gluten free red velvet cake recipe

Written BySheba G Updated On
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The Best gluten free red velvet cake recipe

I have been making this gluten free red velvet cake for years now and it is a total game changer. My kids love it just as much as the regular version and they cannot even tell the difference. It is perfect for birthdays or just a weekend treat because it is moist and has that classic mild chocolate flavor with a tangy cream cheese frosting. Plus it is gluten free so I feel good serving it to guests who have dietary needs without anyone missing out on a delicious dessert.

Gluten Free Red Velvet Cake

4.8 from 642 votes

This gluten free red velvet cake is moist, fluffy, and has the perfect balance of cocoa and buttermilk tang. Topped with a creamy cream cheese frosting, it is a crowd pleaser for any celebration.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 12Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Cake

2 1/2 cups gluten free all purpose flour blend
1 1/2 cups granulated sugar
1 tsp baking soda
1 tsp salt
1 tsp cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk
2 large eggs
2 tbsp red food coloring
1 tsp vanilla extract
1 tsp white vinegar

For the Cream Cheese Frosting

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract

👨‍🍳Directions

1Preheat oven to 350°F. Grease two 9 inch round cake pans and line the bottoms with parchment paper.
2In a large bowl, whisk together gluten free flour, sugar, baking soda, salt, and cocoa powder.
3In a separate bowl, mix oil, buttermilk, eggs, red food coloring, vanilla, and vinegar until well combined.
4Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
5Divide the batter evenly between the two prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
6Let the cakes cool in the pans for 10 minutes, then turn out onto a cooling rack to cool completely.
7For the frosting, beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
8Frost the cooled cake layers and stack them. Serve at room temperature.

🔧Equipment

9 inch round cake pans (2)
Mixing bowls
Electric mixer
Measuring cups and spoons
Cooling rack
Offset spatula

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22g💛Saturated Fat: 7g❤️Cholesterol: 55mg🧂Sodium: 420mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 30g🥩Protein: 4g

📝Notes

Make sure your gluten free flour blend contains xanthan gum for best texture. You can also use beet powder instead of red food coloring for a natural option.

Watch Video Of How Gluten Free Red Velvet Cake Works

This gluten free red velvet cake is always a good idea for any occasion because it tastes just like the classic version. It works well for family gatherings since everyone can enjoy a slice without worrying about gluten. I love that I can bring this to a party and it always gets rave reviews.

❓ Frequently Asked Questions About Gluten Free Red Velvet Cake

1. Can I make this gluten free red velvet cake dairy free?

Yes you can substitute the buttermilk with a dairy free milk mixed with a tablespoon of lemon juice or vinegar. Use dairy free cream cheese and butter for the frosting.

2. Why did my cake turn out dry?

Gluten free cakes can dry out easily if overbaked. Check the cake a few minutes early and use a toothpick test. Also make sure you measure your flour correctly by spooning it into the cup.

3. Can I use a different type of gluten free flour blend?

Yes any good quality all purpose gluten free flour blend should work. Avoid using single grain flours like almond or coconut flour without adjusting the recipe.

4. How should I store this gluten free red velvet cake?

Store the cake in an airtight container in the refrigerator for up to 4 days. Let it come to room temperature before serving for best flavor.

5. Can I freeze this cake?

Yes you can freeze the unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 3 months. Thaw in the refrigerator before frosting.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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