Red Velvet Cake Gluten Free
Author: 
 
Ingredients
  • Cake Ingredients
  • 1 box gf yellow cake mix (I used Betty Crocker)
  • 2 eggs
  • 1⅓ cups buttermilk*
  • 1 teaspoon baking soda
  • 1 teaspoon cocoa
  • 1 Tablespoon white vinegar
  • 3 Tablespoons red food coloring (1 bottle)
  • Icing Ingredients
  • 2 sticks unsalted butter, room temperature
  • 1 cup shortening
  • 3 cups powder sugar
  • 1 Tablespoon gf vanilla extract
  • 4 Tablespoons buttermilk*
Instructions
  1. Cake Directions
  2. Mix cake mix an cocoa together in a large mixing bowl until there are no lumps.
  3. Add eggs, buttermilk* and food coloring.
  4. Beat well.
  5. Mix the baking soda and vinegar together in a small bowl.
  6. Fold baking soda and vinegar mixture into cake mixture.
  7. Pour into a greased 9x13 or 9 inch round baking pan**
  8. Bake at 350 degrees for 25-35 minutes.
  9. Icing Directions
  10. In a mixer beat butter until soft and creamy.
  11. Add shortening and beat again. The longer you beat the shortening the lighter it will make the frosting. I beat mine for about 3 minutes.
  12. Add vanilla and mix well.
  13. Add powder sugar 1 cup at a time. I place a towel over the bowl to prevent a huge mess from the sugar flying every. You still might have a small mess but nothing like what you would have if you don't cover it at all.
  14. Add milk one tablespoon at a time. If you don't like the consistency you can add more buttermilk one tablespoon at a time until you get the consistency you are looking for.
Notes
*Pour 1 Tablespoon and 1 teaspoon of white vinegar in a two cup measuring cup. Fill until it reaches 1⅓ cup with almond milk or any milk.

**Using the cake mix will make a thin cake if using two 9 inch cake pans. If you want a layered cake with thicker layers you will need to double the recipe.
Recipe by Let's Be Yummy at http://letsbeyummy.com/2014/11/30/red-velvet-cake-gluten-free-recipe/