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

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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 particular recipe, we must first prepare a few components. 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 cook that.

The ingredients needed to make Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF:
  1. Prepare 520 grams gluten-free / plain flour
  2. Get 1 1/2 tsp salt
  3. Get 4 tbsp unsweetened cocoa powder
  4. Prepare 225 grams dairy-free spread / butter
  5. Take 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. Take 150 ml beetroot juice
  8. Prepare 480 ml light coconut milk - remove 2 tsp of milk and add
  9. Make ready 2 tsp cider vinegar to it. This mixture makes vegan 'buttermilk'
  10. Prepare 1 1/2 tbsp vanilla extract
  11. Take 2 tbsp apple cider vinegar
  12. Get 2 tsp baking soda
  13. Get Frosting
  14. Make ready 480 grams cream cheese -Violife brand is vegan and coconut-based
  15. Take 230 grams dairy-free spread / butter
  16. Prepare 500 grams icing / powdered sugar
  17. Make ready 2 tbsp vanilla extract
  18. Prepare Light coconut milk as required to thin

Watch and learn how to make delicious Red Velvet Cake with Cream Cheese Frosting at home with Chef Upasana only on Rajshri Food! Great recipe for Vickys Red Velvet Porridge Oats, GF DF EF SF NF. I love old style cooking and natural products. Proper old school Red Velvet cake is coloured using beetroot and that's what I use in mine rather that dye.

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

I love old style cooking and natural products. Proper old school Red Velvet cake is coloured using beetroot and that's what I use in mine rather that dye. This of course is basically chocolate porridge but calling it Red Velvet. Naked Red Velvet Layer Cake with Cream Cheese Frosting and Sugared Cranberries. Tuesday evening started out like any other night, I had a beautiful Vickys Pina Colada Cupcakes, GF DF EF SF NF.

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