Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF. The cream cheese frosting plays off of that and adds sweetness. It compliments all the flavors in the cake in the most delicious way! There are lots of ways to adorn a red velvet cake, but my favorite by far is cream cheese icing.
It's a wonderful tender cake, perfect for any special occasion. Want to see more stunning cake. This recipe produces the best red velvet cake with superior buttery, vanilla, and cocoa flavors, as well as a delicious tang from buttermilk. 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 achieve that.
Ingredients of Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF
- Prepare 520 grams of gluten-free / plain flour.
- You need 1 1/2 tsp of salt.
- It’s 4 tbsp of unsweetened cocoa powder.
- It’s 225 grams of dairy-free spread / butter.
- You need 550 grams of granulated sugar.
- It’s 4 of 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.
- You need 150 ml of beetroot juice.
- You need 480 ml of light coconut milk – remove 2 tsp of milk and add.
- It’s 2 tsp of cider vinegar to it. This mixture makes vegan 'buttermilk'.
- It’s 1 1/2 tbsp of vanilla extract.
- It’s 2 tbsp of apple cider vinegar.
- You need 2 tsp of baking soda.
- Prepare of Frosting.
- Prepare 480 grams of cream cheese -Violife brand is vegan and coconut-based.
- It’s 230 grams of dairy-free spread / butter.
- It’s 500 grams of icing / powdered sugar.
- Prepare 2 tbsp of vanilla extract.
- You need of Light coconut milk as required to thin.
My trick is to whip the egg whites, which guarantees a smooth velvet crumb. This red velvet cake is made with a cake mix, cocoa, and food coloring. The cake is filled and frosted with cream cheese frosting and chopped pecans. Add vanilla and confectioners' sugar; beat until smooth.
Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF instructions
- 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.
Spread frosting over layers and sides, sprinkling each layer with chopped pecans. Assemble cake by placing one cake layer onto cake plate or cardboard cake round. Spread with some of the frosting. Place second and third cake layers. An impressive three-layer distinctively red cake with a rich cream cheese frosting the family will love — great for special occasions.
