Gluten-Free Red Velvet Cake
This Gluten-Free Red Velvet Cake is soft, rich, and classically flavored with subtle cocoa and a tender crumb. Perfect for birthdays, holidays, or cozy fall afternoons, without any gluten. Inspired by Italian baking, refined for a gluten-free lifestyle.
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
Use room-temperature eggs and don’t skip the vinegar. Natural food coloring or beet juice gives a beautiful hue without artificial dyes. Store frosted cake in fridge and let come to room temp before serving.
Tried this recipe?Let us know how it was!