Gluten-Free Red Velvet Cake
Red velvet cake should be tender, lightly chocolatey, and bright in color, even without gluten. With the right flour blend and proper mixing, you can get a soft crumb and rich flavor that rivals any bakery version. This gluten-free red velvet cake is designed to stay moist, slice cleanly, and pair perfectly with classic cream cheese frosting. It works well for birthdays, holidays, or any time you want a reliable show-stopper dessert without wheat
Ingredients List
For the Cake
- 2 1/2 cups gluten-free all-purpose flour (with xanthan gum)
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon fine salt
- 2 tablespoons unsweetened cocoa powder
- 1 cup buttermilk, room temperature
- 3/4 cup neutral oil (canola or vegetable)
- 2 large eggs, room temperature
- 1 tablespoon red food coloring (gel or liquid, gluten-free)
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 to 3 1/2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. This prevents sticking and helps the layers release cleanly.
- In a large bowl, whisk together gluten-free flour, sugar, baking soda, baking powder, salt, and cocoa powder. Make sure the cocoa is evenly blended so the color stays uniform.
- In another bowl, whisk buttermilk, oil, eggs, red food coloring, vanilla, and vinegar until fully combined and smooth.
- Pour the wet ingredients into the dry ingredients. Mix gently with a spatula or low-speed mixer until no dry pockets remain. Do not overmix, as gluten-free batters can become dense if worked too much.
- Divide the batter evenly between the prepared pans. Smooth the tops with a spatula to help the layers bake evenly.
- Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
- To make the frosting, beat cream cheese and butter together until smooth and fluffy. Add powdered sugar gradually, then mix in vanilla and salt. Beat until light and spreadable.
- Place one cake layer on a serving plate. Spread an even layer of frosting on top, then place the second layer on top and frost the top and sides as desired.
How to Serve
Serve this gluten-free red velvet cake slightly chilled or at cool room temperature for the best texture. It slices cleanly when the frosting is set, making it ideal for parties and gatherings. Pair it with coffee, tea, or a glass of cold milk. For special occasions, garnish with red cake crumbs, fresh berries, or a light dusting of cocoa for a simple, elegant finish.
Storage Instructions
Store the frosted cake in an airtight container in the refrigerator for up to 4 days. For best flavor and texture, let slices sit at room temperature for about 15 minutes before serving. Unfrosted cake layers can be wrapped tightly in plastic wrap and frozen for up to 2 months. Thaw completely before frosting and serving.
Helpful Tips
Use a high-quality gluten-free flour blend that already contains xanthan gum, as this helps mimic the structure of wheat flour. Make sure all ingredients are at room temperature to prevent the batter from curdling. Gel food coloring gives a stronger red color with less liquid, which helps keep the cake texture stable. If your oven runs hot, start checking for doneness at the 22-minute mark to avoid drying out the cake.
Variations
For a dairy-free version, use dairy-free buttermilk made with plant milk and lemon juice, and swap in dairy-free cream cheese and butter for the frosting. To make cupcakes, divide the batter into lined muffin tins and bake for 18 to 22 minutes. For a lighter frosting, replace half of the cream cheese with whipped buttercream for a softer flavor profile while keeping the classic look.
Nutrition Facts (Per Slice, Based on 12 Slices)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Carbohydrates | 48 g |
| Protein | 5 g |
| Fat | 24 g |
| Saturated Fat | 9 g |
| Sugar | 34 g |
| Fiber | 1.5 g |
| Sodium | 290 mg |
Values are estimates and may vary based on ingredients used.
FAQs
Is red velvet cake supposed to taste like chocolate?
Red velvet has a mild cocoa flavor, not a strong chocolate taste. The cocoa adds depth, while buttermilk and vinegar give the cake its classic slight tang.
Can I make this cake without food coloring?
Yes. The cake will still taste the same but will look more like a light chocolate cake instead of red velvet.
Why is vinegar used in red velvet cake?
Vinegar reacts with baking soda to help the cake rise and also enhances the soft, tender crumb.
Can I make this cake ahead of time?
Yes. You can bake the layers one day ahead, wrap them well, and frost the next day. This often improves moisture and flavor.
How do I keep gluten-free cake from being dry?
Using oil instead of butter in the cake batter, proper measuring, and not overbaking are the most important steps to keep the cake moist.
Conclusion
This gluten-free red velvet cake delivers the soft texture, rich color, and classic flavor people expect, without relying on wheat. It is reliable, easy to prepare, and perfect for both casual treats and special celebrations. Try this recipe for your next event, and if it becomes a favorite, save it and share it with others who are looking for a dependable gluten-free dessert that truly tastes like the real thing.
