vegan-red-velvet-cake-with-swiss-meringue-buttercream
If I’m only making one cake for my birthday this year, it has to be red velvet. This version is completely vegan, with soft, moist layers and the dreamiest Swiss meringue buttercream that’s light, silky, and not too sweet. It’s the kind of cake that feels special enough for a big day but is so good you’ll want to eat it any time you have an excuse to bake.
Ingredients
1.75 cups (360 g) granulated sugar
3 cups (375 g) all purpose flour
200 g (3/4 cup + 1 1/2 tbsp) aquafaba (liquid from canned chickpeas)
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