How to Make vegan Red Velvet Cake NO DYE RECIPE
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- Опубліковано 6 лип 2024
- The red velvet cake recipe to end all red velvet cake recipes! Introducing NO DYE red velvet cake with Ermine Icing! Not sure which is better the cake recipe or the buttercream recipe! All I know is that together they are PERFECTION!
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If you have a dehydrator (or super low oven if you have patience) and a good blender you can *make* the beetroot powder! I used to make it all the time when I worked at a vegan restaurant, we used it to decorate our raw cheesecakes and cassatas
So glad you posted this!
Thank you Chef Gretchen! I appreciate everything you teach us SO MUCH! You are such a Brilliant Talent in the Kitchen!
Wow, wow, wow!! I'm so impressed with that red color! I am not vegan, but I sure am tempted to make this cake just see how it tastes in comparison with the original. What caught my attention is the fact that there is 0% red food coloring. So many people are starting to cut that out of their diets, so this is a great way to still get that wonderful red color without the dye. Awesome job, Gretchen, (as always)! You are, without a doubt, an amazing pastry chef!! I hope all is well with you, and thank you so much for this recipe.
Gretchen, everything you make is wonderful, delicious and you are beautiful! Thank you for sharing recipes and ideas with us. Merry Christmas and Cheers to you!!
That colour of the batter looks amazing 😍 never heard of ermine buttercream icing.
My nanny (g-ma) made us a red velvet (mohagany) every bday back in the good days... thankyou for this, haven't had ermine in a hot minute, making today!
Looks absolutely spectacular!!!!!!
I’m trying this but I’m cupcake form.The beet root powder will definitely turn it red!
Ermine is my FAVORITE!!! It reminds me of SMBC without all of the work lol. I love that its so easy to "veganize"
I’ve never heard of ermine icing, but you definitely sold me on it here!!
This is so beautiful!! You are an extremely talented frosting piper !! ❤️🌱 best of all, its vegan. Hope all is well; please keep us posted for thanksgiving recipes!!
I looove everything about this video! The commentary, the history, the DELICIOUS-looking recipe....thanks for making my day! 🥰
b thank YOU for watching! 😘
This looks uh-MAZING!!!
Amazing! Can’t wait to try this recipe. 🌱💚
I think this is the classic icing in Germany, I've never made any other before :)I'm happy that you know now about it!
Thank you for your amaizing recipes 💖
What a beautiful red velvet cake, Gretchen. If you did a purple or pink velvet cake, it's going to be crazy.
Amazing color so amazing..... Looks so 😋 😋 😋
Ooh my it's frickin awesome 😋
I am not the biggest fan of red velvet cake but this looks delicious and I love Ermine frosting! 🤩
I only made red velvet cake once. I couldn’t believe how much artificial food dye it took! I was eww no thanks! Lol.
Will have to try beet root powder.
awesome! so OG! yeah, I was curious about the ermine once I saw that it doesn't require shortening (which I feel is a pain to clean).
Masterpiece 😋
Ooh la la! I love that less sugar idea. I too don't have the appetite for that super sweetness and I was a sugar monster.
A must make
Ok.... I'm making this tonight!
Kia's Kitchen 👀😂👀Let me know how you fell in love with that icing! Cause you will!!!
Finally I made my first vegan red velvet cake. It was delicious. The ermine frosting it's unbelievable yummy. The amount on your recipe came out too much for my two 8" cakes. But, I did a search and the frosting can be stored in the freezer for up 3 months. Happy Easter 🌻
I tried this, too, but my frosting did not have a stable consistency and started to separate. I followed the instructions but I wonder if you have any tips.
THANKS
I tried this recipe, it's really delicious! You said on your website that it doesn't hold up to heat that well, I found it does get a bit melty so im gonna try it again but put a saturated fat in it like coconut and or cocoa butter and maybe use icing sugar in the custard instead of granualted....worth a try
Recipes here-----> www.gretchensveganbakery.com/no-dye-red-velvet-cake/
Skip to 2:30 in the video to get right to the recipes
Thank you
Cake is fantastic as usual! Girl you are the bomb!!! 🙂
Can we see an Earl Gray tea cake from you? Pretty please?
