Vegetarian Cake

[Sussan Estela Olaya]

Hi Sahmini.

Welcome to the Scoolinary community!

On our platform, we have this traditional Red Velvet recipe by Chef Leonardo Espinoza:https://recipes.scoolinary.com/red-velvet

However, you can make these adaptations to suit your needs:

How to make a vegetarian (egg-free) version of Chef Leonardo Espinoza’s recipe:

Substitutions:

1. Acidified milk: Use plant-based milk (soy, almond, or oat) instead of dairy milk.

2. Eggs (114 g): Replace with 114 g of unsweetened applesauce or 90 g of plant-based yogurt (helps with moisture and structure).

3. Butter (250 g): Use plant-based margarine or about 225 g of vegetable oil.

The rest of the recipe remains the same. The result will be a soft and fluffy cake, suitable for vegetarians.

Adjusted procedure:

1. Prepare the acidified milk: Mix the plant-based milk with lemon juice and let it sit for 10-15 minutes.

2. Cream the fat with sugar: If using margarine, beat with sugar until fluffy. If using oil, simply mix well with the sugar.

3. Incorporate the wet ingredients: Add the red food coloring, vanilla, and egg substitute (applesauce or plant-based yogurt). Mix well.

4. Sift the dry ingredients: Combine the flour, cocoa powder, and baking powder. Add to the mixture, alternating with the acidified milk.

5. Activate the baking soda with vinegar: Mix and add immediately.

6. Bake: At 170°C (340°F) for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Additional notes:
If using applesauce, the texture will be more moist.If you prefer a lighter, airier cake, use plant-based yogurt.

Recommendation: We suggest making a small batch of the recipe first to see if it meets your expectations.

Hope this helps!

Best regards.

recipes.scoolinary.com

Red velvet - Scoolinary Recipes

Red velvet - Scoolinary Recipes