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.

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!

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 margarine. It’s extremely simple to make and spread. 

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

Continue to Content

Yield: 16 servings

Vegan Gluten-Free Red Velvet Cake

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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.

Prep Time 50 minutes

Cook Time 30 minutes

Total Time 1 hour 20 minutes

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

Non-Dairy Vanilla Cream Cheese Frosting (see below)

• 2 cups assorted berries (optional)
• Frosting

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

Instructions

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.

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

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

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