GF. V. SF.
Cake: 3 cup sugar 2 1/2 cups GF AP flour (I use Pamela's Artisan Blend) 3 tbsp unsweetened cocoa powder 2 tsp baking soda
3/4 tsp baking powder 1 1/4 tsp salt
1 cup hot water + 1 tsp instant espresso powder (espresso is optional, but gives a flavor boost) 3 tbsp applesauce 3/4 cup sunflower oil (or other neutral oil) 1 1/4 cups non-dairy milk mixed with 1 tbsp vinegar (I use unsweetened almond milk + apple cider vinegar for this buttermilk sub) 3/4 tsp vanilla extract
Enough vegan red food dye to give you red batter (this is not ideal, and it freaks me out, but beets didn't cut it) (I highly recommend the no-taste gel food dye for maximum prettiness)
1/2 cup dairy free butter (I use soy free Earth Balance)
1/2 cup vegan shortening (I use Spectrum Naturals Organic Vegetable Shortening)
3 cups powdered sugar
Seeds of 1 vanilla bean or 1 tsp vanilla bean paste
Splash of non-dairy milk
For the cake:
Preheat oven to 350°
Mix sugar, flour, cocoa powder, baking soda, baking powder, and salt in a bowl until combined
Add in the espresso mixture, applesauce, sunflower oil, buttermilk, vanilla, and red
Mix until just combined - don't over mix or you'll have a gummy cake (a couple lumps are definitely ok!)
Pour into your lined cake pan or cupcake pan
Bake 20 minutes or until a toothpick comes out clean for nearly 3 dozen cupcakes
Bake 40 minutes or until a toothpick comes out clean for a 3 layered cake
Let that thang cool
For the frosting:
Whip butter and shortening in the bowl of a stand mixer with the whisk attachment (or with a hand mixer)
While whipping, add in powdered sugar 1/2 cup at a time
Scrape in your vanilla and add in the milk until the frosting is your desired frosting consistency
Decorate & eat!
Store in a cool place that isn't your fridge (keeping cake in the fridge will dry it out- ick!)
Sub any other color food dye for red. BLACK VELVET!
Skip the vanilla frosting and cover it in chocolate instead!
Do whatever the heck you want. The blood is on your hands.
Death - Scream Bloody Gore
Baptized in Blood! (and vanilla bean frosting)