Our plant-based Red Velvet Color can be mixed with cake mixes, or with recipes from scratch to make a deep, rich red velvety cake.
When baking from scratch, it’s important to substitute baking powder for baking soda, and to use a non-alkalized cocoa powder.
SUGGESTED USE: 1 packet (13 grams) red velvet powder to 1lb. dry cake mix.
INGREDIENTS
½ cup butter (room temp)
1 ½ cup organic sugar
2 eggs
1 tsp vanilla
2 tbsp cocoa powder (non-alkalized)
1 Red Velvet Color Kitchen Color packet (13 grams, 3 tbsp)
1 tsp salt
1 tsp baking powder
2 ½ cups flour
1 cup buttermilk
1 tbsp vinegar
DIRECTIONS
Heat oven to 350 degrees. Butter two 9-inch cake pans and lightly dust with cocoa powder.
Mix butter, sugar, eggs and vanilla.
In a separate bowl mix dry ingredients: flour, red velvet powder color, cocoa powder, baking powder and salt.
Add vinegar to buttermilk.
Slowly add dry blend into butter mixture along with buttermilk/vinegar.
Divide batter evenly into 2 pans. Bake for 25-30 min. Cool on rack before frosting.