Two dramatic crimson layers come together here, deepened with cocoa and given that classic tender crumb through a flax-and-vinegar buttermilk trick that keeps things moist without any dairy or eggs involved. The color stays bold and true, and the crumb bakes up soft and springy, cooling into layers sturdy enough to stack and frost with confidence. That frosting is where this cake really shines: a fluffy, tangy cream cheese-style layer swirled thick with powdered sugar and vanilla, spread generously between the layers and swept over the top and sides in that classic swoop. Each slice delivers the striking color contrast red velvet is known for, with a rich, faintly chocolatey base underneath all that frosting. It's a showstopper for a gluten free dessert table, and it holds up beautifully whether you're serving it the same day or making it a day ahead.
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Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
In a small bowl, stir together the ground flaxseed and 6 tbsp water. Set aside for 5 minutes until the mixture thickens to a gel.
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