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.
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!