Low Sugar Gluten Free Red Velvet Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

This dramatic, deep-crimson layer cake has a soft, velvety crumb thanks to a buttermilk-and-cocoa batter that bakes up tender in every slice. The tang of buttermilk plays beautifully against a rich cream cheese frosting, spread thick between two rounds and smoothed over the top and sides until the whole thing looks bakery-perfect. A touch of vinegar and vanilla rounds out the flavor, while the cocoa keeps things deep and subtly chocolatey rather than one-note sweet. It slices clean once fully chilled, revealing that signature red-and-white contrast people expect from this cake. This is a solid pick if you're watching added sugar, letting you enjoy the classic look and texture of red velvet without derailing your goals. Keep it refrigerated and it holds its structure for days, making it a great make-ahead centerpiece for a low-added-sugar dessert table.

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Ingredients

12 servings

For the cake

2 ½ cups gluten free flour blend
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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2 tbsp unsweetened cocoa powder
1 ½ tsp baking powder
1 tsp baking soda
1 tsp xanthan gum (omit if your flour blend already contains it)
½ tsp salt
1 cup vegetable oil
1 ½ cups granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
2 large eggs, room temperature
1 cup buttermilk, room temperature
2 tbsp red food coloring
1 tsp white vinegar
1 tsp vanilla extract

For the frosting

16 oz cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar, sifted
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
1 tsp vanilla extract
1 pinch salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
2
In a medium bowl, whisk together the gluten free flour blend, cocoa powder, baking powder, baking soda, xanthan gum, and salt until evenly combined.

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