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

Hello everybody, it’s me again, Dan, welcome to our recipe page. 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. For mine, I’m gonna make it a little bit tasty. 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 popular of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF is something which I have loved my entire life.

To get started with this recipe, we must first prepare a few components. You can cook vickys red velvet cake with cream cheese frosting gf df ef sf nf using 18 ingredients and 6 steps. Here is how you can achieve it.

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

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

Instructions 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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