The BEST Gluten free Classic Chocolate Layer Cake with Ombre Hibiscus Cream Cheese Frosting recipes

Ingredients

• Scant ⅔ cup milk (2/3 cup minus 1 tablespoon)
• 1 tablespoon white vinegar (or ⅔ cup buttermilk)
• ½ cup + 2 tablespoons (111g) sweet rice flour
• ½ cup (66g) gluten-free oat flour, plus more for dusting pans
• ¼ cup + 2 tablespoons (55g) millet flour
• ¾ cup (75g) unsweetened dutch-processed cocoa powder, sifted (I use Rodelle Organic Cocoa)
• 1½ cups (335g) organic cane sugar
• 1½ teaspoons baking powder
• ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs, room temperature
• 3 tablespoons safflower oil (or vegetable oil)
• 1 teaspoon pure vanilla extract (I use Rodelle)
• ½ teaspoon chocolate extract (or ½ teaspoon more vanilla extract) (I use Rodelle)
• ⅔ cup hot water
• 16oz cream cheese
• 1 cup butter
• 3 cups powdered sugar, sifted
• 1 teaspoon pure vanilla extract (I use Rodelle)
• ¼ teaspoon salt
• 1½ tablespoons hibiscus powder, sifted (or dried hibiscus leaves, ground)
• Optional: ¾ teaspoon beet powder, sifted

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