Print

gluten free red velvet cake

gluten free red velvet cake
Print Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A moist, tangy, and perfectly sweet gluten-free red velvet cake with a velvety crumb, featuring a classic cocoa flavor and vibrant crimson hue.

Ingredients

Scale

2 1/2 cups Gluten-Free 1-to-1 Flour Blend
2 tablespoons Unsweetened Cocoa Powder
1 1/2 cups Granulated Sugar
1 cup Buttermilk
1 cup Vegetable Oil
2 Large Eggs
1 teaspoon Distilled White Vinegar
1 teaspoon Baking Soda
1 tablespoon Vanilla Extract
1–2 ounces Red Food Coloring
16 ounces Softened Cream Cheese
0.5 cup Butter
4 cups Powdered Sugar
1 teaspoon Vanilla Extract

Instructions

  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans using gluten-free flour
  2. In a large mixing bowl, whisk together the gluten-free flour, sugar, baking soda, and cocoa powder, ensuring any cocoa lumps are broken up
  3. In a separate medium bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla until the color is uniform
  4. Slowly pour the wet ingredients into the dry ingredients and beat with a hand mixer or stand mixer on medium speed for approximately two minutes until the batter is smooth and silky
  5. Divide the batter evenly between the prepared cake pans and tap the pans on the counter to release trapped air bubbles
  6. Bake in the center of the oven for 30 to 35 minutes until a toothpick inserted into the center comes out clea
  7. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely
  8. Prepare the frosting by beating together the softened cream cheese, butter, powdered sugar, and vanilla until fluffy
  9. Once the cake layers are completely cooled to room temperature, frost the top of one layer, stack the second layer on top, and cover the entire cake with a generous coating of frosting

Notes

Always measure the gluten-free flour using the spoon-and-level method to prevent the cake from becoming dense.

Do not omit the distilled white vinegar as the acidity is critical for the chemical reaction that creates the tender crumb.

Ensure ingredients like eggs and dairy are at room temperature to ensure a smooth emulsion in the batter.

If the cake layers feel fragile, chill them in the refrigerator for an hour before frosting for cleaner assembly.

Store the cake in an airtight container in the refrigerator for up to five days because of the cream cheese frosting.

Nutrition

Find it online: https://fabiloustaste.com/gluten-free-red-velvet-cake/