Welcome to my gluten-free red velvet cake recipe! As a nutritionist and food blogger, I am passionate about discovering healthy alternatives to traditional recipes, without compromising on the taste. This classic southern dessert is a perfect example of how you can still enjoy delicious desserts while sticking to a healthy dietary regimen.
I believe that everyone should have access to tasty treats, without the worry of allergies, dietary restrictions or health concerns. That’s why I am delighted to share this gluten-free and dairy-free version of the popular red velvet cake recipe with you today.
Red velvet cake is universally loved for its rich flavor, moist texture, and stunning color. The good news is that it’s also possible to achieve these characteristics while using healthier ingredients.
In this recipe, I swap out the wheat flour for a blend of gluten-free flours that includes tapioca flour, potato starch and xanthan gum. These ingredients provide structure to the cake while keeping it light and moist. There are no preservatives or additives used in this recipe; instead, beets and applesauce give it natural sweetness.
So join me in exploring this easy, moist and delicious gluten-free red velvet cake recipe that’s sure to impress your friends and family!
Why You’ll Love This Recipe
Are you a fan of classic red velvet cake but have been holding back due to gluten intolerance or dairy allergies? Look no further than this gluten-free and dairy-free red velvet cake recipe. Trust me, you won’t even be able to tell the difference!
What makes this recipe so special? First and foremost, it is incredibly moist and rich thanks to the use of beets and applesauce in place of traditional butter and oil. Plus, with the addition of a tangy cream cheese frosting on top, it hits all the notes of the classic cake without any of the guilty feelings.
But that’s not all! This recipe has also been adapted for those who follow a vegan lifestyle, with simple substitutes available for eggs and cream cheese in the frosting. Additionally, we have included suggestions for variations such as turning this recipe into a layer cake or even using it as a sponge cake base for birthday cake decorating.
Overall, this red velvet cake recipe holds up to all dietary needs without sacrificing any flavor or texture. Don’t just take my word for it – give it a try yourself and see if you agree that it is truly the best ever gluten-free and dairy-free red velvet cake.
Before diving into the recipe, it’s important to gather all the necessary ingredients for our Gluten Free Red Velvet Cake Recipe. This is what you’ll need:
- 2 cups (240g) gluten-free flour blend
- 1 1/2 cups (315g) granulated sugar
- 1/2 cup (42g) unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 4 large eggs, at room temperature
- 1 cup (240ml) unsweetened applesauce
- 1/2 cup (120ml) unsweetened almond milk mixed with 1 tablespoon of white vinegar
- 1/2 cup (120ml) canola oil
- 1 tablespoon pure vanilla extract
- 2 ounces (56g) finely grated cooked beets
Cream Cheese Frosting
- 8 ounces (225g) cream cheese, softened or vegan cream cheese
- 1/2 cup (113g) unsalted butter, softened or vegan butter
- 4 cups (500g) powdered sugar, sifted
- 1 tsp vanilla extract
Note that all the ingredients are gluten-free and dairy-free. We use a blend of tapioca flour and potato starch as our gluten-free base for a crumbly texture. The beetroot juice gives our cake its unique red hue making it stand out from classic sponge cakes. For a dairy-free alternative for the frosting, you can use vegan cream cheese and vegan butter.
With all the ingredients prepared and ready, let’s move on to creating your masterpiece: Gluten Free Red Velvet Cake Recipe!
The Recipe How-To
Now that you have gathered all the ingredients, it’s time to bake the Gluten-Free Red Velvet Cake! Follow these simple steps to make a delicious dessert that nobody will believe is gluten-free:
Step 1: Prepare the Cake Pan
Preheat the oven to 350°F. Grease two 9-inch cake pans with cooking spray.
Step 2: Make the Cake Batter
In a large bowl, whisk together 2 cups of gluten-free flour blend, 1½ cups of granulated sugar, and 2 tablespoons of unsweetened cocoa powder. Add 1 tsp of baking soda and 1 tsp of xanthan gum, whisk until evenly combined.
Add in 4 large eggs at room temperature and mix well.
Gradually add in ¾ cup canola oil, whisking after each addition.
Pour in 1 cup of applesauce and mix until well combined.
