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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Alright, don’t linger, let’s plan this vickys red velvet cake with cream cheese frosting gf df ef sf nf menu with 18 substances which are undoubtedly easy to receive, 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.

Ingredients requirements - Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF:
  1. Prepare 520 grams for gluten-free / plain flour
  2. Make ready 1 1/2 tsp - salt
  3. Provide 4 tbsp of unsweetened cocoa powder
  4. Take 225 grams dairy-free spread / butter
  5. Take 550 grams for granulated sugar
  6. Need 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. Give 150 ml for beetroot juice
  8. Give 480 ml of light coconut milk - remove 2 tsp of milk and add
  9. Get 2 tsp of cider vinegar to it. This mixture makes vegan 'buttermilk'
  10. Prepare 1 1/2 tbsp - vanilla extract
  11. Get 2 tbsp - apple cider vinegar
  12. Need 2 tsp - baking soda
  13. Provide - Frosting
  14. Need 480 grams of cream cheese -Violife brand is vegan and coconut-based
  15. You need 230 grams dairy-free spread / butter
  16. Provide 500 grams icing / powdered sugar
  17. Need 2 tbsp - vanilla extract
  18. Need Light coconut milk as required to thin
Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF how to cook:
  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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