Best Gluten Free Red Velvet Cake

Here’s my go-to gluten free red velvet cake recipe, with a smooth cream cheese frosting and a moist, tender crumb that nobody would guess is gluten free. The secret is in the blend of gluten free flours and just the right amount of cocoa powder for that classic red velvet flavor.

This cake has become my most-asked-for dessert at birthday parties and holiday gatherings. I always make an extra layer to freeze, because my kids can’t get enough of it. And honestly, who doesn’t love having a slice of cake tucked away for those sweet tooth moments?

What Kind of Gluten-Free Flour Should I Use?

For a red velvet cake, you’ll want to use a good quality gluten-free all-purpose flour blend that already contains rice flour and starches. Most store-bought blends like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure work great here since they’re specifically formulated to replace regular flour in baking. If your flour blend doesn’t include xanthan gum (check the ingredients list!), you’ll definitely want to add it as the recipe suggests – this helps give the cake structure and prevents it from being crumbly. Just make sure to avoid flour blends with bean flours, as these can add an off-putting taste to your cake. For the best results, bring your flour to room temperature before mixing it into your batter.

Options for Substitutions

This gluten-free red velvet cake can be adapted to fit different dietary needs. Here are some helpful swaps:

• Gluten-free flour: While you need to stick with gluten-free flour, you can use different brands. Just make sure your blend contains rice flour and potato starch as main ingredients. If your mix already includes xanthan gum, skip the additional amount in the recipe.
• Buttermilk: No buttermilk? Mix any type of milk (dairy or non-dairy) with 1 tablespoon of lemon juice or vinegar per cup and let it sit for 5 minutes before using.
• Red food coloring: For a natural option, try 2-3 tablespoons of beetroot powder, though the color won’t be as bright. Just note that you might need to reduce the liquid slightly if using liquid natural alternatives.
• Butter and cream cheese: For dairy-free needs, use plant-based butter and dairy-free cream cheese alternatives. Many brands make these now – just make sure they’re at room temperature before using.
• Eggs: For each egg, you can use either 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). Note that the texture might be slightly different.

Watch Out for These Mistakes While Baking

The biggest challenge when baking gluten-free red velvet cake is achieving the right texture – room temperature ingredients are absolutely crucial, so make sure to take your butter, eggs, and buttermilk out of the fridge at least an hour before starting.

Another common mistake is overmixing the batter, which can lead to a tough, dense cake – instead, mix just until the ingredients are combined and you see no more streaks of flour.

The reaction between vinegar and baking soda is what gives this cake its lift, so don’t mix these ingredients too far in advance, and be sure to get the cake into the oven quickly once they’re combined.

For the best color results, use gel or paste food coloring rather than liquid, as you’ll need less of it to achieve that classic deep red shade without affecting the cake’s moisture balance, and don’t forget to measure your gluten-free flour by weight rather than volume for consistent results every time.

What to Serve With Red Velvet Cake?

This rich gluten-free red velvet cake pairs wonderfully with a hot cup of coffee or tea – the slight bitterness of coffee especially helps balance out the cake’s sweetness. For a special treat, serve each slice with a scoop of vanilla ice cream (dairy-free if needed) or a dollop of whipped cream on the side. If you’re hosting a dessert party, consider putting out some fresh berries like strawberries or raspberries to add a fresh element to the plate. A nice glass of cold milk (regular or plant-based) is always welcome alongside any slice of cake!

Storage Instructions

Keep Fresh: Your gluten-free red velvet cake will stay moist and yummy for up to 4 days when stored in an airtight container at room temperature. If you’ve already frosted it with the cream cheese frosting, pop it in the fridge instead – it’ll keep well for up to 5 days.

Freeze: Want to make this cake ahead? You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 3 months. The cream cheese frosting can be frozen separately in an airtight container for up to 1 month. Just remember to thaw everything in the fridge overnight before assembling.

Make Ahead: You can bake the cake layers up to 2 days before you need them. Just wrap them well in plastic wrap once they’re completely cool and keep them at room temperature. The frosting can be made 1-2 days ahead and stored in the fridge – just let it come to room temperature and give it a good mix before frosting your cake.

Preparation Time	30-45 minutes
Cooking Time	30-50 minutes
Total Time	60-95 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 5000-5500
• Protein: 40-50 g
• Fat: 270-300 g
• Carbohydrates: 640-660 g

Ingredients

• 150 grams softened butter (use non-dairy if needed)
• 320 grams superfine sugar
• 4 eggs
• 40 grams cocoa powder (make sure it’s dairy-free if needed)
• 2 teaspoons concentrated red coloring (use only the recommended type, supermarket ones may not suffice)
• 2 teaspoons vanilla essence
• 300 ml buttermilk (you can make non-dairy by mixing milk with lemon juice or vinegar, if required)
• 360 grams gluten-free all-purpose flour
• 1/4 teaspoon xanthan gum
• 1 1/2 teaspoons baking soda
• 3 teaspoons vinegar (either white wine or apple cider vinegar)
• 170 grams softened butter (use non-dairy if required)
• 270 grams cream cheese (non-dairy option if necessary)
• 930 grams powdered sugar

Step 1: Prepare the Baking Tins and Dry Ingredients

Begin by preheating your oven to 160°C Fan / 180°C.

Grease and line three 20cm circular baking tins.

In a separate bowl, measure out your flour and mix in the xanthan gum.

Sift your cocoa powder to ensure it doesn’t turn lumpy later on in the mixing process.

Step 2: Mix Wet Ingredients

In a large bowl, beat together the caster sugar and butter until light and fluffy.

Add in the eggs one at a time, beating briefly between each addition to just combine them.

In a small separate bowl, combine vanilla extract and red food paste, then add this mixture to the batter, mixing until fully combined.

Step 3: Combine Wet and Dry Ingredients

Gradually incorporate your dry ingredients and buttermilk into the wet mixture.

Start by adding half of the flour mixture and half of the buttermilk.

Mix them together thoroughly yet briefly.

Then add the remaining flour and buttermilk, again mixing just until combined to avoid overworking the batter.

Step 4: Activate and Add Final Ingredients

In a small bowl, mix the bicarbonate of soda and vinegar.

Add this immediately to the cake mixture, stirring quickly to incorporate, but don’t over mix.

Divide the batter equally into the prepared baking tins and place them in the oven.

Bake for about 30 minutes, checking for doneness with a skewer.

Step 5: Cool the Cakes

Once baked, remove the cakes from the oven and allow them to cool in the tins for 10-15 minutes.

Then transfer the cakes to a cooling rack to cool completely.

Step 6: Prepare the Cream Cheese Frosting

In a stand mixer, combine softened butter and cream cheese, mixing on medium speed for about a minute until blended.

Gradually add icing sugar in 3-4 stages, mixing slowly at first to incorporate each addition smoothly without making a mess.

Your finished icing should be smooth and pale white.

Step 7: Assemble and Decorate the Cake

Trim the tops of each cooled sponge using a sharp knife to make them flat.

Begin building your cake by spreading icing between each sponge layer.

Finish the icing as desired.

For a professional look, consider applying a crumb coat and using a plastic icing scraper.

Finally, crumble the cake trimmings on top for decoration.

Step 8: Serve and Enjoy

Your Red Velvet Cake is ready to be enjoyed!

Share your delicious creation with friends and family or savor it all on your own.