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baked, chocolate, dairy free, dessert, dessert recipe, food, food blog, food blogger, jewish, recipe, recipe blog, recipe blogger, sweets, vegetarian, wedding, wedding cake
2012 was a great year for me, full of personal growth and a lot of learning and improving as far as my culinary knowledge goes. It ended with quite the bang! My dear friends from university got married the last weekend of December, and I had the great honor of making their wedding cake. I had practiced before, specifically with my best friend’s birthday cake over the summer, but as the time grew near for me to start on the cake I got some serious jitters. Not only was I about to make the biggest cake that I had ever made, but it also had to be dairy-free for their strictly kosher wedding. Here’s a look at the process, as well as the amazing outcome!
Ingredients for the cake batter
The layers are finally baked, wrapped, and ready to freeze!
The first layer of frosting is on! This is called the “crumb layer” because it holds all of the crumbs in place so that the pretty layer of frosting can go on top.
Finally the best part- decorating!
The bride and groom cutting the cake
Cake destruction
The saddest sight I ever laid eyes on
Too delicious for words
Although I was terrified to tackle this project, it was actually so much fun! I would definitely do it again. Since it took me forever to find a good dairy-free red velvet cake, I wanted to share my recipe with you. I made some small changes to a pre-existing recipe, which you can find here.
Dairy-Free Red Velvet Cake
Ingredients
1½ cup + 2 tbsp dairy-free butter substitute (Smart Balance or Earth Balance)
3 cups sugar
5 eggs
3 cups flour
1/2 cup cocoa powder (unsweetened)
1/2 tsp baking powder
1 cup dairy-free milk substitute (Soy, Almond, Mocha Mix for a parve cake, etc)
1 oz (typically 1 bottle) red food coloring
1 tsp pure vanilla extract
Directions
Preheat your oven to 325 degrees F. Prepare two 9″ round pans: spray each pan with cooking spray, then cut a round piece of wax paper to fit on the bottom of the pan. Spray the wax paper as well.
Mix the dry ingredients together and set aside. In another bowl, use an electric mixer to cream together the butter substitute and sugar until fluffy. Add each egg one at a time and mix thoroughly. Alternate adding the dry mixture with the milk substitute until it is all incorporated. Next, add the vanilla and the red food coloring.
Divide the batter between the two pans. Bake for 45-60 minutes, or until a toothpick inserted into the center comes out clean. Once the cakes are done, turn them out on a cooling rack. Frost with a dairy-free frosting, either homemade or store bought (there are a few dairy-free and parve frostings to choose from at your local grocery store).
Enjoy!
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