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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.

layered vegan gf red velvet cake on a white pedestal


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???


  • Yes! (Wait…I think it is…)
  • Here goes nothing
  • OMG
  • Best red velvet cake ever!


red velvet 2

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)

red velvet 5

These layers came out so perfectly; makes me blush with pride 🙂

red velvet 7

Vegan Cream Cheese Frosting

The frosting is simple, too. Use a good-quality dairy-free vegan cream cheese and margarine. It’s extremely simple to make and spread. 

red velvet 8
Happy baking!

More Delectable Vegan Cakes to Try:

  1. Vanilla Almond Flour Cake {oil-free}
  2. Chickpea Flour Chocolate Layer Cake
  3. Easy Cashew Cheesecake
  4. Vegan Coconut Flour Cupcakes
  5. Gluten-Free & Vegan Vanilla Bundt Cake
  6. Vegan & Grain-Free Vanilla Layer Cake
  7. Chickpea Flour Gingerbread Bundt Cake
  8. Pumpkin Hemp Heart Cheesecake
Yield: 16 servings

Vegan Gluten-Free Red Velvet Cake

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.

Prep Time 50 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes


  • 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)
  • Non-Dairy Vanilla Cream Cheese Frosting (see below)

Non-Dairy Vanilla Cream Cheese Frosting (see below)

  • 2 cups assorted berries (optional)
  • Frosting


  • 2-1/2 cups confectioners’ (icing) sugar
  • 2 8-oz containers/packages Vegan Cream Cheese, softened
  • 1/2 cup (1 stick) vegan margarine, softened (I recommend Earth Balance Vegan Buttery Sticks)
  • 1 tbsp vanilla extract


  1. 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.
  2. In a large bowl, whisk together the GF flour, sugar, cocoa powder, baking soda and salt.
  3. Add non-dairy milk, oil, food coloring, and vanilla to flour mixture and stir until just blended. Whisk in vinegar until just blended.
  4. 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.
  5. 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.
  6. 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.


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

Serving Size

1/16 of cake

Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

Is there anything better than a homemade birthday cake?

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Wednesday 1st of December 2021

What gluten-free flour bled did you use? Is says "see notes", bu I saw no mention of the brand and type you used. There is a huge difference in a rice flour based blend versus a quinoa-flour based one.

Laura Monaghan

Tuesday 18th of May 2021

I love this cake xx i make it heaps🤪❤


Wednesday 19th of May 2021

I am so glad it’s a keeper, Laura!


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.


Friday 14th of May 2021

Apologies, Vanessa. I have added the information.


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!


Monday 28th of December 2020

Thank YOU, Erika! :)


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!


Monday 28th of December 2020

I am a fan of King Arthur measure for measure Gluten-Free flour :)

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