Gluten-Free Red Velvet Cake (Print Version)
# Ingredients:
→ Red Velvet Cake
01 -
2 ½ cups gluten-free all-purpose flour blend (350g, Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend recommended)
02 -
1 teaspoon xanthan gum (omit if flour blend contains it)
03 -
1/3 cup cornstarch (43g)
04 -
¼ cup cocoa powder (25g)
05 -
2 teaspoons baking powder
06 -
2 teaspoons baking soda
07 -
1 teaspoon salt
08 -
2 cups granulated sugar (400g)
09 -
1/2 cup vegetable oil or melted butter (113g)
10 -
2 eggs (100g)
11 -
1 tablespoon vanilla extract
12 -
1 teaspoon apple cider vinegar
13 -
½ to 1 ounce liquid red food coloring (½ ounce recommended)
14 -
1 cup buttermilk or 1 cup almond milk mixed with 1 tablespoon apple cider vinegar for dairy-free option
15 -
1/2 cup hot coffee
→ Cream Cheese Frosting
16 -
8 tablespoons unsalted butter, softened to room temperature
17 -
16 ounces cream cheese, softened to room temperature
18 -
1 teaspoon pure vanilla extract
19 -
1/8 teaspoon salt
20 -
5 cups powdered sugar (650g)
# Instructions:
01 -
Preheat the oven to 350°F. Line two 8-inch round cake pans with parchment paper and grease with butter. Dust with cocoa powder or gluten-free flour.
02 -
In a medium bowl, whisk together gluten-free flour blend, xanthan gum (if applicable), cornstarch, cocoa powder, baking powder, baking soda, and salt until well combined.
03 -
In a large mixing bowl, beat granulated sugar and vegetable oil with an electric mixer until fully combined. Add eggs, vanilla extract, apple cider vinegar, and red food coloring. Stir to incorporate, scraping down the sides as needed.
04 -
Stir in buttermilk and hot coffee until the mixture is smooth.
05 -
Gradually add the dry ingredient mixture to the wet ingredients, mixing until no streaks of flour remain. Scrape the sides and bottom of the bowl to ensure all ingredients are fully incorporated. Let the batter rest for 2–3 minutes to thicken slightly.
06 -
Divide the batter evenly between the prepared cake pans. Use a food scale if desired to ensure equal amounts.
07 -
Bake at 350°F for 35–40 minutes or until a wooden pick inserted into the center comes out clean. Let the cakes cool completely on a wire rack. Level cakes if needed, reserving excess crumbs.
08 -
In a large bowl, combine softened butter and cream cheese. Beat with an electric mixer until smooth.
09 -
Mix in vanilla extract and salt. Gradually add powdered sugar, mixing on low speed until each addition is incorporated.
10 -
Place one layer of cake on a serving plate. Spread cream cheese frosting over the top. Add the second layer, then apply a crumb coat of frosting to trap crumbs. Refrigerate for 20 minutes, then apply a thicker layer of frosting. Decorate with any reserved cake crumbs.
# Notes:
01 -
Ensure the layers are completely cool before assembling to prevent frosting from melting.