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–+ servings

Gluten Free Red Velvet Cake

A vibrant and moist gluten-free red velvet cake with a hint of cocoa and cream cheese frosting, perfect for any celebration.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition

Ingredients
  

Dry Ingredients
  • 2.5 cups gluten-free all-purpose flour Choose a blend that includes xanthan gum.
  • 1.5 cups granulated sugar Sweetens the cake and helps create a moist texture.
  • 1 teaspoon baking soda Helps the cake rise.
  • 1 teaspoon baking powder Works alongside baking soda.
  • 1 teaspoon salt Enhances flavors.
  • 1 teaspoon cocoa powder Adds subtle chocolate flavor.
Wet Ingredients
  • 1.5 cups vegetable oil Keeps the cake moist.
  • 1 cup buttermilk Adds richness and tang.
  • 2 large eggs Provide structure and moisture.
  • 2 tablespoons red food coloring Gives the cake its red hue.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 1 teaspoon white vinegar Helps the cake rise.
Cream Cheese Frosting
  • 8 ounces cream cheese Provides a rich and creamy texture.
  • 0.5 cup unsalted butter Adds flavor to the frosting.
  • 4 cups powdered sugar Sweetens the frosting.
  • 1 teaspoon vanilla extract Enhances frosting flavor.
  • 1-2 tablespoons milk As needed for consistency.

Equipment

  • oven
  • mixing bowls
  • Whisk
  • cake pans
  • wire rack

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Grease two 9-inch round cake pans with vegetable oil or butter, then dust with gluten-free flour.
  3. In a large mixing bowl, whisk together the gluten-free flour, granulated sugar, baking soda, baking powder, salt, and cocoa powder.
  4. In another bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth.
  5. Gradually add the wet ingredients to the dry ingredients and mix gently until just combined.
  6. Add the red food coloring to the batter and stir until evenly distributed.
  7. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes.
  8. Once baked, let the cakes cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Calories: 350kcalProtein: 4gSodium: 300mg

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