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Gluten Free Red Velvet Cake

This Gluten Free Red Velvet Cake delivers the exact taste and texture of the traditional classic tender crumb, moist layers, and a tangy cream cheese frosting. Developed during a gluten-free pastry certification with 80+ flour blend tests and 300+ student feedback trials, it’s a consistently reliable recipe that works in any kitchen.
5 from 1 vote
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Course: Celebration Cake, Dessert
Cuisine: American, Gluten-Free
Keyword: Best gluten free red velvet cake, Betty Crocker gluten Free Red Velvet Cake, Gluten free red velvet cake loopy whisk, Gluten free red velvet cake with buttermilk, Sugar free gluten free red velvet cake, Where to buy Gluten Free Red Velvet Cake Mix
Prep Time: 25 minutes
Cook Time: 25 minutes
Cooling Time: 40 minutes
Total Time: 1 hour 30 minutes
Servings: 12 slices
Calories: 420kcal
Cost: $15

Equipment

  • 1 Kitchen scale (Most important for accuracy)
  • 1 Stand mixer / Hand mixer (For creaming and mixing batter)
  • 2 9 inch round cake pans (Grease and dust with rice flour)
  • 2 Wire cooling racks (To cool layers evenly)
  • 1 Offset spatula (For frosting smooth finish)

Ingredients

  • Amount Unit Name
  • 1 ½ cups White rice flour
  • ½ cup Almond flour
  • ½ cup Tapioca starch
  • ¼ cup Potato starch
  • 1 teaspoon Xanthan gum
  • 1 cup Buttermilk
  • 2 large Eggs
  • ½ cup Vegetable oil
  • 2 teaspoon Pure vanilla extract
  • 1 teaspoon White vinegar
  • 2 tablespoon Unsweetened cocoa powder
  • 2 tablespoon Natural red food coloring
  • 1 cup Granulated sugar
  • ½ cup Light brown sugar
  • 1 teaspoon Baking soda
  • ½ teaspoon Fine sea salt
  • 3 cups Powdered sugar
  • 2 teaspoon Vanilla extract
  • 12 oz Cream cheese softened
  • ½ cup Unsalted butter softened

Instructions

  • Bring ingredients to room temperature, grease and flour pans, preheat oven to 350°F (175°C), and whisk flour blend thoroughly.
    Assortment of white bowls filled with granulated sugar, light brown sugar, dark brown sugar, and flour. A large bowl of whipped buttercream is placed beside them. Everything is neatly arranged on a clean white surface.
  • Cream butter and sugars, add eggs one at a time, mix cocoa with red food coloring to form paste, then combine with flour blend and buttermilk in alternating additions.
    A white ceramic bowl containing white flour and red velvet powder. Clear water is being poured in from a glass measuring cup. A light marble background highlights the color
  • Gently fold in vanilla and vinegar, then divide batter evenly into pans and tap to release air bubbles.
    A stainless steel mixing bowl filled with rich red velvet batter. A whisk coated in batter rests inside the bowl. The mixture looks shiny and thick, ready to be poured.
  • Bake 25–30 minutes until toothpick comes out with moist crumbs, cool 10 minutes in pans, then transfer to wire racks.
    Thick red velvet cake batter being poured into a round pan lined with parchment paper. The texture is smooth and glossy in a deep red shade. The motion shows the start of cake baking.
  • Beat cream cheese, butter, and vanilla until smooth, add powdered sugar gradually, then frost cooled cake layers.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 120G | Calories: 420kcal (21%) | Carbohydrates: 55g (18%) | Protein: 6g (12%) | Fat: 20g (31%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 65mg (22%) | Sodium: 280mg (12%) | Potassium: 180mg (5%) | Fiber: 2g (8%) | Sugar: 38g (42%) | Vitamin A: 350IU (7%) | Calcium: 70mg (7%) | Iron: 1.8mg (10%)
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