Gluten Free Red Velvet Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

Two dramatic crimson layers make this cake as striking to slice into as it is to eat, with a subtle cocoa note running through a tender, fine crumb. A flaxseed-and-water gel does the binding work here, keeping the texture soft and moist without any hint of density. Tangy buttermilk and a touch of vinegar give the crumb that classic red velvet tang and lift, while the cake bakes up with a beautifully domed, springy top. The frosting is where this one really shines — cream cheese and butter whipped until silky smooth, then loaded with powdered sugar for a thick, spreadable finish that holds its shape between the layers and swoops beautifully over the sides. A short chill in the fridge sets everything into clean, bakery-style slices. This is a genuinely solid choice for a gluten free layer cake, delivering all the color and richness of the classic without any compromise on texture or flavor.

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Ingredients

12 servings

For the cake

2 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
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6 tbsp water
2 ½ cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tbsp unsweetened cocoa powder
1 tsp baking soda
1 tsp baking powder
1 tsp fine salt
1 ½ cups granulated sugar
½ cup (1 stick) unsalted butter, softened
½ cup neutral oil (such as canola oil or vegetable oil)
1 cup buttermilk, room temperature
2 tsp vanilla extract
2 tbsp red food coloring
1 tsp white vinegar

For the frosting

16 oz cream cheese, softened
½ cup (1 stick) unsalted butter, softened
3 cups powdered sugar, sifted
1 tsp vanilla extract
1 pinch fine 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 small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes until the mixture thickens to a gel-like consistency — this is your flax egg.

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