By / Last Modified On January 15, 2023
This easy to make gluten-free red velvet cake is tender, velvety, perfect for anyone who loves cake. You'll enjoy this moist cake with its velvety crumb! Make this cake from scratch for your Valentine or for any other special occasion.
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.
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 include tips and tricks so you can make the perfect red velvet cake every time, regardless of what time of year it is.
WHY YOU’RE GOING TO LOVE THIS GLUTEN-FREE VELVET CAKE
Perfect for special occasions - This gluten-free cake recipe is perfect for Valentine's Day and any other special occasion like Mother's Day.
Easy to make - All you need to do is blend a few ingredients together and bake this delicious cake.
Great taste - No one can resist the taste and texture of this cake!
INGREDIENTS IN GLUTEN-FREE RED VELVET CAKE
RED VELVET CAKE:
Gluten-free flour - 2 cups gluten-free flour blend. I used Bob's Red Mill Gluten Free 1 to 1 Baking Flour which is gluten-free flour. Check your blend has xanthan gum in it or add it in. Xanthan gum helps with the texture, appearance and taste.
Leavening agents - 1 teaspoon baking soda and 1 teaspoon gluten-free baking powder
Cocoa powder - Use some unsweetened cocoa powder.
Salt & Sugar - salt and granulated sugar.
Oil - Use an oil of your choice.
Eggs - 2 eggs at room temperature.
Buttermilk - 1 cup buttermilk (or 1 cup flaxmilk + 2 teaspoons white vinegar, let sit 2-3 minutes)
Vinegar - 2 teaspoons white vinegar (omit if making dairy-free buttermilk with vinegar)
Extract - Use pure vanilla extract.
Food coloring - 4 teaspoons red food coloring or up to 2 tablespoons for a deeper color.
Hot coffee - ½ cup plain hot coffee or hot water.
CREAM CHEESE FROSTING:
Here are the ingredients to make this cream cheese frosting:
Cream cheese - 8 oz. cream cheese at room temperature or dairy-free cream cheese.
Butter - 1 stick at room temperature or dairy-free butter.
Extract - Use pure vanilla extract.
Sugar - Use powdered sugar.
EQUIPMENT NEEDED FOR THIS GLUTEN-FREE RED VELVET CAKE
8" round cake pans - You will need two 8" round cake pans.
Whisk - I like to use a balloon whisk. You can use a stand mixer, just try not to overmix the cake mix.
If you have any questions about making gluten-free red velvet cake, please leave a comment and we will get back to you as soon as possible.
HOW TO MAKE A GLUTEN-FREE RED VELVET CAKE
- In a medium mixing bowl, whisk together flour, baking soda, baking powder, cocoa powder 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. TIP: Baking times may vary depending on your oven make.
- Cool completely. Frost with the cream cheese frosting and enjoy!
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions in gluten-free red velvet cake, please see the complete recipe below.
TIPS FOR MAKING THIS GLUTEN-FREE RED VELVET CAKE
Follow the recipe card - This recipe has been tried and tested multiple times so please follow the ingredients and directions for the perfect crumb.
Measure the ingredients correctly - Measure your gluten-free flour spoon by spoon into a cup. Don't place the cup directly into the flour.
Room temperature ingredients - Make sure to use ingredients at room temperature for the best rise and it will make it light and fluffy. The butter and cream cheese are important to have at room temperature as well as the eggs.
Cut off the uneven cake tops - If you are making this for a special occasion, cut off the uneven tops so they're even and smooth for decorating.
Do a crumb coat first - The crumb coat is when you ice the cake with a thin layer of cream cheese frosting. The cream cheese frosting gets crumbs in it. Let it dry and then apply a second layer which is crumb-free and looks great. Don't forget to let your cake cool completely.
CAN I MAKE GLUTEN-FREE 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.
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 butter and cream cheese combined to form the best frosting.
