gluten-free red velvet cake
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It's so easy to make gluten-free red velvet cake from scratch. Say goodbye to box cake mixes because this recipe is so simple to whip up! Decadent red velvet cake is baked to perfection and frosted with luscious cream cheese frosting.
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Let's make gluten-free red velvet cake together! Gather your ingredients.
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Line with parchment paper and grease two 8-inch round cake pans with butter and dust with cocoa powder.
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In a medium bowl, add the gluten-free flour blend, cornstarch, cocoa powder, baking powder, baking soda, and salt.
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Whisk until all ingredients are combined.
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Add granulated sugar and vegetable oil to a separate large mixing bowl.
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Beat with an electric mixer for a few minutes to combine.
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Add in the eggs, vanilla extract, apple cider vinegar, red food coloring.
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Stir to combine. Scrape down the sides of the bowl as needed.
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Stir in the buttermilk and hot coffee.
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Gradually add the dry ingredients to the wet ingredients.
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Mix until no more streaks of flour remain.
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Divide the batter between the two prepared cake pans.
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Bake at 350F for 35 to 40 minutes or until a wooden pick inserted in the center of the cake comes out clean.
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Let cool completely on a wire rack. Level cakes if necessary, reserving any excess crumbs.
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Frost the cake as desired.
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Decorate with gluten-free red velvet cake crumbles leftover from leveling the cake layers.
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Slice and serve.
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Grab the full recipe at the link below!
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