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Gluten Free Red Velvet Cake

A moist and visually stunning Gluten Free Red Velvet Cake that is perfect for celebrations or an afternoon treat, without compromising on taste.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1.5 cups gluten free all-purpose flour Spoon into measuring cup to avoid packing.
  • 1 cup granulated sugar
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 cup vegetable oil Use neutral oil like canola or sunflower.
  • 1 cup buttermilk Can substitute with milk mixed with lemon juice or vinegar.
  • 2 large eggs
  • 2 tbsp red food coloring Adjust based on desired color intensity.
  • 1 tsp vanilla extract
  • 1 tsp white vinegar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, mix the gluten free flour, sugar, baking soda, and salt.
  3. In another bowl, combine the oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  5. Divide the batter evenly between the prepared pans.
Baking
  1. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely before frosting.

Notes

This cake is excellent on its own but can be enhanced with cream cheese frosting or whipped topping. Store in an airtight container for up to three days, or refrigerate for a week. Freeze for long-term storage.