An easy recipe for gluten-free red velvet cake. The classic southern cake that is moist, flavored with a hint of cocoa, and topped with cream cheese frosting. This gluten-free cake recipe also has a dairy-free option.
Course Dessert
Cuisine American
Keyword gluten-free dairy-free red velvet cake, gluten-free dairy-free velvet cake
1cupmilk(Dairy-free use unsweetened almond or coconut milk.)
1tablespoonwhite vinegar
2 ½cupsall-purpose gluten-free flour with xanthan gum(I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.)
1teaspoon baking soda
1teaspoonsalt
2teaspoonscocoa powder
½cupunsalted butter, softened(Dairy-free use Smart Balance butter.)
2cupsgranulated sugar
2largeeggs
1teaspoonpure vanilla extract
2-3teaspoonsred food color(Substitute 1 tablespoon beetroot powder for a dye-free cake.)
1teaspoon white vinegar
½cupboiling water
Cream Cheese Frosting
1cupunsalted butter, softened(Dairy-free use Smart Balance butter.)
16ouncescream cheese, softened(Dairy-Free use Kite Hill Cream Cheese.)
1teaspoonpure vanilla extract
1pinchsalt
3-4cupspowdered sugar(If you want a stiffer frosting use 4 cups of powdered sugar to the cream cheese mixture. The dairy-free option will need more powdered sugar. )
Other Dairy-Free Options: My buttercream frosting recipe or canned Pillsbury cream cheese frosting (please check labels).
Preheat oven to 350°F. Trace the bottoms of the cake pan on parchment paper. Cut the parchment paper for the bottom of your two 9″ cake pans and spray with gluten-free cooking spray.
Add 1 tablespoon of white vinegar to 1 cup of milk. Allow it to sit for a few minutes to make homemade buttermilk. Dairy-free option use unsweetened almond milk.
In a medium-sized bowl, add the gluten-free flour, cocoa, salt, and baking soda. Stir to combine the ingredients.
In a large bowl, cream the softened butter and granulated sugar with a mixer, until fully combined and fluffy.
Add the eggs, pure vanilla extract, red food color, and 1 teaspoon of white vinegar to the butter mixture and mix until fully combined.
Add the flour mixture to the butter mixture and mix until fully combined. Scape down the sides if needed.
Add the milk and vinegar mixture (homemade buttermilk) and mix until fully combined.
Add the boiling water to the cake batter and mix until fully combined.
Pour half of the batter in the first 9" cake pan and then pour the rest of the batter in the second 9" cake pan.
Bake on the middle rack for 30-35 minutes. Please watch your cakes because all ovens are different.
Check the center of the cake by inserting a toothpick to make sure it is done. You will also see the sides of the cake pulling away from the side of the pan.
Allow the cakes to cool fully before frosting. I let the cakes cool in the pans for 10 minutes then finish cooling on a baking rack.
Cream Cheese Frosting
In a large bowl, cream the softened butter and cream cheese together until smooth.
Add the pure vanilla and mix until fully combined.
Add the powdered sugar one cup at a time to the butter mixture and mix until fully combined.
Place the first cake with the shiny side down on a plate or a cake plate.
Frost the top of the first cake. This will be the frosting in the center of your cake. I like a good amount of frosting in the center.
Place the second cake on top of the frosted first cake the shiny side down.
Frost the top and sides of the cake with the remaining frosting. I used a Wilton 1M tip to decorate. Enjoy!
Store leftovers in an airtight container in the refrigerator.
Video
Notes
I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
For a dairy-free option, use Smart Balance butter and unsweetened almond, milk, and Kite Hill dairy-free cream cheese.