Gluten-Free Red Velvet Cake Recipe
Ingredients
- 1 cmilk
dairy-free use unsweetened almond or coconut milk.
- 1 tbspwhite vinegar
- 2 ½ call-purpose gluten-free flour with xanthan gum
- 1 tspbaking soda
- 1 tspsalt
- 2 tspcocoa powder
- ½ cunsalted butter
softened, dairy-free use smart balance butter.
- 2 cgranulated sugar
- 2 largeeggs
- 1 tsppure vanilla extract
- 2 tspred food color
substitute 1 tablespoon beetroot powder for a dye-free cake.
- 1 tspwhite vinegar
- ½ cboiling water
- 1 cunsalted butter
softened, dairy-free use smart balance butter.
- 16 ozcream cheese
softened, dairy-free use kite hill cream cheese.
- 1 tsppure vanilla extract
- 1 pinchsalt
- 3 cpowdered sugar
Directions
Gluten-free red velvet cake
- 1
Preheat oven to 350°F (177°C). Trace the bottoms of the cake pan on parchment paper. Cut the parchment paper for the bottom of your two 9″ cake pans and spray with gluten-free cooking spray.
- 2
Add 1 tablespoon of white vinegar to 1 cup of milk. Allow it to sit for a few minutes to make homemade buttermilk. Dairy-free option use unsweetened almond milk.
- 3
In a medium-sized bowl, add the gluten-free flour, cocoa, salt, and baking soda. Stir to combine the ingredients.
- 4
In a large bowl, cream the softened butter and granulated sugar with a mixer, until fully combined and fluffy.
- 5
Add the eggs, pure vanilla extract, red food color, and 1 teaspoon of white vinegar to the butter mixture and mix until fully combined.
- 6
Add the flour mixture to the butter mixture and mix until fully combined. Scape down the sides if needed.
- 7
Add the milk and vinegar mixture (homemade buttermilk) and mix until fully combined.
- 8
Add the boiling water to the cake batter and mix until fully combined.
- 9
Pour half of the batter in the first 9" cake pan and then pour the rest of the batter in the second 9" cake pan.
- 10
Bake on the middle rack for 30-35 minutes. Please watch your cakes because all ovens are different.
- 11
Check the center of the cake by inserting a toothpick to make sure it is done. You will also see the sides of the cake pulling away from the side of the pan.
- 12
Allow the cakes to cool fully before frosting. I let the cakes cool in the pans for 10 minutes then finish cooling on a baking rack.
Cream cheese frosting
- 1
In a large bowl, cream the softened butter and cream cheese together until smooth.
- 2
Add the pure vanilla and mix until fully combined.
- 3
Add the powdered sugar one cup at a time to the butter mixture and mix until fully combined.
- 4
Place the first cake with the shiny side down on a plate or a cake plate.
- 5
Frost the top of the first cake. This will be the frosting in the center of your cake. I like a good amount of frosting in the center.
- 6
Place the second cake on top of the frosted first cake the shiny side down.
- 7
Frost the top and sides of the cake with the remaining frosting. I used a Wilton 1M tip to decorate. Enjoy!
- 8
Store leftovers in an airtight container in the refrigerator.
Gluten-Free Red Velvet Cake Recipe
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About this Recipe
Dreaming of that classic Southern red velvet cake, but need a gluten-free option that tastes truly authentic? This recipe delivers on all fronts, bringing you a moist, flavorful cake crowned with decadent cream cheese frosting that everyone will adore.
What sets this homemade gluten-free red velvet cake apart is its careful balance of ingredients, ensuring a velvety-soft crumb that’s never dry—a common challenge in gluten-free baking. The subtle hint of cocoa and the signature rich color combine for a truly indulgent experience, proving that a gluten-free dessert can be every bit as satisfying as its traditional counterpart.
Prepare for a dessert that’s both visually stunning and incredibly satisfying. Each forkful reveals a tender, moist cake with just a touch of cocoa and vanilla, beautifully complemented by the tangy, sweet cream cheese frosting. You’ll find the texture to be delightfully light yet rich, characteristic of a truly well-made red velvet. It’s a celebration-worthy cake, perfect for special occasions or simply elevating an everyday moment with a touch of Southern charm.
This versatile recipe easily adapts to various dietary needs. For a dairy-free red velvet cake, simply swap the milk for unsweetened almond or coconut milk, the butter for Smart Balance, and the cream cheese for Kite Hill brand. You can also make a dye-free red velvet cake by substituting red food color with 1 tablespoon of beetroot powder for a natural hue.
This rich and delightful cake makes a spectacular centerpiece for any celebration, from birthdays to holiday gatherings. Serve it as a memorable dessert that will impress everyone, regardless of dietary preferences.