Preheat the oven to 170°C (338°F)

Mix and combine the white rice flour, tapioca flour, corn starch, brown rice flour, cocoa powder, xanthan gum, baking soda, and salt. Set the flour mixture aside.

Whisk and combine the buttermilk, vanilla extract, apple cider vinegar, and red food coloring. Set the buttermilk mixture aside.

Using a standalone mixer with the paddle attachment fitted or a handheld mixer, beat the unsalted butter and granulated sugar at medium-high speed until light and fluffy (2-3 minutes). Then, reduce the speed to low, add the eggs one at a time and beat until creamy. Now, add half of the flour mixture followed by the buttermilk mixture and beat until combined. Then add the remaining flour mixture and mix until combined.

Divide the cake batter, and pour it into two greased 20 cm (8-inch) cake pans.

Bake the gluten free red velvet cake layers for 35-40 minutes or until a toothpick inserted at the center comes out clean. Allow the cake layers to cool down in the pan for 5 minutes before transferring them to a cooling rack to cool down to room temperature.

Once the cake layers are completely cooled, decorate and frost the cake as you please.

Using a standalone mixer, with the paddle attachment fitted or handheld mixer, beat the cream cheese and unsalted butter until light and fluffy (2-3 minutes). Then, reduce the speed to low, and slowly add the powdered sugar. Do not add the powdered sugar all at once, as it will cause a mess.

Now add the salt and vanilla extract and beat until just combined. The cream cheese frosting can be stored in an air-tight container in the fridge for up to two days.