How to Prepare Delicious 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. Find Out How To Make Delicious Frosting. 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.

Add the salt & cocoa to the flour and set aside. Cream together the butter and sugar until pale and light. Vickys Red Velvet Porridge Oats, GF DF EF SF NF. 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 cook it.

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

1. Prepare of gluten-free / plain flour.
2. You need of salt.
3. You need of unsweetened cocoa powder.
4. You need of dairy-free spread / butter.
5. You need of granulated sugar.
6. You need 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.
7. You need of beetroot juice.
8. Prepare of light coconut milk - remove 2 tsp of milk and add.
9. Prepare of cider vinegar to it. This mixture makes vegan 'buttermilk'.
10. You need of vanilla extract.
11. Prepare of apple cider vinegar.
12. Prepare of baking soda.
13. Prepare of Frosting.
14. It's of cream cheese -Violife brand is vegan and coconut-based.
15. It's of dairy-free spread / butter.
16. Prepare of icing / powdered sugar.
17. Prepare of vanilla extract.
18. Prepare of Light coconut milk as required to thin.

Here is how you cook it. Ingredients of Vickys Red Velvet Porridge Oats, GF DF EF SF NF. See recipes for Red velvet butter cookies too. See great recipes for Red Velvet Cake with Homemade Icing too!

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

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.

Gluten-Free Only.. caramel cake/salted caramel frosting. Half Moon. marble cake/cream cheese frosting/dark chocolate ganache Bugs Bunny . carrot cake/cream cheese frosting. Red Velvet. red velvet cake/ cream cheese frosting. Lemon Drop. gold cake/lemon buttercream/sugar Mini Sampler. In a bowl mix flour, salt and sugar mix well.