How to Make Appetizing 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. It compliments all the flavors in the cake in the most delicious way! There are lots of ways to adorn a red velvet cake, but my favorite by far is cream cheese icing. Place second and third cake layers.

Add vanilla and confectioners' sugar; beat until smooth. Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. This red velvet cake has since graced many a birthday celebration around here. 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 achieve it.

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

1. Prepare 520 grams of gluten-free / plain flour.
2. You need 1 1/2 tsp of salt.
3. You need 4 tbsp of unsweetened cocoa powder.
4. Prepare 225 grams of dairy-free spread / butter.
5. You need 550 grams of granulated sugar.
6. It's 4 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 150 ml of beetroot juice.
8. You need 480 ml of light coconut milk - remove 2 tsp of milk and add.
9. Prepare 2 tsp of cider vinegar to it. This mixture makes vegan 'buttermilk'.
10. You need 1 1/2 tbsp of vanilla extract.
11. You need 2 tbsp of apple cider vinegar.
12. Prepare 2 tsp of baking soda.
13. It's of Frosting.
14. It's 480 grams of cream cheese -Violife brand is vegan and coconut-based.
15. It's 230 grams of dairy-free spread / butter.
16. It's 500 grams of icing / powdered sugar.
17. You need 2 tbsp of vanilla extract.
18. Prepare of Light coconut milk as required to thin.

Red velvet cake always feels like a party, even if technically you're not celebrating a thing. What to buy: Unlike water-based food colorings, gels like this one from. Beat in confectioners sugar on low speed until blended. This has been my go-to red velvet cupcake recipe for years and years and I'm sure it will.

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.

Garnish with chopped pecans and a fresh raspberry or strawberry. Have your cake and eat it too! Receive weekly recipes and updates from Paula. Never miss a tasty treat again! Sugar cookies are definitely one of my favorite treats.