This gluten free red velvet cake is moist, fluffy with the perfect hints of chocolate and vanilla and made totally from scratch! With a simple dairy free cream cheese frosting, this is a cake you’ll keep coming back to!
I am SO excited for ya’ll to make this cake. Red velvet has always been one of my favorite kind of cakes. You have hints of both vanilla and chocolate, but it’s not a true rich chocolate cake since there is so little cocoa powder.
Just enough to make you taste the chocolate, but it is subtle and blends beautifully with the vanilla, tang from vinegar, and richness from the butter.
The color comes from red food coloring, but you can also use beet juice or powder, though that won’t yield quite the same rich red color. You can also leave it out completely, the taste won’t be affected!
Plus, this gluten free red velvet cake is easy to make, moist, fluffy and you would truly never know it’s gluten free! It is not vegan, but I do have vegan red velvet cupcakes you can make instead! Try my orange cake next!
Instructions
Preheat the oven to 350 degrees Fahrenheit. Lightly grease and then line two 8 or 9 inch round cake pans with parchment paper and set aside. I used 8 inch pans, if you use 9 inch, the layers will just be a bit thiner.
Sift together all dry ingredients into a large bowl and whisk together. Be sure to spoon and level the flour, do not pack it in or scoop from the bag. Set aside.
In a large mixing bowl or bowl of a stand mixer, beat together the room temperature butter, oil and sugar until well combined. Beat in all remaining wet ingredients except for the food coloring.
Combine the dry ingredients with the wet and whisk together until smooth. Add in the food coloring and whisk until well combined.
Note: You don’t have to add food coloring to red velvet cake. It obviously won’t be red without it, but the flavor will still be the same! You can try beet extract for a natural color as well.
Transfer to the prepared pans and bake in the center of the oven for 25-32 minutes or until a toothpick comes out clean.
Remove from the oven, let cool for about 10 minutes, then flip onto a cooling rack and let cool completely.
To make the buttercream, beat together the butter and cream cheese until well combined. Beat in the vanilla and powdered sugar about 2 cups at a time until smooth and creamy. Wait until the cake has cooled completely before frosting.
Frost the top of one layer, then add the second layer on top and frost the top and sides. Enjoy!
Tips to make this perfectly
Use room temperature ingredients. This is so important! The butter, milk and eggs all must be at room temperature before you begin baking. This is key for making sure the cake rises properly and the ingredients mix well together when making the batter.
Spoon and level the flour. I say this all the time and you’re probably sick of it but this is so important! If you scoop the flour from the bag or pack it into the measuring cup, you’ll end up with way more flour than you need which will result in a dry cake.
Watch the bake time. All ovens are different which is why I give a range for the bake time. It will also depend on whether you use 8 or 9 inch pans, 9 inch pans will cook a bit faster. Start on the low end of the time, check with a toothpick and add just 2 minutes at a time until the cake is done.
Frequently asked questions
Can I make it in advance? Yes! If you’re making the cake before decorating, you can allow the cakes to cool at room temperature, then wrap them in plastic wrap and stick in the fridge for 24 hours until ready to frost.
Once the cake has been frosted, keep it covered to prevent it from drying out. Once it has been frosted and sliced, keep it even more tightly covered to prevent the inside from drying out.
Does it keep? Once prepared (frosted and decorated), this cake will keep for about 3 days. You can store it in the fridge or at room temperature, but I suggest letting it come to room temperature before serving.
Can I make it without food coloring? Yes! The flavor will still be exactly the same, but the color will be a very light brown.
Try these next!
Lastly, if you want more recipes straight to your inbox, be sure to subscribe to my email list. If you make this recipe, be sure to tag me on instagram and leave a comment below!
Gluten Free Red Velvet Cake
by: claire cary
Ingredients
Wet:
- ½ cup butter, softened I used dairy free
- ¼ cup oil
- 4 large eggs room temperature
- 1 ½ cups milk I used almond
- 1 ½ cups fine granulated white sugar
- 1 tbsp vanilla extract
- 1 tbsp apple cider vinegar
- 2-3 tbsp liquid red food coloring* or 2-3 tsp gel
Dry:
- 3 cups gluten free all purpose flour I used Bob's Red Mill 1:1
- 2 tbsp cocoa powder
- 3 tsp baking powder
- 1 tsp salt
Buttercream:
- 8 ounces plain cream cheese at room temperature I used dairy free
- ½ cup (1 stick) butter at room temperature I used dairy free
- 1 tbsp vanilla extract
- 4 cups powdered sugar
- pinch of salt
Instructions
- *please make sure your ingredients are at room temperature before baking!*
- Preheat the oven to 350 degrees Fahrenheit. Lightly grease and then line two 8 or 9 inch round cake pans with parchment paper and set aside. I used 8 inch pans, if you use 9 inch, the layers will just be a bit thiner.
- Sift together all dry ingredients into a large bowl and whisk together. Be sure to spoon and level the flour, do not pack it in or scoop from the bag. Set aside.
