Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF.
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Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF is something which I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. 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:
- Take 520 grams of gluten-free / plain flour.
- Prepare 1 1/2 tsp of salt.
- Make ready 4 tbsp of unsweetened cocoa powder.
- Take 225 grams of dairy-free spread / butter.
- Prepare 550 grams of granulated sugar.
- Make ready 4 of 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 of beetroot juice.
- Prepare 480 ml of light coconut milk – remove 2 tsp of milk and add.
- Take 2 tsp of cider vinegar to it. This mixture makes vegan 'buttermilk'.
- Take 1 1/2 tbsp of vanilla extract.
- Prepare 2 tbsp of apple cider vinegar.
- Make ready 2 tsp of baking soda.
- Take of Frosting.
- Get 480 grams of cream cheese -Violife brand is vegan and coconut-based.
- Take 230 grams of dairy-free spread / butter.
- Make ready 500 grams of icing / powdered sugar.
- Take 2 tbsp of vanilla extract.
- Prepare of Light coconut milk as required to thin.
Steps 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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