Breastfeeding Friendly Red Velvet Cake
Total time2 hr 5 min
Prep time30 min
Cook time35 min
4.7(28)
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Learn more →Ingredients
12 servings
For the cake
- 2 tbsp ground flaxseed
- 6 tbsp water
- 2 ½ cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp fine salt
- 1 ½ cups granulated sugar
- ½ cup (1 stick) unsalted butter, softened
- ½ cup neutral oil (such as canola or vegetable oil)
- 1 cup buttermilk, room temperature
- 2 tsp vanilla extract
- 2 tbsp red food coloring
- 1 tsp white vinegar
For the frosting
- 16 oz cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1 pinch fine salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
- 2
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes until the mixture thickens to a gel-like consistency — this is your flax egg.
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