Meet your new favorite gluten-free red velvet cake! This cake is light and fluffy thanks to a combination of sour cream, oil and throughly whipped batter. It has the most perfect crumb and texture and turns out EVERY TIME!
On the hunt for the best gluten-free red velvet cake? You’ve found it! With a the perfect crumb and luscious cream cheese frosting, it will make a statement at any gathering.
Feel like cupcakes? Try these Gluten-Free Red Velvet Cupcakes!
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. It’s one of those cakes that doesn’t disappoint once you dive in!
Red velvet cake gets its name from its soft, velvety crumb. The texture was a welcome contrast to the coarse cakes typically served in the early 20th century, which is when the cake made its debut.
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!
This cake maintains a light, fluffy texture by swapping out butter for a combination of sour cream and oil. Give the batter a few extra minutes of whipping, and you’ll have yourself a velvety cake that will please a crowd.
You also might like this gluten-free birthday cake or this gluten-free pineapple upside down cake!
Reasons You’ll Love this Gluten-Free Red Velvet Cake Recipe
- Light, fluffy texture
- Sturdy/non-crumbly, but tender and light!
- Bakes up in less than an hour
- Consistent results
- Can also be made as a sheet cake
Ingredients You’ll Need
The biggest trick to making a delicious gluten-free vanilla cake is to use a combination of sour cream and oil for richness instead of butter.
I also use this trick in this gluten-free vanilla cake. Butterfat causes gluten-free flour to clump up and make a denser crumb. Sour cream is also the key ingredient in this gluten-free chocolate sheet cake!
- Gluten-Free 1:1 Baking Flour: These gluten-free red velvet cupcakes turn out best when you use a high-quality 1:1 gluten-free flour blend. Look for a gluten free all purpose flour blend that contains xanthan gum so the cake 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 red gel food coloring, rather than natural or liquid food coloring.
- Sour Cream/Oil: Adds richness and tenderness to the cake without weighing down the crumb.
Best kind of red food dye? I use Americolor “red red” or “super red”) If you leave it out the cake will be a pale brown in color. You can also 1 oz liquid red food coloring, but I prefer gel linked above.
How to Make Gluten-Free Red Velvet Cake
Make the Cake
- In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder and salt.
- In the bowl of a stand mixer, add the eggs and sugar. Whip on medium-high speed for 3 minutes, until light and fluffy.
- With the mixer running on low, slowly drizzle in the oil. (You want to do this slowly so you don’t lose the air that you’ve mixed in.)
- Mix in the red food coloring, vanilla and lemon juice.
- With the mixer on low, add ⅓ of the dry ingredients. Mix until incorporated.
- Add the sour cream and mix to combine, then add another ⅓ of the dry ingredients and continue to mix. Add ½ of the milk followed by the last ⅓ of the dry ingredients. Add the remaining milk and stir until totally combined. (You want to add the dry ingredients alternately with liquid ingredients so the flour absorbs into the batter.)
- Pour the batter into the prepared pans.
- Bake for 35-40 minutes until golden and a toothpick inserted into the center of each cake comes out clean.
- If using 8-inch round pans, let the gluten-free red velvet cakes cool in the pans for 15 minutes. Then turn out the cakes onto a wire rack to continue cooling. Cool completely before frosting.
Make the Frosting
- Using a hand or stand mixer, beat together the butter and cream cheese until combined. Add the powdered sugar and vanilla.
- Beat on low, then switch to high for about three minutes, or until light and creamy. Scrape down the sides and bottom of the bowl, then mix for another 30 seconds or so.
- Place one cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with the second layer and spread the remaining frosting all over the top and sides. Slice, serve, enjoy!
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Storage/Freezing Instructions
TO STORE: Be sure to cover any leftover cake tightly to maintain freshness. Store the cake in the fridge for up to five days.
TO FREEZE: Want to prepare the cake ahead of time? No problem! Bake the cake as usual, let it cool, and then wrap it tightly before freezing. When you’re ready to assemble and eat the cake, take it out to frost and let it thaw for a couple hours before eating. (Don’t frost the cake before freezing.)
Recipe FAQs
No, most red velvet cake mix is not gluten-free, unless specifically indicated on the box. (That’s another reason I was set on creating this recipe!)
No, red velvet cake is distinctive for its subtle chocolate flavor, which is achieved by adding a little bit of cocoa powder to a buttermilk cake base.
