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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Red Velvet Cake made Vegan, Gluten-Free, Nut-Free, and Soy-Free

    Red Velvet Cake made Vegan, Gluten-Free, Nut-Free, and Soy-Free

    30
    By Alisa Fleming on February 4, 2022 Dairy Free Desserts, Dairy-Free Recipes

    With Valentine’s Day fast approaching, I’ve been seeking sweet recipes to honor the occasion. And what could be more fitting, in both color and indulgence, than a decadent Red Velvet Cake. But this isn’t any old cake recipe. This is a gluten-free vegan red velvet cake from The Allergen-Free Baker’s Handbook by Cybele Pascal. We originally featured this recipe in 2010, but are giving it a big update!

    Gluten-Free Red Velvet Cake Recipe with Vegan Velvet Frosting - Top Allergen Free - no dairy, eggs, gluten, nuts, sesame, or soy!

    Gluten-Free Vegan Red Velvet Cake from the Allergen-Free Baker

    Cybele is the founder of the amazing cookie company, Cybele’s Free to Eat, and she definitely knows her way around sweets. According to Cybele:

    My whole family goes crazy for this gluten-free red velvet cake. It’s so gorgeous and festive and sounds so luxurious. This old-fashioned Southern favorite can be made even healthier by using Seelect Natural Food Coloring, which I order online. That way, you can let them eat cake without the slightest tinge of guilt.

    Unlike most recipes, this gluten-free red velvet cake has a creamy dairy-free “velvet” frosting. But you can make a dairy-free cream cheese style frosting, if preferred. Either way, it’s a wonderful dessert that you can make without dairy, egg, gluten, nuts, sesame, and soy.

    Gluten-Free Red Velvet Cake Recipe with Vegan Velvet Frosting - Top Allergen Free - no dairy, eggs, gluten, nuts, sesame, or soy!

    Special Diet Notes: Gluten-Free Vegan Red Velvet Cake

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and top food allergy-friendly.

    4.0 from 3 reviews
    Gluten-Free Vegan Red Velvet Cake
     
    Print
    Prep time
    40 mins
    Cook time
    35 mins
    Total time
    1 hour 15 mins
     
    This cake works or all occasions, including birthdays and holidays. But it's deep reddish hue makes it especially festive for Valentine's Day, 4th of July, and Christmas.
    Author: Cybele Pascal
    Recipe type: Dessert
    Cuisine: American
    Serves: 1 8-inch layer cake
    Ingredients
    Red Velvet Cake
    • 2¾ cups Basic Gluten-Free Flour Blend
    • ¼ cup cocoa powder
    • ¾ teaspoon xanthan gum
    • 1½ teaspoons double-acting baking powder
    • 1½ teaspoons baking soda
    • 1½ teaspoons salt
    • 1½ cups plain rice milk (or milk alternative of choice)
    • 1½ teaspoons apple cider vinegar
    • ¾ cup dairy-free, soy-free vegetable shortening
    • 1½ cups granulated sugar
    • 4½ teaspoons Ener-G egg replacer mixed with 6 tablespoons rice milk (equivalent of 3 eggs)
    • 1 teaspoon pure vanilla extract
    • 1 (1-ounce) bottle red food coloring (preferable natural)
    • 1 recipe Velvet Frosting (recipe follows)
    Velvet Frosting
    • 1 cup dairy-free, soy-free vegetable shortening
    • Pinch of salt
    • 3 cups confectioners’ sugar
    • 3 tablespoons plain rice milk (or milk alternative of choice)
    • 1 tablespoon freshly squeezed lemon juice
    • 1 teaspoon pure vanilla extract
    Instructions
    For the Red Velvet Cake
    1. Preheat the oven to 350°F. Grease two 8-inch round cake pans, line with cutout parchment paper, grease again, and dust with a little cocoa powder.
    2. Whisk together the flour mix, cocoa powder, xanthan gum, baking powder, baking soda, and salt. Combine the rice milk and cider vinegar in a medium bowl.
    3. In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, sugar, egg replacer, and vanilla. Beat on medium speed until light and fluffy, about 2 minutes. Add the food coloring and mix until combined, scraping down the sides of the bowl as necessary. Sift in the flour mixture in three batches, alternating with the rice milk mixture, and beginning and ending with the flour mixture. Beat until smooth, about 30 seconds, scraping down the sides of the bowl as necessary.
    4. Divide the batter between the two pans, and smooth down the surface using a frosting spatula.
    5. Bake in the center of the oven for about 35 minutes, or until the cake is beginning to pull away from the sides of the pan and a skewer inserted into the center comes out clean. Rotate the pans halfway through the baking time.
    6. Let cool in the pans on a cooling rack for 30 minutes. Cover the cake pan with a large plate, flip, peel off the parchment paper, and flip the cake back onto the rack, right side up, to cool completely. Repeat with the other cake.
    7. Once the cakes have cooled completely, you may use a serrated knife to trim the tops to make them level.
    For the Velvet Frosting
    1. In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening and salt on medium speed for 1 minute.
    2. Add the confectioners’ sugar in three batches, beating after each addition.
    3. Add the rice milk, lemon juice, and vanilla. Beat on medium speed until smooth, creamy, and fluffy, about 5 minutes.
    4. Frost the cake with the Velvet Frosting.
    5. Once the frosting has set, store covered at room temperature. This cake is even better on days two and three.
    Notes
    Reprinted with permission from The Allergen-Free Baker’s Handbook: How to Bake Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, and Sesame. Copyright © 2009 by Cybele Pascal, Celestial Arts, an imprint of the Crown Publishing Group, Berkeley, CA. Photo credit: Chugrad McAndrews.
    Nutrition Information
    Serving size: 1/16 cake Calories: 443 Fat: 23.5g Saturated fat: 7g Carbohydrates: 58.7g Sugar: 40.9g Sodium: 360mg Fiber: 2.6g Protein: 2.4g
    3.5.3229
     

    More Gluten-Free, Top Allergen-Free Cake Recipes

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    Mocha Layer Cake with Coffee Buttercream (Vegan, Dairy-Free, Gluten-Free Recipe!)

