Vegan Red Velvet Cake with Buttercream Frosting

INGREDIENTS

For Cake Batter:

• 3 1/2 cups (440 g) unbleached all-purpose or whole-wheat pastry flour
• 1 1/2 cups (300 g) granulated sugar
• 2 teaspoons (9 g) baking soda
• 1 teaspoon (6 g) salt
• 2 teaspoons (9 g) cocoa powder
• 2 cups (470 ml) nondairy milk (soy, rice, almond, hazelnut, hemp, or oat)
• 2/3 cup (155 ml) canola oil
• 3 tablespoons (45 ml) red food coloring
• 2 tablespoons (30 ml) distilled white vinegar
• 2 teaspoons (10 ml) vanilla extract
• Ground pecans, for topping (optional)

For Buttercream Frosting:

• 1/2 cup (112 g) nondairy, nonhydrogenated butter (such as Earth Balance), at room temperature
• 3 cups (300 g) confectioners' sugar
• 1 1/2 teaspoons (8 ml) vanilla extract
• 2 tablespoons (30 ml) nondairy milk (soy, rice, almond, hazelnut, hemp, or oat) or water
• Assorted food colors (optional)

How to Make? View the Source on TheDailyGreen.com Here!