By Wendy Stoltz / 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

1. In a medium mixing bowl, whisk together flour, baking soda, baking powder, cocoa powder 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. TIP: Baking times may vary depending on your oven make. 
8. 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:

Gluten-Free Chocolate Cake

Gluten-Free Lemon Cake

Gluten-Free Carrot Cake

Gluten-Free Vanilla 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.