Gluten Free Red Velvet Cake

This Gluten Free moist, velvety and delicious cake with a creamy frosting—-what’s not to love ! This gluten free cake is so yummy! It’s an easy from scratch cake that will impress.




  • 2 1/2 cups sifted gluten free flour
  • 1/2 teaspoon salt
  • 2 tablespoons dutch processed cocoa powder
  • 1/2 c unsalted butter (room temp)
  • 1 1/2 c sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 c buttermilk
  • 2 tablespoons red food coloring
  • 1 teaspoon white vinegar
  • 1 teaspoon baking soda

Creamy cream cheese frosting:

  • 8 oz cream cheese (room temp)
  • 8 oz mascarpone cheese (room temp)
  • 1 teaspoon vanilla extract
  • 1 c confectioners sugar, sifted
  • 1 1/2 c cold heavy whipping cream


Preheat oven to 350 degrees and place rack in the center of the oven. Grease two 9 inch round cake pans and line the bottoms of the pan with parchment paper. Set aside.

For the cake:

  1. Sift together gf flour, salt and cocoa powder. Set aside.
  2. In a bowl of the electric mixer, beat the butter until soft. Add the sugar and beat until light and fluffy. Add the eggs, one at a time, beating  after each addition. Scrap down the sides of the bowl periodically. Add the vanilla extract and combine.
  3. Whisk the buttermilk and red food coloring together. With the mixer on low, alternate adding the flour mixture and buttermilk to the butter mixture beginning and ending with the flour.
  4. In a small cup combine the food coloring and baking soda. Allow the mixture to fizz and then fold into cake batter.
  5. Immediately divide the batter evenly between the two prepared cake pans and smooth the tops. Bake in the preheated oven for 25-30 min. (or until toothpick inserted in middle comes out clean). Cool cakes on a wire rack for 10 min. After 10 min take the cakes out of the cake pans and cool completely.
  6. Wrap cooled cakes with plastic wrap and place in the refrigerator at least an hour.

Creamy Cream Cheese Icing:

  1. Beat the softened cream cheese and mascarpone cheese with an electrical mixer until smooth. Add the vanilla and confectioners sugar on low and beat until smooth.
  2. In a separate bowl with a clean whisk attachment, beat the heavy cream until stiff peaks form. Fold gently into the cheese mixture until thoroughly incorporated.

Assembling the cake:

Take a serrated knife and cut each cake horizontally in 1/2 to make 4 thinner circles. Place one of the cake layers on a cake plate and ice with frosting. Place another cake layer and frost,continuing until all of the cake circles are frosted. Frost the top and sides of the cake. Enjoy!