Gluten Free Red Velvet Cake

Indulge in the decadence of this Gluten-Free Red Velvet Cake, a show-stopping dessert that’s both allergy-friendly and irresistibly delicious. Made with a carefully crafted gluten-free all-purpose flour blend, this cake delivers the classic velvety texture and vibrant red hue that red velvet is known for, without compromising on flavor or quality. A subtly tangy buttermilk substitute, rich cocoa undertones, and creamy, homemade cream cheese frosting bring the perfect balance of sweetness and tanginess to every bite. It’s an easy-to-follow recipe that’s ready in under an hour, ideal for birthdays, special occasions, or simply treating yourself. Whether you're baking for guests with dietary restrictions or just looking to try something new, this moist and fluffy cake is sure to impress while keeping everyone at the table coming back for seconds.

Nutriscore Rating: 37/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 10

Ingredients

• 2.5 cups Gluten-free all-purpose flour blend
• 2 tablespoons Cocoa powder (unsweetened)
• 1 teaspoon Baking soda
• 0.5 teaspoon Salt
• 1.75 cups Granulated sugar
• 1 cup Vegetable oil
• 1 cup Unsweetened almond milk (or other non-dairy milk)
• 1 teaspoon White vinegar
• 3 units Large eggs
• 2 teaspoons Pure vanilla extract
• 2 tablespoons Red food coloring
• 8 ounces Cream cheese (softened for frosting)
• 0.5 cup Unsalted butter (softened for frosting)
• 4 cups Powdered sugar (for frosting)
• 1 teaspoon Pure vanilla extract (for frosting)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.

Step 2

In a medium bowl, whisk together the gluten-free all-purpose flour blend, cocoa powder, baking soda, and salt. Set aside.

Step 3

In a large mixing bowl, beat together the granulated sugar and vegetable oil until well combined.

Step 4

Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and red food coloring.

Step 5

In a separate small bowl, combine the almond milk and vinegar to make a buttermilk substitute. Let it sit for 2 minutes.

Step 6

Alternate adding the dry flour mixture and the buttermilk mixture to the wet ingredients, starting and ending with the flour mixture. Mix until just combined. Do not overmix.

Step 7

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.

Step 8

Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Remove the cakes from the oven and cool them in the pans for 10 minutes. Then transfer the cakes to a wire rack to cool completely before frosting.

Step 10

To make the frosting, beat the softened cream cheese and unsalted butter together until smooth and creamy.

Step 11

Gradually add the powdered sugar, one cup at a time, beating well after each addition. Mix in the vanilla extract.

Step 12

Once the cakes are completely cool, spread a layer of frosting on top of one layer of cake. Stack the second layer on top and frost the top and sides of the cake.

Step 13

Decorate as desired and refrigerate for 30 minutes before serving to let the frosting set. Enjoy your gluten-free red velvet cake!

Nutrition Facts

Serving size	2153.7 grams (2153.7g)

Amount per serving	% Daily Value*
Calories	8148

Total Fat 409.90g	526%
Saturated Fat 145.90g	730%
Polyunsaturated Fat 134.40g
Cholesterol 1065mg	355%
Sodium 3572mg	155%
Total Carbohydrate 1134.00g	412%
Dietary Fiber 13.00g	46%
Total Sugars 858.40g
Protein 44.20g	88%

Vitamin D 297IU	1483%
Calcium 771mg	59%
Iron 7mg	40%
Potassium 850mg	18%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.9%

Protein: 2.1%

Carbs: 54.0%