    Cookie Dough Cupcakes

    Sweet Savory and Free - Cookie Dough Cupcakes

    Coffee Cake with Streusel Topping

    Gluten-Free Vegan Coffee Cake Recipe with Streusel Topping

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    30 Comments

    1. Clarisse Fligor on October 30, 2018 10:34 am

      Can coconut flour be used? would it be the same measurement?

      Reply
      • Alisa Fleming on October 30, 2018 11:27 am

        No – coconut flour is an extremely dry flour that sucks up much more moisture than other flours. It can’t be substituted 1:1 for flour or a flour blend, and usually requires more eggs to aid in binding.

        Reply
    2. Barbara on July 2, 2018 12:10 pm

      Have you ever tried mashed beets instead of food dye?

      Reply
      • Alisa Fleming on July 2, 2018 12:47 pm

        Yes, we have this red velvet recipe that uses beets:
        https://www.godairyfree.org/recipes/dairy-free-red-velvet-cupcakes
        and this recipe that uses both beets and cranberries:
        https://www.godairyfree.org/recipes/cranberry-red-velvet-cake

        Reply
    3. Pingback: Un-Beet-able Dairy-Free Red Velvet Cupcakes Recipe

    4. Larisa on February 9, 2017 10:36 pm

      Can this be made with regular flour?

      Reply
      • Alisa Fleming on March 2, 2017 8:43 am

        Yes, omit the xanthan gum.

        Reply
    5. Steph on November 21, 2016 4:29 am

      Hi! Could one use dairy-free butter instead of shortening in the cake making?

      Reply
      • Alisa Fleming on November 21, 2016 8:34 am

        Hi Steph, I couldn’t guarantee the results on that swap, but you could try it!

        Reply
    6. Casey on November 5, 2014 7:10 pm

      Should the batter taste bitter? I just made this an dit’s currently in the oven.. I did a quick taste after I mixed everything together and it seemed almost as if the vinegar was the dominant taste. I added some sugar but it didn’t do much. Should this be the case or did I do something wrong?

      Reply
      • Alisa Fleming on November 6, 2014 5:36 pm

        I don’t think so, that is odd Casey. Did it taste bitter once baked?

        Reply
      • Alisa Fleming on June 18, 2016 1:59 pm

        Update – I learned that some food dyes can cause bitterness when used in quantity. Try to stick with a natural version.

        Reply
    7. Amy Degler on October 18, 2014 1:22 pm

      Instead of the egg replacer, how many eggs of what size would this use? My daughter and I are excited to try this recipe soon! Possibly for her birthday!

      Reply
      • Alisa Fleming on October 19, 2014 7:16 am

        Hi Amy, I haven’t tested this recipe with eggs, but the equivalent would be 3 large eggs. Please do let us know if that amount works well for you.

        Reply
    8. Saundra on October 16, 2014 5:40 pm

      What can you substitute for potato starch? Lots of us are allergic to nightshade plants.

      Reply
      • Alisa Fleming on October 19, 2014 7:19 am

        Corn starch, arrowroot starch, or more tapioca starch. The results will vary slightly with each starch (i.e. potato starch tends to be heavier and more “moist” than tapioca starch), but they can be used relatively interchangeably.

        Reply
    9. Laur on October 6, 2014 3:10 pm

      Can I make the frosting ahead of time before I make the cake? If so, how long would it last in the frig?

      Reply
      • Alisa Fleming on October 6, 2014 8:30 pm

        Yes, but you will want to re-whip it prior to using. It will keep a few days, but is still best when used as soon as possible.

        Reply
    10. Deanna on October 3, 2014 10:49 am

      Excited to try for my niece! Do you know cooking time for cupcakes? And do you have another recipe like this that doesn’t require Cocoa?

      Reply
      • Alisa Fleming on October 4, 2014 10:46 am

        I do not. But at 350ºF I would start checking the cupcakes at around 20 minutes.

        Reply
      • Alisa Fleming on October 4, 2014 10:47 am

        Oh, and no I don’t have one without cocoa. Most red velvet recipes are cocoa-based. You could try carob or another “powdered” ingredient as a sub.

        Reply
        • Deanna on October 6, 2014 9:24 pm

          Thanks she loved the cake ,she has a lot of food allergies so I was looking for other cake recipes besides this one but she told me this was a keeper ☺

          Reply
          • Alisa Fleming on October 7, 2014 7:33 am

            Glad you enjoyed!

            Reply
    11. Pingback: Basic Gluten-Free Flour Blend Recipe - Just 3 Ingredients!

    12. Pingback: 46 Delicious Gluten Free Cakes Recipes | Daily Healthy Tips

    13. Katie on July 26, 2014 8:27 am

      What are your thoughts on using almond milk instead of rice milk in the frosting? Looks great! Thank you!

      Reply
      • Alisa Fleming on July 26, 2014 9:25 am

        Should work just fine!

        Reply
    14. Kim on December 5, 2013 11:13 am

      Can you sub coconut oil for the shortening in the cake mix? Thanks!

      Reply
      • Alisa Fleming on December 9, 2013 8:53 am

        This might work well, though we haven’t tested coconut oil specifically.

        Reply
    15. Pingback: Favorite Dairy-Free and Vegan Valentine Recipes - Go Dairy Free

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