Gluten Free Red Velvet Cake To Buy

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Can You Freeze Cake

Gluten-Free Red Velvet Cake : Gluten-Free Recipes

Yes, you can! Its really easy to freeze the cake. Once your cakes are completely cool, wrap the cakes with plastic wrap , wrap again with aluminum foil, and then place in a freezer bag.

The cake can be frozen for up to 3 months. You can defrost the wrapped cake at room temperature for 2-3 hours or overnight in the refrigerator. I have found that it is better to thaw the cake at a slower rate in the refrigerator.

Gluten Free Red Velvet Truffles

Sometimes it can be hard to come up with some fun desserts for the many holidays that we have during the year and I really wanted to come up with a fun but delicious dessert for Valentine’s Day. I wanted to do something different that just a cake or brownies. I think these red velvet truffles really hit the mark for the perfect Valentine’s treat. These are fun to do by yourself but they are really great to do with kids. My kids love getting their hands dirty and mixing up that cake and forming balls for the truffles.


Can You Taste The Beets In This Cake

Not really. The frosting tastes just like plain cream cheese frosting even the one with a whole teaspoon of beet powder stirred in! In the cake, the beet flavor blends with the cocoa, vanilla, and flavorful flours to create an earthy-tasting base. If you’re looking for it, you get the beet flavor in the finish, but most people wouldn’t be able to guess the secret ingredient if you didn’t give them a hint. The beet does add natural sweetness and moisture, meaning that less sugar and oil are needed to produce a tender crumb.

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What Is Red Velvet Cake

Red velvet cake originates from the US, and is traditionally a red-coloured chocolate layer cake.

While the sponge is flavoured with cocoa powder, using red food colouring gives it a gorgeous red hue – which can range from bright crimson to a subtle red-brown.

The colouring of the cake is very much dependent on which food colouring you use.

This gluten free red velvet cake is super light in texture, and this is due to the fact that buttermilk is used in the recipe.

Buttermilk keeps the cake lovely and moist, while the raise comes from a mixture of baking powder, bicarbonate of soda and white wine vinegar.

The vinegar and the bicarb react in the mix to make the cake super light and fluffy.

This is great at the cream cheese frosting provides a real decadence to the cake, but with the sponge being so light, it’s not sickly or overpowering.

How Can I Tell When My Sponges Are Done


Grab a skewer and give it a poke in the centre. If it comes out clean, then its done! It should look like it has a nice, slightly golden, crisp outer crust too.

If the skewer comes out moist and cake batter-like, its best to pop it back in for a bit longer.

The more you get used to using your own oven, the more likely your cake will come out perfectly cooked first time. Oh and also make sure your oven is fully pre-heated before putting your sponges in too.

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Tips To Make This Perfectly

Use room temperature ingredients. This is so important! The butter, milk and eggs all must be at room temperature before you begin baking. This is key for making sure the cake rises properly and the ingredients mix well together when making the batter.

Spoon and level the flour. I say this all the time and youre probably sick of it but this is so important! If you scoop the flour from the bag or pack it into the measuring cup, youll end up with way more flour than you need which will result in a dry cake.

Watch the bake time. All ovens are different which is why I give a range for the bake time. It will also depend on whether you use 8 or 9 inch pans, 9 inch pans will cook a bit faster. Start on the low end of the time, check with a toothpick and add just 2 minutes at a time until the cake is done.

Lets Talk About This Killer Frosting

Its no secret that my favorite frosting ever is French buttercream. Ive been making it for over 20 years and it never, EVER fails to impress and get rave reviews from anyone who tastes it.

I know Im in the minority when I say that Ive never been a real fan of cream cheese frosting. For some reason, it seems sickeningly sweet, even more so than an American buttercream.

So when I had the idea to put cream cheese into my French buttercream, another reader beat me to it and said it was amazing! I knew I had to revamp my gf red velvet cake and cover it with a whole new frosting. And lemme tell ya, this cream cheese buttercream is like none youve ever had! Its so smooth, like French buttercream always is, and its not overly sweet and is very stable as well.

