Gluten, Corn, and Soy free Red Velvet Cake

Attack of the women with giant hands!!

Just kidding! These are called Baby Bananas!

Cake. So many people have there own ideas as to what makes the best cake. Some like white, others chocolate. Butter cream frosting, whip frosting, cream cheese frosting. So many options, so many opinions. What is your favorite?

One thing most people can agree to is how delicious red velvet cake is. Am I right?

Red velvet cake is actually a light chocolate cake dyed with red food coloring. Usually best paired with a tangy cream cheese frosting.

Gluten-free Red Velvet Cake with Cream Cheese Frosting

1 3/4 c. Canola Oil
1 1/2 c. Sugar
2 Eggs, beaten
1 c. Sorghum flour
1 c. Millet flour
1/2 c. Tapioca Starch
1 tsp Xanthan Gum
1 tsp Baking Soda
1 tsp Corn-free Baking Powder
1/2 tsp Salt
1 c. Buttermilk
1 tsp vanilla
1 bottle Red Food Coloring
1/4 c. Dutch Cocoa Powder

1. Preheat the oven to 350 F.

2. Combine all the dry ingredients.

3. Combine oil and sugar in a stand mixer for about a minute on medium.

4. Add eggs one at a time, mixing well after each addition.

5. With the mixer on medium, add the flour alternating with the buttermilk, beginning and ending with the flour mix.

6. Turn off mixer, then add cocoa powder, vanilla, and food coloring. Mix until thoroughly combined, scrape the sides and bottom to make sure the food coloring  completely dyes the entire batch.

7. I normally pour these into panettone papers that I buy online at Kerekes, but you can use cupcake cups or even bake into a two tiered round cake, just adjust the baking times. For cupcakes bake for about 25 minutes. The cakes are done when a  toothpick inserted comes out clean.