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Vegan
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Dairy-free
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Unsweet Silk
Red Velvet Flag Cake
Have your cake and eat it too! The perfect dairy-free treat for summer gatherings.
Time
1 hr
Serving Size
18-24
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Vegan
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Dairy-free
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Unsweet Silk
Ingredients
For The Cake:
- 2 1/2 Cups Flour
- 1 1/2 Cups Sugar
- 1 TSP Baking Soda
- 1 TSP Salt
- 1 TSP Cocoa Powder
- 1 1/2 Cups Vegetable Oil
- 1 Cup Silk Unsweet Almondmilk
- 2 Tbsp Egg Replacer + 4 Tbsp Water (Or Substitute 2 Large Eggs)
- 2 Tbsp Red Food Coloring
- 2 Tsp Distilled White Vinegar
- 1 Tsp Vanilla Extract
For The Whipped Cream:
- 4 Cups Silk Dairy-Free Heavy Whipping Cream Alternative (Chilled)
- 3 Tbsp Powdered Sugar
- 1 Tsp Vanilla Extract
Fruit Topping:
- 3 Cups Strawberries (Cut And Quartered)
- 3 Cups Blueberries
Directions
Cake:
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Step 1
Preheat oven to 350°F. -
Step 2
Lightly oil two (2) 9" x 13" pans. -
Step 3
In a large bowl, sift flour, sugar, baking soda, salt and cocoa. -
Step 4
In another large bowl, whisk oil, Silk, egg replacer (mixed with the water) food coloring, vinegar and vanilla. -
Step 5
Using a stand mixer and paddle, mix dry ingredients into wet ingredients until a smooth batter is formed. -
Step 6
Divide batter into the 2 oiled pans. -
Step 7
Bake approximately 30 minutes, or until a toothpick inserted into the middle of each comes out clean. -
Step 8
Allow the pans to cool at least 15 minutes. -
Step 9
Invert 1 pan and take the cake out to cool on a rack. Leave the other in the pan.
Whipped Cream:
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Step 1
With a mixer, whisk Silk Dairy-Free Heavy Whipping Cream Alternative, vanilla and powdered sugar to medium peaks.- Stand Mixer: Speed 8 or 10, 75-90 seconds
- Hand mixer: Max speed, 2-3 minutes
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Step 2
Set aside.
Assembly:
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Step 1
Spread 1/3 of the whipped cream over the cake still in the pan. -
Step 2
Top with the other cake. -
Step 3
Top with the remaining whipped cream. -
Step 4
Top with strawberries and blueberries in an American flag pattern.
