This gluten-free red velvet cake is made up of light, fluffy layers of sponge cake filled with a delicious cream cheese frosting. With a vibrant red color, it’s perfect for special occasions such as Valentine’s day, Mother’s day, birthdays or whenever you feel like cake! Totally dairy-free too!
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Jump to:
- What is Red Velvet Cake?
- Red Velvet Cake for Special Occasions!
- Is Red Velvet Cake Gluten-Free?
- Why This Recipe Works:
- Ingredients You’ll Need:
- Recipe Notes + Substitutions:
- How to Make Gluten-Free Red Velvet Cake (Step by Step):
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Other Gluten-Free Cakes to Bake:
- Gluten-Free Desserts to Enjoy:
- Gluten-Free Red Velvet Cake (Dairy-Free)
What is Red Velvet Cake?
Red velvet cake is basically a crimson red-colored chocolate cake made with various layers of fluffy light cake with a tender crumb, with layers interlaced with a frosting (usually cream cheese frosting).
Red Velvet Cake for Special Occasions!
A popular dessert in the United States, red velvet cake (as well as red velvet cupcakes) can be enjoyed anytime, but because of its bright red color, it brings a festive touch to any special occasion.
Particularly, red velvet cake is often served at Christmas parties and for celebrating Valentine’s day.
Is Red Velvet Cake Gluten-Free?
Traditionally, red velvet cake is usually made with regular wheat flour (which contains gluten) and hence is not safe for those with Celiac disease or gluten or lactose intolerances (unless specifically noted to be gluten-free).
Today however, we’re making a gluten-free dairy-free red velvet cake. Ready? Let’s dig in!
Why This Recipe Works:
- Simple Ingredients: The main ingredients required for this gluten free red velvet cake recipe are easily accessible at the local grocery stores (nothing fancy required)!
- Easy to Make: While there are a few steps involved, it’s a relatively uncomplicated process, and all you need is patience to wait for the cake the chill before enjoying it!
- Totally Gluten-Free & Dairy-Free: The best part is that this delicious and easy red velvet cake recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy this dessert without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this gluten-free red velvet cake recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
For the Cake:
For the Frosting:
Recipe Notes + Substitutions:
- Brown Sugar: I used light brown sugar, but you can also use white sugar, cane sugar, dark brown sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
- Butter: I used dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.
- Gluten-Free Flour: It’s important that you use a gluten-free measure-for-measure flour (a 1:1 gluten-free substitute for regular all-purpose flour).
- Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
- Baking Soda & Baking Powder: Both baking soda and baking powder are required as leavening agents in this red velvet cake recipe, so make sure to add it in!
- Unsweetened Cocoa Powder: Make sure to use unsweetened natural cocoa powder as we will be adding sugar separately.
- Eggs: This recipe requires using egg yolks and egg whites separately in different steps, so make sure to separate the eggs before using them.
- Oil: I used sunflower oil, but you can use any other type of vegetable oil (such as olive oil, canola oil, avocado oil etc).
- Lemon Juice: Adding lemon juice helps create an acidic environment to activate the baking soda and helps the batter to rise.
- Vanilla Extract: I like the addition of vanilla extract for extra flavor, so I’d definitely recommend adding it in.
- Red Gel Food Coloring: Gel food coloring seem to work better at coloring batter than liquid or powder food coloring. If you are Celiac or gluten-intolerant, make sure you use a gluten-free red gel food coloring.
- Almond Milk: I like using an unsweetened version of my homemade almond milk. You may also use other types of non-dairy milk (such as cashew milk, rice milk, oat milk etc). You can also use dairy-free buttermilk if you prefer. Alternatively, if you are not lactose-intolerant, go ahead and use regular dairy milk instead.
- Cream Cheese: I used plain dairy-free cream cheese (vegan cream cheese) to keep this recipe dairy-free. However, if you are not lactose-intolerant, feel free to use regular cream cheese instead.
