Vickys Red Velvet Cake with Cream Cheese Frosting

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, Vickys Red Velvet Cake with Cream Cheese Frosting. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Vickys Red Velvet Cake with Cream Cheese Frosting, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vickys Red Velvet Cake with Cream Cheese Frosting delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Vickys Red Velvet Cake with Cream Cheese Frosting is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vickys Red Velvet Cake with Cream Cheese Frosting estimated approx 45 mins.

To begin with this particular recipe, we must prepare a few components. You can cook Vickys Red Velvet Cake with Cream Cheese Frosting using 18 ingredients and 6 steps. Here is how you cook it.

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'

Ingredients and spices that need to be Get to make Vickys Red Velvet Cake with Cream Cheese Frosting:

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

Steps to make to make Vickys Red Velvet Cake with Cream Cheese Frosting

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

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So that's going to wrap this up with this exceptional food Recipe of Any-night-of-the-week Vickys Red Velvet Cake with Cream Cheese Frosting. Thank you very much for your time. I'm confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!