Without fail cooking ultimate Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF easy, bouncy, practical.
Good Evening every body, at this time you get present recipe Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF with 18 ingredients and 6 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 18 ingredients and 6 stages of easy cooking Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF.
Ingredients for Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF
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Needed 520 grams : gluten-free / plain flour.
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Prepare 1 1/2 tsp : salt.
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Prepare 4 tbsp : unsweetened cocoa powder.
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Needed 225 grams : dairy-free spread / butter.
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Needed 550 grams : granulated sugar.
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Prepare 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.
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Needed 150 ml : beetroot juice.
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Needed 480 ml : light coconut milk - remove 2 tsp of milk and add.
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Needed 2 tsp : cider vinegar to it. This mixture makes vegan 'buttermilk'.
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Prepare 1 1/2 tbsp : vanilla extract.
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Needed 2 tbsp : apple cider vinegar.
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Needed 2 tsp : baking soda.
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Prepare : Frosting.
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Needed 480 grams : cream cheese -Violife brand is vegan and coconut-based.
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Prepare 230 grams : dairy-free spread / butter.
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Prepare 500 grams : icing / powdered sugar.
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Prepare 2 tbsp : vanilla extract.
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Prepare : Light coconut milk as required to thin.
If all ingredients Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Step by Step Cooking Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF
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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.
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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.
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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.
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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.
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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.
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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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