Gluten-Free Red Velvet Cake Recipe

Imagine the delight on your family’s faces when you present a sumptuous, gluten-free red velvet cake that’s not just a feast for the eyes but also a treat for the taste buds. This cake effortlessly combines rich, velvety textures with the tang of cream cheese frosting, making it a perfect centerpiece for any celebration. Whether you’re marking a special occasion or simply enjoying a quiet romantic evening, this red velvet cake symbolizes love, creativity, and the joy of sharing good food. With this recipe from Zynahz, you’ll create memorable moments and discover the joy of baking from the heart.

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 10

Skill Level: Intermediate

Ingredients

• 2 ½ cups gluten-free all-purpose flour
• 1 ½ cups granulated sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cocoa powder
• 1 cup buttermilk
• 1 ½ cups vegetable oil
• 2 large eggs
• 2 tsp vanilla extract
• 2 tbsp red food coloring
• 1 tsp white vinegar
• 16 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, and cocoa powder.
3. In a large bowl, mix the granulated sugar, vegetable oil, and eggs until well combined. Add the buttermilk, vanilla extract, and red food coloring, mixing until smooth.
4. Gradually add the dry ingredients to the wet mixture, beating until a smooth batter forms. Stir in the white vinegar last.
5. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
7. While the cakes cool, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, beating until fluffy. Stir in the vanilla extract and a pinch of salt.
8. Once the cakes are completely cool, spread a layer of frosting on top of one cake layer, then place the second layer on top. Frost the top and sides of the cake with the remaining cream cheese frosting.
9. For a final touch, crumble a small piece of the cake and sprinkle the crumbs over the top for decoration.

Helpful Tips

Here are some tips to make this recipe even more accessible:

• If you don’t have buttermilk, combine 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 10 minutes.
• For a dairy-free version, use dairy-free cream cheese and butter substitutes.
• To ensure your cake layers are even, use a kitchen scale to measure the batter before pouring it into the pans.

Storage Instructions

Store the cake in an airtight container in the refrigerator for up to 5 days. Let it sit at room temperature for about 30 minutes before serving, to allow the frosting to soften.

Pairings

This gluten-free red velvet cake pairs beautifully with a steaming cup of Earl Grey tea or a glass of cold milk. For a special occasion, serve it alongside fresh berries or a scoop of vanilla ice cream.

Bringing joy and creativity into your kitchen is at the heart of everything we do at Zynahz. We hope you find as much delight in making this gluten-free red velvet cake as we do in sharing it with you. Don’t forget to share your results with us on social media, tag your delicious creations, and inspire others by spreading the love. Visit Zynahz for more mouth-watering recipes, sign up for our newsletter, and stay connected with our growing community of food enthusiasts. Happy baking!