Red Velvet Cake

Happy Valentine's Day
             Love, Cinderella


**Not Gluten Free?? Use 2 1/2 cups regular flour instead of almond and rice flours 
**Not Dairy Free?? Use 1 cup buttermilk instead of non-dairy milk for cake, 1 cup butter instead of shortening and 1/4 cup heavy cream instead of coconut milk for frosting
**Grain Free?? Use 2 cups almond flour and 1/2 cup coconut flour
**Paleo?? Follow grain free recipe plus substitute lemon juice for vinegar, use natural food dye, and include vanilla and baking soda only if comfortable

Ingredients:

Cake
2 cups almond flour
1/2 cup rice flour
1/4 cup unsweetened cocoa powder
1 1/2 cups coconut sugar (can substitute white sugar or other dry sugar substitute)
1 cup olive oil
1 tsp baking soda
1 tsp white vinegar
1 tsp vanilla extract
2 eggs
1 cup non-dairy unsweetened original milk
1 Tbs lemon juice
4 Tbs red food coloring
olive oil cooking spray
Cream Frosting
1 cup palm oil shortening
3/4 cup coconut or maple sugar
2 tsp vanilla extract
1/4 cup coconut milk

Directions:
1. Preheat oven to 350 degrees F
2. Spray three 8 inch round baking pans with olive oil cooking spray, set aside
3. In a large bowl mix together almond flour, rice flour, cocoa powder, sugar, oil and eggs
4. In a separate bowl mix together milk and lemon juice
5. Mix food coloring and vinegar to milk mixture
6. Pour milk mixture into flour mixture slowly and mix well
7. Stir in vanilla and mix well again
8. Pour equal amounts of batter into the three greased three pans
9. Bake 25 to 30 minutes or until toothpick comes out clean in the middle
10. Remove from oven and allow to cool
11. While cake is cooling mix together softened palm oil shortening and sugar (can do this in a mixer on medium high)
12. Add vanilla and coconut milk and mix well
13. Frost the top of one layer of cake and put the next layer on top, repeat steps for the next two layers