Featured Comment
From Wendy: “I’ve made this cake and my boys could not tell the difference from my non GF recipe. ★★★★★”
From Kristina: “This truly is the BEST GF red velvet cake!! The recipe is perfect … Thank you for sharing ★★★★★”
From Virgie: “Made this several times even as a two tier and cup cakes. No alterations! Love it! And so does everyone else! Thank you! ★★★★★”
Recipe Overview
⏱️ Time to Taste: 55 minutes
✨ Texture: Light, fluffy, and velvety with a tender crumb and creamy frosting
🥣 Ease: Easy
🌾 Flour Used: Gluten-Free Measure-for-Measure Flour
🎂 Equipment Needed: Two 8-inch round cake pans (or one 9×13-inch pan) and a stand mixer or hand mixer
🎉 Best For: Birthdays, Valentine’s Day, holidays, and special celebrations
❤️ Why You’ll Love It: Sour cream, oil, and a thoroughly whipped batter create a fool-proof red velvet cake with bakery-style texture that turns out beautifully every time.
There’s a reason red velvet cake has endured the test of time. This classic Southern dessert is the perfect combination of tangy, buttery cream cheese frosting and sweet, fluffy cake with the perfect hint of chocolate. Plus, the red appearance makes for a true show-stopper.
Naturally, I was set on making a gluten-free red velvet cake that could truly live up to the original version’s glory. And I’m proud to say I’ve finally achieved my goal!
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this gluten-free red velvet cake. Jump to the recipe card below for the exact measurements.
- Gluten-free flour: This cake turns out best when you use a high-quality measure-for-measure gluten-free flour blend that contains xanthan gum so that it has the structure it needs. This is my favorite brand for this recipe.
- Cocoa powder: It’s best to use natural cocoa powder like Guittard or Ghiradelli for red velvet cake. The lighter brown color results in a more vibrant red cake, and the higher acidity reacts with the baking powder to create a more tender crumb.
- Red food coloring: If you want an intensely red cake, you’ll want to use gel food coloring, rather than natural or liquid food coloring. I use Americolor “red red” or “super red”). You can also use 1 oz liquid red food coloring, but I prefer gel.
- Sour cream/oil: The best trick for soft, tender gluten-free cake is to use a combination of sour cream and oil for moisture and richness. Butterfat causes gluten-free flour to clump up and makes a denser crumb. I also use this combo in my gluten-free vanilla cake and gluten-free chocolate sheet cake.
How to Make Gluten-Free Red Velvet Cake
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
I mix all of the dry ingredients first so that they blend evenly when added to the batter later on. I prefer to use my stand mixer to whip the eggs and sugar until light and fluffy so plenty of air gets incorporated into the batter.
I add the oil, followed by the vanilla and food coloring, slowly so that the batter stays light. Don’t forget the food coloring! Without it, the cake will be a pale brown, instead of the classic red velvet color.
I alternate adding the wet and dry ingredients into the egg mixture. This helps the gluten-free flour absorb the moisture evenly for a softer crumb. It also helps the batter come together smoothly without overmixing.
I always use a toothpick to make sure the cake is fully baked. I usually make the frosting while the cake is baking so that I have everything I need to frost and assemble the cake once it’s completely cool.
The finished cake should be soft, fluffy, and sturdy enough to slice cleanly while maintaining its signature velvety texture. This gluten-free red velvet cake is one of my all-time favorites!
What Does Red Velvet Cake Taste Like? Can You Taste The Food Coloring?
Red velvet cake has a mild cocoa flavor with subtle tanginess from the sour cream and cream cheese frosting. It’s less chocolatey than traditional chocolate cake and has a uniquely soft, velvety crumb.
The food coloring affects the appearance of the cake, but not the flavor.
Can I Make This As Cupcakes Or As A Sheet Cake?
For cupcakes, I recommend using my Gluten-Free Red Velvet Cupcakes recipe for best results.
This recipe can be made in a 9×13-inch pan. You may need to add a few extra minutes to the baking time.
Make-Ahead/Storage/Freezing Instructions
To Make-Ahead: Let the cake cool completely, then wrap tightly in plastic wrap and store at room temperature for up to 2 days or freeze for up to 3 months. If frozen, thaw before frosting. The frosting can be made 1 up to day ahead and refrigerated. I like to let it soften at room temperature for 30-60 minutes, then rewhip it so it’s smooth and fluffy when I frost the cake.
To Store: Store leftover cake in an airtight container in the fridge for up to 5 days. For the best texture, I let slices sit at room temperature for 20–30 minutes before serving.
To Freeze: Freezing unfrosted cake works best, but leftovers can be frozen in an airtight container for up to 2 months. Thaw in the refrigerator overnight before serving.
