Hi, I am Laura. Today, I will show you a way to make vickys red velvet cake with cream cheese frosting gf df ef sf nf recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF Recipe
Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF is something that I have loved my entire life.
To be with this recipe, we must prepare a few ingredients. You can have vickys red velvet cake with cream cheese frosting gf df ef sf nf using 18 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF:
- Take 520 grams gluten-free / plain flour
- Prepare 1 1/2 tsp salt
- Make ready 4 tbsp unsweetened cocoa powder
- Prepare 225 grams dairy-free spread / butter
- Make ready 550 grams granulated sugar
- Prepare 4 eggs or substitute with 4 tbsp ground flaxseed mixed with 12 tbsp water and set aside until it has turned gelatinous, then whisk in 2tbsp oil
- Get 150 ml beetroot juice
- Get 480 ml light coconut milk - remove 2 tsp of milk and add
- Make ready 2 tsp cider vinegar to it. This mixture makes vegan ‘buttermilk’
- Take 1 1/2 tbsp vanilla extract
- Prepare 2 tbsp apple cider vinegar
- Make ready 2 tsp baking soda
- Prepare Frosting
- Prepare 480 grams cream cheese -Violife brand is vegan and coconut-based
- Make ready 230 grams dairy-free spread / butter
- Get 500 grams icing / powdered sugar
- Get 2 tbsp vanilla extract
- Get Light coconut milk as required to thin
Instructions to make Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF:
- Preheat the oven to gas 4 / 180C / 350°F. Grease and flour two 9-inch cake pans. Remember to use metal utensils to avoid beetroot juice stains
- Add the salt & cocoa to the flour and set aside. Cream together the butter and sugar until pale and light. If using eggs, add them one at a time to this mixture, beating at least one minute after each addition, otherwise just beat in the flaxseed / oil mixture
- Add the beetroot juice and vanilla to the buttermilk. Alternate adding this liquid and the flour mixture to the creamed sugar. Use a spatula or put your mixer on low, don’t overbeat
- Put the vinegar in a small bowl and add the baking soda. It will foam up briefly. Fold into the cake batter gently, don’t beat or overmix. The batter should be somewhat thick but pourable. If you think it’s too thick add a little water before you add the vinegar mixture
- Pour the batter into the prepared cake tins and bake for approximately 30 minutes. Allow the cakes to cool for 10 minutes before removing from the tins. Turn out and let cake cool completely on a wire rack before frosting. Cut each layer in half to create a four-layer cake if you like
- To make the frosting, combine the cream cheese with the softened butter. Gently mix in the powdered sugar, add the vanilla and a little water to give a good spreading consistency
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