Gluten-Free Red Velvet Cake Recipe photo by Taste of Home

Gluten-Free Red Velvet Cake

Total Time
Prep Time: 10 min. Cook Time: 30 min.
You can make a gorgeous red velvet cake without a speck of gluten. The decadent cream cheese frosting ties the layers together in this delicious gluten-free red velvet cake.

Updated: Mar. 08, 2024

Red velvet recipes make showstopping desserts. And is any cake more distinctive than red velvet cake? Bright red and capped with red-freckled domes of white frosting, the cake is a true beauty. Not to mention its decadent flavor: slightly tangy, a little bit chocolaty and super rich.

If you’ve missed red velvet recipes since going gluten-free, it’s time for a reunion. Our gluten-free red velvet cake is every bit as light and delicious as the original. It’s sure to become a favorite (and memorable!) gluten-free baking recipe.

how to make a gluten free red velvet cakeTMB Studio

What kind of gluten-free flour should you use to make gluten-free cake?

An all-purpose gluten-free baking mix is the best option here. This is a mix of whole grain and starches that’s meant to mimic the protein structure and flavor of traditional all-purpose flour. You can make a gluten-free flour mix at home, or find one of our favorite store-bought GF flour blends.

Gluten-Free Red Velvet Cake Ingredients

  • Eggs
  • Sugar
  • 2% milk
  • Canola oil
  • White vinegar
  • Vanilla extract
  • Red food coloring
  • Gluten-free all-purpose baking flour
  • Baking cocoa
  • Sea salt
  • Baking soda


  • Cream cheese
  • Butter
  • Vanilla extract
  • Salt
  • Confectioners’ sugar


Step 1: Whisk wet ingredients

how to make a gluten free red velvet cake step 1TMB Studio

First, prep your baking equipment. Preheat the oven to 350°F. Grease two 8-inch round baking pans. Line the bottoms with parchment paper, and then grease the parchment paper.

In a large bowl, whisk the wet ingredients together with the sugar. That’s the eggs, milk, oil, vinegar, vanilla and food coloring.

Editor’s Tip: Don’t love food coloring? Start with the smallest amount called for, and see how you like the color. You can always add more, up to 2 teaspoons.

Step 2: Mix dry ingredients

how to make a gluten free red velvet cake step 2TMB Studio

In another bowl, whisk together the flour, cocoa, salt and baking soda. Mix until the color is uniform, ensuring that the ingredients are well blended.

Step 3: Stir together

how to make a gluten free red velvet cake step 3TMB Studio

Gradually stir the dry ingredients into the egg mixture. To be thorough, pour one third of the flour into the egg mixture and stir until combined, then repeat twice until all the flour mix is incorporated. The final cake batter should be light and dappled with air bubbles. That’s a sign that the vinegar is reacting with the baking soda. Time to get the cake in the oven quickly, so you can capture all those air bubbles into a light, fizzy cake.

Step 4: Pour into pans

how to make a gluten free red velvet cake step 4

Gently pour into the prepared cake pans. Don’t shake or tap the pans.

Step 5: Bake

how to make a gluten free red velvet cake step 4TMB Studio

Bake until a toothpick inserted in the center of the pan comes out clean, about 25 to 30 minutes. Ideally, they should both fit on the middle rack. If they can’t fit together, switch the cakes halfway through to ensure even baking.

Cool in pans for 10 minutes before removing from pans and placing on wire racks to cool completely.

Step 6: Make the frosting

how to make a gluten free red velvet cake step 8TMB Studio

For the frosting, beat the softened cream cheese and butter until combined. Beat in the vanilla extract and salt.

Gradually, tip confectioners’ sugar into the bowl and beat. Adding too much confectioners’ sugar at once might leave you with a big cloud of sugar over the mixing bowl. Beat until the frosting is smooth and airy.

Step 7: Frost the cake

how to make a gluten free red velvet cake step 9TMB Studio

When the cake is completely cool, it’s time to frost. Spread frosting thickly over the top of one cake, and gently set the other cake on top. From here, you have several options. You could do a classic frosted cake, slathering the sides and top with a thick layer of frosting.

We opted for a fancier finish, piping the frosting onto the top of the cake and leaving the sides bare to show off the layers. If desired, garnish the top or sides of the cake with cake crumbs.

Ft22 271536 St 11 30 4 HorizTMB Studio

How to Store Gluten-Free Red Velvet Cake

Once frosted, red velvet cake should be stored in the fridge, tightly wrapped. It will have the best texture and taste on the day it’s made, but it will keep for up to three days.

If you want to make the cake ahead, unfrosted cake may be stored, tightly wrapped, at room temperature overnight. The cake may also be frozen for up to a month. Defrost it in the fridge and then allow it to come to room temperature before decorating.

Gluten-Free Red Velvet Cake Tips

Can you make gluten-free red velvet cake without red food coloring?

If food coloring isn’t your favorite ingredient, try a natural food dye. The final color likely won’t be as deep a red, but it will still taste delicious. A few options include pure beet juice or pure pomegranate juice. Make sure not to add more liquid than the recipe calls for. You may also try beet powder, which is more concentrated.

Can you make gluten-free red velvet cake without vinegar?

White vinegar might sound more like a cleaning product than a cake ingredient, but it actually plays a crucial role in red velvet cake. First, it activates the baking soda, making the cake super light and almost fizzy tasting. The vinegar also adds the tangy flavor that’s the signature of red velvet cake. You can try to substitute buttermilk, another acidic ingredient that will perform much the same function. However, vinegar is punchier than buttermilk, so the effect won’t be exactly the same.

Gluten-Free Red Velvet Cake

Prep Time 10 min
Cook Time 30 min
Yield 16 servings.


  • 4 large eggs, room temperature, lightly beaten
  • 1-1/2 cups sugar
  • 1-1/2 cups 2% milk
  • 1/2 cup canola oil
  • 2 teaspoons white vinegar
  • 2 teaspoons vanilla extract
  • 1 to 2 teaspoons red food coloring
  • 2-3/4 cups gluten-free all-purpose baking flour
  • 2 tablespoons baking cocoa
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 4 cups confectioners' sugar


  1. Preheat oven to 350°. Grease two 8-in. round baking pans. Line with parchment and grease parchment. In a large bowl, whisk eggs, sugar, milk, oil, vinegar, vanilla and food coloring. In another bowl, whisk flour, cocoa powder salt and baking soda. Gradually stir into egg mixture.
  2. Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. For frosting, beat cream cheese and butter until combined. Beat in extract and salt. Gradually add confectioners' sugar; beat until smooth. Spread frosting between layers and over top and side of cake. If desired, garnish with cake crumbs.

Nutrition Facts

1 piece: 455 calories, 20g fat (8g saturated fat), 78mg cholesterol, 355mg sodium, 66g carbohydrate (51g sugars, 2g fiber), 5g protein.