Notes — It’s yellow because of eggs, not because of yellow dye!

Ingredients (Medium Red Sauce)

• 2 1/2 cups gluten free flour
• 2 /12 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup refined coconut oil
• 1 1/4 cup white sugar
• 4 large egg yolks (increase to 5 or 6 if using grocery store eggs
• 2 egg whites (increase to 3 if using grocery store eggs)
• 2 teaspoons vanilla extract
• 1 cup oat milk mixed with 1 tablespoon lemon juice (can substitute buttermilk)
• 1/8 teaspoon cream of tartar 

Instructions

1. Preheat oven to 350
2. Line a half sheet pan with parchment paper or Silpat
3. Whisk flour, baking powder and soda, and salt together. Set aside.
4. Beat sugar and coconut oil until fluffy. 
5. Beat each egg yolk one at a time into the sugar and oil mixture. 
6. Beat in vanilla extract.
7. Add in 1/3 of the dry mixture and half the oat milk and lemon juice (or buttermilk) and mix well. Add in another 1/3 of the dry ingredients and the rest of the oatmilk and lemon. Mix well. Add the remaining dry mixture and mixe well. 
8. Whisk the egg whites to soft, fluffy peaks. 
9. Pour mixture into baking pan and level. Start checking for doneness at 8-10 minutes. A toothpick will come out clean and the top will spring back to the touch. Expect the top to spring back when pressed.
10. When completely cool, cut into rounds. For 4 layers 6 in in diameter, you will be able to cut 3 whole rounds and 2 half rounds that can be assembled together to make the bottom layer.
11. Sandwich the layers with stabilized whipped cream and top with chocolate ganache.