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.
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Servings: 14
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.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.