It happens that a family holiday falls during Lent. In this case, I suggest not to give up dessert, but to prepare a lean Red Velvet cake. The dough is kneaded without eggs and milk, and coconut cream is used for the cream.
Ingredients
- Flour - 320 g
- Flax Seeds - 2 tbsp.l.
- Sugar - 1,5 glasses
- Cocoa - 1 tbsp.l .
- Food coloring (red) – 1 tsp.
- Coconut milk - 230 ml
- Vegetable oil - 120 ml
- Vinegar - 1 tsp.
- Baking soda - 1 tsp.
- Salt - at the tip of the knife
- Water - 100 ml
Step-by-step cooking recipe
Grind flax seeds in a coffee grinder, transfer to a bowl and pour boiling water for 10 minutes.
Mix flour, cocoa, sugar, soda and salt.
Add coconut milk, vinegar, oil and flax stock.
Stir, add food coloring and mix well again.
Put the dough in the prepared form and bake for 30 minutes in the oven, preheated to 180 degrees.
Cool the finished cake, take it out of the mold and cut it across into three identical parts. You should get three thin cakes.
Mix the cooled cream with powdered sugar, starch and beat well.
Assemble the cake, generously smearing with cream.
