Can red velvet cake be gluten free?

Yes, absolutely. Red velvet cake can be just as delicious without gluten. With the right blend of gluten free flours and thoughtful baking techniques, you won’t miss a thing. In fact, this easy gluten free red velvet cake recipe often gets better reviews than the traditional one. It’s all about balance and love in every layer.

How to turn a cake recipe into gluten free?

Start with a trusted gluten free flour blend. Add a binder like xanthan gum if it’s not already included. Be cautious with liquids gluten free flours absorb more moisture, so don’t be afraid to add a bit more fat or liquid when needed. I follow this same philosophy when reworking savory comfort food like gluten free chicken pot pie substitutions should support texture and taste, not just mimic the original.

Is the red velvet cake batter shake gluten free?

Most red velvet cake batter shakes you find commercially are not gluten free, as they’re made with real cake or wheat based thickeners. However, you can make your own using this recipe gluten free red velvet cake just blend a chilled slice with ice cream and milk, and you’ve got a safe, decadent treat.

How to keep gluten free cake from drying out?

Moisture retention is key. Bake with oil, use room temperature ingredients, and store your cake well wrapped. You can also brush the layers with a little simple syrup before frosting. Just like when making gluten free chicken marsala , technique matters as much as ingredients.

Gluten Free Red Velvet Cake Recipe – Best for Loving Moments

Name: Gluten Free Red Velvet Cake Recipe for Classic, Tender Layers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 ½ cups gluten free all-purpose flour (with xanthan gum); 2 tbsp natural cocoa powder; 1 tsp baking soda; ½ tsp salt; ¾ cup granulated sugar; ¾ cup light brown sugar; 2 large eggs (room temp); ¾ cup neutral oil; ¾ cup buttermilk (or milk + vinegar); 1 tbsp white vinegar; 1½ tsp vanilla extract; 1–2 tbsp natural red food coloring or beet powder; 8 oz cream cheese (softened); ½ cup unsalted butter (softened); 2½ cups powdered sugar (sifted); 1 tsp vanilla extract (for frosting); Pinch of salt (for frosting)

Description

A classic Southern-style gluten free red velvet cake recipe layered with tangy cream cheese frosting. Moist, rich, and made with love.

Ingredients

Scale

1 ½ cups gluten free all-purpose flour (with xanthan gum)

2 tbsp natural cocoa powder

1 tsp baking soda

½ tsp salt

¾ cup granulated sugar

¾ cup light brown sugar

2 large eggs (room temp)

¾ cup neutral oil

¾ cup buttermilk (or milk + vinegar)

1 tbsp white vinegar

1½ tsp vanilla extract

1–2 tbsp natural red food coloring or beet powder

8 oz cream cheese (softened)

½ cup unsalted butter (softened)

2½ cups powdered sugar (sifted)

1 tsp vanilla extract (for frosting)

Pinch of salt (for frosting)

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Instructions

1. Preheat oven to 350°F (175°C) and line two 8-inch round pans with parchment.

2. Whisk flour, cocoa, baking soda, and salt in a medium bowl.

3. In a large bowl, whisk both sugars with the eggs until fluffy.

4. Add oil, buttermilk, vinegar, vanilla, and red coloring; mix well.

5. Stir in dry ingredients in two batches until smooth.

6. Divide batter into pans; bake for 28–32 minutes until toothpick has moist crumbs.

7. Cool cakes in pans 10 minutes, then remove to cool fully.

8. Beat cream cheese and butter until smooth.

9. Add powdered sugar, vanilla, and salt. Whip until fluffy.

10. Frost cooled cakes between layers and all around. Chill before slicing.

Notes

Use room temperature ingredients for better texture.

Cake layers can be made 1 day ahead and refrigerated.

You can use beet powder for natural red coloring.

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 38g
Sodium: 290mg
Fat: 22g
Saturated Fat: 11g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 4g
Cholesterol: 70mg