Ultra-Moist Gluten Free Red Velvet Cake Recipe

Think gluten-free baking is tricky? Not this time. With the right flour blend and a little sour cream for added richness, this gluten-free red velvet cake comes out tender, moist, and perfectly fluffy. No complicated steps, no obscure ingredients, just the classic red velvet flavor you love topped with a generous swoop of cream cheese frosting! Best part? The cake comes together in 30 minutes!

Prep Time 5

Cook Time 25

Total Time 30

Servings

Author Melissa Erdelac

Ingredients

2 cups (400 g) granulated sugar
4 large eggs
1 ⅓ cup (324 g) sour cream
¾ cup (160 g) vegetable oil or any preferred
1 tablespoon vanilla extract
2 teaspoons red gel food coloring or 2-3 tbsp. red food coloring
2 ⅔ cup (411 g) gluten free all purpose flour I use and recommend Cup4Cup gluten free flour
½ cup (50 g) unsweetened cocoa powder
2 teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon salt

Fluffy Cream Cheese Frosting

16 ounces (448 g) cream cheese softened
1 cup (120 g) powdered sugar
2 tablespoons sour cream
1 teaspoon vanilla extract
1 cup (240 g) 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.
2 cups granulated sugar, 4 large eggs, 1 ⅓ cup sour cream, ¾ cup vegetable oil, 1 tablespoon vanilla extract, 2 teaspoons red gel food coloring
Add flour, cocoa powder, baking powder, baking soda, and salt. Vigorously whisk or stir to combine.
2 ⅔ cup gluten free all purpose flour, ½ cup unsweetened cocoa powder, 2 teaspoons baking powder, ¼ teaspoon baking soda, ¾ teaspoon salt
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.
16 ounces cream cheese, 1 cup powdered sugar, 2 tablespoons sour cream, 1 teaspoon vanilla extract
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.
1 cup heavy 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.

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.

Recipe adapted from America's Test Kitchen

Nutrition