2 ¾ cups flour
2 teaspoons baking soda
½ teaspoon salt
½ teaspoon xanthan gum (optional)
2 tablespoon cocoa powder
2 2 ounce bottles of red food coloring
½ cup almond milk
3 tablespoons white vinegar
1 cup margarine
2 cup sugar
½ cup unsweetened apple sauce
1 teaspoon vanilla
1 cup dairy free sour cream
¼ cup white vinegar
Preheat oven to 350.
Sift flour, salt, baking soda, and xanthan gum (if using) into a medium sized bowl and set aside.
Sour almond milk by adding 3 tablespoons white vinegar and set aside.
Mix food coloring in with the cocoa powder and set aside.
In a stand mixer cream the margarine, then slowly add the sugar while beating until fluffy. About 2-3 minutes.
Add vanilla in 2-3 additions. Mix in the apple sauce and sour cream.
Add the cocoa powder to the color mixture.
In 2-3 additions add the flour and the milk, alternating.
Add the 1/4 cup of white vinegar to the baking soda, then stir into the batter, slightly, just to combine. Finish by hand so as not to over mix.
Pour batter into greased and floured cake pans, lined cupcake tins, or twink pans.
Bake for 20 minutes.
Cool before filling or icing.