Easy & Moist Gluten Free Red Velvet Cake

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!

best recipe for gluten-free red velvet 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.

This 2 layer red velvet cake recipe may also be adapted for gluten-free red velvet cupcakes (instructions included below). Either way you slice it (or not!), this cake makes a birthday or celebration one to remember!

Ingredients notes

Homemade gluten-free red velvet cake gets its ultra moist crumb from a mixture of sour cream and vegetable oil. This is a little different than traditional cake recipes, but works well in a gluten-free cake, which as a tendency to be drier.

Two Layer Cake:

• Sour cream – For best results use full-fat sour cream, which gives an ultra moist texture just like in this gluten free Nothing Bundt Cake recipe.
• Vegetable oil – Or replace with any preferred oil
• 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 flour – This recipe was tested with Cup4Cup gluten free flour, which is what I use and highly recommend. Alternative recommended flours may be found in my best gluten-free flour resource.
• Unsweetened cocoa powder – Dutch-processed cocoa may also be used.

Fluffy Cream Cheese Frosting:

• Cream cheese – Full-fat or light sour cream may be used
• Sour cream – Adds a bit of tang, similar to buttermilk
• Heavy cream – Used for an extra fluffy texture

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.)

1. In a large mixing bowl whisk together the wet ingredients – sugar, eggs, sour cream, vegetable oil, vanilla, and food coloring.
2. Add the dry ingredients – flour, cocoa powder, baking powder, baking soda, and salt. Vigorously whisk or stir to combine.
3. 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 crumbs for cake perfection!

what is red velvet cake?

Red velvet cake, or red velvet trifle, has a hint of chocolate flavor from unsweetened cocoa powder, but a vibrant red color. The rust color comes from red food coloring or beetroot, but it may also be left out without affecting the taste.

Although traditionally covered in cream cheese frosting, fluffy buttercream frosting may be used in its place.

What does it taste like?

If you are wondering what red velvet cake tastes like, it does contain cocoa, but has a very mild chocolate taste. Typically only a few tablespoons are added, as opposed to gluten-free chocolate cake, which has ¾ cup unsweetened baking cocoa.

Red velvet also has a bit of a tangy flavor from the addition of buttermilk, vinegar, or in this recipe, sour cream. These ingredients also enhance the crumb, making the cake extremely moist.

If you are looking for a cake recipe without chocolate, try equally moist gluten-free white cake!

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.

1. Line a muffin tin with paper liners and portion out the batter about 2/3 full.
2. Bake in 325ºF oven for 18-20 minutes, rotating the pan halfway through.
3. 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 2 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 crumbs – 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.

storing, serving, and freezing tips

Once the cake has been made and frosted, store in the refrigerator until 2 hours before serving. Letting the cake sit at room temperature before serving enhances the texture all around, softening both the cake and frosting layers.

Freezing Frosted Cake: Assemble the cake with filling and frosting. Transfer whole cake to the freezer so frosting solidifies. After the frosting is frozen, wrap the cake securely with plastic wrap. Cover plastic wrap with foil and freeze up to 3 months.

Thaw cake overnight in refrigerator. Carefully remove plastic wrap and foil. Continue to thaw at room temperature for 5-6 hours.

Freezing Cake Slices: Slice the leftover cake in serving sized portions. Wrap each piece in plastic wrap and freeze in a single layer on a baking sheet. Once the pieces are solid, transfer slices to a gallon freezer bag or airtight container.

Thaw pieces on the counter for 1 hour or defrost in the microwave at 20% power, carefully avoiding overheating and melting the frosting.

For more storage tips with gluten-free baking recipes, see this free and valuable resource!

best gluten free flour for baking

Gluten-free flour blends have come a long way in the last ten years. Gluten-free baking recipes used to mean buying, storing, and measuring several different flours to make your own flour mix.

Fortunately there are several commercial brands that perform way better than any homemade mixes I’ve ever experimented with. Below are the most common brands I’ve tested for website recipes, gluten-free cakes, and when working on my gluten-free cookbook.

Cup4Cup Gluten Free Flour is the brand I primarily use because any gluten-free taste or difference in texture is undetectable. However, it contains milk powder, so it is not dairy-free.

King Arthur’s Measure-for-Measure has preformed well in my baking tests, is affordable, and does not contain allergens. However, I still detect slightly grittier texture.

Bob’s Red Mill is widely available and affordable, but has an unpleasant aftertaste and gritty texture, especially in gluten-free pastries or cookies.

FREQUENTLY ASKED QUESTIONS

1. Can I make this recipe dairy-free? Possibly. I have not tried the recipe with 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 time may change.
2. Can I freeze red velvet cake? 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.
3. Can I use a different frosting? Of course! If cream cheese frosting isn’t your thing, try a vanilla buttercream or whipped cream frosting.
4. What is the best red food coloring to use? 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 food colorings, such as beet root powder.

Click here to see the step-by-step web story instructions for this recipe!

More moist gluten-free cake recipes

• Moist Gluten Free Chocolate Cake
• Lemon Coconut Cake
• Moist Gluten Free Coffee Cake
• Carmelita Cake

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