Gluten-Free Red Velvet Cake
This gluten-free red velvet cake is made from scratch frosted with luscious cream cheese frosting for a cake that is moist and tangy. This easy 2-layer cake is perfect for birthday parties, Valentine's Day and so much more!
Print Recipe
Pin Recipe
Rate this Recipe
Ingredients
Red Velvet Cake:
- 2 ½ cups gluten-free all purpose flour blend - 350g, I used Bob's Red Mill 1-to-1 Gluten-Free Flour Blend*
- 1 tsp xanthan gum - omit if your blend already contains it
- 1/3 cup cornstarch - 43g
- ¼ cup cocoa powder - 25g
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 2 cups granulated sugar - 400g
- 1/2 cup vegetable oil - or melted butter if you prefer (113g)
- 2 eggs - 100g
- 1 tablespoon vanilla extract
- 1 teaspoon apple cider vinegar
- ½ to 1 oz liquid red food coloring - I used ½ oz only
- 1 cup buttermilk (or 1 cup almond milk mixed with 1 tbsp apple cider vinegar for dairy-free
- 1/2 cup hot coffee
Cream Cheese Frosting:
- 8 Tablespoons unsalted butter - softened to room temperature
- 16 oz cream cheese - softened to room temperature
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 5 cups powdered sugar - 650g
**Use the toggle button above to turn the instruction photos on and off!
Instructions
To make the cake:
- Preheat the oven to 350F. Line with parchment paper and grease two 8-inch round cake pans with butter and dust with cocoa powder or gluten-free flour. Set aside.
- In a medium bowl, add the gluten-free flour blend, xanthan gum (if using), cornstarch, cocoa powder, baking powder, baking soda, and salt. Whisk until all ingredients are combined.
- Add granulated sugar and vegetable oil to a separate large mixing bowl. Beat with an electric mixer for a few minutes to combine.
- Add in the eggs, vanilla extract, apple cider vinegar, red food coloring and stir to combine. Scrape down the sides of the bowl as needed.
- Stir in the buttermilk and hot coffee.
- Gradually add the dry ingredients, mixing until no more streaks of flour remain. Scrape the sides and the bottom of the bowl to ensure all of the dry mixture is incorporated. Let sit for 2-3 minutes to allow the batter to slightly thicken.
- Divide the batter between the two prepared cake pans. I like to use a food scale to ensure that my layers have approximately the same amount of batter.
- Bake at 350F for 35 to 40 minutes or until a wooden pick inserted in the center of the cake comes out clean.
- Let cool completely on a wire rack. Level cakes if necessary, reserving any excess crumbs.
To make the frosting:
- Add the butter and cream cheese to a large bowl. Cream together with an electric mixer until completely smooth.
- Mix in the vanilla extract and salt.
- Gradually add in the powdered sugar, a little at a time, and mix on low speed until incorporated. Add 4 to 5 cups in total, until your desired consistency is reached and the cream cheese frosting is thick and smooth.
- Place one layer of red velvet cake on a serving plate or platter. Add dollops of cream cheese frosting on top and smooth with a spatula.
- Place the other red velvet cake layer on top of the frosting.
- Then, do a thin layer (crumb coat) of frosting on the cake to trap in all of the crumbs. Refrigerate for 20 minutes to make it easier to frost. Then, go back and frost the cake with a thicker layer of frosting. Sprinkle with any leftover red velvet crumbs from leveling the cakes.
Video
Nutrition
Calories: 681kcal | Carbohydrates: 98g | Protein: 6g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 541mg | Potassium: 166mg | Fiber: 3g | Sugar: 75g | Vitamin A: 780IU | Calcium: 92mg | Iron: 1mg
