Red Velvet Cake

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This weeks loaf had to be red velvet, and no red velvet cake is complete without a smooth buttery cream cheese frosting. This one is loaded with lots of vanilla and has the perfect texture. Along with a fluffy red sponge that stays soft for ages!!! No dry loaves allowed

By @Freyacox_

For the sponge:
225ml plant milk
1tbs apple cider vinegar/lemon juice
210g plain flour
100g soft light brown sugar
110g white sugar
20g cocoa
1tsp bicarbonate of soda
1/2tsp salt
90ml neutral oil (like vegetable)
1tsp vanilla bean paste
Generous amount of red food colour

For the cream cheese frosting:
50g vegan butter block (I used @naturli
75g vegan cream cheese (I used @philadelphia_uki vegan )
200g icing sugar
1 tablespoon of vanilla bean paste

- preheat the oven to 180c fan, line a 1lb loaf tin with parchment paper. In a mixing bowl, combine the milk and apple cider/lemon juice. Once curdled, add in the oil and vanilla, mix. Add in the rest of the ingredients along with the food colour and whisk with a balloon whisk until you have a smooth red batter
- pour into your tin and bake for 55-60mins or until a skewer comes out clean
- meanwhile, to make the cream cheese frosting. Add the butter to a large bowl and whisk until fluffy. Add in the cream cheese and whisk until smooth and fully combined. Add in the icing sugar and vanilla and whisk a final time until pale and completely smooth with no lumps. Leave this to chill in the fridge whilst the cake cools and it will firm up
- ice the loaf once completely cool