Gluten Free Red Velvet Cake Recipe

Directions

1. 1
   Preheat oven to 350 degrees. Spray 3 8-inch round cake pans with non-stick spray and line the bottoms with parchment paper.
2. 2
   In a large bowl, whisk together the gluten free flour, xanthan gum, granulated sugar, cocoa powder, baking soda, and salt. Try to press out as many cocoa powder lumps as possible then set the bowl aside.
3. 3
   In a medium bowl, whisk together the eggs, buttermilk, oil, vanilla extract, and the food coloring then whisk in the vinegar.
4. 4
   Pour the wet ingredients into the dry ingredients and mix until just combined.
5. 5
   Add the hot water and mix until the water is completely incorporated into the batter.
6. 6
   Transfer the batter to the prepared pans dividing it evenly between the 3 pans.
7. 7
   Bake at 350 degrees on the center rack for 28-32 minutes or until a cake tester comes out clean. I place all 3 of the pans on the center rack and mine take exactly 30 minutes to bake. When done, the center of the cake will spring back when gently pressed and the cake will start to pull away from the sides of the pan.
8. 8
   Cool the cakes in the pan on a wire rack for 20 minutes. Then remove the cakes from the pans, discard the parchment paper, and cool completely on a wire rack.
9. 9
   Once the cakes are cooled, level off the top with a serrated knife and then frost with cream cheese frosting or wrap tightly in plastic wrap and freeze on a sheet pan until ready to use.