You can also top this cake with buttercream or chocolate buttercream frosting. It’ll still be amazing.
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 cake recipes. 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 gives you the red velvet flavor.
Note: Not all kinds of vinegar are gluten-free! Learn more here.
WHY DID MY GLUTEN-FREE RED VELVET CAKE SINK?
There are several reasons why cakes sink, one is from over beating the batter and adding too much air. Also, cakes often 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.
IS RED VELVET CAKE JUST VANILLA CAKE WITH FOOD COLORING?
No, it also has cocoa powder added to it too. It is traditional to use a non-Dutched, anthocyanin-rich cocoa for the red color.
IS RED VELVET CAKE MIX GLUTEN-FREE?
Traditionally no, red velvet cake was made with gluten. However, the market has changed with the increasing demand for gluten-free products.
WHAT’S THE BEST RED VELVET CAKE FROSTING?
We like to top this gluten-free red velvet cake with cream cheese frosting. You can top this cake with buttercream or chocolate buttercream frosting. It’ll still be amazing.
WHY IS VINEGAR IN THIS GLUTEN-FREE RED VELVET CAKE?
It gives the cake its tender crumb.
CAN YOU MAKE GLUTEN-FREE RED VELVET CAKE WITHOUT FOOD COLORING?
Yes, you can use pure beet juice or pure pomegranate juice. I have not tried it yet. Alternatively, just leave it out.
HOW DO I STORE GLUTEN-FREE RED VELVET CAKE?
You can store this cake for 1-2 days in an airtight container on the counter. Alternatively, place it in the fridge for up to 5 days. I would, however, suggest you freeze it if you intend to store it longer.
CAN I FREEZE GLUTEN-FREE RED VELVET CAKE?
Yes, I would suggest you make the cakes and then freeze them without any frosting on them. Once you're ready to make the cake defrost it, and then ice and decorate it.
CAN YOU MAKE THIS GLUTEN-FREE RED VELVET CAKE AHEAD OF TIME?
Yes, I would suggest you make the cakes ahead of time. Freeze them without any frosting on them. Defrost and decorate once ready.
WHAT SUBSTITUTIONS CAN I MAKE TO THIS GF RED VELVET CAKE?
Egg-free - One of our readers made it egg-free and it worked. I have not tried it myself yet.
Dairy-free - Replace the buttermilk with 1 cup flaxmilk + 2 teaspoons white vinegar, let sit 2-3 minutes. For the cream cheese use dairy-free cream cheese.
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.
OTHER GLUTEN-FREE CAKE RECIPES
Here's more gluten-free cakes to choose from:
You can never have too many gluten-free cake recipes! Pin this gluten-free red velvet cake for later.
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.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 536Total Fat: 34gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 71mgSodium: 453mgCarbohydrates: 55gFiber: 0gSugar: 46gProtein: 4g
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
Tina
Just made this. Haven't eaten it but looks good to me.
Wendy Stoltz
Great Tina, enjoy!
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!
Jennifer Roberts
Could you use the Bob’s Red Mill baking flour here? Or is the blend the better option? Thank you!
Wendy Stoltz
Yes you can Jennifer.
Julie Schneider
How many cups of batter to recipe? My grandson has requested a red velvet grooms-cake for his wedding.
Wendy Stoltz
Hi Julie,
To get a rough estimate, you can calculate the total volume of the liquid ingredients (oil, buttermilk, vinegar, vanilla extract, and hot coffee/water) and then consider the dry ingredients as well. The liquid ingredients will contribute to the majority of the batter volume.
Keep in mind that this is just an estimation, and the actual amount of batter may vary depending on the specific measurements and consistency of your ingredients.
If you're looking for a more precise measurement, you can consider using a kitchen scale to weigh the batter. This can help ensure equal distribution of batter between the cake pans.
I apologize for not being able to provide an exact cup measurement, but I hope this information helps you. If you have any more questions, feel free to ask. Happy baking!