Gluten Free Red Velvet Cake
by: claire cary
This gluten free red velvet cake is moist, fluffy with the perfect hints of chocolate and vanilla. With a simple cream cheese frosting, this is a cake you'll keep coming back to!
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Ingredients
Wet:
- ½ cup butter, softened dairy free or regular
- ¼ cup oil
- 4 large eggs room temperature
- 1 ½ cups milk I used almond
- 1 ½ cups fine granulated white sugar
- 1 tbsp vanilla extract
- 1 tbsp apple cider vinegar
- 2-3 tbsp liquid red food coloring* or 2-3 tsp gel
Dry:
- 3 cups gluten free all purpose flour I used Bob's Red Mill 1:1
- 2 tbsp cocoa powder
- 3 tsp baking powder
- 1 tsp salt
Buttercream:
- 8 ounces plain cream cheese at room temperature dairy free or regular
- ½ cup (1 stick) butter at room temperature dairy free or regular
- 1 tbsp vanilla extract
- 4 cups powdered sugar
- pinch of salt
Instructions
- *please make sure your ingredients are at room temperature before baking!*
- Preheat the oven to 350 degrees Fahrenheit. Lightly grease and then line two 8 or 9 inch round cake pans with parchment paper and set aside.
- I used 8 inch pans, if you use 9 inch, the layers will just be a bit thiner.
- Sift together all dry ingredients into a large bowl and whisk together. Be sure to spoon and level the flour, do not pack it in or scoop from the bag. Set aside.
- In a large mixing bowl or bowl of a stand mixer, beat together the room temperature butter, oil and sugar until well combined.
- Beat in all remaining wet ingredients except for the food coloring.
- Combine the dry ingredients with the wet and whisk together until smooth. Add in the food coloring and whisk until well combined. I used one of these containers.
- Transfer to the prepared pans and bake in the center of the oven for 25-32 minutes for 8 inch or 22-28 minutes for 9 inch or until a toothpick comes out clean.
- Remove from the oven, let cool for about 10 minutes, then flip onto a cooling rack and let cool completely.
- To make the buttercream, beat together the butter and cream cheese until well combined.
- Beat in the powdered sugar about 2 cups at a time until smooth and creamy. Beat in the salt and vanilla. Wait until the cake has cooled completely before frosting.
- Frost the top of one layer, then add the second layer on top and frost the top and sides. Enjoy!
Notes
I used liquid red food coloring and used just over 2 tablespoons, which was a 1 ounce container. If you use gel, it is more concentrated, so you'll likely need just 2-3 teaspoons. This is strictly for color purposes and does nothing to the flavor! It can easily be made without.
I used the Bob's Red Mill 1:1 Baking Flour in the blue bag. I recommend sticking to that one for best results, but if you use a different blend, just make sure it has xanthan gum. All blends are different, so I can't guarantee the results.
Serving: 1slice / Calories: 443kcal / Carbohydrates: 72g / Protein: 5g / Fat: 21g / Saturated Fat: 5g / Fiber: 3g / Sugar: 45g
