There’s something about a crisp fall afternoon that just calls for cake, and not just any cake, but a soft, rich, Gluten-Free Red Velvet Cake. My journey to perfecting this recipe began years ago in Tuscany, where I trained as a chef and fell in love with the alchemy of baking. Later, after moving to the U.S. and going gluten-free for my health, I was determined to recreate the same decadent textures I remembered, minus the wheat. This cake is the result of that mission, and it’s now a reader favorite on my blog for good reason.
Whether you’re baking for the holidays or just want something special to go with a cup of hot tea, this Gluten-Free Red Velvet Cake delivers everything you love about the classic: a tender crumb, subtle cocoa undertones, and that signature crimson hue, all without any gluten. And don’t worry if you’re new to gluten-free baking, I’ll walk you through it step-by-step.
A Cozy Fall Favorite Reimagined
Every year when the leaves start to change, I crave the comfort of warm spices and nostalgic desserts. Red velvet has always been a celebration cake in my family, served on birthdays, holidays, and even for breakfast the day after! But when I first tried to make it gluten-free, the results were disappointing: dry, crumbly, not even close to the tender crumb I remembered.
So I did what any Italian-born chef with a passion for real food would do: I experimented. I blended gluten-free flours, adjusted baking times, swapped buttermilk ratios, and tested dozens of variations. The version I share with you today is the one, moist, vibrant, and reliable every time.
Along the way, I found inspiration from other cozy recipes like this Gluten-Free Dairy-Free Carrot Cake and the rich Dairy-Free Gluten-Free Chocolate Cake, proving that gluten-free baking can be just as satisfying as the classics.
Gluten-Free Red Velvet Cake
Equipment
- 2 8-inch Cake Pans
- mixing bowls
- whisk
- hand mixer or stand mixer
- rubber spatula
- wire rack
Ingredients
Dry Ingredients
- 1 3/4 cups gluten-free all-purpose flour blend with xanthan gum
- 1/4 cup almond flour
- 1 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 3/4 cup buttermilk or almond milk + 1 tbsp vinegar
- 1/2 cup avocado oil
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1 tsp apple cider vinegar
- 2 tbsp natural red food coloring or beet juice
Cream Cheese Frosting
- 8 oz cream cheese or dairy-free version
- 4 tbsp softened butter or plant-based butter
- 2 1/2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a bowl, whisk together gluten-free flour, almond flour, cocoa powder, baking soda, and salt.
- In a separate bowl, mix sugar, eggs, oil, vanilla, buttermilk, apple cider vinegar, and red food coloring.
- Pour wet mixture into dry ingredients and stir until just combined. Do not overmix.
- Divide batter evenly between the pans. Bake for 25–30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks.
- To make frosting, beat cream cheese and butter until fluffy. Add powdered sugar and vanilla and beat until smooth. Frost the cooled cake.
Notes
What Makes This Gluten-Free Red Velvet Cake Special
The key lies in balance. Red velvet isn’t just about color, it’s about a slight tang from buttermilk, a hint of cocoa, and a soft, velvet texture that melts on your tongue. I use a blend of almond flour and rice flour to get a plush crumb, plus a touch of apple cider vinegar to activate the baking soda and give the cake its subtle lift. And yes, it’s completely wheat-free, and can be made dairy-free if needed.
Whether you’re hosting friends or baking just because, this Gluten-Free Red Velvet Cake is a showstopper. It’s simple enough for beginners, yet refined enough to impress. If you’ve tried desserts like Gluten-Free Cheesecake Bites, you’ll appreciate how easily this cake comes together.
Ingredients for a Soft and Moist Gluten-Free Red Velvet Cake
Dry Ingredients:
- 1 ¾ cups gluten-free all-purpose flour blend (with xanthan gum)
- ¼ cup almond flour
- 1 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients:
- ¾ cup buttermilk (or almond milk + 1 tbsp vinegar)
- ½ cup avocado oil
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1 tsp apple cider vinegar
- 2 tbsp natural red food coloring or beet juice
For Cream Cheese Frosting:
- 8 oz cream cheese (or dairy-free version)
- 4 tbsp softened butter or plant-based butter
- 2 ½ cups powdered sugar
- 1 tsp vanilla extract
Looking to make this cake dairy-free? Use the same swaps I used in my Vegan Gluten-Free Chocolate Chip Cookies, they work beautifully in baking.
Step-by-Step Instructions
- Preheat Oven
Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line with parchment paper. - Mix the Dry Ingredients
In a bowl, whisk together gluten-free flour blend, almond flour, cocoa powder, baking soda, and salt. - Combine the Wet Ingredients
In another bowl, mix the sugar, eggs, oil, vanilla, buttermilk (or milk-vinegar mix), and apple cider vinegar. Add food coloring. - Blend Everything Together
Pour wet mixture into the dry ingredients. Stir until combined, don’t overmix. - Bake
Divide batter into the two pans. Bake for 25–30 minutes. Check with a toothpick. Cool in pans for 10 minutes, then transfer to wire racks. - Make the Frosting
Beat cream cheese and butter until fluffy. Add powdered sugar and vanilla. Beat again. Frost once the cake is fully cooled.
Tips for Baking Success
- Room temperature eggs give better texture.
- Don’t skip the vinegar, it reacts with baking soda to give rise.
- Use natural food coloring for a healthier twist.
- Let cake cool completely before frosting.
- Want to keep it even simpler? Try baking it as a sheet cake like I did in this Gluten-Free Mug Cake experiment.
Variations: Make It Your Own
This Gluten-Free Red Velvet Cake is flexible. Here are some fun ways to switch it up:
1. Cupcakes Version
Scoop batter into lined muffin tins. Bake for 18–20 minutes. Top with cream cheese or coconut whipped frosting, like in my No-Bake Gluten-Free Chocolate Cheesecake.
2. Cake Pops
Crumble cake, mix with frosting, roll into balls, and dip into chocolate. Use tips from my Gluten-Free Cake Pops.
3. Layered Celebration Cake
Double the recipe and bake in four pans. Stack with layers of frosting and berries.
4. No Frosting Needed
Dust with powdered sugar or cocoa and serve with berries for a lighter dessert, similar to my Gluten-Free Blueberry Coffee Cake.
Storage Recommendations
- Room Temp: Store covered for up to 2 days.
- Fridge: Keeps well for up to 5 days. Let it come to room temp before serving.
- Freezer: Freeze unfrosted layers tightly wrapped for up to 2 months. Thaw overnight in fridge.
FAQs About Gluten-Free Red Velvet Cake
Can I make this recipe dairy-free?
Yes! Use almond or oat milk + vinegar for buttermilk, and a vegan butter/cream cheese substitute.
Is the red food coloring necessary?
It gives the traditional color, but beet juice works too. Or skip it, taste stays the same.
Can I bake this in one pan instead of two?
Absolutely. Just increase baking time to 35–40 minutes and use a toothpick to test doneness.
What gluten-free flour do you recommend?
Use a blend that includes xanthan gum. I often use Bob’s Red Mill 1-to-1 Baking Flour.
Conclusion
This Gluten-Free Red Velvet Cake brings back the joy of baking without the gluten. Moist, tender, and just the right amount of sweet, it’s the kind of dessert you’ll come back to again and again. Whether you’re celebrating a birthday or just enjoying a cozy afternoon, this cake is a feel-good treat that doesn’t compromise on flavor.
If you love this, be sure to check out my Gluten-Free Mug Cake for a quick treat or my Gluten-Free Cheesecake Bites for something creamy and decadent.