There's something undeniably special about a red velvet cake – that perfect balance of subtle chocolate flavor, velvety texture, and stunning crimson color topped with luscious cream cheese frosting. But if you're following a gluten-free diet, finding the perfect gluten free red velvet cake recipe can be challenging. This recipe delivers all the classic red velvet taste and texture you crave, without a speck of gluten. Whether you're celebrating a birthday, anniversary, or simply indulging your sweet tooth, this gluten free red velvet cake will impress everyone at the table – gluten-sensitive or not!
Why You'll Love This Gluten Free Red Velvet Cake
Let me tell you why this gluten free red velvet cake recipe is on constant rotation in my house. After my daughter was diagnosed with celiac disease, her birthday request for red velvet cake sent me on a mission. I tried every gluten-free red velvet cake mix I could find—Betty Crocker, King Arthur, Bob's Red Mill—you name it. Some were decent, but none captured that magic I remembered.
So I rolled up my sleeves and developed this Gluten Free Red Velvet Cake using almond flour alongside a quality gluten-free blend. The result? A cake so good my gluten-eating friends actually prefer it to the wheat version! It's perfect for birthdays, holidays, or turning into adorable gluten-free red velvet cupcakes for school parties.
What makes this Gluten Free Red Velvet Cake special is how it delivers that signature melt-in-your-mouth texture without compromising on flavor. No more settling for "good enough for gluten-free"—this is just flat-out delicious cake, period.
Jump to:
- Why You'll Love This Gluten Free Red Velvet Cake
- Ingredients For Gluten Free Red Velvet Cake
- How to Make Gluten Free Red Velvet Cake
- Substitutions
- Variations
- Equipment For Gluten Free Red Velvet Cake
- Storage
- What to Serve It With Gluten Free Red Velvet Cake
- Top Tip
- Grandmama's Magic Touch
- FAQ
- Gluten Free Red Velvet Cake That Never Lets You Down!
- Related
- Pairing
- Gluten Free Red Velvet Cake
Ingredients For Gluten Free Red Velvet Cake
For the Gluten Free Red Velvet Cake:
- High-quality gluten-free flour blend with xanthan gum
- Almond flour (Swap option: Use all GF flour blend instead)
- Natural cocoa powder (Not Dutch-processed)
- Baking soda
- Salt
- Unsalted butter, softened (Swap: Dairy-free butter sticks)
- Granulated sugar (Swap: Coconut sugar for less refined option)
- Large eggs, room temperature (Swap: Flax eggs for vegan version)
- Buttermilk (Swap: Any milk + 1 tablespoon vinegar)
- Liquid red food coloring (Swap: 2 teaspoon gel coloring or beet powder)
- Vanilla extract
- White vinegar
For the Classic Cream Cheese Frosting:
- Cream cheese, softened (Swap: Dairy-free cream cheese)
- Unsalted butter, softened (Swap: Vegan butter)
- Powdered sugar, sifted
- Vanilla extract
- Pinch of salt
See recipe card for quantities.
How to Make Gluten Free Red Velvet Cake
Step 1: Preparing Your Kitchen
- Preheat your oven to 350°F (175°C). Position the rack in the center of the oven for even baking.
- Grease and line two 9-inch round cake pans with parchment paper. For gluten-free baking, thorough greasing prevents sticking.
- Measure all ingredients precisely. Gluten-free baking requires exact measurements for best results.
Step 2: Making the Cake Batter
- Sift together the gluten-free flour, cocoa powder, baking soda, and salt in a medium bowl. Sifting is essential for gluten-free baking to prevent lumps and ensure even distribution of leavening agents.
- Beat the butter and sugar in a large bowl using an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes. Don't rush this step – proper creaming creates air pockets that help the cake rise.
- Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Mix the buttermilk, red food coloring, and vanilla in a separate bowl or measuring cup.
- Alternate adding the dry ingredients and buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed just until combined after each addition.
- Stir the vinegar into the batter. The chemical reaction between the vinegar and baking soda helps create a tender crumb that's characteristic of red velvet cake.
Step 3: Baking the Cake
- Divide the batter evenly between the prepared pans, smoothing the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool in the pans for 10 minutes, then remove and transfer to a wire rack to cool completely before frosting.
Step 4: Making the Cream Cheese Frosting
- Beat the cream cheese and butter together until smooth and creamy, about 2 minutes.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Mix in the vanilla and salt until fully incorporated.
- Beat on medium-high speed until light and fluffy, about 2 minutes.
Step 5: Assembling the Cake
- Level the cakes if needed by trimming the tops with a serrated knife.
- Place one cake layer on a serving plate or cake stand.
- Spread about 1 cup of frosting evenly over the first layer.
