Gluten Free Red Velvet Cake
I love to celebrate with a layer cake, and with Mother’s Day coming up, I thought it was a great opportunity to update our Gluten Free Red Velvet Cake.
Moist and delicious, this Gluten Free Red Velvet cake is not only easy, but a great crowd pleaser.
When it comes to decadent cakes, for me Red Velvet Cake is in my top 10. Along with Hummingbird Cake and Carrot Coconut Cake. With its red color and velvet texture paired with cream cheese frosting it is a party in your mouth with every bite.
History of the Red Velvet Cake. Click here to Read More.
How to Make Gluten Free Red Velvet Cake?
To make our Gluten Free Red Velvet Cake, we followed a traditional recipe with a few swaps to make it gluten free and delicious.
Gluten Free Flour: For this cake, we used our Gluten Free 1:1 Baking Flour Blend, but it works well with most ready made blends.
Red Food Coloring: To give this cake its red color, it uses red food coloring. There are many natural options available such as ones made with beetroot.
Buttermilk: This is what gives this cake its moist, velvet texture. Sometimes we are unable to find buttermilk, but a simple combination of milk and vinegar works well too.
Want to make it Dairy Free?
Maybe you want to make this cake but can’t have dairy, not to worry! Simply use your favorite dairy free butter and dairy free milk instead of the dairy versions. You can also top it with a regular Dairy Free Buttercream instead of cream cheese.
A few tips to making our Gluten Free Red Velvet Cake:
- The Milk and Vinegar mixture can be substituted for buttermilk instead. Simply omit the vinegar and use 1 1/2 cups of buttermilk.
- You can use up to 2 tbsps of food coloring in this recipe if you desire a deeper red color.
- For the cream cheese buttercream, if it’s too thin simply add more icing sugar until desired consistency has been achieved.
To finish off your cake, use some simple decorations such as sprinkles or you can be adventurous like me and pipe flowers to make it beautiful for mom.
As always, we hope you enjoy the recipe. tag us on social media if you to and Happy Mother’s Day for all of us at Off The Wheaten Path!
Love always,
Gluten Free Red Velvet Cake
Enjoy the mild flavour of chocolate in this moist and decadent gluten free red velvet cake with cream cheese frosting!
Ingredients
For the Cake
- 2 3/4 cups Gluten Free 1:1 Baking Flour
- 1/4 cup cocoa powder
- 3/4 tsp xanthum gum (omit if your blend has gum)
- 1 1/2 tsps baking powder
- 1 1/2 tsps baking soda
- 1 tsp salt
- 1 1/2 tsps apple cider vinegar
- 11/2 cups milk
- 3/4 cup butter
- 1 1/2 cups sugar
- 3 eggs
- 1 tsp vanilla
- 1 1/2 tbsps red food colouring
For the Frosting
- 8 oz Cream Cheese
- 1/2 cup butter or margarine
- 3 cups Icing Sugar
- 1 tsp Vanilla Extract
Instructions
For the Cake
- Preheat oven to 350°F. Grease, flour & line two 8" cake pans or one 9" x 13" cake pan with parchment and set aside.
- In measuring cup or bowl combine milk and vinegar then set aside.
- Whisk together flour, cocoa, baking powder, baking soda, salt and xanthum gum (if needed) then set aside.
In the bowl of a stand mixer, combine butter and sugar. - Cream together until light and fluffy (about 2 minutes). Next add the eggs one at a time until well combined, about another 2 minutes. Add the vanilla and mix together.
- Next add the four mixture alternating with the flour mixture, beginning with flour and ending with flour, scraping down the sides as necessary, trying not to over mix the batter.
- Once mixed, divide the batter between the two pans or the single pan, smoothing out the surface with a spatula to ensure that the cake bakes even.
- Bake in the center of the oven for 35 - 40 minutes until a skewer stuck through the center comes out clean and the cake pulls away from the sides of the pan.
- Once done, remove from oven and let cool in the pan for 10 minutes before removing.
For the Frosting
- In the bowl of a stand mixer or using a hand mixer add softened butter and cream cheese. Mix together until the butter and cheese are well combined.
- Next add Icing sugar 1 cup at a time, mixing after each addition.
- Finally add the vanilla and mix for another 2 minutes on medium to high until the frosting is light and fluffy.
Set aside until ready to use.
