Red Velvet Cake (Gluten Free)

This gluten-free red velvet cake is so soft, moist and tender with the most beautifully delicious cream cheese frosting. If you think you don't like red velvet cake, try this one. You'll change your mind the second that first bite hits your lips.

Cake:
2 cups gluten-free all-purpose flour blend (280 g)
1 tsp. baking soda
1 tsp. baking powder
1 tsp. sea salt
2 Tbsp. unsweetened cocoa powder
2 cups Monk Fruit Sweetener with Erythritol (Granular) (400 g)
1 cups neutral oil, such as Canola or vegetable, or melted coconut oil (210 mL)
2 large eggs, at room temperature
1½ tsp. pure vanilla extract
1¼ cups buttermilk (260 mL)
1 tsp. white distilled vinegar
3 Tbsp. liquid red food colouring, or a few squirts gel
½ cup plain hot coffee (120 mL)

Browned Butter Cream Cheese Frosting:
4 (8 oz) pkg cream cheese, softened (4x226 g)
1 cup butter (226 g)
1 lb Monk Fruit Sweetener with Erythritol (Powdered), sifted (454 g)
1 tsp. pure vanilla extract

For the Red Velvet Cake:
Preheat the oven to 325°F (165°C/140°C fan, Gas Mark 3). Grease and flour (or line with parchment) three 8" cake pans and set aside.

In a medium bowl, whisk together gluten-free all-purpose flour blend, baking soda, cocoa powder and salt. Set aside.

Combine the sugar and oil in a large bowl and blend. Add eggs, buttermilk, red food colouring and vanilla and mix well. Stir in the coffee and vinegar.

Add dry ingredients into the wet ingredients, a little at a time, until combined fully. the batter will be thin.

Divide the batter evenly into each pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few crumbs clinging to it.

Remove from the oven and place the cakes on a wire rack to cool for 10 minutes. Remove from the cake pans and allow to cool completely.

For the Cream Cheese Frosting:
In a medium skillet or small saucepan, add the butter over medium heat (using a skillet will go faster). Melt butter, stirring frequently, until the bubbles begin to slow and it starts to foam up on top. You will want to keep a close eye on it at this point as it will go from brown to burnt in no time. When you start seeing streaks of brown in the butter as you're stirring, remove it from the heat and pour all of it (including the browned bits on the bottom) into a medium bowl and allow to cool to room temperature.

In the bowl of a stand mixer (or with a handheld mixer), beat cream cheese until smooth. Add cooled brown butter and mix until both are well combined. Slowly add Monk Fruit Sweetener with Erythritol (Powdered) and continue beating until completely smooth.

Stack and frost the cooled cakes with the cream cheese frosting as desired. Serve immediately or refrigerate until ready to serve (remove from refrigerator 20-30 minutes before serving to bring back to room temperature) .

Any leftover cake must be stored in the refrigerator, where it will keep for up to 5 days.

Makes 12 slices.