Gluten-Free Red Velvet Cake

Valentine’s Day screams Red Velvet Cake. This classic cake gets a gluten-free makeover that’s worthy of any occasion.

  • Cake
  • 1 Cup Plus 2 Teaspoons Unsweetened Cocoa Powder (Divided)
  • 3/4 Cup Cornstarch
  • 3/4 Cup Sorghum Flour
  • 1/2 Cup Tapioca Flour
  • 1 1/4 Teaspoons Xanthan Gum
  • 3/4 Teaspoon Baking Powder
  • 1/4 Teaspoon Baking Soda
  • 1/2 Teaspoon Kosher Salt
  • 2 Cups Sugar
  • 1 Cup Vegetable Oil
  • 4 Ounces Semi-Sweet Chocolate (Melted)
  • 4 Eggs (Room Temperature)
  • 1 Ounce Red Food Coloring
  • 1 Teaspoon Vanilla Extract
  • 1 Cup Buttermilk
  • Frosting
  • 8 Ounces Cream Cheese (Softened)
  • 1/4 Cup Butter (Softened)
  • 2 Tablespoons Sour Cream
  • 2 Teaspoons Vanilla Extract
  • 16 Ounces Powdered Sugar
  1. Preheat oven to 350 degrees.
  2. Grease two 9-inch round cake pans with oil. Coat each pan with 1 teaspoon cocoa powder. Set aside.
  3. In medium-size bowl combine 1 cup cocoa powder, cornstarch, sorghum flour, tapioca flour, xanthan gum, baking powder, baking soda, and kosher salt. Set aside.
  4. In large-size bowl beat sugar and oil until well blended. Add melted chocolate. Mix well. Beat in eggs one at a time.
  5. In small-size bowl add buttermilk. Stir food coloring into buttermilk.
  6. Gradually beat flour mixture into sugar mixture. Alternate with buttermilk mixture. Mix until just blended. Do not overmix. Pour batter into prepared pans.
  7. Place in oven for 45 minutes. Remove from oven and cool in pans for 10 minutes. Remove from pans and cool completely on wire racks.
  8. Frosting: In large-size bowl beat cream cheese, butter, sour cream and vanilla until light and fluffy. Gradually beat in powdered sugar until nice and smooth. Fill and frost cooled cake.
  9. Serves 16
  10. Prep Time: 25 Minutes Cook Time: 45 Minutes Total Time: 70 Minutes
  11. "Work With What You Got!"
  12. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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