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1
Preheat the oven to 350F.
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2
Grease two 9-inch round cake pans with canola oil, line the bottoms of the pans with parchment paper, and then lightly grease the parchment paper.
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3
In a small bowl, make buttermilk by combining the rice milk and cider vinegar.
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4
In a large mixing bowl, combine the baking mix, salt, and xanthan gum.
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5
In the bowl of a stand mixer, cream together the sugar and shortening.
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6
Meanwhile, in a separate small bowl, mix the cocoa powder and red food coloring to form a paste; set the paste aside.
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7
Add the applesauce and vanilla to the creamed shortening and sugar and blend until the mixture is light and creamy.
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8
Add the cocoa paste and mix well.
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9
Alternately add the dry ingredients and the buttermilk mixture to the batter, beginning and ending with the dry ingredients.
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10
Pour the white vinegar into a small cup and sprinkle the baking soda over it, Immediately pour the fizzing combination into the cake batter and thoroughly combine the two mixtures.
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11
Divide the batter between the prepared pans and bake the cakes for 30 to 35 minutes, or until a toothpick inserted in the centers comes out clean.
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12
Let the cakes cool completely in their pans on a cooling rack, Turn the cakes out of their pans and remove the parchment paper.
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13
Frost the top of each cake layer with the frosting, Transfer 1 layer to a serving plate, and then set the other layer on top, Frost the sides of the cake.
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14
Store the frosted cake, covered and refrigerated, for up to 3 days.
