Gluten-free chocolate cake

The best ever gluten-free chocolate cake topped with naturally hot pink ombre hibiscus frosting.

Chocolate Cake:
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

Hibiscus Frosting:
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

View the full recipe at Snixy Kitchen →