- Powdered Sugar: Powdered sugar (also known as confectioner’s sugar) is super finely processed sugar and its fine texture allows it to be dissolved into the frosting. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).
How to Make Gluten-Free Red Velvet Cake (Step by Step):
1. Preheat Oven
Preheat the oven to 350F and grease a 7-inch round springform pan with non-stick baking spray.
If you wish, you may also line the bottom and sides of the pan with parchment paper to make it easier to lift the cake up once baked and cooled.
2. Beat Butter with Sugar
In a large mixing bowl, beat the cubed unsalted dairy-free butter with the sugar until combined.
3. Whisk Dry Ingredients
Sift the gluten-free measure-for-measure flour, xanthan gum (if using), salt, baking soda, baking powder and cocoa powder in a bowl. Whisk well to combine. Set aside.
4. Separate Yolks and Whites
Separate the egg yolks and whites. Make sure that there are no hints of yolks in the whites.
5. Add Yolks, Oil, Lemon Juice and Vanilla to Butter-Sugar Mixture
Add egg yolks, vegetable oil, lemon juice and vanilla to the bowl with the butter-sugar mixture. Beat until combined (1-2 minutes).
6. Add Red Food Coloring
Add red food coloring and stir until no lumps remain.
7. Add Almond Milk and Dry Ingredients
Add the almond milk and all dry ingredients. Stir until completely combined so that there are no lumps.
8. Beat Egg Whites
Beat the egg whites at high mixer speed for 4-5 minutes until you see stiff peaks form.
9. Fold Egg Whites into Batter
Using a spatula, gently fold in the beaten egg whites into the cake batter.
10. Bake Cake
Transfer the batter to the prepared cake pan. (You may also use a larger or smaller pan. Just note that depending on the diameter of the baking dish, the height of the cake will vary.)
Bake the batter for 60 minutes, covering the cake with aluminum foil for the first 20 minutes to prevent the top from becoming too browned. The cake is ready when a skewer or cake tester inserted in the center comes out dry with a small amount of crumbs.
Allow the cake to cool for 10 minutes in the pan before removing it and letting it cool completely on a wire rack (at least 2 hours or longer). Alternatively, you can wrap the cooled sponge cake in plastic wrap and chill it in the refrigerator overnight and assemble the cake the next day.
11. Trim Away Uneven Browned Parts
Using a long serrated knife (with ridged edges), carefully cut off the dry browned parts from the top and bottom of the cake so as to get an even top and bottom.
(TIP: Save the cut pieces and crumble them into very fine crumbs as we’ll be using this for decorating the top of the cake).
12. Slice Cake into Layers
Carefully slice the cake horizontally into 3 evenly-thick cake layers.
13. Prepare Frosting
Using an electric beater, beat the unsalted dairy-free butter and dairy-free cream cheese at medium speed until combined, 1-2 minutes.
Add the vanilla extract and powdered sugar, beating for another 1-2 minutes until you get a smooth and homogeneous frosting.
14. Assemble Cake
Place a base layer of cake on a cake stand. Using a spatula, spread 1/4 of the tangy cream cheese frosting on top of the this base layer.
Place another layer on top of the frosting, before spreading another 1/4 of the frosting on the second layer. Top frosting with final layer of cake, then spread another 1/4 of the frosting on the final layer.
Spread the remaining frosting evenly around the sides of the cake (or you can leave that out if you prefer a “naked cake” look). Sprinkle the cake crumbs saved from before on top of the cake to decorate it, if you wish.
15. Chill Before Slicing
It is best to let the gluten free red velvet layer cake chill in the refrigerator for 2 hours before slicing and eating.
Dish by Dish Tips/Tricks:
- Make a Naked Cake: For a more rustic “naked cake” look, you don’t have to spread frosting around the sides of the cake. Let the layers of red velvet sponge cake be seen without the frosting.
