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

Source : 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 Stainsadd The S...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : April 21, 2022

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

    Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF recipe step 6 photo

Ingredients

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

Related Recipes

Vickys Creamy Garlic Pasta with Roasted Tomatoes GF DF EF SF NF

Vickys Creamy Garlic Pasta with Roasted Tomatoes GF DF EF SF NF

Vickys Pumpkin Chocolate Marble Loaf GF DF EF SF NF

Vickys Pumpkin Chocolate Marble Loaf GF DF EF SF NF

Vickys Ladyfingers for Tiramisu/Trifle Gluten Dairy Egg  Soy-Free

Vickys Ladyfingers for Tiramisu/Trifle Gluten Dairy Egg Soy-Free

Vickys Cinnamon Churros Gluten Dairy Egg Soy  Nut-Free

Vickys Cinnamon Churros Gluten Dairy Egg Soy Nut-Free

Vickys Sweet Apricot Glazed Pork GF DF EF SF NF

Vickys Sweet Apricot Glazed Pork GF DF EF SF NF

Vickys Duck Breast with Whisky  Passionfruit Sauce DF EF SF NF

Vickys Duck Breast with Whisky Passionfruit Sauce DF EF SF NF

Vickys Pork  Rice with Sweet  Sour Onions GF DF EF SF NF

Vickys Pork Rice with Sweet Sour Onions GF DF EF SF NF

Vickys Scottish Scones Dairy Egg  Soy-Free

Vickys Scottish Scones Dairy Egg Soy-Free