I made gf vegan red velvet cupcakes with beet purée a couple years ago and the color was very rich.
This is outstanding, Gretchen. I don't think that you mentioned sugar in the icing on the video but I see it is on the written recipe!! Yummy!
Thanks! Yes that was what was in the sauce-pot with the flour, I think (??) I said flour & sugar? If not wooops!! Hehe I was too excited LOL Thanks!!!
Wow 😍♥️♥️
I can’t wait to try the ermine! I’m a baker at heart but after switching to a whole food diet and cutting out cane sugar 95% of the time, my taste buds have changed, the Swiss Buttercream is just too sweet for me now, I’m pumped to whip this up instead!
Yes!! agree! Isn't it crazy!! Woohoo Plant power!
I worked so hard on this years ago. I experimented with beet juice and it was plain awful! I didn’t use beet root powder! I will revisit this with your recipe! How awesome!!!!!!
yes I also used the beet juice with horrid results!! This powder though is AWESOME!!
Hi Gretchen! I love the idea of the beet root powder and the icing seems awesome! 😋 Could you tell me if this icing can be frozen?
Audrey Albin hi Audrey, I made a note on the written blog/recipe post that I did not have good luck after refrigerating the buttercream, when I re-mixed it to ice my cake it started to break. I could have been too cold still and why I had that problem, but I suspect the same on freezing, after thawing It would need to be re-whipped and I’d rather use the buttercream straight away as it was so silky smooth !
Mmmmmmm so freaking yummy
Gretchen, I never made Ermine frosting I've seen it made through another UA-camr a few years back. And I couldn't agree more about adding beetroot to the cake instead of adding all that red food coloring. Overall your cake looks much better. 🙂
picantesworld77 thanks Chris!
One correction i would like to make is that ermine buttercream IS temperature sensative. It is NOT forgiving in hot climates..that's all we used at the chicago diner for all cakes and when chicago summers came, it was TORTURE to use...we would have to use ice baths to keep the buttercream stable..it is an amazing alternative to use for those with dietary restrictions (ie:gluten free, soy free,) but we still informed all the customers and brides this cake WILL melt if its kept out in warm temps and must be kept refrigerated..
Jasmin Rosario Great information thank you so much for adding that!!!!
I wanted to try to bake this cake but didn't have beet powder so I baked a red velvet sponge cake. The ermine frosting is sweet for me. If I make it next time and reduce the sugar to 1 1/2 cup, will that still work? Since it was sweet for me I added a pack of cream cheese and even taste better.
Can I add vinegar to this recipe without affecting the color of the cake
I tried the ermine, does the temp matter? Mine curdled and I didn’t know if it was too cold or warm? I did however dump the whole flour roux in, which I know was the main issue, but wondering if the temp had anything to do with it too? I also used organic sugar?
Thank you soooo much for your recipes 🙏🏼 Do you think your new aqua faba corn starch egg would work with this cake?
Hmm, I think for this one I would rather do just aquafaba super egg! 2Tbs flax meal + 4Tbs aquafaba! leave out the cornstarch,m I think it could make this cake dry
@@GretchensVeganBakery Thank you! I’m making the red velvet tomorrow for my daughter’s 20h!
Hi Gretchen
Nice recipe. Many I substitute all purpose flour with rice flour? My friend’s daughter is also allergic to all purpose flour. Thank you
Hi Beth, I am not much of a gluten free baker, I have dabbled in it here and there, but when it comes to GF + vegan it is not so easy to just switch out the flour to GF flour or a rice flour for that matter
My friend Deborah (the developer of the Plant Based Egg that I use almost exclusively now, created the egg replacer to work perfectly with all GF baking, she is a 100% GF baker check her out here---> www.vegankitchenmagick.com/
And the egg replacer + an amazing gluten free blend that I have used with great results here---> freelyvegan.com/
I actually looking for a red velvet cake recipe to refer with and then found your nice post here. Really thanks for your sharing. May I know how many eggs used (if using Fresh eggs) for this recipe?
HI Thank you! I have formulated this recipe to work specifically for vegan, so it's not exactly just "sub in eggs" it would have to be adjusted beyond that. Hopefully you will try it as written! It is so fab!
