Go Back Email Link
–+ servings
Print Recipe
4.70 from 10 votes

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 Time50 minutes
Cook Time30 minutes
Total Time1 hour 20 minutes
Course: Cake
Cuisine: American
Keyword: dairy-free, egg-free, gluten-free, nut-free, red velvet cake, vegan gluten-free red velvet cake
Servings: 16 servings
Author: Camilla

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. I typically use either Bobs red mill or King Arthur all purpose gluten free flour .

Nutrition

Serving: 1/16 of cake