Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF. In this video I share with you my Red Velvet Cake Recipe. It's a wonderful tender cake, perfect for any special occasion. Want to see more stunning cake.

Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF Her Red Velvet Sheet Cake with Classic Red Velvet Frosting is a delicious choice too. Let's talk about the frosting Red Velvet Cake recipes typically are smothered in a good cream cheese frosting. It's rather difficult to "frost" a bundt cake, so with this frosting we.

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In this video I share with you my Red Velvet Cake Recipe. It's a wonderful tender cake, perfect for any special occasion. Want to see more stunning cake.

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Ingredients requirements - Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF:

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

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. But I craved the cream cheese frosting from my very first bite of that southern mom's cake.

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

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.

So I whipped up some cream cheese frosting. Make the frosting by creaming together the cream cheese and butter on medium high speed for a minute or two, until well incorporated. To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well. RED VELVET CAKE RECIPE WITH CREAM CHEESE FROSTING This red velvet cake has a classic sponge texture that's light and airy, moist cake with a tender crumb and deep red color in contrast to the white cream cheese frosting. Soft, velvety, chocolate cupcakes topped with sweet cream cheese frosting—that's how you show someone you care.

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