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+ servings
5 from 4 votes

Gluten Free Red Velvet Cake

by: claire cary

This gluten free red velvet cake is moist, fluffy with the perfect hints of chocolate and vanilla. With a simple cream cheese frosting, this is a cake you'll keep coming back to!
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Prep: 10 mins
Cook: 30 mins
Total: 40 mins



  • 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



  • 8 ounces plain cream cheese at room temperature I used dairy free
  • 4 ounces butter at room temperature I used dairy free, 4 ounces=1 stick
  • 1 tbsp vanilla extract
  • 4 cups powdered sugar
  • pinch of salt


  • *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 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!


I used liquid red food coloring and used just over 2 tablespoons, which was a 1 ounce container. If you use gel, it is more concentrated, so you'll likely need just 2-3 teaspoons. This is strictly for color purposes and does nothing to the flavor! It can easily be made without.
I used the Bob's Red Mill 1:1 Baking Flour in the blue bag. I recommend sticking to that one for best results, but if you use a different blend, just make sure it has xanthan gum. All blends are different, so I can't guarantee the results. 
Serving: 1slice / Calories: 443kcal / Carbohydrates: 72g / Protein: 5g / Fat: 21g / Saturated Fat: 5g / Fiber: 3g / Sugar: 45g

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