If you have yet to try my French buttercream, check it out here. Theres even a video that shows how easy it is to make. Once you go French , you wont go back, haha! And once you add cream cheese to it, forgeddaboutit!

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Gluten Free Red Velvet Cake With French Cream Cheese Buttercream

You dont know it yet, but this gluten free red velvet cake with sinful French cream cheese buttercream will fast become one of your favorite cakes!!

I was at Walmart the other day checking out the Valentines area and saw all these sprinkles in their little jars. All of them were gluten free! Did you know that most of Wiltons products are NOT gluten free? Well, they might be, but if youre as sensitive as I am, theyre produced in the same facility as wheat so its a no go for me.

Anyway, those little sprinkle jars were so cute that I bought all of them and combined them into one jar. And this gluten free red velvet cake is where they went!! The moist red velvet cake with the smooth French cream cheese buttercream , and the crunch of the sprinkles makes one ridiculously tasty treat, just in time for Valentines Day!

Red Velvet Cake Without Food Coloring

How to Make Gluten-Free Red Velvet Cake | Gluten-Free Recipes |

But there are natural ways to color your cake too! This method uses pureed cooked beets. Unable to find the original recipe that I tried years ago , I did find another bloggers variation on the same recipe. I cut the recipe in half to make a petite cake, and began testing a gluten free version.

The key to keeping the color of natural red velvet cake bright is acidic batter. Buttermilk, lemon juice, and a splash of vinegar all add acidity. For the leavening, acidic baking powder is preferable to basic baking soda, though a small amount of baking soda adds big lift.

Cake ingredients: oil, lemon juice, vinegar, buttermilk, vanilla, egg, beet puree, sugar, teff flour, oat flour, sweet rice flour, cocoa, baking soda, baking powder, and salt

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My Best Red Velvet Cake Recipe

I tested this recipe 10 times to get it just right! Every batch got devoured with no crumbs left behind. But this final version boasts all the things I want in a gluten free red velvet cake: burgundy hue, fluffy and tender crumb, and mellow chocolate flavor. I streamlined the recipe as much as possible, using oil instead of butter so that the cake can be made with just one bowl and a whisk. While some recipes call for grating raw beets, I find this an unpleasant and messy task. I prefer to boil the beets, let them cool, and puree them in a food processor. Ive given all measurements in weight as well, so you can simply weigh the ingredients right into the mixing bowl.

Do You Love Or Hate Red Velvet Cake

Let me know in the comments! And please let me know if you give this gluten free red velvet cake a go. It would make a super sweet gift for a Valentine or Galentine, washed down with a nice sparkling rosé. I know I’d feel quite loved if someone made one for me.

*Bojon appétit! For more Bojon Gourmet in your life, follow along on , or , purchase my gluten-free cookbook Alternative Baker, or to receive new posts via email. And if you make this gluten free red velvet cake, Id love to see. Tag your Instagram snaps and #bojongourmet.*

  • ~1 ½ teaspoons beet powder, sifted if lumpy

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When Do You Add The Oil For Gluten Free Red Velvet Cake

Based on some comments I tried mixing the oil into the flour and other dry ingredients before adding the other wet ingredients.

Several commenters said that this is how theyve always made red velvet cakes, and that it gives the cake its velvety texture.

In a red velvet cake made with regular gluten-flour adding the oil first makes a big difference!

This is because the oil prevents some of the gluten binding together when other liquid is added, which does result in a more tender cake.

I have tried adding the oil first, and to be honest I didnt notice any difference in texture.

With gluten free cakes, you dont have to worry about preventing gluten development, so that is hy mixing the.

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History Of Red Velvet Cakes

Red Velvet Cake  Sun Flour Mills

I did a little research on the history of red velvet cake and learned that the cake got its red hue from non-Dutched, anthocyanin-rich cocoa.

Today, however, most store-bought cocoa is Dutch processed, which means the chocolate is treated with an alkalizing agent to modify its color that not only gives the cocoa a milder taste, but also it changes the color from a reddish hue to its brown color.