Can I use flax meal as the egg replacement? Great video - glad I recently found you on UA-cam today. Making my boys first Birthday cake and this looks like a winner. :)
awesome! thanks and welcome!! all the recipes are here--> www.gretchensveganbakery.com/
And yes to flax that would be fine, do 2 Tbs ground flax and use 6Tbs of some of the liquid from the recipe to reconstitute it
@@GretchensVeganBakery Wonderful. Thank you for your response :)
Hahaha we feel your pain about not being able to eat a whole cake these days of old age. This reduced sugar frosting looks so good and won't knock us into a sugar coma. The colors of the cake and frosting are lovely and more special knowing they come from natural vegan sources. So that I/we don't have to eat a whole cake, can cupcakes be frozen unfrosted? It's so fun to learn from your pre vegan intense culinary training and how you work your knowledge into vegan baking. You aren't saying just use this veg fat or that, you raise the level of your ingedients and talk about the chemical reactions, fat needs and combos of vegan butter, soy or nut milks. You aren't afraid to make new suggestions as your educated brain learns and tests ingredients. Seriously your recipes are the best for everybody's taste buds, health consciousness, and of course the animals that you are saving!
j stamps I don’t love freezing vegan cakes, they take on a density on the thaw, I have stored these cake layers in the fridge for a week though, and they were just as good as fresh baked!
@@GretchensVeganBakery that is great to know...
Wowoowowowow
Prepped yesterday and made it today. I didn't have beet powder so I just left it out but the cake still came out okay, a little dense but still yummy. The ermine buttercream was incredible it's so smooth, stable, not to sweet and just awesome. I used oat milk the brand "Oatly the original" and country crocks plant butter made with olive oil, only bcz I didn't want to go all the way to Sprouts or Whole Foods so I just went to my local Kroger. It was still good with this butter but I want to try earth balance to see if there's a difference. Overall best vegan buttercream and cake recipe I have ever tried, I would give a 9/10 only because I screwed up the cake.
YAY! awesome I'm glad you liked it! How did you get it red if you had no beet root though? :D
@@GretchensVeganBakery I didn't add any color it was just brown lol, but still good
Heya! This looks insane.
Can you use flax ‘eggs’ instead of the egg replacer?
Rebecca Moore hey thanks, yes it will work. 1Tbs no other changes
I literally was just trying to find a recipe for this and then, bam! You posted! I have just posted a Halloween cupcake video and would love for you to check it out xxxxx
Do you think I could use apple sauce instead of egg replacer?
Yes
Beetroot powder is a dye. For the original authentic red you need to use Raw Cacao powder since it’s not alkalised.
The basis of this is that raw cacao powder was the predecessor to cocoa powder and it was just the raw ground cacao bean (if you want to know want Montezuma II drank - this’ll be it), but it contains acids which make it taste bitter.
So, at some point, they started alkalising the powder to remove the acids, making it less bitter, and then adding sugar to it to make what we all know as cocoa powder.
The acids in Cacao powder reacted when baked and turned red, not bright red, admittedly, but a brownish red.
Velvet cakes were just cakes made with buttermilk and it should be baking soda that’s added (bi-carb of soda) and not baking powder since the acids from the buttermilk (and in this case cacao powder) would react with it to make the cake lighter.
I wanted to make your pumpkin cake recipe but I also wanted to make your ermine frosting recipe do you think they would work out well together and if so do you think I should try the pumpkin spices with it or not🤔
Ps. I'm thinking I'm gonna make cupcakes.
Linda Nelson oh yes!! Would be great! This icing is going to change your life 🤩
Would it be possible to make your Red Velvet Cake batter into cookies, retaining the beautiful color?
Hmm, not with this recipe since this is a cake. I'd have to take a look at adding some beet root in place of the flour in the best cookie recipe!
If I wanted a less red cake by reducing the beet powder (say, by half), what adjustments would need to be made to the rest of the recipe? Thanks!
Hmm, so that's about 5 Tbs less of dry ingredients. So I'd say add just 2Tbs more flour, and 1 teaspoon cornstarch
Thanks!