- Top with the second cake layer and frost the top and sides with the remaining frosting.
- Decorate as desired – traditional red velvet cake often features cake crumbs sprinkled around the edges or sides.
Substitutions
- No almond flour? Replace with an equal amount of your Gluten Free Red Velvet Cake flour blend. The texture will be slightly different but still delicious.
- Using a flour blend without xanthan gum? Add ½ teaspoon xanthan gum to your dry ingredients.
- Want to use coconut flour? Replace only 2 tablespoons of the GF flour blend with coconut flour (it's highly absorbent).
- Using King Arthur Gluten-Free Flour? Reduce the liquid by 2 tablespoons as it absorbs less moisture than some other blends.
Variations
Gluten-Free White Chocolate Red Velvet Cake Fold ¾ cup of gluten-free white chocolate chips into the batter and add another ¼ cup between the layers. The creamy sweetness of white chocolate complements the subtle cocoa notes in red velvet perfectly. For an extra indulgent touch, drizzle melted white chocolate over the frosted cake.
Gluten-Free Orange Red Velvet Cake Add 1 tablespoon orange zest and 2 teaspoons orange extract to the batter. The bright citrus notes create a refreshing contrast to the rich cake. Consider adding a thin layer of orange marmalade between the cake layers for more intense flavor.
Equipment For Gluten Free Red Velvet Cake
- Two 9-inch round cake pans - Metal pans conduct heat more evenly than glass for gluten-free baking
- Parchment paper - Prevents sticking, which can be more common with gluten-free cakes
- Electric mixer (stand or handheld) - Critical for properly creaming butter and sugar
- Medium and large mixing bowls - For mixing dry and wet ingredients separately
- Measuring cups and spoons - Precise measurements are especially important in gluten-free baking
- Cooling rack - Allows air circulation for proper cooling
- Cake plate or stand - For assembly and presentation
Storage
One of the most common questions I get about this gluten free red velvet cake is, "How do I keep it fresh?" The good news is that it stores beautifully when properly handled!
How to Store Leftover Cake
- Room Temperature "2-3 days": Place cake in an airtight container or cake keeper. The cream cheese frosting is stable for 2-3 days at cool room temperature (under 70°F).
- Refrigerator "Up to 1 week": For longer storage, refrigerate in an airtight container. The cake will stay moist and delicious for up to a week.
What to Serve It With Gluten Free Red Velvet Cake
Red velvet cake's distinctive flavor profile makes it incredibly versatile when it comes to pairings. Here are some perfect companions for your gluten-free red velvet cake:
Beverages
- Coffee: A rich, dark coffee creates the perfect contrast to the sweet cake. Try our [Homemade Cold Brew Coffee] for a refreshing option during warmer months.
- Tea: Earl Grey or English Breakfast tea complements the subtle cocoa notes in the cake beautifully.
- Milk: For a classic pairing, serve with a cold glass of milk or [Homemade Almond Milk] for a dairy-free alternative.
- Champagne: For celebrations, a glass of champagne or prosecco pairs surprisingly well with red velvet cake.
Accompaniments
- Fresh Berries: Serve with a side of fresh strawberries, raspberries, or blackberries to cut through the richness of the cream cheese frosting.
- Ice Cream: A scoop of vanilla bean ice cream or our [No-Churn Gluten-Free Vanilla Ice Cream] creates an irresistible cake à la mode.
- Chocolate Sauce: Drizzle with our [Easy Homemade Chocolate Sauce] for chocolate lovers who want to enhance the cocoa notes.
- Fruit Compote: A berry compote provides a tangy contrast that balances the cake's sweetness.
Top Tip
For the most vibrant red color in your gluten free red velvet cake, use natural cocoa powder rather than Dutch-processed. Natural cocoa powder is more acidic, which reacts with the baking soda and vinegar to create the cake's characteristic texture while preserving the red hue. Dutch-processed cocoa can result in a duller color and affect the leavening process.
Allow your mixed cake batter to rest for 15-20 minutes before baking. This extra step gives the gluten-free flours time to fully hydrate and helps eliminate the grittiness that sometimes occurs in gluten-free baking. The result is a smoother, more velvety texture that rivals any traditional red velvet cake.
Grandmama's Magic Touch
My journey with gluten free red velvet cake began when my grandmother's classic recipe needed adapting after my celiac diagnosis. What I discovered through trial and error was her secret technique: the "double fold."
Grandmama never just mixed her batter—she would gently fold it twice, once after adding the dry ingredients and again after the vinegar reaction. "It's like tucking the air in with love," she'd say, standing in her kitchen with a well-worn Betty Crocker cookbook nearby.
