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A favorite all-American cake gets a makeover: introducing my easy vegan gluten-free red velvet cake! It is moist, delicious, & decadent.

I love a blog post that requires little explanation, and this is just such an instance.
Hence, an über-brief overview in place of prose. May the photos and recipe (largely) speak for themselves!
Friend, in need of cake recipe:
- Longing for grandmother’s red velvet cake
- But…need a vegan version
- Gluten-free, if possible?
- Birthday cake! Needs to be special.
- Please??? Is it even possible???
Me:
- Yes! (Wait…I think it is…)
- Here goes nothing
- OMG
- Best red velvet cake ever!
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Gluten-free
- Made in 1 bowl (easy!)
- No artificial food coloring
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.
- all-purpose gluten-free flour blend (or regular flour, if not gluten-free)
- natural cane sugar (or granulated sugar)
- unsweetened cocoa power
- baking soda
- salt
- plain nondairy milk
- vegetable oil (e.g., melted coconut oil, avocado oil, safflower oil)
- vanilla extract
- white or cider vinegar
- natural red food coloring (use natural, like Chefmaster made from plant extracts)
How to Make the Cake
Note that the complete directions are also in the recipe card below.
- Preheat oven to 350°F (180C). Grease and flour (with some additional GF flour) two 9-inch (22.5 cm) round cake pans. Tap out the excess flour.
- In a large bowl, whisk together the GF flour, sugar, cocoa powder, baking soda and salt.
- Add non-dairy milk, oil, food coloring, and vanilla to flour mixture and stir until just blended. Whisk in vinegar until just blended.
- Immediately pour batter into prepared pans.
- Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let cool 10 minutes in pan on a wire rack.
- Run a knife around edge of pans, then invert cakes onto rack to cool completely.
- Place one cake layer, flat side up, on a cake plate or platter. Spread 3/4 cup of the frosting evenly over bottom layer. Top with the second cake layer, flat side down.
- Spread the remaining frosting over top and sides of cake. If desired, arrange berries decoratively on top. Refrigerate for at least 1 hour before serving.
Easy-peasy. The batter is mixed and in the pans in about 5 minutes flat. Take that, Betty Crocker! Nickster loved the batter. He asked if I was making blood cake. Is it wrong that I said “yes”? (I did qualify it: robot blood. Nick proclaimed this as very silly. Indeed.)
This recipe produces particularly uniform, crumb-free layers, making them a breeze to frost (no experience required)
These layers came out so perfectly; makes me blush with pride 🙂

Vegan Cream Cheese Frosting
The frosting is simple, too. Use a good-quality dairy-free vegan cream cheese and plant-based butter. It is extremely simple to make and spread.
Happy baking!
More Delectable Vegan Cakes to Try:
- Vanilla Almond Flour Cake {oil-free}
- Chickpea Flour Chocolate Layer Cake
- Easy Cashew Cheesecake
- Vegan Coconut Flour Cupcakes
- Gluten-Free & Vegan Vanilla Bundt Cake
- Vegan & Grain-Free Vanilla Layer Cake
- Chickpea Flour Gingerbread Bundt Cake
- Pumpkin Hemp Heart Cheesecake

Vegan Gluten-Free Red Velvet Cake
A favorite all-American cake gets a makeover: introducing my easy vegan gluten-free red velvet cake! It is moist, delicious, & decadent.
Ingredients
- 2 and 3/4 cups all-purpose gluten-free flour blend (see notes for options)
- 2 cups natural cane sugar (or granulated sugar)
- 1/4 cup unsweetened cocoa power
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 and 3/4 cups plain nondairy milk
- 1 cup vegetable oil (e.g., melted coconut oil, avocado oil, safflower oil)
- 1 tablespoon vanilla extract
- 2 tablespoons white or cider vinegar
- 1/4 cup red food coloring (use natural, like Chefmaster made from plant extracts)
- Vegan Vanilla Cream Cheese Frosting:
- 2 and 1/2 cups confectioners’ (icing) sugar (certified GF)
- 2 8-oz containers/packages Vegan Cream Cheese, softened
- 1/2 cup (1 stick) plant based butter, softened (I recommend Earth Balance Vegan Buttery Sticks)
- 2 teaspoons vanilla extract
- 2 cups assorted berries (optional)
Instructions
- Cake: Preheat oven to 350°F. Grease and flour (with some additional GF flour) two 9-inch (22.5 cm) round cake pans. Tap out the excess flour.
- In a large bowl, whisk together the GF flour, sugar, cocoa powder, baking soda and salt.
- Add non-dairy milk, oil, food coloring, and vanilla to flour mixture and stir until just blended. Whisk in vinegar until just blended.
- Immediately pour batter into prepared pans. Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let cool 10 minutes in pan on a wire rack. Run a knife around edge of pans, then invert cakes onto rack to cool completely.
- Place one cake layer, flat side up, on a cake plate or platter. Spread 3/4 cup of the frosting evenly over bottom layer. Top with the second cake layer, flat side down. Spread the remaining frosting over top and sides of cake. If desired, arrange berries decoratively on top. Refrigerate for at least 1 hour before serving.
- Frosting: In a large bowl, using an electric mixer on medium-high speed, beat confectioner’s sugar, cream cheese, margarine and vanilla until smooth and creamy (do not overbeat). Use immediately.
Notes
Flour Options: If you are not following a gluten-free diet, feel free to use regular all-purpose flour in place of the gluten-free flour
Nutrition Information
Yield 16 Serving Size 1/16 of cakeAmount Per Serving Calories 0Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g
Is there anything better than a homemade birthday cake? |
Laura Monaghan
Tuesday 18th of May 2021
I love this cake xx i make it heaps?❤
Camilla
Wednesday 19th of May 2021
I am so glad it’s a keeper, Laura!
Vanessa
Thursday 13th of May 2021
So I need to ask what size cake pans you used and how you “prepared” the pans, as it does not specify. I had trouble getting them out of the pan. I’ve made this cake before, it’s delicious, but it’s trouble to get out.
Camilla
Friday 14th of May 2021
Apologies, Vanessa. I have added the information.
Erika
Wednesday 23rd of December 2020
I made the actual cake soooo many times! I like to play around with fillings and omitted food coloring, reduced the sugar amount a little too, but other than that it is such a good base recipe to play around with. Thank you so much, I really am grateful!
Camilla
Monday 28th of December 2020
Thank YOU, Erika! :)
Elle
Tuesday 27th of October 2020
This looks delicious! Think I’ll make it for my birthday. There’s just one thing I’m wondering, what brand of all purpose GF flour did you use? The blends can be so different, and I really want it to turn out!
Camilla
Monday 28th of December 2020
I am a fan of King Arthur measure for measure Gluten-Free flour :)
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Thursday 17th of September 2020
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