Gluten-Free Red Velvet Cake With Buttermilk Recipe
This rich chocolate gluten-free red velvet cake with buttermilk recipe tastes amazing and is easy and quick to prepare. Tender and moist, this gluten-free red velvet cake with buttermilk is layered and topped with our delicious cream cheese frosting adding the perfect finishing touch to this red vibrant layer cake.
Did I mention, this gluten-free red velvet cake is made without baking powder and without oil…Yes, no baking powder, no oil.
Rest assured, I developed this gluten-free red velvet cake with cream cheese frosting with all of you in mind by using simple ingredients like butter, sugar, baking soda, buttermilk, eggs, gluten-free flour, cocoa, salt, cider vinegar, and liquid red coloring.
I hope you will love this gluten-free red velvet cake as much as we do.
Ready to make this fabulous gluten-free velvet cake? Let’s do it!
Ingredients For Gluten Free Red Velvet Cake With Buttermilk
- 2 1/4 cups all purpose gluten free flour (270 grams)
- 2 tablespoons red cocoa or dutch cocoa ( 15 grams)
- 1 cup buttermilk (225 grams)
- 1 teaspoon vanilla extract
- 2 large eggs (100 grams)
- 1/2 teaspoon salt (3 grams)
- 1/2 cup unsalted butter, softened (115 grams)
- 1 teaspoon cider vinegar (5 grams)
- 1 1/2 cups granulated sugar (300 grams)
- 1 1/4 teaspoon baking soda (7 grams)
- 3 teaspoons liquid red food color (15 grams) or (3 squirks red gel food coloring)
Ingredients For Gluten Free Red Velvet Cream Cheese Frosting
- 1 1/4 unsalted butter (room temperature (270 grams)
- 12 ounces cream cheese ((340 g)
- 5 cups icing sugar (600 grams)
- 1 teaspoon vanilla extract (5 grams)
How To Make Gluten-Free Red Velvet Cake?
- For The Gluten Free Red Velvet Cake – Preheat the oven to 340°F (170°C). Line the bottom of two 8 inch round cake pans, then spray with pan release or grease with butter and lightly flour.
- Combine the gluten free flour, coco powder, salt, and baking soda into a medium size bowl and whisk. You can also sift all the ingredients togther into a bowl. I find whisking them does the trick.
- Place the butter and sugar into a large mixing bowl and beat with a hand mixer until mixture is creamy.
- Add the eggs one at time mixing for a few seconds inbetween each addition followed by the vanilla extract, red food coloring and vinegar, and mix until combined.
- Lastly add the flour in portions alternating with the buttermilk and beat the mixture on medium high speed until the batter is creamy and smooth.
- Fill each cake pan with equal amounts of the red velvet cake batter. Using an offset spatula evenly spread the batter throughout the cake pan.
- Place the filled caked pans into the preheated oven and bake for about 30-35 minutes. To check if the cake is baked, insert a toothpic in the center, if it comes out clean, the cakes is baked.
- Remove cakes from oven and allow to cool in pan for 15 minutes, then invert them, remove the parachment paper and allow cakes to cool at room temperature on a wire rack for about 60 minutes.
- Prepare The Cream Cheese Frosting – Add the butter and cream cheese into a medium size bowl and beat on high speed until it’s light and fluffy.
- Add the icing sugar in 3 separte portions beating on high speed and scraping the sides of the bowl after each addition. Continue to beat until the butter mixture is creamy and smooth.
- Mix in the vanilla extract and beat for a few seconds. Set aside.
- Assemble The Cake – Slice a very thin layer of the top of each cake and crumble into fine crumbs and place into a small bowl. You will use these red velvet crumbs to decorate the side top and bottom of the cake.
- Place one of the gluten-free chocolate red velvet cake slabs onto a flat plate and spread a slightly thick layer of cream cheese frosting throughout the surface about 1 cup of frosting.
- Place the other cake slab on top and evenly spread a thin layer of frosting onto top and sides of cake. This is called rough masking or crumb coat.
- Refrigerate the cake for about 40 minutes to allow the frosting to firm up and set.
