Gluten Free Red Velvet Cake Recipe - Allrecipes.com
Gluten Free Red Velvet Cake Recipe
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Gluten-Free Red Velvet Cake
A wheat-free red velvet cake with soft texture and yummy chocolate flavor. See more
  • READY IN ABOUT hrs

Gluten Free Red Velvet Cake

Recipe by  

"This is the cake I am having made for my wedding. It was certainly a challenge to find somebody to use my recipe and to do it gluten free!"

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Ingredients Edit and Save

Original recipe makes 1 9-inch layer cake Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    1 hr 40 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch round cake pans with gluten-free flour. In a bowl, whisk together the brown rice flour, coconut flour, sorghum flour, tapioca starch, baking soda, xanthan gum, salt, and 3 tablespoons of cocoa powder in a bowl.
  2. In a large mixing bowl, beat canola oil and sugar until thoroughly combined, and beat the eggs in one at a time until fully incorporated. Stir in the applesauce. Beat the flour mixture into the wet ingredients, alternating with buttermilk, in several additions, beginning and ending with flour mixture. Mix the remaining 1 tablespoon of cocoa powder with the red food coloring and vanilla extract to make a paste; gently stir into the batter. Pour the batter into the prepared cake pans.
  3. Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, about 25 minutes. Allow the cakes to cool completely before frosting.
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Reviews More Reviews

Most Helpful Positive Review
Aug 11, 2011

Easy to make, taste is good too. Gluten free baking is hard, due to the flours it can often taste chalky or floury. This recipe did have that slight taste but it was super moist which was nice. I love the use of applesauce. I made cupcakes instead of a cake because of the event I was making them for. Took about 14 minutes in the oven, rotating the sheet halfway through. I topped the cupcakes with a cream cheese frosting and they were extremely delicious. Thank you for sharing this recipe it will definitely be made again!

 
Most Helpful Critical Review
Nov 28, 2011

The taste of the cake was good, made even beter by a cream cheese frosting. Unfortunately the cake batter was more like the consistancy of dough after all was mixed. When the batter was put in the pan it had to be spooned into the pan and it did not spread out to fill the pan. After baking the cake was still very thick. if there is anyway to thin the batter would be great to know.

 
Aug 10, 2011

My daughter-in-law made this recipe for her daughter's 2nd family birthday party. She made it into cupcakes and they were delicious! They did not taste gluten free and were moist.

 
Oct 09, 2011

Love it with my dad and brother being on a gluten free diet it was perfect for them and it tasted no different than any regular red velvet cake!

 
Feb 01, 2013

Our entire family loves these as cupcakes! The recipe is great as is but personally I have made some shortcuts that make them easier and turn out great! I use JULES AP GF flour mix instead of all the different flours listed (2 1/2 cups), eliminate the xanthan gum as JULES has that covered in her flour mix. and I use the pretty cupcake liners for the muffin cups for easy clean-up. To make them dairy-free I use almond or soy milk + 1 Tbsp vinegar to = the buttermilk. I also am now adding 2 Tbsp of "cake enhancer" by King Arthur Flour to make them stay fresh longer. It is a great product and gluten-free. Thanks for the great recipe!

 
Apr 28, 2012

I am not on a gluten free diet, however, I made these for the baby shower of a friend who has celiac. They were very tasty and moist. The texture is good and there is no strange aftertaste like sometimes happens with gluten-free baked goods. They were a hit at the party as well. The guest of honor said they were the best gluten-free cupcakes she had ever had. Her sister ran over to tell the guest of honor not to eat them as she was convinced they couldn't be gluten free after eating them. For people who plan to make cupcakes, this recipe will make about 2 dozen. Another reviewer said the batter was thick like dough. I did not find that to be the case at all. It had a normal cake batter texture.

 
Jan 01, 2012

You have restored my faith in gluten free desserts. I can now comfortably say delicious and gluten-free in the same sentence. I replaced the buttermilk with coconut milk and they still turned out FANTASTIC!

 
Sep 04, 2011

Very moist and delicate. I had a hard time removing them from the muffin tin, even though I greased them ( I didn't flour them and probably should have) I subed almond flour for the coconut only because I didn't have any.

 

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Nutrition

  • Calories
  • 399 kcal
  • 20%
  • Carbohydrates
  • 49.8 g
  • 16%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 21.4 g
  • 33%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 198 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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