Carrageenan Free Red Velvet Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

4.7

(28)

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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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