Gluten-Free Red Velvet Cake

Nut Free Fish Free Gluten Free 

The perfect cake for special occasions! Make sure you watch the video for tips and tricks! The cream cheese frosting is also perfect for carrot cake.

Ingredients for the Cake:

1 cup buttermilk
1 tablespoon red icing color (found in craft stores) – Check label for allergens!
1 teaspoon salt
1.5 teaspoon vanilla extract
1 cup oil
2 cups sugar
2 eggs
4 tablespoons unsweetened cocoa
2 ½ cups gluten-free all-purpose flour
1 teaspoon xanthan gum
1 ½ teaspoon baking soda
1 tablespoons white vinegar

Ingredients for the Cream Cheese Frosting:

2 16-ounce packages of cream cheese, softened
1 stick of butter (1/2 cup), softened
1.5 teaspoon vanilla extract
2 ½ cups confectionary sugar

Preheat oven to 350 degrees F.


To make the cake:

Grease two 9-inch round pans. Set aside.

In a medium bowl combine the gluten-free flour blend, cocoa and the xanthan gum. Set aside.

In a small bowl, combine the buttermilk, red icing color, salt and vanilla. Blend and set aside.

In a large bowl, cream together the oil and sugar with a hand mixer, or use a table stand mixer / bowl. Then beat in the eggs one at a time.

Next, beat in the buttermilk mixture, alternating with the gluten-free flour, mixing until just incorporated.

In a small bowl, stir together the baking soda and vinegar, then gently fold into the cake batter.

Pour the batter into the prepared pans.

Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.

 Allow to cool completely before frosting.

To make the frosting:

Blend together the cream cheese and butter until smooth in an electric mixer.

Turn blender to low, and blend in the confectionary sugar and vanilla. Beat on high until light and fluffy.

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