Red Velvet Cake, Gluten Free

    1 hour 40 minutes

    This gluten free version of red velvet cake has the soft texture everyone loves, plus a little extra cocoa for good measure! This is the cake I am having made for my wedding. Works well for cupcakes too.

    37 people made this

    Makes: 2 cakes

    • 3/4 cup (160g) brown rice flour
    • 1/4 cup (25g) coconut flour
    • 3/4 cup (100g) sorghum flour
    • 3/4 cup (100g) tapioca starch
    • 1 teaspoon baking soda
    • 1 teaspoon xanthan gum
    • 1/4 teaspoon salt
    • 1/4 cup cocoa powder, divided
    • 1 cup rapeseed oil or vegetable oil
    • 1 1/2 cups (300g) caster sugar
    • 2 eggs, at room temperature
    • 3/4 cup (185g) unsweetened applesauce
    • 1 cup (240ml) buttermilk
    • 2 tablespoons red food colouring
    • 1 teaspoon vanilla extract

    Preparation:15min  ›  Cook:25min  ›  Extra time:1hour cooling  ›  Ready in:1hour40min 

    1. Preheat oven to 180 degrees C. Grease and flour two 23cm round cake tins with gluten free flour.
    2. In a bowl, whisk together the brown rice flour, coconut flour, sorghum flour, tapioca starch, baking soda, xanthan gum, salt and 3 tablespoons of cocoa powder.
    3. In a separate mixing bowl, beat canola oil and sugar until thoroughly combined then beat the eggs in one at a time until fully incorporated. Stir in the applesauce. Beat the flour mixture into the wet ingredients, alternating with buttermilk, in several additions, beginning and ending with flour mixture.
    4. Mix the remaining 1 tablespoon of cocoa powder with the red food colouring and vanilla extract to make a paste, then gently stir into the batter. Pour the batter into the prepared cake tins.
    5. Bake in the preheated oven until a skewer inserted into the centre of a cake comes out clean, about 25 minutes. Allow the cakes to cool completely before frosting.

    Watch a video of it being made…

    Gluten Free Red Velvet Cake
    Gluten Free Red Velvet Cake

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    Reviews in English (34)


    Easy to make, taste is good too. Gluten free baking is hard, due to the flours it can often taste chalky or floury. This recipe did have that slight taste but it was super moist which was nice. I love the use of applesauce. I made cupcakes instead of a cake because of the event I was making them for. Took about 14 minutes in the oven, rotating the sheet halfway through. I topped the cupcakes with a cream cheese frosting and they were extremely delicious. Thank you for sharing this recipe it will definitely be made again!  -  11 Aug 2011  (Review from Allrecipes USA and Canada)


    My daughter-in-law made this recipe for her daughter's 2nd family birthday party. She made it into cupcakes and they were delicious! They did not taste gluten free and were moist.  -  10 Aug 2011  (Review from Allrecipes USA and Canada)


    Our entire family loves these as cupcakes! The recipe is great as is but personally I have made some shortcuts that make them easier and turn out great! I use JULES AP GF flour mix instead of all the different flours listed (2 1/2 cups), eliminate the xanthan gum as JULES has that covered in her flour mix. and I use the pretty cupcake liners for the muffin cups for easy clean-up. To make them dairy-free I use almond or soy milk + 1 Tbsp vinegar to = the buttermilk. I also am now adding 2 Tbsp of "cake enhancer" by King Arthur Flour to make them stay fresh longer. It is a great product and gluten-free. Thanks for the great recipe!  -  01 Feb 2013  (Review from Allrecipes USA and Canada)