I tried this. The sponge was great--fluffy, light, and bouncy. The frosting ended up separating toward the end (and yes, I followed the instructions to a t: the sponges and the refrigerated portion of the frosting were completely cool, and I made sure to add only a little bit at a time to the butter). I don't know what could have gone wrong for me, but the frosting really barely kept together at all and there was no chance of me being able to pipe it. If I make this again, I'll try even less sugar.
I found this ermine buttercream to be quite fragile and on the verge of "breaking" as well.
I did note on the post, I think you saw this as your comment suggests:: Be careful not to add the custard to fast AND after refrigerating, when rewhipping it had a tendency to break too! I would recommend to ice your cakes/cupcakes immediately after making the fresh batch to avoid the trouble of trying to save a broken buttercream
I find the key to success in ALL Vegan BC's is the vegan butter- they vary in moisture content which is the make or break factor- too much moisture will break this emulsion
@@GretchensVeganBakery Thanks for replying to my comment. Reading you mention rewhipping as a potential problem, I'm thinking I should not have put the butter back in the fridge after whipping it. My rough plan was to try to boil the custard to a thicker consistency and maybe try a different butter brand. If you've ever had kasha semolina (manka) -- that was the consistency of my frosting. It's a really great method for frosting and I feel like it'll work for most cakes/cupcakes if I'm able to perfect it.
Please could you clarify - 1 TBSP of baking powder or 10g (1tsp is 5g). Thankyou for the post. I've been searching for a colouring free cake for a long time.
Leo Andrews hey you know I always followed 5g per tsp as well but when I weigh lately I’m getting 4g on 1st tsp. Then 2nd one brings my scale to 8g then the 3rd levels me out at 10g.
My scale is correct... I always pop a stick of vegan butter on there just to be sure 🤣
And when I weighed a straight Tablespoon (not 3teaspoons) it was also 10g 🧐
I just pulled out my micrograms scale and did it again... still 10g (actually it was 10.77g) 😬
natural cocoa powder or dutch process?
henrec natural (that’s noted on the written recipe) 😃
Does anyone know if this buttercream is good with earths balance butter. I know that it is salty but does it work with this buttercream
Yes it definitely works
@@GretchensVeganBakery thank you so much!!!!!!!!!!!!!!!! Keep up the great work!!!!
Does the beetroot powder mak the cake taste like beets?
Not in my opinion! I feel like it adds a bright slightly "floral"? nuance
Will it work with margarine? It is not easy to find vegan butter where I live.
patito de patas azules vegan butter is margarine. just check the ingredients of the margarine, because it’s not always vegan
yes vegan butter is essentially margarine, but ^^^^ What Patito said
👌👌👌👌
I appreciate all of your recipes but am wondering if you have thought about doing a gluten free
Hi Thanks! I am not much of a gluten free baker, so I have dabbled in it here and there, but when it comes to GF + vegan it is not so easy to just switch out the flour to GF flour
My friend Deborah (the developer of the Plant Based Egg that I use almost exclusively now, created the egg replacer to work perfectly with all GF baking, she is a 100% GF baker check her out here---> www.vegankitchenmagick.com/
And the egg replacer + an amazing gluten free blend that I have used with great results here---> freelyvegan.com/
Can you freeze this icing?
I have not tried it, I did refrigerate it, and it seems to be quite sensitive to re-whipping for icing later.. (it was borderline curdling) so I prefer to use it freshly made
Gretchen's Vegan Bakery thank you!
I would like to try the both recipes but I only have Ener G egg replacer and the box is full. So what you think I should do.....
Hmm, I have not tried this with enerG egg replacer (as I tend to stay away from that one nowadays because it is essentially starches with LEAVENER) and I'd prefer to control my own leavening in my recipes (ie: baking powder here) I suspect it would work, but I'm not sure you will get the perfect result as I did here. Sub in 3 teaspoons of the EnerG see how that works out
@@GretchensVeganBakery Should I add it dry or with the water.
Ornella Maraj take some of the liquid from the recipe to reconstitute
@@GretchensVeganBakery okay I will let you know how it turn out. Thank you for your assistance...