- In a large mixing bowl or bowl of a stand mixer, beat together the room temperature butter, oil and sugar until well combined. Beat in all remaining wet ingredients except for the food coloring.
- Combine the dry ingredients with the wet and whisk together until smooth. Add in the food coloring and whisk until well combined. I used one of these containers.
- Transfer to the prepared pans and bake in the center of the oven for 25-32 minutes for 8 inch or 22-28 minutes for 9 inch or until a toothpick comes out clean.
- Remove from the oven, let cool for about 10 minutes, then flip onto a cooling rack and let cool completely.
- To make the buttercream, beat together the butter and cream cheese until well combined. Beat in the powdered sugar about 2 cups at a time until smooth and creamy. Beat in the salt and vanilla. Wait until the cake has cooled completely before frosting.
- Frost the top of one layer, then add the second layer on top and frost the top and sides. Enjoy!
Nicolene Nurse says
Can you use beetroot powder for natural colouring?
We aren’t keen on frostings they tend to be too sweet. Can we just sprinkle icing sugar on top and decorate with fruit?
What are your suggestions?
Claire Cary says
You can use beetroot powder, but the color won’t be nearly as vibrant. Feel free to use less frosting or a lower sugar one, I think berries for decoration would be delicious!
Sonia Roach says
I was looking for a gluten free 3 layer red velvet cake recipe and was so excited to try urs. Except ur pictures are deceiving. As ur pictures show a 3 layer cake. But ur recipe calls for 2 pans.
Claire Cary says
All you have to do is scale the recipe (just slide the serving size to 24) and you will have the amounts needed for 3 layers. Sorry for any confusion.
Erin says
My husband requested a red velvet cake for his birthday (and I am GF). I am a terrible GF baker, but OMG this cake was beyond amazing. It was so moist and full of flavor, I would have never known it was GF! My husband was shocked too! The only small “sub” I did was I used coconut oil instead of a vegetable oil. Keeping this one on standby for the future!
Claire Cary says
Amazing! Glad to know the coconut oil worked. So happy it was a hit!
Shona says
So I thought so I follow the recipe but when I poured the milk mixture into the butter mixture it got kind of clumpy I tried to beat it more but the clumps were on top. When I put the flour in I didn’t want to over mix it and I thought it’s maybe like pancakes. I just took it out of the oven and I can tell for sure there are lumps in it and I’m not really sure what do about that
Claire Cary says
This is most likely because the milk or eggs weren’t at room temperature so the butter hardened when they were added. Make sure everything is warm/at room temperature, and you whisk in the dry ingredients well to ensure no clumps.
susanne says
This was my first Gluten Free cake, and it was perfect.
Thank you
Claire Cary says
Amazing! So glad your first attempt was a success!
Sarah says
What kind of oil would you use?
Claire Cary says
Regular vegetable oil!
Hannah says
Could this be made in a Bundt pan instead?
Claire Cary says
That should work! Keep an eye on the bake time though, it’ll take probably 10-20 minutes longer than it would in two regular pans.
Christine says
How long would you recommend to cook these for cupcakes?
Claire Cary says
I would start with 12-15 minutes!
Laurel D'Andrea says
Question; can I use the gluten free cake flour and coconut milk instead?
Claire Cary says
I’m not sure what gluten free cake flour you’re referring to is, but you can use coconut milk from a carton, but not from a can.
Mackenzie says
what do i do if the cake comes out watery and jiggly?
Claire Cary says
It definitely wasn’t baked for long enough or your oven wasn’t actually at the right temperature. An internal thermometer can help get a more accurate temperature!
Julia says
Can this recipe be halved? I’d like to make them in 6” cake pans.
Claire Cary says
The recipe as written will make three 6 inch layers! You will need to bake for about 10 minutes longer than the recipe calls for.
Caroline says
Hi! Could I use brown sugar instead of white sugar? 😊
Claire Cary says
I don’t recommend it for this recipe! The color/texture won’t be quite the same!
Michelle says
Can you use almond or coconut flour as the GF flour?
Claire Cary says
No, you need to use a gluten free all purpose flour blend for this recipe!
Charity says
Best gluten free cake recipe I have ever tried! I’ve never been successful at scratch baking, but this one couldn’t have turned out more perfect!!!!! The entire family LOVED it! Thank you!
Claire Cary says
Thank you! Such a sweet review, so happy everyone loved it!
Charity says
Absolutely! Can I make it a day ahead and just leave it in the fridge? Or should I just leave it out on the counter at room temperature (covered tightly of course).
Claire Cary says
My suggestion is to make the day before, let them cool completely, wrap each layer in plastic wrap and then stick in the fridge until you’re ready to frost! They’ll be good as new.
Laura G says
Can these cakes be frozen? I typically make cakes ahead of time and freeze them. Makes decorating a heck of a lot easier!
Claire Cary says
I haven’t tried that but I think it would work fine! The texture might be slightly different upon defrosting, but I think it’ll work well!
Norah says
Wow what a delicious and gorgeous cake!! Easy recipe to follow and such a showstopper! My frosting skills need some work but this cake was a hit for my party!!