Photo byViv | Seattle Bon Vivant at Flickr

I feel so lucky to live in Los Angeles. We have great weather and a plentiful supply of red velvet cake. Bakeries that offer this absurdly bright sweet are almost guaranteed to attract droves of Angelenos. I’ve eaten my fair share of red velvet in its various forms. Here is my analysis and ode to red velvet. So where is the best red velvet in LA?

Susie Cakes

11708 San Vicente Blvd Los Angeles, CA 90189 (310) 442-2253 www.susiecakesla.com

Photo by Caroline on Crack at Flickr

The texture of this cake reminds me of boxed cake mix, all air and no substance. But some people might like this airy sponge cake factor and find it refreshing. I find it feeble. And the color is absurdly bright red, like a fire engine. When frosted, the cupcake can barely support itself and it almost topples over. The frosting is rather hard compared to the cake. Nay on the cupcake version. But I give it a green light in the full cake version because they stratify the placement of cake with multiple layers of frosting, which gives the illusion of heft and substance. But then you are eating almost a 75:25 ratio of cake to frosting. Ok to eat once in a while, and works well for crowds (because a small piece is sweet enough to satisfy due to frosting overload).

Sprinkles

9635 S Santa Monica Blvd Beverly Hills, CA 90210 (310) 274-8765 www.sprinklescupcakes.com

I don’t get it. The line is still around the door. But I just don’t get it. There are better bakeries out there. I find their cakes a little dry and crummy for my tastes. I didn’t even get the sense of red velvet when I was eating their cupcake. The icing was a bit on the hard side, kind of like toothpaste that has been out of the tube too long. Ew. Maybe it was an off day for this bakery or maybe I was accidentally given a day old red velvet. I suppose I will give them another shot. But as of now, I recall that the red velvet cupcakes for which they are “famous” for was a bit on the brown side and the flavor was pretty ambiguous. Does it make sense to say it taste like air? Like nothingness? I suggest you walk down the street to Crumbs and try one of their cupcakes. Much more tasty. Unfortunately, they don’t make red velvet.

*Update: Rachel tells me the Sprinkles Packaged Cupcake mix is much better. I’ll have to try it and let you know what I think!

Doughboy’s

1156 Highland Ave Los Angeles, CA 90028 (323) 467-9117 www.doughboys.net

Photo by jleighb on Flickr

No wonder this is Oprah’s favorite. It is decadent and divine! The cake comes 6 inches in diameter, meant for sharing (or eating along when feeling uber-gluttonous). If you love frosting then you will enjoy the almost 1 inch thick slab of it, and it is very very sweet, with a whipped consistency, but you almost need it to be this way to stand up to the cake. Omg. That was my first reaction when biting into this cake. It is unlike all the other red velvets out there. The cake is so dense and so moist, polar opposite of Susie Cakes. Some people might find the cake a little on the oily side, but that is why it is so moist. The color is a beautiful burgundy from the combination of red coloring and cocoa. You really can’t have just one bite.

Toast

8221 W 3rd St. Los Angeles, CA 90048 (323) 655-5018 www.toastbakerycafe.net

Photo by dana w. on Yelp.com

My Favorite at last. I am secretly happy that Doughboy’s across the street has closed down and now Toast can rightfully claim the red velvet market that is theirs! This cupcake version of red velvet is my favorite because they have achieved a harmonious balance between all elements of the cake, that sticks to a very traditional recipe (rather than trying to do a “modern” take on the red velvet, as most of the other bakeries mentioned do). The cake is moist, fluffy, but yet substantial with a stronger, yet not overpowering, cocoa flavor aftertaste. The cream cheese frosting is exactly as I image the perfect frosting to be: gooey and creamy, with that buttery mouth feel. Both the cake and frosting are not too sweet, which makes it easier to eat much more of this (hehe).

Photo of vegan cupcakes by IsaChandra @ Flickr

After much personal research and testing, the (surprising) answer is YES! I have recipes and bakeshop recommendations to prove it! So you are probably wondering, what do vegan cupcakes taste like? Pretty much like normal cupcakes–seriously. Even non-vegans enjoy vegan cupcakes too. Not just enjoy them, but crave them. Desperately. Just to let you know, I am far from a vegan. But I discovered the joys of vegan baking while I was pregnant and looking for ways to enjoy my favorite sweets with less fat and calories.

Vegan cupcakes can be fluffy and decadent, just like traditional versions with the right substitutions. Many horrible vegan recipes are out there, which unfortunately, gives vegan baking a bad rap. But Isa Chandra struck gold with her veganized versions of traditional baked goods. She perfectly simulates the buttery flavor and moist texture of cupcakes with the use of vegetable based substitutes. Genius! Her book can be purchased here for just $10.85 through Shop the Good Life.
Bakers out there: break away from your dependence on artery clogging ingredients. There are healthier alternatives that taste just as good, let’s get with it! Live a little longer, enjoy the good life a little more.

(Yes! they are vegan!) Photo by www.sugar-skull.com

Here is a recipe to make 16 chocolate vegan cupcakes, adapted from an original recipe by Isa Chandra:

Ingredients

• 1 cup soy milk
• 1 teaspoon apple cider vinegar
• 3/4 cup granulated sugar
• 1/3 cup canola oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
• 1 cup all-purpose flour
• 1/3 cup cocoa powder, Dutch-processed or regular
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• (optional) 2 teaspoons of flavored liquor, such as Grand Marnier or Kahlua (non-vegan FYI) for that extra kick!

Directions

1. Preheat oven to 350°F and line a muffin pan with paper or foil liners.
2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
3. Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

Mini cupcakes by Leda’s Bakery

For Frosting

• 1/2 cup nonhydrogenated shortening
• 1/2 cup nonhydrogenated margarine, we use Earth Balance
• 3 1/2 cups powdered sugar, sifted if clumpy
• 1 1/2 teaspoons vanilla extract
• 1/4 cup plain soy milk or soy creamer

Frosting Directions

1. Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
2. Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.
3. (Some Variation Ideas) Mix in 2 tsp cocoa powder for chocolate frosting, or crumbled Oreos (yes they are vegan) for cookies and cream flavor!

If you can’t believe that vegan cupcakes really taste good, then please run over to Leda’s Bakeshop right now in Sherman Oaks. They make vegan versions of most of their cupcakes and they are so luxurious, I would never have known! They also have cute fondant toppings. But as default, they do not put them on the vegan versions unless you ask, because the sugar used to make them is not “certified vegan”. Not sure what that entails, but it sounds pretty close to vegan for me.

Beautiful fondant toppings by Leda’s Bakery

LA: Leda’s 13722 Ventura Blvd. Sherman Oaks, CA 91423 www.ledasbakeshop.com

* I actually also have the non-vegan recipe for Leda’s Cupcakes!! She gave it out a long time ago, before the bakeshop was really popular. Leave me a comment if you would like it, and I can send it to you.

Resources:

Vegan Cupcake Cookbook only $10.85 through Shop the Good Life.

Cupcake bakeware deals