RED VELVET HOLIDAY WREATH WITH CASHEW CREAM CHEESE FROSTING
Dairy-free, gluten-free (makes 1 cake for 5 to 6 people)
INGREDIENTS
For the red velvet cake:
8.5-inch ring mold (donut-shaped or bundt pan)
3.5 oz gluten-free flour
3 tsp baking powder
2.75 oz coconut sugar
1.5 Tbsp cacao powder
Pinch of sea salt
1/2 Tbsp red food coloring or
1 oz beet powder (if using beet powder, the cake will be deep purple rather than red)
1 tsp apple cider vinegar
3 Tbsp oat milk
2 eggs
2 Tbsp vegan butter, room temperature
For the cashew cream cheese frosting:
2 cups cashews, soaked overnight or at least 8 hours
1/2 medium lemon
1 tsp vanilla extract
1/2 cup confectioners sugar 4 Tbsp oat milk
2 Tbsp coconut oil
2 tsp cornstarch
For assembly: 1/8 cup oat milk
PREPARATION
For the red velvet cake: 1. Combine all the dry ingredients: gluten-free flour, baking powder, coconut sugar, cacao powder, sea salt. 2. Next, add all the wet ingredients: red food coloring, apple cider vinegar, oat milk, eggs, and vegan butter.
Whisk until smooth.
3. Allow the batter to rest for
15 to 20 minutes.
4. Grease an 8.5-inch ring mold. 5. Pour the batter into the mold. 6. Put the cake into a cold oven
and turn the oven to 400°F. 7. Bake for 20 minutes. 8. Immediately invert the cake onto a cooling rack and let it cool down to room temperature. Cover it with a kitchen towel so it doesn’t dry out.
For the cashew cream cheese frosting: 1. Before baking, make sure to soak your cashews overnight. Drain the cashews.
2. In a high-speed blender combine all the ingredients. Blend until preferred texture. (I like to leave a few pieces of visible cashew, but you can also blend the frosting until smooth).
3. Refrigerate until ready
to decorate.
To assemble: 1. Thinly slice the top of the red velvet ring. (We will use these scraps to decorate). 2. With a pastry brush, brush over the cake with oat milk to add extra moisture. 3. Spread the cashew cream cheese frosting all over the cake.
4. Crumble the cake scraps from earlier to decorate the top of the cake. You could also use rosemary sprigs and cranberries to give the wreath a pine look.
5. Serve with a side of
seasonal fruit.