Gluten-Free Red Velvet Cake Recipe

Gluten-Free Red Velvet Cake Recipe

from mamaknowsglutenfree.com
Dessert
60 min
487 kcal / serving

A homemade gluten-free red velvet cake. This classic Southern cake is one of my favorites with its rich flavor and velvety texture. The gluten-free cake is moist, flavored with a hint of cocoa, and topped with a delicious cream cheese frosting. 

Ingredients

  • 1 cupmilk (dairy-free use unsweetened almond or coconut milk.)
  • 1 tablespoonwhite vinegar
  • 2 ½ cupsall-purpose gluten-free flour with xanthan gum
  • 1 teaspoonbaking soda
  • 1 teaspoonsalt
  • 2 teaspoonscocoa powder
  • ½ cupunsalted butter, softened (dairy-free use smart balance butter.)
  • 2 cupsgranulated sugar
  • 2 largeeggs
  • 1 teaspoonpure vanilla extract
  • 2 teaspoonsred food color (substitute 1 tablespoon beetroot powder for a dye-free cake.)
  • 1 teaspoonwhite vinegar
  • ½ cupboiling water
  • 1 cupunsalted butter, softened (dairy-free use smart balance butter.)
  • 16 ouncescream cheese, softened (dairy-free use kite hill cream cheese.)
  • 1 teaspoonpure vanilla extract
  • 1 pinchsalt
  • 3 cupspowdered sugar

Directions

Gluten-free red velvet cake

  1. 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. 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. 3

    In a medium-sized bowl, add the gluten-free flour, cocoa, salt, and baking soda. Stir to combine the ingredients.

  4. 4

    In a large bowl, cream the softened butter and granulated sugar with a mixer, until fully combined and fluffy.

  5. 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. 6

    Add the flour mixture to the butter mixture and mix until fully combined. Scape down the sides if needed.

  7. 7

    Add the milk and vinegar mixture (homemade buttermilk) and mix until fully combined.

  8. 8

    Add the boiling water to the cake batter and mix until fully combined.

  9. 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. 10

    Bake on the middle rack for 30-35 minutes. Please watch your cakes because all ovens are different.

  11. 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. 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. 1

    In a large bowl, cream the softened butter and cream cheese together until smooth.

  2. 2

    Add the pure vanilla and mix until fully combined.

  3. 3

    Add the powdered sugar one cup at a time to the butter mixture and mix until fully combined.

  4. 4

    Place the first cake with the shiny side down on a plate or a cake plate.

  5. 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. 6

    Place the second cake on top of the frosted first cake the shiny side down.

  7. 7

    Frost the top and sides of the cake with the remaining frosting. I used a Wilton 1M tip to decorate. Enjoy!

  8. 8

    Store leftovers in an airtight container in the refrigerator.