Go Back
–+ servings
A homemade gluten free red velvet cake slice with deep red, airy layers and creamy, off-white frosting. The frosting is swirled and slightly uneven, giving it a rustic look. Crumbs are scattered on the plate and cake stand, with another slice slightly blurred in the background. The soft lighting enhances the cake’s rich color and moist texture.

Gluten Free Red Velvet Cake

A rich, velvety, Gluten Free Red Velvet Cake with subtle chocolate flavor, a tender crumb, and classic cream cheese frosting. Perfect for celebrations or special occasions!
No ratings yet
Print Pin
Course: Dessert
Cuisine: American
Keyword: Betty Crocker gluten free red velvet cake, Bob's Red Mill gluten free red velvet cake, Gluten Free Red Velvet Cake, Gluten free red velvet cake almond flour, Gluten free red velvet cupcakes
Prep Time: 20 minutes
Cook Time: 25 minutes
Resting Time: 20 minutes
Total Time: 1 hour 5 minutes
Servings: 12 slices
Calories: 390kcal
Cost: $17

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.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition

Serving: 1slice (about 120g) | Calories: 390kcal | Carbohydrates: 54g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 55mg | Sodium: 290mg | Potassium: 95mg | Fiber: 2g | Sugar: 39g | Vitamin A: 520IU | Calcium: 75mg | Iron: 1.2mg