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.