Hey everyone, it’s me again, Dan, welcome to my recipe site. 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. This time, I’m gonna make it a bit unique. This will be really delicious.
Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF is one of the most well liked of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF is something that I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have 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:
- Get 520 grams gluten-free / plain flour
- Get 1 1/2 tsp salt
- Get 4 tbsp unsweetened cocoa powder
- Prepare 225 grams dairy-free spread / butter
- Prepare 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
- Get 150 ml beetroot juice
- Get 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'
- Get 1 1/2 tbsp vanilla extract
- Prepare 2 tbsp apple cider vinegar
- Take 2 tsp baking soda
- Take Frosting
- Make ready 480 grams cream cheese -Violife brand is vegan and coconut-based
- Get 230 grams dairy-free spread / butter
- Get 500 grams icing / powdered sugar
- Make ready 2 tbsp vanilla extract
- Take 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’s going to wrap this up with this exceptional food vickys red velvet cake with cream cheese frosting gf df ef sf nf recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
