Easiest Way to Prepare Award-winning Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF

Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to make a special dish, vickys red velvet cake with cream cheese frosting gf df ef sf nf. It is one of my favorites. For mine, I’m gonna make it a little 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 well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. 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 have to first 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. Make ready gluten-free / plain flour
2. Make ready salt
3. Prepare unsweetened cocoa powder
4. Prepare dairy-free spread / butter
5. Get granulated sugar
6. Prepare 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 beetroot juice
8. Make ready light coconut milk - remove 2 tsp of milk and add
9. Prepare cider vinegar to it. This mixture makes vegan 'buttermilk'
10. Prepare vanilla extract
11. Make ready apple cider vinegar
12. Make ready baking soda
13. Get Frosting
14. Get cream cheese -Violife brand is vegan and coconut-based
15. Prepare dairy-free spread / butter
16. Get icing / powdered sugar
17. Make ready vanilla extract
18. Take 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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