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Christian Vegetarian Association Presents:
Take Heart!

The Best Red Velvet Cake  (http://vegweb.com/)

Serves: 10

Preparation time: 20 minutes

Batter Ingredients:

2 1/2 cups unbleached flour

1 1/2 cups turbinado or other natural sugar

1 stick of softened margarine (soy)

1 cup soymilk (I use Silk brand)

1/2 cup unsweetened applesauce

2 tablespoon cocoa powder unsweetened

1 1/2 teaspoon baking soda

1 tablespoon of lemon juice

1 teaspoon vanilla extract

1 teaspoon salt

1 teaspoon vinegar

2 ounces vegan red food coloring (or beet juice)

Frosting Ingredients:

1 cup confectioner's sugar

8 oz. vegan "cream cheese"

1 stick margarine

1 teaspoon vanilla

1/2 to 1 cup vanilla soymilk

Directions:

Preheat oven to 350 degrees. In a cup pour the milk and add the lemon juice. Let sit while preparing the next dew ingredients. This makes buttermilk. Cream together the margarine, vegan sugar and then add the applesauce and flour.

In a small bowl mix together cocoa and food coloring to form a slight paste. Add it to the creamed mixture. Mix the salt and flour together and add it to the batter alternating with the buttermilk in three batches, mixing after each addition. Add vanilla extract. Mix in baking soda and vinegar. Pour batter into 2 greased cake pans (I used round) and bake for 40 minutes or until toothpick comes out clean.

Frosting:

Mix softened cream cheese and margarine together. Add vegan sugar vanilla and soymilk. Mixture will be very soft (almost a glue-like texture). After cake cools slightly put one layer on a plate and pour some frosting over so that it runs down the sides. Let cool a little more and add the next layer and repeat process.

Your question and comments are welcome

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