Step-by-Step Guide to Make Perfect Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, vickys red velvet cake with cream cheese frosting gf df ef sf nf. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

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To begin with this particular recipe, we must prepare a few components. 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 that.

The ingredients needed to make Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF:

1. Get 520 grams gluten-free / plain flour
2. Make ready 1 1/2 tsp salt
3. Take 4 tbsp unsweetened cocoa powder
4. Prepare 225 grams dairy-free spread / butter
5. Get 550 grams granulated sugar
6. 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
7. Prepare 150 ml beetroot juice
8. Make ready 480 ml light coconut milk - remove 2 tsp of milk and add
9. Get 2 tsp cider vinegar to it. This mixture makes vegan 'buttermilk'
10. Get 1 1/2 tbsp vanilla extract
11. Prepare 2 tbsp apple cider vinegar
12. Get 2 tsp baking soda
13. Get Frosting
14. Get 480 grams cream cheese -Violife brand is vegan and coconut-based
15. Take 230 grams dairy-free spread / butter
16. Get 500 grams icing / powdered sugar
17. Make ready 2 tbsp vanilla extract
18. Prepare Light coconut milk as required to thin

Steps to make Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF:

1. 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
2. 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
3. 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
4. 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
5. 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
6. 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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