Gluten Free Red Velvet Cake Recipe
Gluten Free Red Velvet Cake Recipe is soft, moist, and colorful. Learn how to make Gluten Free Red Velvet Cake with simple ingredients for a festive, family-friendly dessert everyone can enjoy.
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups
- Measuring spoons
- Rubber spatula
- 8 or 9-inch cake pans greased and lined with parchment
- Cooling rack
Ingredients
- 2 cups gluten-free all-purpose flour
- 1 ½ cups sugar
- 1 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup plant milk (almond, soy, or oat)
- 1 tbsp apple cider vinegar
- ⅓ cup vegetable oil
- 1 tsp vanilla extract
- 2 tbsp red food coloring
for the frosting
- 1 cup vegan cream cheese, softened
- ¼ cup vegan butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Preheat Oven
- Preheat oven to 350°F (175°C). Grease and line two 8 or 9-inch cake pans with parchment paper.
Make Vegan Buttermilk
- In a small bowl, mix plant milk and apple cider vinegar. Let it sit for a few minutes to curdle for vegan buttermilk.
Mix Dry Ingredients
- In a large bowl, whisk together gluten-free flour, sugar, cocoa powder, baking soda, and salt until combined.
Combine Wet and Dry Ingredients
- Add vegetable oil, vanilla, red food coloring, and vegan buttermilk to the dry mixture. Mix until smooth but do not overmix.
Divide and Bake
- Divide the batter evenly into prepared pans and smooth the tops with a spatula. Bake 25-30 minutes or until a toothpick comes out clean.
Cool the Cake
- Remove cakes from oven and cool for 10 minutes in pans. Transfer to cooling rack to cool completely before frosting.
Prepare Frosting
- Beat vegan cream cheese and vegan butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy.
Assemble and Frost
- Frost the top of one layer, place the second layer on top, and frost all sides evenly. Decorate as desired with sprinkles or nuts.
Notes
- Use natural red food coloring for healthier results
- Brush cake layers with plant milk for extra moisture
- Store unfrosted layers in the freezer for up to 2 months
- Decorate with sprinkles, nuts, or fresh berries