Red Velvet Cake – Pareve version

👨‍🍳 Method

To assemble

1. 1
   Preheat the oven to 175°C (345°F) and grease two round pans of 22 cm.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Whip the soft butter with the sugar, until pale and fluffy.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Cream the butter soft, at room temperature: cold butter doesn't take in air, and melted butter doesn't hold it.
3. 3
   Add the eggs one at a time, beating after each until absorbed.

   💡One egg at a time, and only when the previous one is absorbed: that way the emulsion holds and the batter doesn't split into curds.
4. 4
   Add the vanilla and mix.
5. 5
   Add the flour, cocoa and salt alternately with the unsweetened soy milk, starting and ending with the flour, and Fold gently, just until no dry flour remains.

   ⚙ FoldingSilicone spatula

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
6. 6
   Finally, mix the baking soda and vinegar in a cup and immediately fold into the batter until smooth.
7. 7
   Pour half the batter into each pan and smooth the top.

   Round pan
8. 8
   Bake 30–35 minutes, until a toothpick inserted in the center comes out clean.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
9. 9
   Let the cakes cool completely.
10. 10
    Whip the vegan cream cheese, butter and powdered sugar into a smooth cream.

    ⚙ WhippingBowlHand mixerorStand mixerorWhisk
11. 11
    Place one cake on a serving plate, spread a layer of cream over it and set the second on top. Cover the top and sides with the rest of the cream.

    Offset spatula