Gluten-Free Red Velvet Cake

Total Time Prep Time: 10 min. Cook Time: 30 min.
Yield 16 servings
Test Kitchen Approved
You can make a gorgeous red velvet cake without a speck of gluten. The decadent cream cheese frosting ties the layers together in this delicious gluten-free red velvet cake.

Ingredients

  • 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

  1. Preheat oven to 350°. Grease two 8-in. round baking pans. Line with parchment and grease 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 egg mixture.
  2. 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.
  3. 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 top and side of cake. If desired, garnish with cake crumbs.

Nutrition Facts

1 piece: 455 calories, 20g fat (8g saturated fat), 78mg cholesterol, 355mg sodium, 66g carbohydrate (51g sugars, 2g fiber), 5g protein.

© 2025 RDA Enthusiast Brands, LLC