Easy & Moist Gluten Free Red Velvet Cake Recipe

I made a Moist Gluten Free Cake that bakes pillowy, slices clean, and actually fools every skeptic at the table.

I’m obsessed with this Easy & Moist Gluten Free Red Velvet Cake because it actually tastes like the real deal. I love the tang from sour cream and the crumb from a gluten-free all-purpose flour blend that doesn’t fall apart.

It’s moist, rich, and ridiculous in the best way. I dig that it works whether I’m aiming for a Gluten Free Red Velvet Bundt Cake or just slicing into a messy, glorious layer cake.

But mostly I eat it because it satisfies a serious red velvet craving without making me miss wheat. Worth every crumb.

No fuss, all flavor, always.

Ingredients

• Gluten-free flour blend: Basically gives structure without gluten, keeps cake tender and safe for gluten-free folks.
• Unsweetened cocoa powder: Adds that faint chocolate note and classic red velvet hint.
• Baking powder: It helps the cake rise and stay light, so it isn’t dense.
• Baking soda: Reacts with vinegar for lift and slightly tangy crumb.
• Fine sea salt: Balances sweetness and makes flavors pop, don’t skip it.
• Granulated sugar: Sweetens and helps with the cake’s moist, fine crumb.
• Unsalted butter: Brings richness and that cozy, buttery mouthfeel.
• Eggs: Bind everything together and add structure and tenderness.
• Sour cream: Basically the moisture hero, keeps the cake super tender.
• Vegetable oil: Adds extra moistness and keeps slices soft the next day.
• White vinegar: Reacts with baking soda for lift and subtle tang.
• Vanilla extract: Rounds flavors out and makes it taste homemade.
• Red food coloring: Gives that classic red look, use more for brighter color.

Ingredient Quantities

• 2 cups gluten-free all-purpose flour blend (one that already contains xanthan gum)
• 1 tablespoon unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine sea salt
• 1 1/2 cups granulated sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 2 large eggs, room temp
• 1 cup sour cream, full fat for best moisture
• 2 tablespoons vegetable oil or neutral oil
• 1 tablespoon distilled white vinegar
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons red food coloring (liquid or gel, more for brighter color)

How to Make this

1. Preheat oven to 350F and grease and line two 8 inch round cake pans with parchment, or one 9 inch pan if you only have one; flour the pans lightly with gluten free flour so cakes don’t stick.

2. In a medium bowl whisk together 2 cups gluten free all purpose flour blend, 1 tablespoon unsweetened cocoa powder, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1 teaspoon fine sea salt; set aside.

3. In a large bowl cream 1/2 cup (1 stick) softened unsalted butter with 1 1/2 cups granulated sugar until light and a bit fluffy, scraping the bowl once or twice.

4. Beat in 2 large room temperature eggs one at a time, beating each until just combined, then mix in 1 teaspoon vanilla extract.

5. Add 1 cup full fat sour cream, 2 tablespoons vegetable or neutral oil, and 1 tablespoon distilled white vinegar to the butter mixture and stir until mostly smooth; don’t overmix but get it homogenous.

6. Add 1 to 2 tablespoons red food coloring (use gel for brighter color) to the wet mix and stir until color is even; taste the batter temperature should still be coolish from the sour cream.

7. Fold the dry ingredients into the wet in two or three additions, mixing gently until just combined and no big streaks of flour remain; overmixing will make it dense so stop as soon as it’s uniform.

8. Divide batter between prepared pans and smooth tops, then bake in the center of the preheated oven about 22 to 30 minutes for 8 inch pans or 30 to 35 minutes for a 9 inch, until a toothpick comes out with a few moist crumbs but not wet batter.

9. Cool cakes in pans 10 to 15 minutes, then run a knife around edges, invert onto wire racks, peel off parchment and let cool completely before frosting; cooling fully prevents a soggy frosting.

10. Tip: use full fat sour cream for best moisture, gel food coloring for vivid red, and if you want extra lift you can sprinkle a tiny pinch of baking soda into the batter right when you add the vinegar so the reaction happens while it bakes.

Equipment Needed

1. Two 8-inch round cake pans (or one 9-inch if that’s all you’ve got)
2. Parchment paper sheets and a butter or oil brush for greasing
3. Mixing bowls (one large, one medium)
4. Electric hand mixer or stand mixer (or a sturdy whisk if you gotta)
5. Rubber spatula for folding and scraping the bowl
6. Dry measuring cups and spoons (for flour, cocoa, baking powder/soda, salt)
7. Oven thermometer and a toothpick or cake tester
8. Wire cooling rack and a small knife to loosen cake from pan

FAQ

Easy & Moist Gluten Free Red Velvet Cake Recipe Substitutions and Variations

• Gluten-free all-purpose flour blend: Swap for 1 3/4 cups almond flour plus 1/4 cup tapioca starch for lighter crumb. Note it will be a bit denser and more moist, so don’t overbake.
• Unsalted butter: Use equal amount (1/2 cup) mild-flavored coconut oil or 1/2 cup neutral vegetable oil. Coconut adds slight coconut flavor if not refined, oil keeps cake extra tender.
• Sour cream: Replace with equal amount plain full-fat Greek yogurt. Same tang and moisture, sometimes a bit thicker so whisk it smooth before folding in.
• Eggs: For a vegan or egg-free option use two flax eggs (2 tbsp ground flax + 6 tbsp water, let sit 5 min). They bind well but the cake may be a touch more crumbly.

