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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16
Ingredients
Wet:
- ½ cup butter, softened dairy or non-dairy
- ¼ cup oil
- 4 large eggs room temperature
- 1 ½ cups milk dairy or non-dairy
- 1 ½ cups fine granulated white sugar
- 1 tablespoon vanilla extract
- 1 tablespoon apple cider vinegar
- 2-3 teaspoons red gel food coloring
Dry:
- 3 cups gluten free all purpose baking flour I used Bob's Red Mill 1:1
- 2 tablespoons cocoa powder
- 3 teaspoons baking powder
- 1 teaspoon salt
Buttercream:
- 8 ounces plain cream cheese at room temperature dairy free or regular
- ½ cup butter at room temperature dairy free or regular
- 1 tablespoon 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.
- 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.
- Beat in the dry ingredients with the wet and mix together until smooth. Add in the food coloring and beat until well combined.
- Transfer to the prepared cake pans and bake in the center of the oven for 32-40 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!
Notes
If you use gel food coloring, it is more concentrated, so you'll likely need just 2-3 teaspoons. If you use liquid red food coloring you will need just over 2 tablespoons, which is about a 1 ounce container. 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
