Gluten free red velvet cake

    1 hour 40 min

    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.

    5 people made this

    Serves: 12 

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

    Prep:15min  ›  Cook:25min  ›  Extra time:1hr cooling  ›  Ready in:1hr40min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour two 23cm round cake tins with gluten free flour. In a bowl, whisk together the rice flour, coconut flour, sorghum flour, tapioca flour, bicarbonate of soda, xanthan gum, salt and 3 tablespoons of cocoa powder in a bowl.
    2. In a large mixing bowl, beat oil and sugar until thoroughly combined; 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. Mix the remaining 1 tablespoon of cocoa powder with the red food coloring and vanilla extract to make a paste; gently stir into the cake mixture. Pour the mixture into the prepared cake tins.
    3. 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 icing.


    Gluten free red velvet cake
    Gluten free red velvet cake

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    Reviews & ratings
    Average global rating:

    Reviews in English (33)


    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 US | 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 US | 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 US | Canada)