- Use Cake Crumbs for Decoration: When trimming the uneven parts of the cake before assembly, crumble the cake into fine crumbs to sprinkle as garnishing on top of the cake.
- Bake Cake First, Assemble Later: To break up the process, you can always bake the cake on one day and then let the cake chill in the refrigerator covered in plastic wrap before assembling with the cream cheese on the next day.
Recipe FAQs:
To store, place any leftover cake in an airtight container and store in the refrigerator for up to 4 days.
Other Gluten-Free Cakes to Bake:
- Flourless Almond Cake (Gluten-Free, Dairy-Free)
- Moist Banana Cake (Gluten-Free, Dairy-Free)
- Lemon Blueberry Cake (Gluten-Free, Dairy-Free)
- Easy Apple Cake (Gluten-Free, Dairy-Free)
- Moist Spice Cake (Gluten-Free, Dairy-Free)
- Pumpkin Cake with Cream Cheese Frosting (Gluten-Free, Dairy-Free)
Gluten-Free Desserts to Enjoy:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintGluten-Free Red Velvet Cake (Dairy-Free)
- Total Time: 5 hours 45 minutes
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
This gluten-free red velvet cake is made up of light, fluffy layers of sponge cake filled with a delicious cream cheese frosting. It’s perfect for special occasions such as Valentine’s day, Mother’s day, birthdays or whenever you feel like cake! Totally dairy-free too!
Ingredients
For the Cake:
- 1 1/2 cups brown sugar
- 1/2 cup unsalted dairy-free butter
- 2 3/4 cups gluten-free measure-for-measure flour
- 3/4 teaspoons xanthan gum (omit if your gluten-free flour blend already includes it)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 4 tablespoons unsweetened cocoa powder
- 1/3 teaspoon salt
- 4 eggs, separated into egg yolks and whites
- 1 cup sunflower oil
- 1 tablespoon lemon juice
- 2 teaspoon vanilla extract
- 1 teaspoon gluten-free red gel food coloring
- 1 cup unsweetened almond milk
For the Frosting:
- 2 cups plain dairy-free cream cheese
- 2/3 cup unsalted dairy-free butter
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 350F and grease a 7-inch round springform pan with non-stick baking spray.
- Beat Butter with Sugar: Cut the unsalted dairy-free butter into cubes and place in a bowl along with the sugar. Beat until combined.
- Whisk Dry Ingredients: Sift the gluten-free measure-for-measure flour, xanthan gum (if using), salt, baking soda, baking powder and cocoa powder in a bowl. Whisk well to combine. Set aside.
- Separate Yolks and Whites: Separate the egg yolks and whites. Make sure that there are no hints of yolks in the whites.
- Add Yolks, Oil, Lemon Juice and Vanilla to Butter-Sugar Mixture: Add egg yolks, vegetable oil, lemon juice and vanilla to the bowl with the butter-sugar mixture. Beat until combined (1-2 minutes).
- Add Food Coloring: Add red food coloring and stir until no lumps remain.
- Add Almond Milk and Dry Ingredients: Add the almond milk and all dry ingredients. Stir until completely combined so that there are no lumps.
- Beat Egg Whites: Beat the egg whites at high mixer speed for 4-5 minutes until you see stiff peaks form.
- Fold Egg Whites into Batter: Using a spatula, gently fold in the beaten egg whites into the cake batter.
- Bake Cake: Transfer the batter to the prepared cake pan. (You may also use a larger or smaller pan. Just note that depending on the diameter of the baking dish, the height of the cake will vary.) Bake the batter for 60 minutes, covering the cake with aluminum foil for the first 20 minutes to prevent the top from becoming too browned. The cake is ready when a skewer or cake tester inserted in the center comes out dry with a small amount of crumbs. Allow the cake to cool for 10 minutes in the pan before removing it and letting it cool completely on a wire rack (at least 2 hours or longer). Alternatively, you can wrap the cooled sponge cake in plastic wrap and chill it in the refrigerator overnight and assemble the cake the next day.
