Hello, I’m Clara. Today, I’m gonna show you how to prepare vickys red velvet cake with cream cheese frosting gf df ef sf nf recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF Recipe
Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. They are nice 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 particular recipe, we have to 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 can achieve that.
The ingredients needed to make Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF:
- Prepare 520 grams gluten-free / plain flour
- Take 1 1/2 tsp salt
- Get 4 tbsp unsweetened cocoa powder
- Get 225 grams dairy-free spread / butter
- Take 550 grams granulated sugar
- 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
- Make ready 150 ml beetroot juice
- Make ready 480 ml light coconut milk - remove 2 tsp of milk and add
- Make ready 2 tsp cider vinegar to it. This mixture makes vegan ‘buttermilk’
- Prepare 1 1/2 tbsp vanilla extract
- Make ready 2 tbsp apple cider vinegar
- Make ready 2 tsp baking soda
- Get Frosting
- Prepare 480 grams cream cheese -Violife brand is vegan and coconut-based
- Prepare 230 grams dairy-free spread / butter
- Prepare 500 grams icing / powdered sugar
- Make ready 2 tbsp vanilla extract
- Get Light coconut milk as required to thin
Steps to make Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF:
- 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
- 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
- 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
- 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
- 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
- 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
So that is going to wrap it up with this exceptional dish vickys red velvet cake with cream cheese frosting gf df ef sf nf recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Let’s cook!
