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Vickys Old-Fashioned Red Velvet Cake with Cream Cheese Frosting, Dairy, Egg & Soy-Free

520 grams cake flour
1 1/2 tsp salt
4 tbsp unsweetened cocoa powder
225 grams dairy-free spread/butter/shortening
550 grams 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 milk, any kind you prefer. Remove 2 tsp milk and add 2tsp of vinegar to it
1 1/2 tbsp vanilla extract
2 tbsp apple cider vinegar
2 tsp baking soda
480 grams cream cheese - see my posted recipe for a dairy-free version
230 grams dairy-free spread/butter
500 grams icing/powdered sugar
2 tbsp vanilla extract
1 milk as required to thin


Preheat the oven to gas 4 / 180C / 350F. 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

Source: cookpad.com