Vegan Gluten-Free Red Velvet Cake

Step 1

Cake: Preheat oven to 350°F. Grease and flour (with some additional GF flour) two 9-inch (22.5 cm) round cake pans. Tap out the excess flour.

Step 2

In a large bowl, whisk together the GF flour, sugar, cocoa powder, baking soda and salt.

Step 3

Add non-dairy milk, oil, food coloring, and vanilla to flour mixture and stir until just blended. Whisk in vinegar until just blended.

Step 4

Immediately pour batter into prepared pans. Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let cool 10 minutes in pan on a wire rack. Run a knife around edge of pans, then invert cakes onto rack to cool completely.

Step 5

Place one cake layer, flat side up, on a cake plate or platter. Spread 3/4 cup of the frosting evenly over bottom layer. Top with the second cake layer, flat side down. Spread the remaining frosting over top and sides of cake. If desired, arrange berries decoratively on top. Refrigerate for at least 1 hour before serving.

Step 6

Frosting: In a large bowl, using an electric mixer on medium-high speed, beat confectioner’s sugar, cream cheese, margarine and vanilla until smooth and creamy (do not overbeat). Use immediately.