Indigo Velveteen Cake

Vegan Blue Velvet Cake

♫ Listening to: Dance the Way I Feel by Ou Est Le Swimming Pool ♫

Indigo Velveteen Cake Ingredients:

Makes 2 small cakes (or 12 cupcakes)

  • ½ c coconut milk (canned or packaged)
  • 1 T apple cider vinegar
  • 10 oz blueberries (around 1 cup when blended)
  • 2 t vanilla extract
  • 1 c sugar
  • ⅓ c sunflower oil (or sub any veggie oil)
  • 1 ¼ c flour
  • 5 T cocoa powder
  • ½ T baking soda
  • ½ t baking powder
  • ¼ t salt

Indigo Velveteen Cake Directions:

Preheat the oven to 350°.

Mix the coconut milk and vinegar and let sit.

Blend the blueberries with the oil on high.

Add the sugar and vanilla to the coconut milk mixture and mix well.

Add the blended blueberries and oil to the coconut milk mixture and mix well. Let sit.

Whisk the dry ingredients together (flour, baking powder, baking soda, salt, and 5 T of cocoa powder in a medium sized bowl.

Sift the flour mixture into the wet ingredients and mix until there’s no visible powder. It should be a dark violet-indigo color.

Vegan Blue Velvet Cake Batter

Fill the lightly oiled mini cake pans just over halfway until all the batter is used up. It should fill 5 mini 4” cakes or 12 cupcakes. I use the mini springform pans by Wilton. Place the pans on a baking sheet to make them easier to remove from the oven.

Bake at 350º for 34 minutes (or 20 minutes for cupcakes).


Lemon Cream Cheese Icing Ingredients:

  • 1 8oz package vegan cream cheese (I like Kite Hill)
  • ¼ c package silken tofu (blended)
  • ¼ c organic earth balance
  • 2 t vanilla
  • 2-3 cups powdered sugar (to taste)
  • juice and zest from half of a lemon
  • soymilk powder (optional for consistency)
  • a few fresh blueberries for garnish

Lemon Cream Cheese Icing Directions:

Beat the margarine, cream cheese, blended silken tofu, lemon, and vanilla extract together.

Sift in the powdered sugar, a cup at a time.

Build the cake, gluing together the layers with icing.

Vegan Indigo Velveteen Cake

Pour over cooled cakes using an offset spatula to help spread it around.

Vegan Blue Velvet Cake

Here’s another variation my stepmom made using blackberry puree instead of lemon in the icing, and making them in baby bundt cake pans.

Vegan Indigo Velvet baby bundts

comments powered by Disqus