Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF
Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF

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Great recipe for Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF. An old fashioned way of colouring Red Velvet cake is with beetroot juice, you don't taste it at all. I use light coconut milk to make my 'buttermilk' Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF step by step.

Alright, don’t linger, let’s practice this vickys red velvet cake with cream cheese frosting gf df ef sf nf formula with 18 elements which are definitely easy to have, and we have to process them at the very least through 6 measures. You should shell out a while on this, so the resulting food could be perfect.

Composition of Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF:
  1. Need 520 grams - gluten-free / plain flour
  2. Take 1 1/2 tsp of salt
  3. Take 4 tbsp - unsweetened cocoa powder
  4. Require 225 grams - dairy-free spread / butter
  5. You need 550 grams granulated sugar
  6. Require 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 of beetroot juice
  8. Provide 480 ml of light coconut milk - remove 2 tsp of milk and add
  9. Give 2 tsp of cider vinegar to it. This mixture makes vegan 'buttermilk'
  10. Get 1 1/2 tbsp vanilla extract
  11. Require 2 tbsp of apple cider vinegar
  12. You need 2 tsp of baking soda
  13. Take Frosting
  14. Need 480 grams cream cheese -Violife brand is vegan and coconut-based
  15. You need 230 grams of dairy-free spread / butter
  16. Take 500 grams for icing / powdered sugar
  17. Take 2 tbsp for vanilla extract
  18. Give for Light coconut milk as required to thin

Add the salt & cocoa to the flour and set aside. Cream together the butter and sugar until pale and light. Add oil, buttermilk, sour cream, red food coloring, vanilla extract, and vinegar; mix to combine. If mixing with an electric mixer, add flour mixture and mix until just incorporated.

Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF making process:
  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

This classic Red Velvet Cake from scratch with Cream Cheese Frosting is an easy cake to make, and a long-time favorite for many! The BakerMama shows you how to create a beautiful Red Velvet Cake with cream cheese frosting from scratch. Watch me make the easiest and best tasting red velvet cake with cream cheese frosting. Vickys Red Velvet Porridge Oats, GF DF EF SF NF. Here is how you cook it.

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