Gluten Free Red Velvet Cake (Edit recipe)

You don't know it yet, but this gluten free red velvet cake with French cream cheese buttercream will fast become one of your favorite cakes!!

45 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	194
Fat:	10 g
Carbohydrates:	23 g
Protein:	4 g
Cholesterol:	16 g
Sodium:	337 mg
Fiber:	0 g
Sugars:	22 g
Calculated per serving.

by Let Them Eat Gluten Free Cake

View original recipe

Serves: 16

Ingredients

Cake

1.75 cups Granulated White Sugar, (350g)
1 2/3 Canola Oil, or neutral like vegetable oil (400ml, or you could try melted coconut oil)
2 Eggs, large, at room temperature
1 Tbsp Vanilla Extract
2.25 cups Kim's Gluten-free All Purpose Flour Blend (click for recipe), (315 g) (or any flour blend with xanthan gum)
4 Tbsp Cocoa Powder, unsweetened (25g)
1.5 tsp Baking Soda
1.5 tsp Salt
1.25 cups Buttermilk, (300 ml)
2 tsp distilled White Vinegar
Red Food Coloring (India Tree), (3 tbsp liquid or a few squirts of gel)

Cream Cheese French Buttercream

1 French Buttercream (click for recipe), (1 entire recipe)
8 oz Full Fat Cream Cheese, softened (1 package, 226g)
1/2 cup Unsalted Butter, softened, if needed (1 stick, 113g)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cake

Preheat the oven to 350˚F. Grease and flour (or line with parchment) three 8-inch cake pans. Set aside.
Combine the sugar and oil in a large bowl and blend. Add eggs, red food coloring, and vanilla and mix well.
In a separate bowl, whisk together gluten free flour blend, cocoa, and salt. Add half the flour mixture, alternating with half the buttermilk, into the sugar and oil mixture. Continue alternating until the rest of each has been added.
In a separate small bowl, stir vinegar into baking soda and pour into cake batter. It will bubble up so be quick about it. Mix just until combined.
Divide the batter evenly into each pan and bake for 30-35 minutes, or until the cake springs back when lightly touched, or a toothpick inserted into the center comes out with just a few crumbs.
Remove from the oven and place cakes on a wire rack to cool for 10 minutes. Remove from the cake pans and allow to cool completely.

Buttercream

In a medium bowl, mix together the butter called for in the recipe and the cream cheese. Follow the instructions for the French buttercream, adding this mixture in when the butter is supposed to be added in the recipe. If the mixture still looks curdled, add another stick of softened butter. Fill cakes with about 1/2 cup of buttercream in between the layers and then frost the outsides and top of the cake with the rest. Add sprinkles as desired.
Refrigerate cake. Remove about 20-30 minutes before serving.