Gluten Free Red Velvet Cake Recipe

Name: Gluten Free Red Velvet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup brown rice flour; 1/4 cup coconut flour; 3/4 cup sorghum flour; 3/4 cup tapioca starch; 1 teaspoon baking soda; 1 teaspoon xanthan gum; 1/4 teaspoon salt; 1/4 cup unsweetened cocoa powder, divided; 1 cup canola oil; 1 1/2 cups white sugar; 2 eggs at room temperature; 3/4 cup unsweetened applesauce; 1 cup buttermilk; 1 ounce red food coloring; 1 teaspoon vanilla extract

Servings: persons

3/4 cup brown rice flour
1/4 cup coconut flour
3/4 cup sorghum flour
3/4 cup tapioca starch
1 teaspoon baking soda
1 teaspoon xanthan gum
1/4 teaspoon salt
1/4 cup unsweetened cocoa powder, divided
1 cup canola oil
1 1/2 cups white sugar
2 eggs at room temperature
3/4 cup unsweetened applesauce
1 cup buttermilk
1 ounce red food coloring
1 teaspoon vanilla extract

1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch round cake pans with gluten-free flour. In a bowl, whisk together the brown rice flour, coconut flour, sorghum flour, tapioca starch, baking soda, xanthan gum, salt, and 3 tablespoons of cocoa powder in a bowl.
2
In a large mixing bowl, beat canola oil and sugar until thoroughly combined, and beat the eggs in one at a time until fully incorporated. Stir in the applesauce. Beat the flour mixture into the wet ingredients, alternating with buttermilk, in several additions, beginning and ending with flour mixture. Mix the remaining 1 tablespoon of cocoa powder with the red food coloring and vanilla extract to make a paste; gently stir into the batter. Pour the batter into the prepared cake pans.
3
Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, about 25 minutes. Allow the cakes to cool completely before frosting.

1529

kcal

Calories

112

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3/4 cup brown rice flour, 1/4 cup coconut flour, 3/4 cup sorghum flour, 3/4 cup tapioca starch, and more.

Yes, Gluten Free Red Velvet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten Free Red Velvet Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions