Gluten-Free Red Velvet Cake with Vegan Velvet Frosting


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 vegan, gluten-free red velvet cake from The Allergen-Free Baker’s Handbook: How to Bake Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, and Sesame by Cybele Pascal.

Gluten-Free Red Velvet Cake with Vegan Velvet Frosting (Recipe)

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.

Special Diet Notes: Gluten-Free 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 Red Velvet Cake with Vegan Velvet Frosting
Prep time
Cook time
Total time
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.
Serves: 1 8-inch layer cake
Red Velvet Cake
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
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.

About Author

Alisa is the founder of, 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.


    • 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.

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  2. 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?

  3. 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!

    • 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.

  4. 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?

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