More Gluten-Free Cake Recipes
- Gluten-Free Chocolate Bundt Cake
- Gluten-Free German Chocolate Cake
- Gluten-Free Carrot Cake
- Gluten-Free Coconut Cake
- Gluten-Free Pineapple Upside-Down Cake
Gluten-Free Red Velvet Cake
Video
Ingredients
Dry Ingredients:
- 2 cups (300g) gluten-free measure-for-measure flour
- 1/3 cup (27g) unsweetened cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
Other Ingredients:
- 1 ¾ cups (350g) granulated sugar
- 3 large eggs
- ½ cup (120ml) neutral oil
- 1 tablespoon red food dye (or 1 ounce red food coloring)
- 1 tablespoon vanilla extract
- ½ cup (120g) sour cream
- 1 cup (240ml) 2% milk
Cream Cheese Frosting:
- 16 oz (454g) cream cheese, at room temperature
- 1 cup (226g) butter, at room temperature
- 2 tablespoons sour cream
- 5-6 cups (600-720g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Spray two 8-inch round pans with cooking spray, line with parchment paper rounds, then spray the parchment paper.
- In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder and salt.
- In the bowl of a stand mixer, or using a hand mixer, beat together the sugar, eggs, oil, red food dye and vanilla until fully combined, scraping down the bottom and sides of the bowl as needed. Add the sour cream and beat until well-combined.
- With the mixer running on low, add ½ of the dry ingredients, followed by ½ of the milk. Mix to combine. Add the remaining ½ dry ingredients and ½ milk, then mix until just combined.
- Pour the batter into the prepared pans. Bake for 35-40 minutes, until a toothpick inserted into the center of each cake comes out clean.
- Remove the cakes from the oven and let cool in their pans for 15 minutes. Remove each cake from its pan and transfer them to a wire rack to cool completely.
- FOR THE CREAM CHEESE FROSTING: In the bowl of a stand mixer, or using a hand mixer, beat the cream cheese, butter and sour cream on medium-high speed until creamy, about 2 minutes.
- Add 5 cups of powdered sugar and vanilla and mix on low speed for 30 seconds, then increase to medium-high speed and whip for 2 minutes. Add more powdered sugar if needed to get a thick but spreadable consistency. Frost the cake as desired.
Does this cake thaw well and retain it’s moisture? I’ve made this and loved it. Making it for someone’s wedding and wondering if I can make a week ahead so I can feeze and layer and assemble ahead of time.
Hi Abbie! We’re so glad you’ve been enjoying this recipe. Thank you! Yes you can definitely freeze this cake. It will keep well in the freezer for up to 3 months. We recommend wrapping it tightly in plastic wrap and then thawing it before frosting.
Can I use whipping cream instead of cream cheese and icing powder on the chocolate cake.
Hi Laura, this frosting recipe is designed for cream cheese so it would need further adjustments to make it work with whipping cream. We’d recommend pairing a whipped cream frosting recipe with this cake, if wanting to use whipping cream. We hope you enjoy the red velvet cake!
Can I use a hand mixer instead of stand mixer to make the batter?
Hi Sam, yes, that will work!
Will I be okay using a 9” cake pan?
Hi Amber, yes that will work, but you will probably need to reduce the bake time by a few minutes since the batter will spread thinner in the pan!
I’m excited to try this recipe. It looks amazing! But was wondering if it could be made with less sugar? Or/and use an alternative like agave, coconut sugar or something else?
Hello! We don’t typically bake with sugar substitutes unfortunately. Reducing the sugar or using alternatives may impact the structure and flavor as sugar plays into both taste and texture.
Hey! Thanks for the recipe. Can I check what type of sugar you’re suggesting to use? Assuming caster sugar but wanted to be sure. Thanks!
Hi Erin, we use granulated sugar. If that isn’t available in your country, then yes, caster sugar would be the closest option. We hope you enjoy the cake!
Yummy
Thank you for your positive feedback! We’re happy to hear you enjoyed the cake!
Ive made this cake and my boys could not tell the difference from my non GF recipe. I have been asked to make it for a birthday coming up but Ive just realised I only have SR GF flour…could I use that instaed of plain flour, baking powder n salt?
Hi Wendy, we’re so pleased to hear how much the whole family loved the cake! Thank you for the kind feedback. We’ve only used GF measure-for-measure flours with this cake. You most likely can use a self-rising GF flour, but you’d need to check the label and factor how much baking powder and salt is being added when you put in the 2 cups of flour to decide if you need to make further adjustments to ingredients. Happy baking!
Have you ever made this in a bundt pan? Also, have you ever tried adding chocolate chips? Just wondering.
Hi Amy, we haven’t tried it in a Bundt pan, but that should work! Make sure you grease the pan well. The baking time should be about the same, but a toothpick will help you know the best baking time. We’d love to hear how it goes!
This truly is the BEST GF red velvet cake!! The recipe is perfect … Thank you for sharing
Aww, thank you for such a kind review, Kristina! We’re so happy to hear you loved the cake!
I will be making this red velvet gluten free cake within a week.
If I don’t have 1/2 cup vegetable oil can I use a other oil. I only need 1/4 cup thank you Linda kraner
Hi Linda, you can use another neutral oil, like avocado or grapeseed, in place of the vegetable oil. We hope you enjoy the cake!