This gluten free version of red velvet cake has the soft texture everyone loves, plus a little extra cocoa for good measure! This is the cake I am having made for my wedding. Works well for cupcakes too.
Makes: 2 cakes
3/4 cup (160g) brown rice flour
1/4 cup (25g) coconut flour
3/4 cup (100g) sorghum flour
3/4 cup (100g) tapioca starch
1 teaspoon baking soda
1 teaspoon xanthan gum
1/4 teaspoon salt
1/4 cup cocoa powder, divided
1 cup rapeseed oil or vegetable oil
1 1/2 cups (300g) caster sugar
2 eggs, at room temperature
3/4 cup (185g) unsweetened applesauce
1 cup (240ml) buttermilk
2 tablespoons red food colouring
1 teaspoon vanilla extract
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Preheat oven to 180 degrees C. Grease and flour two 23cm round cake tins with gluten free flour.
In a bowl, whisk together the brown rice flour, coconut flour, sorghum flour, tapioca starch, baking soda, xanthan gum, salt and 3 tablespoons of cocoa powder.
In a separate mixing bowl, beat canola oil and sugar until thoroughly combined then beat the eggs in one at a time until fully incorporated. Stir in the applesauce. Beat the flour mixture into the wet ingredients, alternating with buttermilk, in several additions, beginning and ending with flour mixture.
Mix the remaining 1 tablespoon of cocoa powder with the red food colouring and vanilla extract to make a paste, then gently stir into the batter. Pour the batter into the prepared cake tins.
Bake in the preheated oven until a skewer inserted into the centre of a cake comes out clean, about 25 minutes. Allow the cakes to cool completely before frosting.