Why I love this recipe
When I was diagnosed with celiac disease, I assumed I’d never enjoy a classic red velvet cake again. Store-bought gluten-free red velvet mixes are rare, so I developed this from-scratch version. It delivers everything a red velvet cake should be: moist, tender, and slightly tangy with a subtle chocolate note.
The crumb is tender and velvety, and the cake pairs perfectly with a rich cream cheese frosting. This simple two-layer gluten-free cake is ideal for birthdays, Valentine’s Day, or any celebration when you want an impressive dessert without complicated steps.
Ingredients
Ingredient Notes
- Gluten-free flour blend – I use Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (blue bag) which already contains xanthan gum. If your blend lacks xanthan gum, add it separately. Choose a blend labeled for 1:1 substitution with all-purpose flour for best results.
- Red food dye – Liquid red dye was used here. You can use gel coloring but reduce the amount since gel is more concentrated. Remember the color will mellow slightly after baking.
- Coffee – Hot coffee brightens the cocoa flavor and adds moisture. If you prefer, substitute hot water.
- Buttermilk – Buttermilk provides the characteristic tang of red velvet. For a dairy-free option, use almond milk mixed with a tablespoon of vinegar as a substitute.
- Apple cider vinegar – Adds mild acidity that enhances flavor. Distilled white vinegar can be used instead if needed.
Step-by-step instructions
Making this gluten-free red velvet cake is straightforward. Below is an overview; follow the recipe card for specific measurements and times.
Begin by mixing the dry ingredients, then cream the sugar with oil. Add the eggs, vanilla, vinegar, and red food coloring, then stir in the buttermilk and hot coffee. Fold the dry ingredients into the wet until just combined, divide the batter between prepared pans, and bake. Cool completely before frosting with cream cheese frosting.
Expert tips
- Line the pan bottoms with parchment, butter the sides, and dust the pans with cocoa powder to help the cakes release cleanly and add a touch of chocolate flavor.
- I used ½ ounce of liquid red food coloring for the photos. Use more for a deeper red, or much less if using gel coloring—gel is concentrated.
- For consistent results, weigh dry ingredients with a food scale. Gluten-free flours and cocoa vary with how they are measured, so weighing increases accuracy.
Make-ahead and storage
- Bake and freeze whole cakes or layers tightly wrapped for up to 3 months. Thaw at room temperature before frosting.
- Store frosted cake in an airtight container in the refrigerator for up to 3 days. To freeze individual slices, flash-freeze them on a sheet pan for an hour, then wrap and store in a freezer-safe bag for up to 3 months. Thaw slices at room temperature before serving.
Recipe FAQs
Traditionally no, but this recipe uses a gluten-free flour blend so the cake itself is gluten-free.
Red velvet has a subtle cocoa flavor but less cocoa than a chocolate cake. The tang from buttermilk and vinegar is characteristic, and a bit of red food coloring enhances the classic red hue.
Moist and tender with a mild chocolate note and a slight tang, typically paired with cream cheese frosting.
Cream cheese frosting is the classic choice. You can also try chocolate cream cheese frosting, brown butter cream cheese, or plain vanilla if you prefer.
Yes. Replace buttermilk with almond milk plus vinegar and use a dairy-free frosting in place of the cream cheese frosting.
Related recipes
- Gluten-Free Angel Food Cake
- Gluten-Free Banana Cake
- Gluten-Free Carrot Cake
- Gluten-Free Chocolate Cake
Did you make this recipe?
I’d love to hear how it turned out—please rate and leave a comment below, or share a photo on Instagram.
Gluten-Free Red Velvet Cake
Ingredients
Red Velvet Cake:
- 2 ½ cups gluten-free all purpose flour blend – 350g
- 1 tsp xanthan gum (omit if your blend contains it)
- 1/3 cup cornstarch – 43g
- 1/4 cup cocoa powder – 25g
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 2 cups granulated sugar – 400g
- 1/2 cup vegetable oil (or melted butter) – 113g
- 2 eggs – 100g
- 1 tbsp vanilla extract
- 1 tsp apple cider vinegar
- 1/2 to 1 oz liquid red food coloring (I used 1/2 oz)
- 1 cup buttermilk (or 1 cup almond milk + 1 tbsp apple cider vinegar for dairy-free)
- 1/2 cup hot coffee
Cream Cheese Frosting:
- 8 tbsp unsalted butter, softened
- 16 oz cream cheese, softened
- 1 tsp pure vanilla extract
- 1/8 tsp salt
- 4–5 cups powdered sugar (start with 4 and add to taste) – about 650g
Instructions
To make the cake:
- Preheat oven to 350°F. Line two 8-inch round cake pans with parchment, grease the pans, and dust with cocoa powder or gluten-free flour.
- In a medium bowl, whisk together the gluten-free flour blend, xanthan gum (if using), cornstarch, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat the granulated sugar and vegetable oil until combined.
- Add the eggs, vanilla extract, apple cider vinegar, and red food coloring. Scrape the bowl as needed and mix until smooth.
- Stir in the buttermilk and hot coffee.
- Gradually add the dry ingredients to the wet, mixing until no streaks of flour remain. Scrape the sides and bottom of the bowl. Let the batter rest 2–3 minutes to thicken slightly.
- Divide the batter evenly between the prepared pans.
- Bake 35–40 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack and level the cakes if needed, reserving crumbs for decoration.
To make the frosting:
- Beat the butter and cream cheese together until smooth.
- Mix in the vanilla extract and salt.
- Gradually add powdered sugar on low speed until incorporated. Add 4–5 cups total until the frosting reaches a thick, spreadable consistency.
- Place one cake layer on your serving plate. Add dollops of frosting and smooth with a spatula. Top with the second layer.
- Spread a thin crumb coat, refrigerate 20 minutes, then finish with a thicker layer of frosting. Sprinkle with reserved crumbs if desired.
Nutrition
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Carbohydrates: 98g
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Protein: 6g
