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 red velvet cake is made with a cake mix, cocoa, and food coloring. 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 cook that.

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

The cake is filled and frosted with cream cheese frosting and chopped pecans. Add vanilla and confectioners' sugar; beat until smooth. Spread frosting over layers and sides, sprinkling each layer with chopped pecans. This recipe produces the best red velvet cake with superior buttery, vanilla, and cocoa flavors, as well as a delicious tang from buttermilk.

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

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.

My trick is to whip the egg whites, which guarantees a smooth velvet crumb. Sweet with just the right amount of tang, this from-scratch cream cheese frosting recipe is the perfect finish for carrot cake, red velvet The secret to making perfect cream cheese icing is to let the butter and cream cheese come to room. This recipe has too little powdered sugar in it to frost using an icing bag. Top with second cake layer and spread top and sides of cake with remaining frosting. Assemble cake by placing one cake layer onto cake plate or cardboard cake round.