Crimson Cake
With its striking red colour and sumptuous texture, this moist, rich cake features the classic combination of vanilla and chocolate flavours. Perfect for a special occasion, this cake will bring delight with every slice.
Serves
12Preparation time
45 minsIngredients
- For the Cake
- 250 g plain flour
- 1 tbsp cocoa powder
- 200 g caster sugar
- 1 tsp bicarbonate of soda
- Pinch of salt
- 1 tbsp lemon juice
- 220 mL plant based milk
- 120 mL vegetable oil
- 1 tbsp white vinegar
- 2 tsp vanilla extract
- 1 tsp red gel food colouring
- For Filling and Top
- 400 mL Flora Thickened Plant Cream
- 3 tbsp icing sugar
- 1 tsp vanilla extract
- 2 tbsp caster sugar
- 1 drop red gel food colouring
Method
Preheat oven to 180C.
Grease and line three 15-centimetre cake tins.
Add flour, cocoa powder, caster sugar, bicarb soda, and salt to a bowl.
Add lemon juice and milk to a jug and stir.
Pour lemon and milk mixture, oil, vinegar, vanilla, and food colouring into the dry ingredients and stir until just combined.
Divide batter between the prepared cake tins.
Bake for 20 minutes or until a skewer inserted comes out clean.
Allow cakes to cool completely before filling.
Make filling by whipping cream, icing sugar, and vanilla to medium peaks.
Place one of the cakes on a plate, top with some of the whipped cream, add a second cake, top with more cream, then add final cake.
Once cake is assembled, apply a thin layer of cream to the outside and top of the cake.
Combine food colouring and sugar in a small bowl and then sprinkle red sugar over the top and sides of the cake.
