Unlike fudgy chocolate cakes, Red Velvet Cake is only lightly chocolaty with a tangy flavor from buttermilk or yogurt and vinegar that used to react with old-fashioned cocoa powder. Now we have to add some food coloring for that bright color, but the delicious flavor remains!
Also, preheat the oven to 350°F. Line two 8-inch round cake pans with rounds of parchment paper and spray them with nonstick cooking spray.
In a bowl, sift together the gluten-free flour, cocoa powder, baking soda, baking powder, and salt.
Stir together the milk, Greek yogurt, and food coloring.
Blend the sugar, oil, eggs, vanilla, and vinegar. Then add the dry and wet ingredients altenrately in three portions.
Divide the batter between the pans and bake for 35-40 minutes. Cool cakes completely on racks. Prepare the frosting.
Spread a dollop of frosting on top of one of the cakes. Place the other layer on top and frost the top and sides of the cake. Enjoy!
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