Most red velvet cake recipes call for cocoa powder and buttermilk, which creates a tangy and subtle chocolate flavor. This version uses sour cream in place of the buttermilk. The cake is made red by using either artificial red food coloring or natural coloring from beet juice.
Tips for Making Gluten-Free Red Velvet Cake
- Adding the dry ingredients alternately with liquid ingredients ensures the flour absorbs into the batter. This prevents dry, grainy gluten-free vanilla cake.
- It’s best to make this cake using two 8-inch round cakes or one 9×13-inch cake. Here are my favorite 8-inch round cake pans, which are amazing quality for the price! I love this 9×13 glass pan too!
- If you want amazing cream cheese frosting, be sure to whip the frosting thoroughly, then add a pinch of salt to even out the sweetness!
More Gluten-Free Cake Recipes
So there you have it—fluffy, velvety, gluten-free red velvet cake! If you try this recipe, be sure to leave a comment/rating below!
Gluten-Free Red Velvet Cake
Video
Ingredients
Dry Ingredients:
- 2 cups gluten-free 1:1 baking flour 310 grams (I use King Arthur Gluten-Free Measure-for-Measure Flour)
- 1/3 cup cocoa powder 35 grams
- 3 teaspoons baking powder
- 1 teaspoon salt
Other Ingredients:
- 1 ¾ cups sugar 380 grams
- 3 eggs
- ½ cup vegetable oil 100 grams
- 1 tablespoon red food dye (or 1oz red food coloring)
- 1 tablespoon vanilla extract
- 1 teaspoon lemon juice
- ½ cup sour cream 120 grams (regular or light)
- 1 cup milk 250 grams (I use 2%)
Cream Cheese Frosting:
- 1 cup (2 sticks) butter 226 grams (softened)
- 16 oz cream cheese softened 452 grams (brick-style, not spreadable )
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 6 cups powdered sugar 780 grams
Instructions
Make the Cake:
- Preheat the oven to 350F. Grease two 8-inch round pans or one 9×13 pan. I also like to line the bottom of the 8-inch round pans with a circle of parchment paper then grease again.
- In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder and salt.
- In the bowl of a stand mixer, add the eggs and sugar. Whip on medium-high speed for 3 minutes, until light and fluffy.
- With the mixer running on low, slowly drizzle in the oil. (You want to do this slowly so you don't loose the air that you've mixed in.) Mix in the red food coloring, vanilla and lemon juice.
- With the mixer on low, add ⅓ of the dry ingredients. Mix until incorporated. Add the sour cream and mix to combine. Add another ⅓ of the dry ingredients and continue to mix. Add ½ of the milk followed by the last ⅓ of the dry ingredients. Add the remaining milk and stir until totally combined. (You want to add the dry ingredients alternately with liquid ingredients so the flour absorbs into the batter.)
- 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.
- If using 8-inch round pans, let the cakes cool in the pans for 15 minutes. Then turn out the cakes onto a wire rack to continue cooling. Cool completely before frosting.
Make the Frosting:
- Using a hand or stand mixer, beat together the butter and cream cheese until combined. Add the powdered sugar and vanilla.
- Beat on low then switch to high for about three minutes or until light and creamy. Scrape down the sides and bottom of the bowl then mix for another 30 seconds or so.
- Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread the remaining frosting all over the top and sides. Slice, serve, enjoy!
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Notes
- 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 red gel food coloring, rather than natural or liquid food coloring. I use Americolor “red red” or “super red”) You can also 1 oz liquid red food coloring, but I prefer gel linked above.
Can I use monk fruit sweetener instead of sugar?
Unfortunately sugar is important for the structure of the cake! Sorry about that.
I’ve recently been dealing with a gluten allergy. I’ve been watching a lot of the tv show Nailed It and got inspired to bake. So grateful to come across your site so I can live out my baking show fantasies and enjoy my creations. Made the red velvet cake & my family agreed it was the BEST one I’ve ever made! I told them after that it was GF thanks for sharing such delicious recipes
Ha! I’m so happy this recipe has helped you live out your baking show fantasies! Great to hear it turned out well for you. Thanks for the comment!
Thank you for your easy to follow, moist and delicious red velvet cake recipe. I made this cake in a 9 inch springform pan. It took longer to cook than I thought, but the result was worthwhile. I reduced the amount of powdered sugar in the butter cream icing to 500g. It was a celebration cake for my daughter’s birthday and looked great with fresh raspberries and edible gold leaf on top.
