Preheat oven to 350°F. Line two 9-inch round cake pans with parchment paper and spray with cooking spray.
In a bowl, whisk together the gluten free flour, coconut flour, tapioca starch, baking soda, xanthan gum, salt, and 3 Tbsp. cocoa powder in a bowl.
In a large mixing bowl, beat the oil and sugar until thoroughly combined about 3-4 minutes, add eggs one at a time, beating well after each addition. Stir in applesauce.
Beat in the flour mixture into the wet ingredients, alternating with the sour cream, beginning and ending with flour mixture. Mix in the remaining Tbsp. of cocoa powder, red food coloring and vanilla into batter until blended well.
Pour batter into the prepared cake pans. Bake for 25-30 minutes or until tooth pick inserted in center of cake comes out clean.
Allow cake to cool completely before frosting.
Cream Cheese Frosting:1 stick butter, softened 6 oz. cream cheese, softened 4 cups powdered sugar 1 tsp. vanilla extract.
Beat butter and cream cheese until light and creamy. Add vanilla and powdered sugar 1 cup at a time. Beat until desired consistency
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