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1
Preheat the oven to 350F.
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2
Grease two 8-inch round cake pans, line with cutout parchment paper, grease again, and dust with a little cocoa powder.
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3
Whisk together the flour mix, cocoa powder, xanthan gum, baking powder, baking soda, and salt.
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4
Set aside.
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5
Combine the rice milk and cider vinegar.
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6
Set aside.
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7
In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, sugar, egg replacer, and vanilla.
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8
Beat on medium speed until light and fluffy, about 2 minutes.
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9
Add the food coloring and mix until combined, scraping down the sides of the bowl as necessary.
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10
Sift in the flour mixture in three batches, alternating with the rice milk mixture, and beginning and ending with the flour mixture.
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11
Beat until smooth, about 30 seconds, scraping down the sides of the bowl as necessary.
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12
Divide the batter between the two pans, and smooth down the surface using a frosting spatula.
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13
Bake in the center of the oven for about 35 minutes, or until the cake is beginning to pull away from the sides of the pan and a skewer inserted into the center comes out clean.
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14
Rotate the pans halfway through the baking time.
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15
Let cool in the pans on a cooling rack for 30 minutes.
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16
Cover the cake pan with a large plate, flip, peel off the parchment paper, and flip the cake back onto the rack, right side up, to cool completely.
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17
Repeat with the other cake.
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18
Once the cakes have cooled completely, you may use a serrated knife to trim the tops to make them level.
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19
Frost with Velvet Frosting.
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20
Once the frosting has set, store covered at room temperature.
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21
This cake is even better on days two and three!
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22
In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening and salt on medium speed for 1 minute.
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23
Add the confectioners sugar in three batches, beating after each addition.
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24
Add the rice milk, lemon juice, and vanilla.
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25
Beat on medium speed until smooth, creamy, and fluffy, about 5 minutes.
