Gluten-Free Red Velvet Cake

Gluten-Free Red Velvet Cake

evenstareleni 1

"Made for a friend with celiac disease. I managed to get this cake to be light and fluffy, not the dense brick that most GF cakes become. This recipe is adapted from a red velvet cake recipe, but there were so many changes that it is pretty much my own creation now. Frost with your favorite buttercream or cream cheese frosting."
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2 h 45 m servings 387 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 387 kcal
  • 19%
  • Fat:
  • 17.1 g
  • 26%
  • Carbs:
  • 58.5g
  • 19%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 156 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch springform pan, using gluten-free flour. In a bowl, sift together the gluten-free baking flour, cornstarch, cocoa powder, and baking powder. If mixture seems clumpy, sift again.
  2. Place the butter, avocado, applesauce, sugar, vinegar, buttermilk, and vanilla extract into the work bowl of a food processor, and pulse several times; process until well blended. Mix in the egg yolks, and process again. Scrape the mixture into a large bowl.
  3. In a separate mixing bowl, beat the egg whites with cream of tartar using an electric mixer until the whites form stiff peaks. Gently fold the egg whites into the avocado mixture, then fold in the flour mixture, being careful to retain as much fluffiness in the batter as you can. Gently mix in red food coloring. Pour the batter into the prepared springform pan.
  4. Bake in the preheated oven until the center is set and a toothpick inserted into the cake comes out clean, about 1 1/2 hours. Allow to cool. Since the cake is gluten-free, it may sink a little while cooling. When cool, remove from springform pan for decorating.



I did not care for this recipe. Much too moist/wet.

Unfortunately this cake didn't work out for me. The taste and texture were both unpleasant to me. I think it tries too hard. Between the avocado, applesauce, eggs and butter the texture is almos...

I have been asked many times what my favorite flavor of cake is and I always tell them that I am undecided between red velvet and cheesecake but even though I can eat gluten I am still glad that...

Wonderful. Moist and delicious. I made this exactly as written. It took a little longer to cook than written. I read other people's reviews and tend to think a lot of folks simply have not deal...