Gluten-Free Red Velvet Cake
Prep Time: 10 min.
Cook Time: 30 min.
Yield: 16 servings
Ingredents:
4 large eggs, room temperature, lightly beaten
1-1/2 cups sugar
1-1/2 cups 2% milk
1/2 cup canola oil
2 teaspoons white vinegar
2 teaspoons vanilla extract
1 to 2 teaspoons red food coloring
2-3/4 cups gluten-free all-purpose baking flour
2 tablespoons baking cocoa
1 teaspoon sea salt
1 teaspoon baking soda
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
1/4 teaspoon salt
4 cups confectioners’ sugar
Directions:
Preheat oven to 350°. Grease two 8-in. round baking pans. Line with parchment and grease the parchment.
In a large bowl, whisk eggs, sugar, milk, oil, vinegar, vanilla, and food coloring. In another bowl, whisk flour, cocoa powder, salt, and baking soda. Gradually stir into the egg mixture.
Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, beat cream cheese and butter until combined. Beat in extract and salt. Gradually add confectioners’ sugar; beat until smooth. Spread frosting between layers and over the top and sides of the cake. If desired, garnish with cake crumbs.
Notes:
How to Store Gluten-Free Red Velvet Cake:
Once frosted, red velvet cake should be stored in the fridge, tightly wrapped. It will have the best texture and taste on the day it’s made, but it will keep for up to three days.
If you want to make the cake ahead, the unfrosted cake may be stored, tightly wrapped, at room temperature overnight. The cake may also be frozen for up to a month. Defrost it in the fridge and then allow it to come to room temperature before decorating.
Gluten-Free Red Velvet Cake Tips:
Can you make gluten-free red velvet cake without red food coloring?
If food coloring isn’t your favorite ingredient, try a natural food dye. The final color likely won’t be as deep a red, but it will still taste delicious. A few options include pure beet juice or pure pomegranate juice. Make sure not to add more liquid than the recipe calls for. You may also try beet powder, which is more concentrated.
Can you make gluten-free red velvet cake without vinegar?
White vinegar might sound more like a cleaning product than a cake ingredient, but it actually plays a crucial role in red velvet cake. First, it activates the baking soda, making the cake super light and almost fizzy tasting. The vinegar also adds the tangy flavor that’s the signature of red velvet cake. You can try to substitute buttermilk, another acidic ingredient that will perform much the same function. However, vinegar is punchier than buttermilk, so the effect won’t be exactly the same.
Recipe courtesy of Taste of Home.com