Add in 2 teaspoons of vanilla extract, 2 tablespoons of white vinegar, and whisk until smooth.
Stir in 1 tablespoon of red food coloring until evenly distributed.
Stir in ½ cup steamed and pureed beets, mix well.
Step 3: Bake the Cake
Divide the batter evenly between the prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center of each cake comes out clean.
Remove from the oven and let cool for 10 minutes on a wire rack. Then, remove the cakes from the pans and let cool completely.
Step 4: Make Cream Cheese Frosting
While waiting for the cakes to cool down, make the cream cheese frosting by mixing together in a large bowl:
- 1 package (8 ounces weight) cream cheese, softened
- ½ cup butter, softened (dairy-free option: use vegan butter)
- 1 ½ cups powdered sugar
Using a hand mixer or a stand mixer, beat until creamy and smooth.
Step 5: Assemble the Cake
Place one cake layer on a plate or cake stand. Spread frosting on top of the first layer, using an offset spatula to level it out. Add the second layer on top of the frosting, and spread more frosting on top of the cake.
Decorate the cake as desired for special occasions like birthdays or weddings.
Enjoy your delicious and easy moist gluten-free Red Velvet Cake!
Substitutions and Variations
There are plenty of substitutions and variations you can try for this gluten-free red velvet cake recipe. Here are some options to consider:
– Dairy-Free: This recipe is already dairy-free, which can be a great benefit for those who need to avoid dairy. However, if you want to use cream cheese frosting, you can make a dairy-free version by mixing vegan cream cheese with powdered sugar and vanilla extract.
– Vegan: To make this cake vegan, you can replace the eggs with flaxseed eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg). You can also use a vegan cream cheese frosting or make a simple icing from powdered sugar, plant-based milk, and vanilla extract.
– Flavorings: If you want to experiment with other flavors, you can add 1-2 teaspoons of peppermint extract or orange zest to the batter. You could also add a pinch of cinnamon or nutmeg for a warming touch.
– Colors: This recipe uses beets to give the cake its rich red hue. However, if you don’t want to use beets or prefer a different color, you can substitute the beet puree with red food coloring or natural food coloring such as raspberry juice or pomegranate juice.
– Gluten-Free Flour Blends: If you don’t have all the gluten-free flours listed in this recipe, you can substitute them with a gluten-free flour blend that is pre-made. Just make sure it has xanthan gum included. King Arthur makes a great gluten-free measure-for-measure flour that works well in cakes.
– Make It Into Cupcakes: Instead of making a cake, you could use this recipe to make delectable gluten-free velvet cupcakes! Simply adjust the baking time accordingly.
Remember, whatever substitutions and variations you choose to try, make sure they fit your dietary needs and preferences. Don’t hesitate to experiment and have fun in the kitchen!
Serving and Pairing
Serving a gluten-free, dairy-free, and organic red velvet cake can be an overwhelming experience sometimes. But with the right accompaniments, it is a treat that you and your guests will relish every time.
This moist and fluffy cake pairs well with cream cheese frosting or whipped cream for a pop of lightness. The subtle hint of cocoa in this cake makes it ideal for pairing with tea or coffee. You can also add fresh berries or chocolate chips to the batter for a fruity twist.
To make your cake look sophisticated and elegant, consider placing fresh edible flowers on top of it. The bright red cake paired with the contrasting colors of flowers creates an aesthetically pleasing dessert that will surely impress your guests.
If you plan on serving this cake as a birthday cake, you can decorate it with colorful sprinkles, making it an instant hit among children.
For a vegan alternative, swap out dairy-based frosting with coconut cream frosting.
This gluten-free red velvet cake recipe transforms any ordinary occasion into an extraordinary one with its decadent taste and luscious texture. So go ahead and enjoy this classic dessert without worrying about gluten or dairy. Serve it in style and surprise your loved ones with this indulgent treat!
Make-Ahead, Storing and Reheating
Picture this – it’s a busy week, you have a looming deadline, and your sweet tooth is screaming for some red velvet cake. But you don’t want to compromise your health goals either. Have no fear, because this gluten-free red velvet cake can be made ahead of time, stored and reheated to perfection!
