Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF.
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Ingredients Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF:
- Require 520 grams of gluten-free / plain flour.
- Need 1 1/2 tsp salt.
- Need 4 tbsp unsweetened cocoa powder.
- Prepare 225 grams dairy-free spread / butter.
- Need 550 grams granulated sugar.
- 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.
- Prepare 150 ml beetroot juice.
- Prepare 480 ml light coconut milk - remove 2 tsp of milk and add.
- Require 2 tsp - cider vinegar to it. This mixture makes vegan 'buttermilk'.
- Provide 1 1/2 tbsp - vanilla extract.
- Need 2 tbsp of apple cider vinegar.
- Require 2 tsp baking soda.
- Prepare for Frosting.
- Prepare 480 grams of cream cheese -Violife brand is vegan and coconut-based.
- Need 230 grams of dairy-free spread / butter.
- Require 500 grams of icing / powdered sugar.
- Prepare 2 tbsp - vanilla extract.
- Need for Light coconut milk as required to thin.
Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF steps:
- 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.
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