Steps to Make Quick Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, vickys red velvet cake with cream cheese frosting gf df ef sf nf. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF is something that I have loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we must first 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 that.

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

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

So that is going to wrap it up with this special food vickys red velvet cake with cream cheese frosting gf df ef sf nf recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!