15 Exotic Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF delicious and handy!
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If you are having trouble recently in the kitchen when it comes to obtaining your cuisine perfect, you are not alone. Many people have all-natural cooking talent however not quite enough expertise to prepare with excellence. This Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF recipe is a great start, easy to cook and delicious.
Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF
To make Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF you only need 18 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF :
- You need gluten-free / plain flour.
- Use salt.
- You need to prepare unsweetened cocoa powder.
- Provide dairy-free spread / butter.
- Use granulated sugar.
- Use 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.
- You need to prepare beetroot juice.
- You need to prepare light coconut milk - remove 2 tsp of milk and add.
- Provide cider vinegar to it. This mixture makes vegan 'buttermilk'.
- Prepare vanilla extract.
- You need apple cider vinegar.
- Provide baking soda.
- Use Frosting.
- Use cream cheese -Violife brand is vegan and coconut-based.
- Use dairy-free spread / butter.
- Provide icing / powdered sugar.
- Prepare vanilla extract.
- Prepare Light coconut milk as required to thin.
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- 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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