date: 2020-10-05T00:01:24.427Z image: https://img-global.cpcdn.com/recipes/55464010/751x532cq70/vickys-red-velvet-cake-with-cream-cheese-frosting-gf-df-ef-sf-nf-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/55464010/751x532cq70/vickys-red-velvet-cake-with-cream-cheese-frosting-gf-df-ef-sf-nf-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/55464010/751x532cq70/vickys-red-velvet-cake-with-cream-cheese-frosting-gf-df-ef-sf-nf-recipe-main-photo.jpg author: Minnie Lindsey ratingvalue: 4.9 reviewcount: 1877 recipeingredient: - "520 grams glutenfree plain flour" - "1 1/2 tsp salt" - "4 tbsp unsweetened cocoa powder" - "225 grams dairyfree spread butter" - "550 grams granulated sugar" - "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" - "150 ml beetroot juice" - "480 ml light coconut milk remove 2 tsp of milk and add" - "2 tsp cider vinegar to it This mixture makes vegan buttermilk" - "1 1/2 tbsp vanilla extract" - "2 tbsp apple cider vinegar" - "2 tsp baking soda" - " Frosting" - "480 grams cream cheese Violife brand is vegan and coconutbased" - "230 grams dairyfree spread butter" - "500 grams icing powdered sugar" - "2 tbsp vanilla extract" - " Light coconut milk as required to thin" recipeinstructions: - "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" categories: - Recipe tags: - vickys - red - velvet katakunci: vickys red velvet nutrition: 147 calories recipecuisine: American preptime: "PT24M" cooktime: "PT46M" recipeyield: "1" recipecategory: Dessert ---  Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, vickys red velvet cake with cream cheese frosting gf df ef sf nf. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious. Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF is one of the most well liked of recent trending meals in the world. It's simple, it's fast, it tastes delicious. It is appreciated by millions daily. Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF is something which I've loved my whole life. They're nice and they look wonderful. To begin with this recipe, we must first prepare a few ingredients. 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 can achieve it. ##### The ingredients needed to make Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF: 1. Take 520 grams gluten-free / plain flour 1. Get 1 1/2 tsp salt 1. Make ready 4 tbsp unsweetened cocoa powder 1. Get 225 grams dairy-free spread / butter 1. Prepare 550 grams granulated sugar 1. Take 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 1. Make ready 150 ml beetroot juice 1. Get 480 ml light coconut milk - remove 2 tsp of milk and add 1. Get 2 tsp cider vinegar to it. This mixture makes vegan 'buttermilk' 1. Get 1 1/2 tbsp vanilla extract 1. Take 2 tbsp apple cider vinegar 1. Take 2 tsp baking soda 1. Make ready Frosting 1. Get 480 grams cream cheese -Violife brand is vegan and coconut-based 1. Get 230 grams dairy-free spread / butter 1. Get 500 grams icing / powdered sugar 1. Prepare 2 tbsp vanilla extract 1. Prepare Light coconut milk as required to thin ##### 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 1. 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 1. 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 1. 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 1. 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 1. 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 So that is going to wrap it up for this special food vickys red velvet cake with cream cheese frosting gf df ef sf nf recipe. 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