The Ultimate Vegan Gluten-Free Red Velvet Cake Recipe

Craving a classic red velvet cake but need a vegan and gluten-free option? Look no further! This recipe delivers a moist, decadent, and utterly delicious red velvet cake that everyone will love. It’s perfect for birthdays, holidays, or any special occasion.

Sometimes, a recipe speaks for itself. This is one of those times. So, I’ll keep the introduction brief and let the photos and, most importantly, the recipe do the talking!

Imagine this scenario:

A friend desperately needs a cake recipe:

They’re dreaming of their grandmother’s red velvet cake.
But… it absolutely must be vegan.
Gluten-free would be a huge bonus!
It’s for a birthday celebration, so it needs to be extra special.
Is this even possible? Help!

My response:

Yes! (I think I’ve got this…)
Here goes nothing!
OMG!
This is the best red velvet cake ever!

Why You’ll Love This Vegan Gluten-Free Red Velvet Cake

Vegan: Completely egg-free and dairy-free.
Gluten-Free: Suitable for those with gluten sensitivities or celiac disease.
Easy to Make: All you need is one bowl!
Naturally Colored: No artificial food coloring needed. We’ll use natural alternatives to achieve that signature red hue.

Ingredients for the Best Vegan Gluten-Free Red Velvet Cake

This recipe uses simple ingredients that you can easily find in most grocery stores. Don’t be intimidated by the “vegan” and “gluten-free” labels – the results are truly exceptional!

Gluten-Free All-Purpose Flour Blend: This is the foundation of our gluten-free cake. Make sure to use a blend that contains xanthan gum for best results. (If you’re not gluten-free, you can substitute regular all-purpose flour.)
Natural Cane Sugar: Adds sweetness and moisture to the cake. Granulated sugar also works well.
Unsweetened Cocoa Powder: Provides that distinctive red velvet flavor and color.
Baking Soda: Helps the cake rise and gives it a light, airy texture.
Salt: Enhances the flavors of the other ingredients.
Plain Non-Dairy Milk: Adds moisture and richness. Almond, soy, or oat milk all work well.
Vegetable Oil: Keeps the cake moist and tender. Melted coconut oil, avocado oil, or safflower oil are all great options.
Vanilla Extract: Enhances the flavor of the cake.
White or Cider Vinegar: Reacts with the baking soda to create a light and fluffy texture.
Natural Red Food Coloring: Achieves that classic red velvet color without artificial dyes. Look for natural options made from plant extracts, such as Chefmaster. Beetroot powder can also be used, but may slightly alter the taste.

How to Make This Amazing Cake

Making this vegan gluten-free red velvet cake is surprisingly easy. Follow these simple steps for a perfect cake every time:

Prepare the Oven and Pans: Preheat your oven to 350°F (180°C). Grease and flour two 9-inch round cake pans with gluten-free flour. Tap out any excess flour. This prevents the cake from sticking to the pans.
Combine Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour, sugar, cocoa powder, baking soda, and salt. Make sure there are no lumps.
Add Wet Ingredients: Add the non-dairy milk, oil, red food coloring, and vanilla extract to the bowl with the dry ingredients. Stir until just combined. Be careful not to overmix.
Activate the Batter: Whisk in the vinegar until just blended. The batter will begin to fizz slightly.
Bake the Cakes: Immediately pour the batter into the prepared cake pans, dividing it evenly. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cakes: Let the cakes cool in the pans for 10 minutes on a wire rack. Then, run a knife around the edges of the pans and invert the cakes onto the rack to cool completely.
Frost and Decorate: Once the cakes are completely cool, place one layer flat-side up on a cake plate or platter. Spread ¾ cup of vegan cream cheese frosting evenly over the bottom layer. Top with the second cake layer, flat-side down. Frost the remaining cake and decorate as desired. Refrigerate for at least 1 hour before serving.

That’s it! The batter comes together in about 5 minutes. Even Betty Crocker would be impressed! And don’t worry about messy layers; this recipe produces uniform, crumb-free layers that are a breeze to frost, even for beginners.

Vegan Cream Cheese Frosting: The Perfect Complement

No red velvet cake is complete without a luscious cream cheese frosting. This vegan version is incredibly simple to make and tastes just like the real thing!

To make the frosting, use a good-quality dairy-free vegan cream cheese and plant-based butter. Beat the ingredients together until smooth and creamy, and you’re ready to frost!

Enjoy the baking process!

More Vegan Cake Recipes to Try

If you love this vegan red velvet cake, here are a few more delectable vegan cake recipes to explore:

Vanilla Almond Flour Cake {oil-free}
Chickpea Flour Chocolate Layer Cake
Easy Cashew Cheesecake
Vegan Coconut Flour Cupcakes
Gluten-Free & Vegan Vanilla Bundt Cake
Vegan & Grain-Free Vanilla Layer Cake
Chickpea Flour Gingerbread Bundt Cake
Pumpkin Hemp Heart Cheesecake

Vegan Gluten-Free Red Velvet Cake Recipe

Prep Time: 50 minutes

Cook Time: 30 minutes

Total Time: 1 hour 20 minutes

Servings: 16

Ingredients:

2 and 3/4 cups all-purpose gluten-free flour blend, see notes for options
2 cups natural cane sugar, or granulated sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 and 3/4 cups plain non-dairy milk
1 cup vegetable oil, e.g., melted coconut oil, avocado oil, safflower oil
1 tablespoon vanilla extract
2 tablespoons white or cider vinegar
1/4 cup red food coloring, use natural, like Chefmaster made from plant extracts
Vegan Vanilla Cream Cheese Frosting:
2 and 1/2 cups confectioners’, icing sugar (certified GF)
2 8-oz containers/packages Vegan Cream Cheese, softened
1/2 cup 1 stick plant based butter, softened (I recommend Earth Balance Vegan Buttery Sticks)
2 teaspoons vanilla extract
2 cups assorted berries, optional

Instructions:

Cake: Preheat oven to 350°F (180°C). Grease and flour two 9-inch (22.5 cm) round cake pans. Tap out the excess flour.
In a large bowl, whisk together the GF flour, sugar, cocoa powder, baking soda, and salt.
Add non-dairy milk, oil, food coloring, and vanilla to flour mixture and stir until just blended. Whisk in vinegar until just blended.
Immediately pour batter into prepared pans. Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let cool 10 minutes in pan on a wire rack. Run a knife around edge of pans, then invert cakes onto rack to cool completely.
Place one cake layer, flat side up, on a cake plate or platter. Spread 3/4 cup of the frosting evenly over the bottom layer. Top with the second cake layer, flat side down. Spread the remaining frosting over top and sides of cake. If desired, arrange berries decoratively on top. Refrigerate for at least 1 hour before serving.
Frosting: In a large bowl, using an electric mixer on medium-high speed, beat confectioner’s sugar, cream cheese, margarine and vanilla until smooth and creamy (do not overbeat). Use immediately.

Flour Options: If you are not following a gluten-free diet, feel free to use regular all-purpose flour in place of the gluten-free flour. I typically use either Bob’s Red Mill or King Arthur all-purpose gluten-free flour.

Is there anything better than a homemade cake? Especially one that’s both vegan and gluten-free? Give this recipe a try and let me know what you think in the comments below!