Recipes

Gluten Free Red Velvet Cake

Apr 27, 2026

This is an easy recipe for a gluten-free red velvet cake that is tender, velvety, and perfect for anyone who loves a classic, decadent dessert.

2 cups Mightylicious GF Vegan Flour Blend
1 teaspoon baking soda
1 teaspoon gluten-free baking powder
¼ cup unsweetened cocoa
1 teaspoon salt
1 and ½ cups granulated sugar
1 cup oil
2 eggs
1 cup buttermilk (for dairy-free: mix 1 cup flax milk and 2 teaspoons white vinegar, let sit 2-3 mins)
2 teaspoons white vinegar (omit if using dairy-free buttermilk with vinegar)
2 teaspoons gluten-free vanilla extract
4 teaspoons red food coloring (up to 2 Tbsp for deeper color)
½ cup plain hot coffee (or hot water)

Preheat oven to 350°F (180°C). Line two 8″ round baking pans with parchment paper and grease the sides.
In a medium bowl, whisk together flour, baking soda, baking powder, cocoa, and salt; set aside.
In a large bowl, combine sugar and oil. Mix in the eggs, buttermilk (or dairy-free substitute), vanilla, and red food coloring until combined. Stir in the white vinegar and hot coffee (or hot water).
Add the dry ingredients to the wet ingredients and mix just until combined.
Spoon batter into the prepared pans. Bake for 30-35 minutes, or until a toothpick comes out clean.
For the frosting: Beat cream cheese, butter, and vanilla until light and fluffy. Gradually add powdered sugar, a half cup at a time, beating well until you reach desired consistency.
When the cakes are cool, frost and serve. Store in the refrigerator for up to 5 days or freeze for up to 3 months.