Classic Gluten Free Red Velvet Cake

Red Velvet Cake 2 cups (280 g) all purpose gluten free flour (I used Better Batter)

xanthan gum (omit if your blend already contains it)

+ 2 tablespoons (54 g) cornstarch (try using another starch if you can’t have corn)

 teaspoon kosher salt

baking powder

baking soda

+ 2 tablespoons (30 g) natural unsweetened cocoa powder

unsalted butter, at room temperature (for dairy-free, try an equal amount by weight of melted and cooled vegetable shortening)

granulated sugar

eggs (180 g, out of shell) at room temperature, beaten

pure vanilla extract

apple cider vinegar

 cup (8 fluid ounces) milk, at room temperature (any kind, but not nonfat)

Red soft gel paste food coloring (optional)

Cream Cheese Frosting 16 ounces cream cheese, at room temperature

unsalted butter, at room temperature

kosher salt

pure vanilla extract

confectioners’ sugar