- Trim the Uneven Brown Parts: Using a long serrated knife (with ridged edges), carefully cut off the dry browned parts from the top and bottom of the cake so as to get an even top and bottom. Save the cut pieces and crumble them into very fine crumbs (we’ll be using this for decorating the top of the cake).
- Slice Cake into Layers: Carefully slice the cake into 3 evenly-thick layers horizontally.TIP: You can divide the batter into two parts (2/3 parts and 1/3 parts) and bake the cake in two stages. It takes longer this way, but the cake turns out well baked inside and not dry on top.
- Prepare Frosting: Using an electric beater, beat the unsalted dairy-free butter and dairy-free cream cheese at medium speed until combined, 1-2 minutes. Add the vanilla extract and powdered sugar, beating for another 1-2 minutes until you get a smooth and homogeneous frosting.
- Assemble Cake: Place a base layer of cake on a cake stand. Using a spatula, spread 1/4 of the cream cheese frosting on top of the this base layer. Place another layer on top of the frosting, before spreading another 1/4 of the frosting on the second layer. Top frosting with final layer of cake, then spread another 1/4 of the frosting on the final layer. Spread the remaining frosting evenly around the sides of the cake (or you can leave that out if you prefer a “naked cake” look). Sprinkle the cake crumbs saved from before on top of the cake to decorate it, if you wish.
- Chill Before Slicing: It is best to let the red velvet cake chill in the refrigerator for 2 hours before slicing and eating.
Notes
Brown Sugar: I used light brown sugar, but you can also use white sugar, cane sugar, dark brown sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
Butter: I used dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.
Gluten-Free Flour: It’s important that you use a gluten-free measure-for-measure flour (a 1:1 gluten-free substitute for regular all-purpose flour).
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
Baking Soda & Baking Powder: Both baking soda and baking powder are required as leavening agents in this red velvet cake recipe, so make sure to add it in!
Cocoa Powder: Make sure to use unsweetened cocoa powder as we will be adding sugar separately.
Eggs: This recipe requires using egg yolks and egg whites separately in different steps, so make sure to separate the eggs before using them.
Oil: I used sunflower oil, but you can use any other type of vegetable oil (such as olive oil, canola oil, avocado oil etc).
Lemon Juice: Adding lemon juice helps create an acidic environment to activate the baking soda and helps the batter to rise.
Vanilla Extract: I like the addition of vanilla extract for extra flavor, so I’d definitely recommend adding it in.
Red Gel Food Coloring: Gel food coloring seem to work better at coloring batter than liquid or powder food coloring. If you are Celiac or gluten-intolerant, make sure you use a gluten-free red gel food coloring.
Almond Milk: I like using an unsweetened version of my homemade almond milk. You may also use other types of non-dairy milk (such as cashew milk, rice milk, oat milk etc). Alternatively, if you are not lactose-intolerant, go ahead and use regular dairy milk instead.
Cream Cheese: I used plain dairy-free cream cheese to keep this recipe dairy-free. However, if you are not lactose-intolerant, feel free to use regular cream cheese instead.
Powdered Sugar: Powdered sugar (also known as confectioner’s sugar) is super finely processed sugar and its fine texture allows it to be dissolved into the frosting. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).
Storing: To store, place the gluten-free red velvet cake in an airtight container and store in the refrigerator for up to 4 days.
- Prep Time: 15 mins
- Chilling/Assembly Time: 4 hours 30 mins
- Cook Time: 60 mins
- Category: Cake
- Method: Baking
- Cuisine: American
Grace Lim says
Hello Felicia!
Thanks for this red velvet cake recipe.
I love this light and fluffy texture of the cake and can never have enough of it>
Blessings!
Mum
Felicia Lim says
Hi mummy, the red velvet cake is one of my favorites too!