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1
Preheat the oven to gas 4 / 180C / 350F.
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2
Grease and flour two 9-inch cake pans.
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3
Remember to use metal utensils to avoid beetroot juice stains
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4
Add the salt & cocoa to the flour and set aside.
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5
Cream together the butter and sugar until pale and light.
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6
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
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7
Add the beetroot juice and vanilla to the buttermilk.
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8
Alternate adding this liquid and the flour mixture to the creamed sugar.
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9
Use a spatula or put your mixer on low, don't overbeat
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10
Put the vinegar in a small bowl and add the baking soda.
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11
It will foam up briefly.
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12
Fold into the cake batter gently, don't beat or overmix.
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13
The batter should be somewhat thick but pourable.
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14
If you think it's too thick add a little water before you add the vinegar mixture
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15
Pour the batter into the prepared cake tins and bake for approximately 30 minutes.
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16
Allow the cakes to cool for 10 minutes before removing from the tins.
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17
Turn out and let cake cool completely on a wire rack before frosting.
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18
Cut each layer in half to create a four-layer cake if you like
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19
To make the frosting, combine the cream cheese with the softened butter.
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20
Gently mix in the powdered sugar, add the vanilla and a little water to give a good spreading consistency
