Susgrainable Red Velvet Cake Recipe

Makes 1 cake | 30 minutes prep | 90 minutes total

This cake was a gift from Bruno, Susgrainable’s Head Baker, to celebrate our first year in business. We thought it perfectly fitting to share this recipe in celebration of Susgrainable pivoting online. Our high fibre Upcycled Barley Flour made for a perfect balance of density and moistness. This cake is sure to delight all your guests like it did ours. Enjoy!

Cake

1 1/8 cups (140 grams) / Susgrainable Flour

3 3/8 cups (420 grams) / all purpose flour

2 1/4 cups (480 grams) / sugar

4 tablespoons (40 grams) / cocoa powder

1 1/4 teaspoons (4 grams) / baking powder

2 1/2 teaspoons (12 grams) / baking soda

4 eggs

1 cup (240 grams) / unsalted butter

1 cup (200 grams) / water

1 cup (300 grams) / plain yogurt

1 tablespoon (15 grams) / organic red food colouring

4 tablespoons (60 grams) / apple cider vinegar

1 tablespoon (15 grams) / vanilla

Frosting

7/8 cups (200 grams) / unsalted butter

7/8 cups (200 grams) / cream cheese

4 cups (500 grams) / icing sugar

Cake

Frosting

Leave a comment

Please note, comments must be approved before they are published