Sugarpaste Carrots
A true modern classic, red velvet cake is fast becoming a firm favourite amongst my brides and grooms. My own wedding cake was in fact made using this recipe and there was not one single slice of the 4-tiered monster left at the end of the evening.
You may notice a few conspicuous omissions from this recipe; this is a 100% dairy-free cake so is perfect for anyone avoiding dairy products from their diet. Please do not think that this cake will be at all lacking in flavour…. ah, I cannot convince you with my words except to say that you will really love this cake when you taste it. Even the most dedicated of carnivores has fallen victim to its charms.
4
20 mins
Cook
80 mins
10 mins
Makes one 8” cake
Halve all quantities for a 6” cake or for 12 cupcakes
Ingredients
720ml soy milk
3tsp cider vinegar
600g plain flour
600g caster sugar
50g cocoa powder
1½ tsp baking powder
1½ tsp bicarbonate of soda
1½ tsp salt
240ml sunflower oil
2tsp red extra food colour paste diluted in 6tbsp
boiling water
2 tbsp vanilla extract
1 tsp almond essence
Information
- Spoon the red food colouring paste into a small bowl (preferably a glass bowl that can be thrown straight into the dishwasher afterwards) and add the boiling water, stirring calmly to encourage the colour to dilute. Leave this aside to cool slightly. Red Extra paste will give you a far stronger red hue than supermarket liquid food colouring, which often results in a brownish cake.
- Divide the mixture between two lined sandwich tins and bake for 35 minutes, or until a skewer comes out clean. Allow the cakes to cool in their tins for 5 minutes before turning out onto a wire rack. A 6” cake will need 25-30 minutes and cupcakes will take 15-20 minutes to bake.
- Spoon the red food colouring paste into a small bowl (preferably a glass bowl that can be thrown straight into the dishwasher afterwards) and add the boiling water, stirring calmly to encourage the colour to dilute. Leave this aside to cool slightly. Red Extra paste will give you a far stronger red hue than supermarket liquid food colouring, which often results in a brownish cake.
- Divide the mixture between two lined sandwich tins and bake for 35 minutes, or until a skewer comes out clean. Allow the cakes to cool in their tins for 5 minutes before turning out onto a wire rack. A 6” cake will need 25-30 minutes and cupcakes will take 15-20 minutes to bake.
- Spoon the red food colouring paste into a small bowl (preferably a glass bowl that can be thrown straight into the dishwasher afterwards) and add the boiling water, stirring calmly to encourage the colour to dilute. Leave this aside to cool slightly. Red Extra paste will give you a far stronger red hue than supermarket liquid food colouring, which often results in a brownish cake.
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