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Gluten Free Red Velvet Cake

Moist Gluten Free Red Velvet Cake with Cream Cheese Frosting Recipe

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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups gluten free all-purpose flour blend (with xanthan gum)
  • 2 tbsp cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1 tbsp red food coloring (liquid)
  • 1 cup buttermilk, at room temperature
  • 1 tsp white vinegar
  • 8 oz cream cheese, cold
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • Pinch of salt

Method
 

  1. Preheat oven to 350°F. Grease two 8-inch round pans, line with parchment. Whisk flour, cocoa, baking powder, baking soda, and salt.
  2. Beat butter and sugar until fluffy. Add eggs, vanilla, and food coloring; mix well.
  3. Alternate adding dry ingredients and buttermilk to the butter mixture, ending with dry. Stir in vinegar just until combined.
  4. Divide batter into pans. Bake 25-30 minutes until a toothpick has moist crumbs. Cool completely.
  5. For frosting, beat cream cheese and butter smooth. Gradually beat in powdered sugar, vanilla, and salt; whip until fluffy.
  6. Place one cake layer on a plate, spread frosting, top with second layer. Frost top and sides. Slice and serve.

Notes

Cool cake layers completely before frosting, or the frosting will slide off. The cake stays moist stored in the fridge for up to 5 days. For cupcakes, bake 18-22 minutes; this recipe yields about 18. Unfrosted layers can be frozen for up to 2 months.