This technique creates tiny air pockets that survive the dense nature of gluten-free flours. When I make this Gluten Free Red Velvet Cake using almond flour and my special folding method, my friends can't believe it's not from a high-end bakery that delivers gluten free red velvet cake to your door.
FAQ
Can red velvet cake be gluten free?
Absolutely! Red velvet cake can definitely be made gluten-free with excellent results. By using the right combination of gluten-free flours and a few special techniques, you can create a gluten-free red velvet cake that's just as moist, flavorful, and tender as traditional versions. This recipe proves that gluten-free baking can produce spectacular results even for classic favorites.
Is Duncan Hines red velvet cake gluten free?
No, standard Duncan Hines red velvet cake mix contains wheat flour and is not gluten-free. However, Duncan Hines does offer a limited gluten-free line of some other flavors. For red velvet specifically, better options include Betty Crocker Gluten Free, King Arthur, or Bob's Red Mill gluten-free cake mixes.
Is Pillsbury cake mix gluten free?
Most Pillsbury cake mixes, including their red velvet variety, are not gluten-free as they contain wheat flour. Pillsbury does not currently offer a dedicated gluten-free red velvet cake mix. For safe alternatives, look specifically for products labeled "gluten-free" from brands like Betty Crocker, King Arthur, or specialty gluten-free companies.
What is the actual flavor of red velvet cake?
Gluten Free Red Velvet Cake has a unique, subtle flavor that's difficult to describe but instantly recognizable. It's a delicate balance of mild cocoa (not fully chocolate), slight tanginess from buttermilk and vinegar, rich vanilla notes, and a buttery sweetness. The cocoa content is much lower than chocolate cake, creating that distinctive "red velvet" taste that's less about chocolate and more about the interplay between these complementary flavors.
Gluten Free Red Velvet Cake That Never Lets You Down!
There you have it—a gluten-free red velvet cake that truly stands up to its wheat-filled counterpart! I'd love to see your creations and hear how this recipe worked for your special occasion. Drop a comment below with your results or any questions!
If you enjoyed this recipe, you might also love my Gluten Free Tiramisu , Mini Pineapple Upside Down Cake, or my personal favorite for the holiday season, Pistachio Tiramisu .
Remember, going gluten-free doesn't mean giving up the classics. With the right techniques and ingredients, you can create desserts that everyone at the table will fight over—whether they avoid gluten or not!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Gluten Free Red Velvet Cake
Gluten Free Red Velvet Cake
Equipment
- 9-inch round cake pans (Greased & lined with parchment paper)
- Electric mixer (Stand or handheld)
- Cooling rack (For even cooling)
- Cake stand or plate (For serving)
- Sifter (For dry ingredients)
- Measuring cups/spoons (For precise ingredient measuring)
- Mixing bowls (One for dry, one for wet ingredients)
- Spatula (For smoothing batter & frosting)
Ingredients
For the Gluten Free Red Velvet Cake:
- 2 cups gluten-free flour blend - With xanthan gum
- ½ cup almond flour - Or replace with more GF flour
- 3 tablespoon natural cocoa powder - Not Dutch-processed
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter - Softened (or dairy-free butter)
- 1 ½ cups granulated sugar Or coconut sugar - Or coconut sugar
- 2 large eggs Room temperature (or flax eggs)
- 1 cup buttermilk - Or milk + 1 tablespoon vinegar
- 2 tablespoon liquid red food coloring - Or 2 teaspoon gel coloring/beet powder
- 1 teaspoon vanilla extract
- 1 tablespoon white vinegar - Helps with texture
For the Cream Cheese Frosting:
- 16 oz cream cheese - Softened (or dairy-free option)
- ½ cup unsalted butter - Softened (or vegan butter)
- 4 cups powdered sugar - Sifted
- 2 teaspoon vanilla extract
- Pinch salt - Balances sweetness
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper. Measure all ingredients precisely for best gluten-free results.
- Sift together gluten-free flour, cocoa powder, baking soda, and salt.
- Beat butter and sugar with an electric mixer for 3-4 minutes until fluffy.
- Add eggs one at a time, mixing well. Scrape down the sides.
- Mix buttermilk, red food coloring, and vanilla in a separate bowl. Alternately add dry ingredients and buttermilk mixture to the batter. Stir in white vinegar.
- Divide batter into prepared pans. Bake for 25-30 minutes, until a toothpick comes out clean. Cool for 10 minutes, then transfer to a wire rack.
- Beat cream cheese and butter until smooth. Gradually add powdered sugar, mixing well. Mix in vanilla and salt until light and fluffy.
- Level cake layers if needed. Spread frosting over one layer, then stack and frost the entire cake. Decorate with cake crumbs or as desired.
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