Todays modern red velvet cakes get their color from food dye. I, for one, cannot fathom eating a mouthful of food dye. So I decided to make my red velvet cupcakes using red beets.

Truth be told, I tried using a red natural food dye to get the red color at first, but it didnt work no matter how much dye I used. The natural food colors werent strong enough to shine through. But the red from the beets shows and looks beautiful.

Please note that the red isnt as strong as it would have been if I had used synthetic food coloring. If you want your red velvet cupcakes really red, youll likely need to use some dye.

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Gluten Free Red Velvet 4


  • Product Description

Who says you need gluten to make this southern classic? We use all the traditional ingredients such as buttermilk, vinegar, and imported Dutch cocoa powder to bring you an authentic gluten-free red velvet cake experience! Four moist layers of cake are filled and frosted with rich cream cheese frosting. A sprinkling of white chocolate shavings around the top and base of the cake finish this delicious treat.

Serves up to 8 people.Diameter: 6 inches

$45.00 in-store pick-up. For More Pick-up Information

How Do You Color A Red Velvet Cake Using Beets

Im working on a dye-free vegan gluten free red velvet cake using beets.

Until it is ready, Id try using pureed steamed beets instead of some of the dairy free milk if you want to give a gluten free red velvet cake colored with beets a try.

While I personally have no problem with a little red food coloring on occasion, I know many do so Im working to help you have the gluten free red velvet recipes that work best for you.

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How To Make The Cake

Scroll down to the bottom of the post for the full recipe.

Tip: Line the baking tins with greasedbaking paper to make the sponges easier to remove afterwards.

  • Bake in the oven for 15 minutes.
  • Place the sponges on acooling rack until completely cooled before applying the frosting.

Gluten Free Red Velvet Cake Recipe Anybody Its A Cake That Needs No Introduction Yet Here I Am Introducing It To You So Here Ya Go Meet My Red Velvet Cake Red Velvet Cake Meet Erm You Oh Its Dairy Free And Low Fodmap Too

Vegan Red Velvet Cake | Raw, Gluten-free, Refined sugar-free

My gluten free red velvet cake recipe is back and better than ever! Yep, I first posted this back in 2017 and two years later, its now my BEST EVER red velvet. But Ill let you be the judge when you hopefully make it, eat it and enjoy it. Youd NEVER know that this was gluten free.

I must say, its a strange ol life when you cant eat 90% of all foods whilst youre out and about. On the one hand, its a total pain and it can really get you down.

But for me, it just motivates me and inspires me to get into the kitchen and recreate everything Im constantly missing out on. Like this recipe!

No longer do I have to simultaneously drool and cry over that amazing red velvet cake that I keep seeing in the windows of bakeries in Brighton.

And neither do you! Because if my baking all goes well, Ill always share it with you guys here on my blog, like my gluten free red velvet cake.

Whilst not being able to eat anything is an absolute pain at the best of times, in a weirdly ironic way, I probably wouldnt be doing what I love right now if I could just eat anything.

So in a round-a-bout way, I guess I should be grateful that nothing agrees with me?!

I hope you know understand what I mean! I guess what Im trying to say is that this gluten free red velvet cake recipe absolutely epitomises that rather confusing, rather odd notion.

Heres what youll need for the recipe:

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What Does A Red Velvet Cupcake Taste Like

The way I like to describe a gluten-free red velvet cupcake taste is that it’s a combination of flavors that pull together to form a unique, and delectable cupcake.

With the gluten-free white cake base, a little cocoa, the buttermilk , and vinegar you get a taste that’s like no other – and it’s incredible.

Top Gluten-Free Red Velvet Cupcakes with cream cheese frosting for the ultimate cupcake.

I mean, you could top them with a buttercream or chocolate buttercream frosting. It’ll still be amazing.

Did you know that red velvet cupcakes originally were topped with a cream cheese frosting that had a hint of lemon? Yep. I usually leave the lemon out, but it’s definitely worth trying if you are feeling adventurous.

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