C). Line the bottoms of the pans with parchment paper and cut to fit, using a nonstick spray on the pan and paper, or use silicon inserts.

In the bowl of a stand mixer, beat together the margarine and sugar until fluffy. Mix the egg replacer and water separately in a small bowl, then add the combination to the margarine and sugar.

In another small bowl, whisk together the food coloring (or beet juice), cocoa powder, and salt. Add this to the mixer bowl and mix until blended.

In another bowl, mix the soy milk, lemon juice, and vanilla, and set aside.

Add about half the flour to your mixture of sugar, egg replacer, margarine and sugar. Stir in the liquid ingredients, in parts, ending with the remainder of the flour. Mix until well blended.

In another small bowl, mix the vinegar with the baking soda, then stir into the batter by hand.

Divide the batter between the two cake pans and bake until a cake tester inserted in the center of the cakes comes out clean, about 35 to 40 minutes. Cool completely.

Cream together the first four frosting ingredients and add the soy milk gradually until the consistency is right for frosting. Stir a half cup of pecans into the frosting.

Frost the cake layers on a platter and scatter the chopped pecans on top.

Recipe courtesy of Karen Anderson.

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