Today was one of those days where I wasn’t sure what I wanted to share lol. We have so many recipes coming through that it can be hard to decide, but it seemed like the right choice because..
You can’t go wrong with a 1 BowlVegan Red Velvet Sheet Cake with cream cheese icing!
As an Atlanta native, red velvet cake was very commonplace. You’d find it anywhere and everywhere and it was always available at the store. Needless to say, I became very fond of this cake and find it very nostalgic today. It has mild notes of cocoa, paired with rich cream cheese icing and there is just something about that draws people in. That being said, as a lover of all things sheet cakes, I knew we had to do one!
What’s fab about this cake? Everything! It’s my staple 1 bowl vegan cake, quick, easy, affordable, has notes of cocoa, requires just one bowl, you don’t have to beat butter or sugar, you don’t even need a flax egg, features ready made icing, it’s buttery soft, perfect for any season, you could make this into a layer cake if desired, it’s perfect for Valentine’s Day, and just such an iconic cake!
If you long for all things red velvet, you have to try this new 1 Bowl Vegan Red Velvet Cake!
Make 3 depressions in the dry ingredients – two small and one large. Pour the vinegar and vanilla extract in each of the two smaller depressions, and the oil in the large one. This step is imperative as your cake will be more dense and won’t rise.
In a measuring cup combine the almond milk with the food coloring. Add as much as you like achieve the desired color.
Pour over the entire thing and mix until smooth.
Bake on the middle rack of the oven at 350 degrees for 25-35 minutes or until browned on the edges and when you push in it bounces back.
In the bowl of a standing mixer combine icing and vegan cream cheese. Blend until smooth. Ice the cooled cake and enjoy!