Red Velvet Cake
This is an easy recipe for a gluten-free red velvet cake that is tender, velvety, and perfect for anyone who loves cake. Instructions for making a gluten-free cream cheese frosting are also included. Thanks to our friends at the Gluten-Free Palate, who provided this recipe!
Red Velvet Cake:
- 2 cups gluten-free flour blend (Bob’s Red Mill Gluten Free 1 to 1 Baking Flour works well)
- 1 teaspoon baking soda
- 1 teaspoon gluten-free baking powder
- ¼ cup unsweetened cocoa
- 1 teaspoon salt
- 1 and ½ cups granulated sugar
- 1 cup oil
- 2 eggs
- 1 cup buttermilk
- for a dairy-free substitute, mix 1 cup flaxmilk and 2 teaspoons white vinegar, then let sit 2-3 minutes
- 2 teaspoons white vinegar (omit if making dairy-free buttermilk with vinegar)
- 2 teaspoons gluten-free vanilla extract
- 4 teaspoons red food coloring (up to 2 Tablespoons for a deeper color)
- ½ cup plain hot coffee (or hot water)
Cream Cheese Frosting:
- 8 oz. cream cheese, room temperature (or dairy-free cream cheese)
- ½ cup butter (1 stick), room temperature (or dairy-free butter)
- 2 teaspoons vanilla extract
- 4 cups powdered sugar
- Preheat oven to 350°F (180°C). Position rack in center of oven. Line two 8″ round baking pans with parchment paper and grease the sides; set aside.
- In a medium mixing bowl, whisk together flour, baking soda, baking powder, cocoa and salt; set aside.
- In a large mixing bowl, combine the sugar and oil.
- Mix in the egg, buttermilk (or dairy-free buttermilk), vanilla, and red food coloring until combined.
- Stir in the white vinegar and hot coffee (or hot water).
- Add the dry ingredients to the wet ingredients and mix just until combined.
- Spoon batter into the prepared baking pans.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- For the frosting: In a medium mixing bowl, beat together cream cheese (or dairy-free cream cheese), butter (or dairy-free butter) and vanilla until light and fluffy. Gradually add powdered sugar, a half cup at a time, beating well until you reach desired consistency.
- When the cakes are cool, frost.
- Store in an airtight container in the refrigerator for up to 5 days, or in a freezer for up to 3 months.