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
- In a medium mixing bowl, whisk together flour, baking soda, baking powder, cocoa and salt; set aside.
- In a large mixing bowl, combine the sugar and oil.
- Mix in the egg, buttermilk (or dairy free buttermilk), vanilla, and red food coloring until combined.
- Stir in the white vinegar and hot coffee (or hot water).
- Add the dry ingredients to the wet ingredients and mix just until combined.
- Spoon batter into the prepared baking pans.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- 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
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.
Gluten Free Red Velvet Cake
Easy to make Gluten-Free Red Velvet Cake that is tender, velvety, perfect for anyone who loves cake.
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
- 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.
- In a medium mixing bowl, whisk together flour, baking soda, baking powder, cocoa and salt; set aside.
- In a large mixing bowl, combine the sugar and oil.
- Mix in the egg, buttermilk (or dairy free buttermilk), vanilla, and red food coloring until combined.
- Stir in the white vinegar and hot coffee (or hot water).
- Add the dry ingredients to the wet ingredients and mix just until combined.
- Spoon batter into the prepared baking pans.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- 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.
- When the cakes are cool, frost.
- 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:
12Serving Size:
1Amount 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.
Amanda Allen
Could I make this in a 9 X 13 inch pan?
chrystal
Yes, start with a bake time of 35 minutes and watch it for doneness from there.
Best,
Chrystal
Deepa
I cant wait to try this recipe this weekend! Do you think that using an egg replacer will work with this recipe?
chrystal
I haven't personally tried egg replacer in this recipe. I'm not sure how it would work with the acidity from the vinegar and buttermilk.
Sorry I can't be more help.
Best,
Chrystal
Deepa Gohill
Hi Crystal!
I used egg replacer and it turned out great! Thank you!!!
chrystal
I am so glad! Thank you for letting me know.
Best,
Chrystal
Cara
Hi Deepa,
Can you share what you used for egg replacer?
Tabbitha
This recipe made my birthday this year! It has instantly become a family favorite! The family members who don't eat gluten free were pleasantly surprised it was gluten free and commented they had no idea. They tend to have a radar if it gluten free. Can't wait to try more of your recipes.
chrystal
I am so glad you liked it. Thank you for taking the time to stop back by and let me know.
Best,
Chrystal
Deepa
I tried this today and loved it! A huge hit! Thank you so much for sharing all your recipes! Everything i try from you turns out great!!!
Cara
I made this over the weekend for my husband’s birthday and it was a hit (our 5 year old son exclaimed “Mom, this is the best cake I’ve ever had!” Now to try it egg-free so I can enjoy as well!
Tiarra J.
How long should you mix the batter? Your vanilla cake recipe is very specific on mixing time.
chrystal
Just until combined on this recipe.
Best,
Chrystal
Thea
Could I divide this amongst two 9x13 pans or would it be too thin?
Oatmilk over flaxmilk?
chrystal
It would be thin, but you can watch the bake time and bake it for less time. You can use oatmilk.
Best,
Chrystal
Sol
Can this be baked as a single cake?
chrystal
Yes, you can bake it in a 9 x 13. Start with 35 minutes and watch it for doneness from there.
Best,
Chrystal
Sophia
Hi! I was just wondering, what does adding the coffee do for the cake? I’m just not a big fan of coffee plain so wasn’t sure if you could taste it in the recipe or what it do for the recipe. Sorry if I missed this somewhere in the post. Thanks!
chrystal
Hi Sophia,
The coffee enhances the chocolate flavors of the cocoa and adds to the "red velvet" flavor.
Best,
Chrystal
Alison
Great recipe! I made it with my own GF mix.
A couple questions:
1. Is the cocoa dutch-processed?
2. What's a good way to mix dry and wet while avoiding lumps and not overmixing? I had a heck of time with lumps mixing dry into wet, so the second time I gradually mixed wet into dry but I wondered if I was then overmixing. It turned out ok, though the leavening left air pocket trails in the cake and the cake was ever so slightly rubbery; is that in indication of being overmixed?
chrystal
Hi Alison,
You can use Dutch processed cocoa, we like to. For mixing, you can mix just until combined and let it site for 10 minuts, then give it a quick stir, to help remove any lumps.
Best,
Chrystal
Judy
I made this cake yesterday for my daughter's birthday, and all agreed it was scrumptious! Some went back for seconds. I used almond milk with vinegar in place of the buttermilk. I also used a different, less sweet, frosting (cream cheese, butter, vanilla, and honey). Thank you, thank you, thank you for giving us delicious gluten-free recipes. These are all game-changers for my daughter!