Easy to make Gluten-Free Red Velvet Cake that is tender, velvety, perfect for anyone who loves cake.

GLUTEN-FREE RED VELVET CAKE RECIPE

Every year around valentine’s day there’s an uptick in views to my gluten free red velvet cupcakes post.

And every year people ask if they can make a gluten free red velvet cake instead of cupcakes.

I’ve written this post to included tips and tricks so you can make the perfect red velvet cake every time, regardless of what time of year it is.

Working with Gluten-Free Flours

When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour.

The best method really is to weigh the gluten-free flour but I don't have the ingredient weights for all my recipes yet.

WHAT DOES A RED VELVET CUPCAKE TASTE LIKE?

To me, gluten-free red velvet cake tastes like a combination of flavors that pull together to form a unique, and delectable velvety cake.

With the gluten-free vanilla cake base, a little cocoa, the buttermilk (or dairy-free buttermilk), and vinegar you get a taste that’s like no other – and it’s incredible.

We like to top this Gluten-Free Red Velvet Cake with cream cheese frosting.

You can top this cake with a buttercream or chocolate buttercream frosting. It’ll still be amazing.

Did you know that red velvet cakes originally were topped with a cream cheese frosting that had a hint of lemon? I usually leave the lemon out, but it’s definitely worth trying if you are feeling adventurous.

HOW TO MAKE A GLUTEN-FREE RED VELVET CAKE

1. In a medium mixing bowl, whisk together flour, baking soda, baking powder, cocoa and salt; set aside.
2. In a large mixing bowl, combine the sugar and oil.
3. Mix in the egg, buttermilk (or dairy free buttermilk), vanilla, and red food coloring until combined.
4. Stir in the white vinegar and hot coffee (or hot water).
5. Add the dry ingredients to the wet ingredients and mix just until combined.
6. Spoon batter into the prepared baking pans.
7. Bake for 30-35 minutes, or until a toothpick comes out clean.
8. Frost and enjoy!

These numbered steps match the numbered photos above and are for illustration purposes only. Please see the recipe card below.

CAN I MAKE RED VELVET CAKE DAIRY-FREE?

Yes, you can make this gluten-free red velvet cake dairy-free. My favorite way to swap out the traditional buttermilk called for in red velvet cake is with flaxmilk + vinegar.

You can use other dairy-free milks but the flaxmilk gives you the extra acidity, and thickens really well with vinegar.

You get that sour, buttermilk taste, but without the dairy. Use dairy-free cream cheese and dairy-free butter to make the frosting dairy-free.

BUT ISN’T RED VELVET CAKE THE SAME AS CHOCOLATE CAKE WITH RED FOOD COLORING?

I have asked myself the same question. There isn’t a lot of cocoa in red velvet, and although some chocolate cakes use buttermilk or vinegar to enhance the flavors of the cake itself, it’s the combination of flavors that gives it a little zing, rather than your smooth chocolatey flavors.

The acidity in the buttermilk and vinegar combined with the cocoa and food coloring give you the red velvet flavor.

WHY DID MY GLUTEN-FREE CAKE SINK?

There are several reason why cakes sink, one is from over beating the batter and adding too much air. Also, cakes often will sink when there is too much moisture.

This is more common in humid climates where added moisture can collect naturally in ingredients such as flour.

When this occurs, cupcakes may rise rapidly and then fall during baking.

In higher elevations, the leavening agent works twice as hard and may cause the batter to rise rapidly and sink before it’s had a chance to set up.

All these tips are relevant to most cake and cupcake recipes, not just this Gluten-Free Red Velvet Cake.

OTHER GLUTEN-FREE CAKE RECIPES

Gluten Free Chocolate Cake

Gluten Free Lemon Cake

Gluten Free Carrot Cake

You can never have too many gluten free cake recipes! Pin this gluten-free red velvet cake for later.

Easy right? What other questions do you have about this gluten-free red velvet cake? Leave me a question in the comments and I will get back to you.

Continue to Content

Yield: 1 two layer cake

Gluten Free Red Velvet Cake

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Easy to make Gluten-Free Red Velvet Cake that is tender, velvety, perfect for anyone who loves cake.

Prep Time 15 minutes

Cook Time 35 minutes

Additional Time 15 minutes

Total Time 1 hour 5 minutes

Ingredients

RED VELVET CAKE:

• 2 cups gluten-free flour blend (I used Bob's Red Mill Gluten Free 1 to 1 Baking Flour)
• 1 teaspoon baking soda
• 1 teaspoon gluten-free baking powder
• ¼ cup unsweetened cocoa
• 1 teaspoon salt
• 1 and ½ cups granulated sugar
• 1 cup oil
• 2 eggs
• 1 cup buttermilk (or 1 cup flaxmilk + 2 teaspoons white vinegar, let sit 2-3 minutes)
• 2 teaspoons white vinegar (omit if making dairy-free buttermilk with vinegar)
• 2 teaspoons gluten-free vanilla extract
• 4 teaspoons red food coloring (up to 2 tablespoons for a deeper color)
• ½ cup plain hot coffee (or hot water)

CREAM CHEESE FROSTING:

• 8 oz. cream cheese, room temperature (or dairy-free cream cheese)
• ½ cup butter (1 stick), room temperature (or dairy-free butter)
• 2 teaspoons vanilla extract
• 4cups powdered sugar

Instructions

1. Preheat oven to 350°F (180°C). Position rack in center of oven. Line two 8" round baking pans with parchment paper and grease the sides; set aside.
2. In a medium mixing bowl, whisk together flour, baking soda, baking powder, cocoa and salt; set aside.
3. In a large mixing bowl, combine the sugar and oil.
4. Mix in the egg, buttermilk (or dairy free buttermilk), vanilla, and red food coloring until combined.
5. Stir in the white vinegar and hot coffee (or hot water).
6. Add the dry ingredients to the wet ingredients and mix just until combined.
7. Spoon batter into the prepared baking pans.
8. Bake for 30-35 minutes, or until a toothpick comes out clean.
9. For the frosting: In a medium mixing bowl, beat together cream cheese (or dairy-free cream cheese), butter (or dairy-free butter) and vanilla until light and fluffy. Gradually add powdered sugar, a half cup at a time, beating well until you reach desired consistency.
10. When the cakes are cool, frost.
11. Store in an airtight container in the refrigerator for up to 5 days, or in a freezer for up to 3 months.

Notes

• Spoon the flour into the measuring cup and then level it.
• Don't overmix the batter, the batter will be thin.
• You can use coffee, decaf coffee, or hot water in this recipe.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 581Total Fat: 34gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 71mgSodium: 494mgCarbohydrates: 64gFiber: 1gSugar: 46gProtein: 5g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.