Tag Archives: gluten-free cake

Red Velvet Sheet Cake with Cream Cheese Frosting {Vegan & Gluten-Free}

Red Velvet Sheet Cake with Cream Cheese Frosting {Vegan & Gluten-Free}I posted my Oscar Night Pesto Mozzarella Grilled Cheese on Wednesday, but that’s only one part of my tradition. The other? Red velvet. Cake, cookies, cookie cake, cheesecake bars, you name it. It just has to be red, like the red carpet.

This year’s Oscar weekend offering? A vegan, gluten-free Red Velvet Sheet Cake with Cream Cheese Frosting. Yep, you read that right. This vibrant red velvet cake with swoopy cream cheese frosting is as delicious as any traditional version I’ve had, but completely devoid of animal products and flour, so you can share with all your vegan, gluten-free friends. You know I love an inclusive bake. Red Velvet Sheet Cake with Cream Cheese Frosting {Vegan & Gluten-Free}The cake itself is another spin on my go-to vegan, gluten-free cake base. It’s made primarily of almond flour and potato starch, but also contains classic red velvet ingredients like cocoa powder, vanilla and red food coloring. The batter comes together without a mixer and bakes like a dream, producing a thin sheet of cake, perfect for slicing and sharing.Red Velvet Sheet Cake with Cream Cheese Frosting {Vegan & Gluten-Free}Red Velvet Sheet Cake with Cream Cheese Frosting {Vegan & Gluten-Free}But I’m getting ahead of myself! Let’s talk frosting—you simply can’t have red velvet cake without cream cheese frosting. I’m pretty sure it’s the law, even if the cake is vegan. Here, the cream cheese in the frosting is the dairy-free stuff that comes in a tub. You’ll notice that this recipe uses a tiny amount of cream cheese compared to dairy versions, but I promise you that the signature tang is there in those swoops. I don’t mess around with cream cheese frosting, y’all.

A quick word on temperature and storage. While 90% of the cakes I make do well at room temperature, this one does not. Thanks to its water content, vegan cream cheese is softer in texture than its dairy counterpart, so if this frosting gets too warm it will begin to droop a bit. It won’t liquefy and it will taste fine, but it won’t be pretty. I don’t know about you, but I kind of need my Oscar Night red velvet cake to be pretty.Red Velvet Sheet Cake with Cream Cheese Frosting {Vegan & Gluten-Free}Vegan, gluten-free Red Velvet Sheet Cake with Cream Cheese Frosting is so good, y’all. So. Good. It’s soft and tender with all the chocolate-tinged vanilla flavor you love, and those swirls of vegan cream cheese frosting are the perfect counterpart. It’s traditional with a twist, like so many of the best things are.

Happy Oscar weekend, dear readers! May your ballots be winners. May the telecast be worth watching. May your grilled cheeses be gooey. May your desserts be red velvet.Red Velvet Sheet Cake with Cream Cheese Frosting {Vegan & Gluten-Free}

Red Velvet Sheet Cake with Cream Cheese Frosting {Vegan & Gluten-Free}
makes a single layer 9×13-inch sheet cake

2 teaspoons apple cider vinegar
~1 1/4 cups unsweetened almond milk
1/3 cup unsweetened applesauce (or pure pumpkin purée)
2 teaspoons pure vanilla extract
1 1/2-3 teaspoons liquid red food coloring (according to preference)
2 1/2 cups blanched almond flour (not almond meal)
3/4 cup potato starch
2 tablespoons cup cornstarch
2 tablespoons cocoa powder
1 cup granulated sugar
1 1/8 teaspoons baking powder
1 1/8 teaspoons baking soda
1/4 teaspoon Kosher or sea salt

For finishing:
Vegan Cream Cheese Frosting (recipe below)
red velvet cake crumbs (optional)

This recipe may be halved and baked in an 8- or 9- inch square pan. Start checking for doneness at 25 minutes.

Preheat oven to 350F. Grease a 9×13-inch cake pan. Line the bottom with parchment and grease again. Set aside.

