Gluten-Free Red Velvet Cake

Gluten-Free Red Velvet Cake that's perfectly moist with every bite. Layers of tender red velvet cake with a creamy cream cheese frosting, in between each layer makes for a light and fluffy culinary creation. The classic flavors and vibrant color make this one dessert everyone will enjoy.

Red velvet cake with a hint on chocolate flavors and a buttery cream cheese frosting will please any crowd. From gluten-free red velvet Oreo cupcakes to this version of the classic you know it won't last long. Whether you’re looking for the perfect cake to adorn a Christmas holiday table or bring to a birthday party, this is it.

Jump to:

• Why You’ll Love This Recipe
• Ingredients
• Instructions
• Tools
• Storage
• Top Tips
• FAQ
• 📖 Recipe
• 💬 Comments

Why You’ll Love This Recipe

• Texture - It will be love at first bite when you sink your fork into this tender and incredibly moist cake. Using ingredients like homemade buttermilk gives this red velvet cake its trademark texture. 
• Easy Process - Skip the boxed mix. Not only is this cake incredibly easy to mix together, but there’s no need to worry about leveling off cakes to build your layers. Using Fancy Flours Easy Layers Loaf Cake Pans allows you to bake up four perfect cakes for easy frosting and effortless stacking. There’s no need to slice your cakes!
• Make Ahead - You can make the cake a day or two in advance making this party perfect! You can also bake the cakes make your frosting, and then frost the cake before serving giving you several make-ahead options. This gets you out of the kitchen and in the middle of enjoying time with family and friends.
• Comparible: Just because it’s gluten-free doesn’t mean you have to sacrifice any of the flavor or impossibly moist texture you love. 

Ingredients

• Eggs 
• Milk
• Apple cider vinegar - This is combined with the milk to create a homemade buttermilk. The acid helps keep the red velvet cake tender while also adding a little tang. 
• Vegetable oil
• Sugar - In addition to white sugar for the cake you’ll also need powdered sugar for the cream cheese frosting. 
• Butter - In addition to adding richness and moisture to the cake butter is also used in the cream cheese frosting to give it that silky smooth texture. 
• Vanilla - Use the highest quality vanilla for the most pronounced flavor. Nielsen Massey Vanilla is my go-to. 
• Gluten-Free flour - Bob’s Red Mill 1 to 1 Baking Flour is my go-to flour. It makes it easy to measure without having to add any other starches or ingredients. 
• Cocoa powder - This gives the cake a mild chocolate flavor, but it’s not the predominant flavor. 
• Salt - Enhances all of the flavors of the ingredients. 
• OliveNation Red Velvet Cake Emulsion - In addition to adding incredible depth of flavor to this cake, this water-based flavoring also gives the cake a gorgeous color. 
• Red food coloring - Put the red in red velvet cake with your favorite food coloring. 
• Cream cheese - Cream cheese frosting is the classic pairing with red velvet cake. Tangy and rich, this is the base for the smooth frosting.

Instructions

• Preheat your oven to 350 ℉.
• Next, make your buttermilk. Stir together the milk and apple cider vinegar and set aside.
• After that add all of your dry ingredients to a bowl and mix to thoroughly combine.
• Next add the butter, oil, and sugar to a mixing bowl and mix on medium-high for two minutes. It will become a little airy.
• Then add the eggs, two at a time, mixing slowly so they incorporate before adding the next two.
• Next, carefully add the red food coloring, red velvet emulsion, and vanilla and mix to combine.
• Add half of the dry ingredients and mix to just combine.
• Next, add the milk mixture and the remaining dry ingredients and mix until just combined, careful not to overmix.
• Divide the batter between the four cake pans.
• Allow the cakes to bake for 18-23 minutes or until a toothpick comes out clean.
• Let the cakes cool completely before frosting.
• To make the frosting add the butter and cream cheese to a mixer fit with a paddle and mix for two minutes. Next, add two cups of powdered sugar and mix on low until slightly combined and then mix on medium until combined. Repeat this process with the remaining two cups. Once the powdered sugar has been combined, mix in the vanilla.
• Finally, it’s time to frost your cakes. Place the first cake on a cake stand or plate and spread some of the frosting across the top. Stack another cake on top. Spread more frosting. Repeat the process until all of the cakes are stacked and frosted.
• For a gorgeous finishing touch that will instantly make this a centerpiece, top the cake with red and white chocolate curls from OliveNation.

Tools

• 10x4 layered cake pan from OliveNation or two 8” cake pans
• Measuring cups/spoons
• Mixing bowls
• Mixer
• Offset spatula
• Piping bag

Storage

• Once the cakes have been baked, let them cool completely. Then wrap them tightly in plastic wrap and place in an airtight container. They will keep in the refrigerator for up to a week. You can also freeze them. Once they’ve been wrapped in plastic wrap, put them in freezer safe bags making sure to let out all of the air. They will last up to three months.
• Once the cake has been frosted, keep it stored in an airtight container in the refrigerator. It will last up to five days.

Top Tips

• Make sure that all of the ingredients for both the cake and the cream cheese frosting are at room temperature including the milk. This will allow everything to mix together smoothly and quickly without over-mixing.
• When mixing your frosting, always start on low when adding the powdered sugar. This will help it from flying everywhere.
• A great way to make buttermilk if a recipe calls for it for both dairy recipes and dairy-free recipes is to add one tablespoon of acid such as apple cider vinegar or lemon juice to one cup of milk or milk substitute like almond milk.

FAQ

Is Gluten Free Red Velvet Cake dairy free?

This cake can easily be made dairy free by using your favorite plant based milk, butter, and cream cheese.

Can this red velvet cake recipe be used to make cupcakes?

Yes, you can use this gluten free red velvet cake recipe to make cupcakes. The bake time will be slightly different.

To achieve these layers, I use the 10 x 4 layered cake pan from fancy flours. I also used OliveNation red/white white chocolate curls for the top of the cake. 

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