Classic Waldorf Red Cake
Serves Up To
- 2¼ cups all-purpose flour
- 1½ cups granulated sugar
- 2 Tbsp. unsweetened cocoa powder
- 3 tsp. baking soda
- 1¼ cups vegetable oil
- ¾ cup Almond Breeze Original Almondmilk
- 3 eggs
- 1 bottle (1 oz) liquid red food color
- 1 tsp. vanilla
- 1 Tbsp. white vinegar
- ⅓ cup all-purpose flour
- 1 cup Almond Breeze Original Almondmilk
- 1 cup vegan buttery sticks; softened
- 1 cup granulated sugar
- 2 tsp. vanilla
Heat oven to 350°F. Grease 2 9” round cake pans. Line bottoms with rounds of waxed paper or parchment; grease paper. Flour pans.
In large bowl, mix 2¼ cups flour, sugar, cocoa and baking soda with electric mixer on low speed. Add all remaining cake ingredients. Mix on low speed. Beat on medium speed 2 minutes or until creamy.
Divide batter evenly between pans. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Run knife around edges to loosen. Remove to cooling racks and cool completely, about 1 hour.
In small saucepan, whisk ⅓ cup flour into almondmilk until smooth. Cook and whisk over medium-low heat until thick and bubbly. Refrigerate 10 minutes.
In large bowl, beat buttery sticks and sugar with electric mixer on medium speed until light colored and fluffy. Add small spoonfuls of the flour mixture and beat until blended. Scrape sides; add vanilla. Beat on high speed until thick and creamy.
Place 1 cake layer on cake plate, rounded side down. Spread frosting over cake. Top with second layer, rounded side up. Frost top and sides of cake. Store covered in refrigerator.
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