If you’re prepping ahead, be sure to allow the cake to cool completely before wrapping it tightly with plastic wrap. You can store it in the refrigerator for up to 4 days or freeze it for up to 1 month.
When you’re ready to serve, remove the plastic wrap and let the cake come to room temperature before reheating it in the microwave or oven. To reheat in the microwave, place a slice on a microwave-safe plate and zap it for about 15 seconds (or a little more if needed). To reheat in the oven, preheat it to 350°F and bake for around 10 minutes or until it’s warmed through.
If you’re planning on serving the cake later that day, you can keep it at room temperature as long as it’s not too hot outside. Just make sure you keep it covered to avoid drying out.
One of the best ways to enjoy this delicious velvet cake is with some homemade cream cheese frosting. This can also be made ahead and stored in an air-tight container in the refrigerator until ready to use.
This gluten-free red velvet cake recipe is easy, moist, and just as good reheated as when fresh out of the oven. So go ahead, make a batch of this classic gluten-free dessert and indulge without any worries!
Tips for Perfect Results
When making gluten-free red velvet cake, it is important to remember that this is a delicate and moist cake. Here are some tips to help you achieve perfect results every time:
First, make sure all your ingredients are at room temperature. This will ensure that the batter mixes smoothly and that the final cake has a consistent texture.
When measuring your flour blend, be sure to use the spoon-and-level method. Gluten-free flours tend to clump together, leading to inaccurate measurements if they’re scooped directly from the container. By using a spoon to transfer the flour into your measuring cup and then leveling it off with a knife, you’ll achieve accuracy in your measurement.
In most baking recipes, over-mixing or under-mixing can lead to disappointing results. However, with red velvet cake batter, you want to mix as much as possible without risking over-mixing. This will create a smooth texture that is crucial for achieving the perfect crumb.
Another tip for creating moist gluten-free red velvet cake is to use a combination of beets and applesauce instead of oil. This natural substitution adds nutrients and flavor while also helping to keep the cake moist without adding extra fat.
Lastly, don’t underestimate the importance of letting your cake cool completely before frosting it. If you frost too soon, the heat from the cake will melt the frosting and create a runny mess. So be patient and let it cool completely.
By following these tips, you’ll be able to make a perfect gluten-free red velvet cake every time. And remember, practice makes perfect, so don’t get discouraged if your first attempt isn’t quite perfect–just keep trying!
As a nutritionist and food blogger, my top priority is to promote healthy and delicious eating choices. That’s why I highly recommend this gluten-free red velvet cake recipe. It has all the classic flavor and texture of a traditional red velvet cake without any of the gluten or dairy products that can cause issues for some people.
Made with nourishing ingredients like beets, applesauce, and a gluten-free flour blend, this cake is moist, flavorful, and easy to make. The cream cheese frosting can also be made dairy-free for those with sensitivities or dietary restrictions.
Not only is this cake perfect for special occasions like birthdays or holiday parties, but it’s also great for everyday baking. With just a few simple adjustments to the recipe, you can easily turn it into cupcakes or even a layered cake for an impressive dessert.
So why not give this gluten-free red velvet cake recipe a try? You won’t be disappointed in its taste, and your body will thank you for choosing a healthier option that doesn’t compromise on flavor. Happy baking!
Gluten Free Red Velvet Cake Recipe
- 3 eggs
- 1 3/4 cups sugar
- 1/4 cup oil
- 3/4 cup applesauce
- 1 (14 ounce) can beets, drained & pureed
- 1 teaspoon gf vanilla
- 1 cup rice flour
- 1/2 cup potato starch
- 1/4 cup tapioca flour
- 9 tablespoons cocoa
- 1 teaspoon xanthan gum
- 1/4 teaspoon salt
- 2 teaspoons baking soda
- Beat eggs until fluffy; add sugar gradually.
- Add oil, applesauce, beets & vanilla.
- Sift together the rice flour, potato starch, tapioca flour,cocoa, xanthan gum, salt, & soda; stir into applesauce mixture; mix well.
- Pour into a Bundt pan that has been coated with non-stick spray.
- Bake 55 minutes in 375° oven.
- Cool 10 minutes. Remove from pan.
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