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A plate of Gluten-Free Red Velvet Cake slices
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5 from 3 votes

Gluten-Free Red Velvet Cake

This Gluten-Free Red Velvet Cake knocks socks off its peers. It is light, fluffy and flavourful but incredibly moist and topped with a richly whipped cream cheese buttercream.
Prep Time45 mins
Cook Time1 hr
Total Time1 hr 45 mins
Course: Dessert
Cuisine: American
Servings: 16 slices
Calories: 591kcal


  • 200 g unsalted butter
  • 500 g caster sugar
  • 4 eggs
  • red food colouring
  • 2 teaspoons vanilla extract
  • 50 g cocoa powder
  • 225 g white rice flour
  • 175 g oat flour
  • 100 g tapioca flour
  • 2 teaspoons bicarbonate of soda
  • 400 ml buttermilk
  • tablespoons white vinegar

Cream Cheese Buttercream:

  • 250 g unsalted butter
  • 300 g icing sugar
  • teaspoon salt
  • ¾ teaspoon vanilla extract
  • 180 g cream cheese


  • Preheat the oven to 170°C and line and grease a 13”x 9” deep cake tin.
  • Beat the butter and caster sugar together for a few minutes until light and fluffy.
  • Add the eggs one at a time and beat well.
  • Sift together the cocoa powder, flour and bicarbonate of soda in a bowl and set aside for a moment.
  • Mix together the buttermilk and vinegar in a jug.
  • In alternate turns add the flour and the buttermilk mixtures to the rest of the batter. You should add the flour in 3 additions and the buttermilk in 2 additions, starting and ending with the flour.
  • Add the food colouring and vanilla extract and mix until the colour is as desired
  • Pour into the cake tin and bake for 60 minutes or until an inserted cocktail stick comes out clean.
  • Remove from the oven then rest the cake for 10 minutes before carefully removing to finish cooling onto a wire rack. Once completely cooled, cut a very thin slice of the sponge away and whizz up to cake crumbs in the food processor for sprinkling on the top.

Cream Cheese Buttercream:

  • Cream the butter until soft then add the icing sugar and mix for about 10 minutes until very light and fluffy.
  • Add the salt and vanilla and mix again to combine.
  • Finally beat in the cream cheese until the buttercream is smooth. Swirl onto the finished cake with a palette knife.


*how much red food colouring you use is completely dependent on the brand. Be careful using a very liquid food colouring (like Dr Oetker which is the default red food colouring you can get at most UK supermarkets) as it will affect the consistency of the batter. I love to use Squires Kitchen Professional Food Colour Pastes in my baking as they give excellent deep rich colours and don’t affect the recipe at all.
[recipe]*If you don’t have any buttercream to hand then you can make your own if you whisk together 400ml whole milk with 2 tablespoon white vinegar and let stand for 10 minutes before using. To this you can then add the 1½ tablespoons of white vinegar that the recipe requires.


Calories: 591kcal | Carbohydrates: 77g | Protein: 6g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 116mg | Sodium: 239mg | Potassium: 170mg | Fiber: 2g | Sugar: 51g | Vitamin A: 955IU | Calcium: 64mg | Iron: 1.2mg