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

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, vickys red velvet cake with cream cheese frosting gf df ef sf nf. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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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. Here is how you achieve that.

To begin with this recipe, we must prepare a few components. 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 that.

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

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. In my opinion, cream cheese frosting pairs best with red velvet's flavor and this frosting recipe is really simple. You need block-style cream cheese, butter, confectioners' sugar, a splash of milk, vanilla extract, and a pinch of salt to offset the sweetness.

Instructions 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

In my opinion, cream cheese frosting pairs best with red velvet's flavor and this frosting recipe is really simple. You need block-style cream cheese, butter, confectioners' sugar, a splash of milk, vanilla extract, and a pinch of salt to offset the sweetness. It glides on seamlessly and is silky smooth. If you're looking to pipe decoration with this cream cheese frosting, chill it in. Traditionally red velvet cakes are layered, but a single cake tin version is just as good and really simple to make.

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