- To finish off the cake, apply an even layer of the remaining cream cheese frosting throughout the top and sides using an offset spatula or thin cake scraper, then smooth the sides of the cake and then top top.
- Spread the red velvet crumbs along the top edge of the cake and along the bottom.
- Refrigerate the cake for at least 30 minutes before serving.
- Enjoy!
Gluten-Free Red Velvet Cake Recipe
This rich chocolate gluten-free red velvet cake recipe with buttermilk and cream cheese frosting will not disappoint I promise. Easy and quick to prepare, this is simply the best gluten-free red velvet cake period.
Ingredients
FOR GLUTEN FREE RED VELVET CAKE
- 2 1/4 cups all purpose gluten free flour (270 grams)
- 2 tablespoons red cocoa or dutch cocoa (15 grams)
- 1 cup buttermilk (225 grams)
- 1 teaspoon vanilla extract
- 2 large eggs (100 grams)
- 1/2 teaspoon salt (3 grams)
- 1/2 cup unsalted butter softened (115 grams)
- 1 teaspoon cider vinegar (5 grams)
- 1 1/2 cups granulated sugar (300 grams)
- 1 1/4 teaspoon baking soda (7 grams)
- 3 teaspoons liquid red food color or (15 grams) or 3 squirks red gel food coloring
FOR CREAM CHEESE FROSTING
- 1 1/4 unsalted butter room temperature (270 grams)
- 12 ounces cream cheese (340 g)
- 5 cups icing sugar (600 grams)
- 1 teaspoon vanilla extract (5 grams)
Instructions
- For The Gluten Free Red Velvet Cake – Preheat the oven to 340°F (170°C). Line the bottom of two 8 inch round cake pans, then spray with pan release or grease with butter and lightly flour.
- Combine the gluten free flour, coco powder, salt, and baking soda into a medium size bowl and whisk. You can also sift all the ingredients togther into a bowl. I find whisking them does the trick.
- Place the butter and sugar into a large mixing bowl and beat with a hand mixer until mixture is creamy.
- Add the eggs one at time mixing for a few seconds inbetween each addition followed by the vanilla extract, red food coloring and vinegar, and mix until combined.
- Lastly add the flour in portions alternating with the buttermilk and beat the mixture on medium high speed until the batter is creamy and smooth.
- Fill each cake pan with equal amounts of the red velvet cake batter. Using an offset spatula evenly spread the batter throughout the cake pan.
- Place the filled caked pans into the preheated oven and bake for about 30-35 minutes. To check if the cake is baked, insert a toothpic in the center, if it comes out clean, the cakes is baked.
- Remove cakes from oven and allow to cool in pan for 15 minutes, then invert them, remove the parachment paper and allow cakes to cool at room temperature on a wire rack for about 60 minutes.
- Prepare The Cream Cheese Frosting – Add the butter and cream cheese into a medium size bowl and beat on high speed until it’s light and fluffy.
- Add the icing sugar in 3 separte portions beating on high speed and scraping the sides of the bowl after each addition. Continue to beat until the butter mixture is creamy and smooth.
- Mix in the vanilla extract and beat for a few seconds. Set aside.
- Assemble The Cake – Slice a very thin layer of the top of each cake and crumble into fine crumbs and place into a small bowl. You will use these red velvet crumbs to decorate the side top and bottom of the cake.
- Place one of the gluten-free chocolate red velvet cake slabs onto a flat plate and spread a slightly thick layer of cream cheese frosting throughout the surface about 1 cup of frosting.
- Place the other cake slab on top and evenly spread a thin layer of frosting onto top and sides of cake. This is called rough masking or crumb coat.
- Refrigerate the cake for about 40 minutes to allow the frosting to firm up and set.
- To finish off the cake, apply an even layer of the remaining cream cheese frosting throughout the top and sides using an offset spatula or thin cake scraper, then smooth the sides of the cake and then top top.
- Spread the red velvet crumbs along the top edge of the cake and along the bottom.
- Refrigerate the cake for at least 30 minutes before serving.
- Enjoy!