Hi Erin,
I’m Australian and have had some baking disappointments due to the difference in baking measurements between US and Australia. It was helpful to have the additional gram measurements as verification; however, I was thrown when they stopped for the tablespoon measures! The Australian tablespoon measure is 20 ml, rather than 15 ml, so the addition of that metric would be useful (my cake consequently had 33% more red color and vanilla). It would also be in keeping with the other metric measures you’ve specified.
Thank you,
Marielle
Thanks for this feedback! This is helpful to know 🙂
Hi. Thanks for the recipe. Can I easily double this recipe? Thanks.
Yes you can definitely double the recipe! However, you’ll want to use 2 additional round pans to bake the batter into 4 cakes.
Would canola oil work in place of vegetable oil?
Yes that will work great!
I’ve been trying many gluten free cake recipes over the past several years and all are dense. This cake is light, fluffy and has a great taste. I used an instant vanilla pudding, heavy cream and powered sugar frosting. Amazing!
That sounds like a delicious frosting recipe! I’m so glad the cake turned out for you!
I am not a baker, but this cake turned out perfectly! The directions were easy to follow and the cake turned out to be delicious! It was rich and the cream cheese frosting was delightfully light and smooth.
I’m so glad it turned out for you! Thanks for the comment!
I only have 9.5in pans, should I add more ingredients or will this exact recipe work just fine? Thank you!
Yes it should still work fine! You might want to reduce the baking time by 5 minutes and the cake will be thinner. No problem though!
May I use a Bundt cake pan?
I think that should work! I would grease the pan very well. I think the bake time should be about the same, but definitely test the cake with a toothpick towards the end of baking to make sure it comes out clean.
I made this today for my boyfriend and I since I was craving red velvet cake and he has celiac disease so he can’t eat gluten….he was VERY impressed and happy he was able to share it with me! Super yummy!
Hello, I made this cake for my nephew’s girlfriend. I admit that I was a skeptic about “Red Velvet Cake” (“it’s just food coloring”). I was wrong. It’s delicious and “not dry” (I don’t like the “m” word). I wanted a larger cake so I did it with 1 1/2 times the ingredients. I used 5 eggs, because how would I have 4 1/2. It worked perfectly with my 10″ cake pans. I will totally make this again. Thank you!!
I’m so glad it turned out well for you! It really does have the best texture/flavor!
I am making this cake for my daughter’s wedding cake, the top layer. I need three 6″ layers. Will this recipe work for that, amount wise? I already made this recipe into cupcakes for her shower and they were delicious. I’m just hoping I can make this same recipe and just bake it in three 6″ round pans. Thoughts?
Thanks so much!!
I’m so honored you’re making this cake for your daughter’s wedding! Yes this usually makes 2 8-inch layers so 3 6-inch layers will be slightly thinner – but will work great!
Made the recipe just as written, even used the same GF flour mentioned. Then I made them into cupcakes. Seriously dynamite recipe. Tasted just like the gluten version of red velvet. Well done on this one. I’ll be making it again and again!
I’m so glad the cupcakes turned out for you! Great to know it worked well as cupcakes. Thanks for the comment!
Hello Erin,
Your recipe looks absolutely divine!
I realized the size of the pans from your post. Can this recipe use two 10-inch cake pans? If so, how much longer could it be held in the oven and regarding the temperature is the same..Do I need to double the recipe for the 10-inch pans? Important to know about a wedding cake.
Merçi,
Linda
I would add 5-10 minutes to the bake time. You can test the center of the cake with a toothpick to make sure it’s cooked through!
Can I use fat free milk in this recipe?
I just made this yesterday for my 10 year old’s birthday (he has gluten and egg allergies that we just discovered so this was his first birthday on the new diet). I replaced the eggs with Bob’s red mill replacer…. Which means the recipe couldn’t be followed exactly. It still turned out AMAZING! A new favorite for the whole family. I’m considering attempting to make cupcakes from this recipe. Any tips or experience? Thank you for the wonderful gluten free recipe!
I’m so glad you enjoyed the cake with the egg replacer! That’s very helpful to know it turned out for others who might want to make it egg-free! Here is my recipe for red velvet cupcakes. I bet they would work well with the egg replacer too! https://meaningfuleats.com/gluten-free-red-velvet-cupcakes/
Hello,
I’m once again making this Red Velvet cake! I’m not much of a baker and it turned out so well. Thanks so much for such a great recipe.
I’m so glad it turned out for you! Thanks for the comment 🙂