Pro Tips

1. Use room temp eggs and take the sour cream out a bit early so the batter mixes smoothly. If the sour cream is straight from the fridge the batter can look curdled and you might overmix trying to fix it.

2. Gel food coloring gives a brighter red with less liquid. Start with one tablespoon, mix, then add more if you want. If you use liquid color add a tiny splash less of the oil so the batter doesn’t get too thin.

3. Don’t overmix once you add the dry ingredients. Fold gently until just combined. A few small streaks are fine. Overworking gluten free flour can make the cake heavy and crumbly.

4. Check for doneness with a toothpick near the center and also by gently pressing the top. If it springs back slightly and the toothpick has a few moist crumbs the cake is done. Let it cool fully on a wire rack before frosting so the frosting doesn’t melt and slide.

Easy & Moist Gluten Free Red Velvet Cake Recipe

Recipe by Tina Braven

0.0 from 0 votes

I made a Moist Gluten Free Cake that bakes pillowy, slices clean, and actually fools every skeptic at the table.

Pin

Servings

12

servings

Calories

312

kcal

Equipment: 1. Two 8-inch round cake pans (or one 9-inch if that’s all you’ve got)
2. Parchment paper sheets and a butter or oil brush for greasing
3. Mixing bowls (one large, one medium)
4. Electric hand mixer or stand mixer (or a sturdy whisk if you gotta)
5. Rubber spatula for folding and scraping the bowl
6. Dry measuring cups and spoons (for flour, cocoa, baking powder/soda, salt)
7. Oven thermometer and a toothpick or cake tester
8. Wire cooling rack and a small knife to loosen cake from pan

Ingredients

• 2 cups gluten-free all-purpose flour blend (one that already contains xanthan gum)

• 1 tablespoon unsweetened cocoa powder

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon fine sea salt

• 1 1/2 cups granulated sugar

• 1/2 cup (1 stick) unsalted butter, softened

• 2 large eggs, room temp

• 1 cup sour cream, full fat for best moisture

• 2 tablespoons vegetable oil or neutral oil

• 1 tablespoon distilled white vinegar

• 1 teaspoon vanilla extract

• 1 to 2 tablespoons red food coloring (liquid or gel, more for brighter color)

Directions

• Preheat oven to 350F and grease and line two 8 inch round cake pans with parchment, or one 9 inch pan if you only have one; flour the pans lightly with gluten free flour so cakes don’t stick.
• In a medium bowl whisk together 2 cups gluten free all purpose flour blend, 1 tablespoon unsweetened cocoa powder, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1 teaspoon fine sea salt; set aside.
• In a large bowl cream 1/2 cup (1 stick) softened unsalted butter with 1 1/2 cups granulated sugar until light and a bit fluffy, scraping the bowl once or twice.
• Beat in 2 large room temperature eggs one at a time, beating each until just combined, then mix in 1 teaspoon vanilla extract.
• Add 1 cup full fat sour cream, 2 tablespoons vegetable or neutral oil, and 1 tablespoon distilled white vinegar to the butter mixture and stir until mostly smooth; don’t overmix but get it homogenous.
• Add 1 to 2 tablespoons red food coloring (use gel for brighter color) to the wet mix and stir until color is even; taste the batter temperature should still be coolish from the sour cream.
• Fold the dry ingredients into the wet in two or three additions, mixing gently until just combined and no big streaks of flour remain; overmixing will make it dense so stop as soon as it’s uniform.
• Divide batter between prepared pans and smooth tops, then bake in the center of the preheated oven about 22 to 30 minutes for 8 inch pans or 30 to 35 minutes for a 9 inch, until a toothpick comes out with a few moist crumbs but not wet batter.
• Cool cakes in pans 10 to 15 minutes, then run a knife around edges, invert onto wire racks, peel off parchment and let cool completely before frosting; cooling fully prevents a soggy frosting.
• Tip: use full fat sour cream for best moisture, gel food coloring for vivid red, and if you want extra lift you can sprinkle a tiny pinch of baking soda into the batter right when you add the vinegar so the reaction happens while it bakes.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 86g
• Total number of serves: 12
• Calories: 312kcal
• Fat: 14.7g
• Saturated Fat: 7.7g
• Trans Fat: 0.33g
• Polyunsaturated: 0.71g
• Monounsaturated: 5.2g
• Cholesterol: 56mg
• Sodium: 325mg
• Potassium: 55mg
• Carbohydrates: 41.6g
• Fiber: 0.8g
• Sugar: 25.8g
• Protein: 3.5g
• Vitamin A: 130IU
• Vitamin C: 0mg
• Calcium: 19mg
• Iron: 1.09mg