Vegan Red Velvet...not your traditional...

Cake

2 cups soy milk

2 teaspoons apple cider vinegar

2 ½ cups all-purpose flour

2 cups sugar

4 tablespoons cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2/3 cup vegetable oil

2 ounces red food coloring

4 teaspoons vanilla extract

•Add vinegar to soy milk, and set aside to curdle.

•Sift flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.

•Add vegetable oil, food coloring, and vanilla extract to the curdled soy milk, and mix.

•Pour liquid ingredients into the dry ingredients, and mix.

** before filling I added a hand full of chopped blueberries and strawberries. It gave them so much more flavor.***

•Fill cupcake liners ¾ full.
•Bake in a preheated 350° oven for 20 minutes or until done.

Frosting

½ cup margarine, room temperature
½ cup Tofutti Better Than Cream Cheese, room temperature
2 teaspoons vanilla extract
4 cups confectioners sugar

* I added one more teaspoon of vanilla, and 2 teaspoons of almond extract the almond and berries along with the red velvet cake was delicious!

•Cream margarine, cream cheese, and vanilla extract.
•Slowly mix the confectioner’s sugar into the creamed sugar, and then beat until smooth and fluffy.
•Frost cooled cupcakes.

Yummm...Enjoy these great cupcakes, I know we did!!!