This simple, yet elegant gluten free Red Velvet Cake recipe allows everyone to indulge in this classic treat, whether for a special occasion or simply to satisfy a craving. True chocolate lovers are always happy to add another chocolate confection to their recipe box, and red velvet has been a favorite for generations.
The History of Red Velvet Cake
Red Velvet Cake, with its striking crimson hue and light “velvety” texture, is a unique dessert with origins traced back to the early 20th century.
Its early popularity rose during the Great Depression, when it was favored over traditional chocolate cakes because of the availability of ingredients like cocoa powder and vinegar, rather than more expensive chocolate. (Check out my gluten free vegan Wacky Cake for another Depression-era cake recipe.)
The interesting chemical result of this ingredient combination yielded a reddish hue, as natural cocoa when added to acidic buttermilk and vinegar tended to present as a rosy-colored batter. The more subtle cocoa flavor and slightly acidic tang of this soft crumb cake created fans of the recipe in its own right, even after ingredient shortages were no longer at issue.
During the World War II era, cooks were looking to beets to color these cakes when food rations made cocoa and butter scarce, and soon thereafter, its color was enhanced by the addition of artificial red food dye. (Check out my Gluten Free Red Velvet Cupcakes recipe using beets for coloring.)
While I chose to stick to natural food dyes in this gluten free, dairy free recipe, you can feel free to amp up the red when you bake this cake by using artificial food dyes instead.
Natural Cocoa versus Dutched Cocoa in Cake Baking
Note that if you use Dutched cocoa instead of unsweetened natural baking cocoa, you’ll also get a much, much darker chocolate colored — not red — but no less delicious cake.
This result is because Dutched cocoa does not react to the acidic ingredients in the same way, as “Dutched” means that it is natural cocoa that’s been treated with an alkalizing agent to neutralize its acidity and reduce any bitterness of flavor (which with natural cocoa is neutralized by the addition of acidic recipe ingredients).
Baking Tip: Dutched cocoa will not react with baking soda (an alkaline leavener) to produce carbon dioxide to lighten up your cake crumb, which is why if you do choose to use Dutched cocoa in this or any other recipe where natural cocoa is called for, you’ll want to swap out the baking soda for baking powder instead.
Red Velvet Cake for Entertaining
As written, this recipe is the perfect proportion for a small dinner party or family gathering, yielding about 14 square pieces if baked in a 9-inch square baker, or about 12 slices if baked in a 8-inch round. (Save 15% off any Peugeot-Saveurs ceramic bakers, other bakeware, spice mills, or other gifts through January 15, 2025 with code gfJules15!)
Feel free to double the recipe if you’ve got a larger group to serve.
Be sure to use my gfJules Flour to keep this recipe true to its name “VELVET” — you want your cake to be light and velvety, don’t you? No grit or heavy, grainy gluten free flours here. With my gfJules Flour, you’ll get a soft, light and tender cake crumb every time!
Top it off with a simple dusting of confectioner’s sugar or enhance it with a classic cream cheese frosting, which can easily be made dairy-free like I did (my recipe will show you how!).
Get ready to bring a little American culinary history to your next gathering with this deliciously light, moist, and totally unique cake!
Gluten Free Red Velvet Cake Recipe
Gluten Free Red Velvet Cake
The combination of flavors—rich cocoa, tangy buttermilk, and smooth cream cheese frosting—makes this gluten free Red Velvet Cake a unique dessert that stands out among traditional chocolate cakes.
Ingredients
Cake Ingredients
- 1 cup (135 grams) gfJules Gluten Free All Purpose Flour
- 1/4 cup (26 grams) natural cocoa (I used Hershey's 100% Cacao)
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 cup butter / vegan butter (e.g. Earth Balance Buttery Sticks)
- 1 cup granulated sugar
- 2 eggs or vegan substitute
- 1/4 cups mild cooking oil (I used avocado oil)
- 1/2 teaspoon white vinegar
- 1 teaspoon pure vanilla extract
- red food coloring (I used Watkins Food Coloring)
- 1/2 cup buttermilk OR nondairy milk with 1 Tbs. lemon juice added
Cream Cheese Frosting Ingredients
- 1/2 cup (4 ounces) cream cheese, dairy or non-dairy (I used Tofutti vegan cream cheese)
- 1/4 cup butter / vegan butter (e.g. Earth Balance Buttery Sticks) OR vegetable shortening like Spectrum Organic Palm Oil Shortening
- 1 teaspoon pure vanilla extract
- 3/4 - 1 cup sifted confectioner's sugar
Instructions
- Preheat oven to 325°F. Butter and lightly "flour" with gfJules Flour a 9-inch square ceramic baker or an 8-inch round cake pan.
- Whisk gfJules Flour, cocoa, baking soda, salt and set aside.
- In large mixing bowl, beat butter and sugar together until light. Add eggs and mix. Next add oil, vinegar, vanilla and food coloring.
- Slowly add whisked dry ingredients along with the buttermilk into the mixing bowl and beat until smooth and only just combined. Do not over-mix.
- Pour batter into prepared pan and bake for approximately 35 minutes; for the smaller cake pan, 38-40 minutes may be necessary. The internal temperature should be 190°F and a toothpick inserted into the cake should come out clean or with dry crumbs, not wet. A gentle compression on the top of the cake with your finger should bounce back and provide resistance. The edges of the cake will also be pulling away from the pan, but don't bake so long that they start to brown.
- Remove to cool on a wire rack. Frost only when totally cooled.
TO PREPARE FROSTING:
Slowly beat together the cream cheese, butter, vanilla and half of the confectioner's sugar. Once fully integrated, add remaining confectioner's sugar up to the 3/4 cup measurement. If the frosting is too thin, add remaining 1/4 cup sugar.
Frost using an offset spatula for best results when the cake remains in the square baker, as pictured above recipe card. Decorate with shaved chocolate, if desired.
I hope you love this recipe for your holiday entertaining and other special occasions!
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