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.)
- In a large mixing bowl whisk together the wet ingredients – sugar, eggs, sour cream, vegetable oil, vanilla, and food coloring.
- Add the dry ingredients – 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 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.
- 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 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
- 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.
- 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.
- Can I use a different frosting? Of course! If cream cheese frosting isn’t your thing, try a vanilla buttercream or whipped cream frosting.
- 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.
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Easy & Moist Gluten Free Red Velvet Cake
Ingredients
- 2 cups granulated sugar
- 4 eggs
- 1 ⅓ 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 ⅔ cup gluten free all purpose flour, I use and recommend Cup4Cup 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
Suggested food coloring
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.Gluten free red velvet cupcakes
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.
Nutrition
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Heather says
Made this and it wasn’t red at all. Really confused. I followed it exact and it looks like chocolate cake. Flavor was good though!
Melissa Erdelac says
Hi Heather!
I’m glad you enjoyed the taste! Did you use red food coloring or red food dye? The dye has a lot more vibrant color.
Best,
Melissa
Nini says
I tried this cake with Bob‘s Red mill 1:1 and we don’t like it. The taste is not nice.
Melissa Erdelac says
Hi Nini,
So sorry to hear that. Do you use Bob’s Red Mill for other recipes as well? I did publish a side-by-side blind taste testing of the top selling GF flours. You can see how Bob’s Red Mill stacks up against the others in this gluten-free flour guide, but it did perform the worst overall in terms of taste. I find the sorghum flour in it to have a strong aftertaste.
Best,
Melissa
AD says
If we were to use beet root powder, how much would we use?
Melissa Erdelac says
Hello, I haven’t tried this, but from doing a little research it looks like about 1/2 cup. Let me know how it works out!
Best,
Melissa
Joey says
I don’t need it to be gluten free
Regular AP should be okay right
Melissa Erdelac says
Hi Joey,
You can certainly try, but I developed this recipe using GF flour. The ingredients and baking time are modified for best results with a gluten free cake.
Best,
Melissa
Jane says
Just dropping back in to say your advice was fantastic. The (bundt) cake version was a hit, my non-gluten free parents inhaled it in 2 days, and my mom wants the recipe. Thank you!!!
Melissa Erdelac says
Love this! Thank you so much for circling back and letting me know!
Best,
Melissa
Jane says
Any advice on baking this in a square (8×8) or a bundt cake pan? 🙂 The one thing I don’t have is a round cake pan, or the space to store a brand new one.
Melissa Erdelac says
Hi Jane,
If you do an 8X8 pan I would halve the recipe. It will be too much batter for one square pan. The baking time should be about the same. You can make the full recipe and pour it in a bundt cake pan, but for this the baking time will be extended, probably around 40 minutes, but I would start checking at 35 minutes.
Best,
Melissa
Katie says
Super delish. Followed all directions and used the recommended flour. I’ll definitely make this again. The frosting was perfect too.