Pour apple cider vinegar into a liquid measuring cup. Add almond milk until liquid reaches the 1 1/4 cup mark. Stir and let sit for 5-10 minutes, until curdled. Stir in applesauce and vanilla, followed by 1 1/2 teaspoons red food coloring. Set aside.

In a large mixing bowl, whisk together blanched almond flour, potato starch, cornstarch, cocoa powder, sugar, baking powder, baking soda, and salt. Add liquid ingredients in two installments, whisking until combined. If you’d like a more brightly-colored cake, add more food coloring by the 1/2 teaspoon (up to 1 1/2 teaspoons).

Transfer batter to prepared pan and smooth to the edges with a silicone spatula or wooden spoon. Tap pan on the counter 5 times to release any large air bubbles. Transfer to the oven and bake 28-30 minutes, or until a toothpick inserted in the center comes out with only a few crumbs.

Let cake cool completely in its pan on a cooling rack. Run a thin knife along the edges of the pan before inverting to release onto a platter (alternatively, you may keep it in the pan and serve from there). If you want to top the cake with red velvet crumbs, trim off very thin pieces from the 9-inch edges. Crumble with your fingers or by gently pushing through a wire mesh sieve.

Frost as desired with Vegan Cream Cheese Frosting (recipe below). Sprinkle with reserved red velvet crumbs, if desired.

Frosted cake will keep in the refrigerator for up to 4 days. Unfrosted cake may be triple-wrapped in plastic wrap and frozen for up to 1 month. Thaw overnight in the refrigerator before frosting.

Vegan Cream Cheese Frosting
makes enough for the top of one sheet cake

4 ounces (1/2 cup) vegan butter, room temperature (I like Miyoko’s)
2 ounces (1/4 cup) shortening, room temperature (I like Nutiva)
1/4 cup vegan cream cheese, slightly softened (I like Trader Joe’s)
1 1/2 cups confectioners sugar
pinch of Kosher or sea salt
2 teaspoons pure vanilla extract

In a large mixing bowl, use an electric mixer to beat vegan butter, shortening, and vegan cream cheese until light and fluffy. Mix in confectioners sugar in two installments, mixing until combined and fluffy. Mix in salt, followed by vanilla.

Use to frost the top of sheet cake. Frosting and frosted cake should be stored in the refrigerator; they will get very soft at room temperature.

Red Velvet Sheet Cake with Cream Cheese Frosting {Vegan & Gluten-Free}Red Velvet Sheet Cake with Cream Cheese Frosting {Vegan & Gluten-Free}

Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}

Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}A week on Swan’s Island is never enough time. It simply isn’t. Yes, there’s relaxing and hiking and quiet, but just when you start to fully decompress, you have to get back on the ferry, drive ten hours, and return to your real life. It’s the worst.Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}We keep saying “two weeks next year” but only getting half of that. I’m putting it out to the universe now: one month next year. That way, when we only get half, it’ll be two weeks. Am I trying to con the universe in to more vacation? Sure, why not. You can’t blame me for wanting to spend time with the friends we’ve made up there (even socially distanced) instead of carrying on entire relationships via Facebook.Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}I mean, would you believe that I’ve pretty much never baked for anyone on Swan’s Island? It’s true. I’ve been going there regularly for the last six years, made some friends, and know the people who own the general store well enough that they recognized me immediately with my mask on, but I’ve never really baked for any of them. They know, of course, that I bake and blog, and I always say I’m going to make something for them, but then time gets away and suddenly I’m on the ferry back to the mainland.Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}All that said, when we booked our trip in July, I decided this year was *the* year. I tested a recipe before I left Brooklyn, brought a box of potato starch and the vegan butter I like, and it took until the second-to-last day, but I baked this Pumpkin Sheet Cake with Maple Frosting for my Maine people. Finally.Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}I’ve never put a sheet cake on here. It’s not because I think they’re “less than” or something—I just have occasions for other configurations of cake and frosting far more frequently than I do for this super simple slice-and-share situation. But our annual Swan’s Island trip? That’s a slice-and-share situation if I’ve ever seen one. Especially in COVID, when get-togethers with people outside my immediate germ pod aren’t a thing, it was so nice to be able to wrap up and dole out slices of this Pumpkin Sheet Cake with Maple Frosting without having to worry about keeping layers intact.Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}As with most of what we eat on Swan’s Island, this cake was made with my trusty co-traveler/fellow Maine enthusiast, VJ, in mind. I’ve mentioned many times that she is a gluten-free vegan, and though I am not either of those things, I greatly enjoy the challenges and rewards of baking (and cooking) that way when we are together. It’s far more fun to bake when people can eat what you make…not that I’d be particularly mad about being saddled with all 15 slices of this cake. I mean, do you see that vegan Maple Frosting???Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}The pumpkin cake is a variation on the vegan, gluten-free chocolate cake I posted last year. It relies primarily on almond flour, potato starch and cornstarch for structure, and pumpkin purée and pumpkin pie spice for flavor. There are other things in the batter too, of course (granulated and brown sugars, vanilla, leaveners, almond milk), and they all bake up into a moist, tender, nicely-spiced sheet of cake. Vegan and gluten-free or not, this pumpkin cake is legit.Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}Believe me when I tell you that I understand wanting to eat this cake by its lonesome straight out of the oven, or with a simple dusting of confectioner’s sugar…but also? Believe me when I tell you that a swoopy layer of Maple Frosting takes this seasonal dessert from very good to fabulous. For real.Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}Pumpkin Sheet Cake with Maple Frosting is very good the day it’s made, but as with many pumpkin spice things, it’s actually more delicious the next day, after the flavors have melded. But with a cake this good around, I can’t blame anyone for not waiting to dig in. I mean, I certainly didn’t.Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}

Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}
makes a single layer 9×13-inch sheet cake

2 teaspoons apple cider vinegar
~1 1/4 cups unsweetened almond milk
1/3 cup pure pumpkin purée
2 teaspoons pure vanilla extract
2 1/2 cups blanched almond flour (not almond meal)
3/4 cup potato starch
1/4 cup cornstarch
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
2 1/4 teaspoons pumpkin pie spice
1 1/8 teaspoons baking powder
1 1/8 teaspoons baking soda
1/4 teaspoon Kosher or sea salt

For finishing:
Vegan Maple Frosting (recipe below)
sprinkle of ground cinnamon (optional)

Preheat oven to 350F. Grease a 9×13-inch cake pan. Line with parchment and grease again. Set aside.

Pour apple cider vinegar into a liquid measuring cup. Add almond milk until liquid reaches the 1 1/4 cup mark. Stir and let sit for 5-10 minutes, until curdled. Stir in pumpkin purée and vanilla. Set aside.

In a large mixing bowl, whisk together blanched almond flour, potato starch, cornstarch, granulated sugar, light brown sugar, pumpkin pie spice, baking powder, baking soda, and salt. Add liquid ingredients in two installments, whisking until combined.

Transfer batter to prepared pan and smooth to the edges with a silicone spatula or wooden spoon. Tap pan on the counter 5 times to release any large air bubbles. Transfer to the oven and bake 32-35 minutes, or until a toothpick inserted in the center of each layer comes out with only a few crumbs.

Let cake cool completely in its pan on a cooling rack. Run a thin knife along the edges of the pan before inverting to release onto a platter (alternatively, you may keep it in the pan and serve from there). Frost as desired with Vegan Maple Frosting (recipe below). Sprinkle with cinnamon, if desired.

Frosted cake will keep at room temperature for up to 3 days and refrigerated for up to 4. Unfrosted cake may be triple-wrapped in plastic wrap and frozen for up to 1 month. Thaw overnight in the refrigerator before frosting.

Vegan Maple Frosting
makes enough for the top of one sheet cake

4 ounces (1/2 cup) vegan butter, room temperature (I like Miyoko’s)
2 ounces (1/4 cup) shortening, room temperature (I like Nutiva)
1 1/2 cups confectioners sugar
pinch of Kosher or sea salt
2 teaspoons pure vanilla extract
2 tablespoons pure maple syrup

In a large mixing bowl, use an electric mixer to beat vegan butter and shortening until light and fluffy. Mix in confectioners sugar in two installments, mixing until combined and fluffy. Mix in salt, followed by vanilla and maple syrup.

Use to frost the top of the sheet cake.

Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}