Bite into a dream come true with an ultra moist Gluten Free Red Velvet Cake recipe that is also ridiculously easy to throw together! Slather on a batch of light and fluffy cream cheese frosting for the literal icing on this to-die-for cake!
Don’t worry if you can’t find a gluten free red velvet cake mix! This one bowl recipe is so easy it almost seems too good to be true once you bite into the best, southern red velvet cake.
Ingredients needed
Homemade red velvet cake gets its ultra moist crumb from a mixture of sour cream and vegetable oil. This is a little different than traditional red velvet cake recipes, but works well in a gluten free cake, which as a tendency to be drier.
Layer Cake:
- Sugar
- Eggs
- Sour cream
- Vegetable oil
- Vanilla
- Red food coloring – I use red gel coloring for a vibrant color, but regular food coloring may be used as well. You will need more of it, though.
- Gluten free all-purpose flour – This recipe was tested with Cup 4 Cup gluten free flour, which is what I recommend.
- Unsweetened cocoa powder
- Baking powder
- Baking soda
- Salt
Fluffy Cream Cheese Frosting:
- Cream cheese
- Powdered sugar
- Sour cream
- Vanilla
- Heavy cream
How to make gluten free red velvet cake recipe
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- In a large bowl whisk together sugar, eggs, sour cream, vegetable oil, vanilla, and food coloring.
- Add flour, cocoa powder, baking powder, baking soda, and salt. Vigorously whisk or stir to combine.
- Divide the cake batter into the prepared cake pans. Bake for 25-30 minutes, or until a cake tester comes out clean. Turn cakes onto wire rack to cool completely before frosting.
fluffy cream cheese frosting
Making the best gluten free red velvet cake recipe is two-fold. First you need moist, tender cake layers, but then you need tangy cream cheese frosting to pull it all together.
Traditional butter and cream cheese frosting mixtures can be very heavy, so I opted for a fluffier version based off my 4th of July brownies recipe. The light texture offsets a denser, moist crumb for cake perfection!
Gluten free red velvet cupcakes
If you looking for a recipe for gluten free red velvet cupcakes you are in luck! Keep the ingredients as is to make 24 cupcakes, or halve the cake and cream cheese frosting ingredients for 12 cupcakes.
- Line a muffin tin with paper liners and portion out the batter about 2/3 full.
- Bake in 325ºF oven for 18-20 minutes, rotating the pan halfway through.
- Remove the cupcakes from the tin and cool completely before frosting.
decorating a red velvet cake
Simple always works, but if you are looking for something to set your layer cake apart, try one of the ideas below.
- Quick Candied Pecans (as picture)
- Fresh berries, such as strawberries or raspberries
- Shredded or toasted coconut
- Pipe on some of the cream cheese frosting in rosettes
- Cake crumbles – Cut off a thin layer off the top of one of the layers to make a flat surface. After frosting, use the cut portion to crumble on the top or sides of the cake.
FREQUENTLY ASKED QUESTIONS
Possibly. I have not tried the recipe with a dairy-free sour cream or yogurt substitute, but I don’t see why it wouldn’t work. However, the moisture content will be different so the baking times may change.
Yes. Frost and freeze the entire cake or leftover slices. To freeze a whole cake, freeze until solid and then wrap it securely with plastic wrap. Freeze up to 3 months, and thaw overnight in the refrigerator.
Of course! If cream cheese frosting isn’t your thing, try a vanilla buttercream or whipped cream frosting.
I like red gel coloring because you do not have to add as much for a vibrant color. If you would rather use regular food coloring , please note you will need 2-3 tablespoons to achieve a bright red.
Alternatively, leave out the food coloring or use natural beet root powder.
More moist gluten free cake recipes
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Gluten Free Red Velvet Cake
Ingredients
- 2 cups granulated sugar
- 4 eggs
- 1 â…“ cup sour cream
- ¾ cup vegetable oil
- 1 tablespoon vanilla extract
- 2 teaspoons red gel food coloring (or 2-3 tbsp. red food coloring)
- 2 â…” cup gluten free all purpose flour, I use and recommend Cup 4 Cup gluten free flour
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
Fluffy Cream Cheese Frosting
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- 1 cup heavy cream
Instructions
Gluten Free Red Velvet Cake
- Preheat oven to 325ºF. Prepare two 9-inch cake pans by spraying with cooking spray, lining pans with cut-to-size parchment or wax paper on the bottom, and then spraying the parchment. Set aside.
- In a large bowl whisk together sugar, eggs, sour cream, vegetable oil, vanilla, and food coloring.
- Add flour, cocoa powder, baking powder, baking soda, and salt. Vigorously whisk or stir to combine.
- Divide the cake batter into the prepared cake pans. Bake for 25-30 minutes, or until a cake tester comes out clean. Be careful to not overbake. Remove from the oven and cool in pans for 5 minutes. Turn cakes onto wire rack to cool completely before frosting.
Fluffy Cream Cheese Frosting
- In a bowl beat together the cream cheese, powdered sugar, sour cream, and vanilla extract. Set aside.
- Pour heavy cream into a separate clean, large bowl. Beat on high until it holds shape and peaks form with the consistency of whipped cream.
- Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
- Assembly: Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. For best taste, serve at room temperature, but refrigerate leftovers.
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Equipment Needed
Recipe Notes
FREQUENTLY ASKED QUESTIONS
Nutrition
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