Introduction
Love that cocoa-kissed, slightly tangy slice of red velvet but need something that fit your gluten free and vegan lifestyle? You’re in the right place. This guide will walk you through how to make a gluten free vegan red velvet cake that’s everything you want in a dessert—moist, rich, and deeply satisfying. Whether you’re baking to suit dietary needs or just prefer plant-based ingredients, you’ll find smart ingredient swaps, baking tips, and the best frosting ideas to make this cake unforgettable. But before we jump into the details, let me tell you how this recipe came to life in my kitchen.
Table of Contents
Table of Contents
The Story Behind My Gluten Free Vegan Red Velvet Cake
A Red Velvet Memory in the Blue Ridge Hills
My first memory of red velvet cake takes me back to a church gathering in the foothills of the Blue Ridge Mountains. It was homemade, layered high, and slathered in cream cheese frosting—tangy, sweet, and completely unforgettable. That version was filled with buttermilk, eggs, and plenty of gluten. But times change. So do kitchens. These days, I love the challenge of transforming those nostalgic favorites into something everyone can enjoy—like this gluten free vegan red velvet cake.
It took more than one try to get it right. I played with gluten free flour blends, figured out how to recreate that iconic tang with dairy-free ingredients, and added a hint of beetroot powder to help with the color and richness. The first few cakes? Too dry or too dense. But once I found the right balance of applesauce, plant milk, and cocoa, I knew it was a keeper. And the best part? No one ever guesses it’s gluten free and vegan.
Gluten Free Vegan Red Velvet Cake
Equipment
- 2 x 8-inch round cake pans
- Mixing bowls
- Whisk
- Rubber spatula
- Cooling rack
Ingredients
- Dry Ingredients:
- 2 cups gluten free flour blend with xanthan gum
- 1 tbsp unsweetened cocoa powder
- 1 tsp beetroot powder optional, for color
- 1 tsp baking soda
- ½ tsp salt
- Wet Ingredients:
- 1 cup plant-based milk oat or soy recommended
- 1 tbsp apple cider vinegar
- ½ cup unsweetened applesauce
- ½ cup melted coconut oil or avocado oil
- 1 cup organic cane sugar
- 1 tbsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a small bowl, mix plant-based milk with vinegar. Set aside for 5 minutes to curdle.
- In a large mixing bowl, whisk together flour, cocoa, beetroot powder, baking soda, and salt.
- In a second bowl, combine applesauce, oil, sugar, vanilla, and the milk-vinegar mixture.
- Slowly add wet ingredients to the dry mix. Stir until smooth, but don’t overmix.
- Divide batter between the two pans and smooth the tops. Tap pans to release bubbles.
- Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- Frost with your favorite vegan cream cheese or coconut-based frosting. Chill before serving.
Notes
- For deeper red, add 1/2 tsp natural red food coloring.
- Store frosted cake covered at room temp for 2 days, or refrigerate for up to 5 days.
- Freeze unfrosted layers wrapped in plastic and foil for up to 2 months.
Nutrition
More Than a Recipe—A Reminder of Why I Bake
Making this cake brought me back to the basics—no fancy mixer, just determination and a love of the process. It reminded me of my early baking days in a tiny kitchen with secondhand pans and big ideas. There’s a kind of freedom in baking without limits, especially when you create something that feels indulgent without relying on traditional ingredients.
This gluten free vegan red velvet cake has become my go-to for celebrations. It’s even starred at a friend’s wedding reception, right next to my vegan chocolate ganache cake. I love serving it alongside my easy dairy-free chocolate cake for variety—it disappears fast, trust me.
Ingredients That Truly Matter in a Gluten Free Vegan Red Velvet Cake
Getting the Texture Right Without Wheat or Dairy
When you’re making a gluten free vegan red velvet cake, success starts with smart ingredient choices. The right gluten free flour blend is non-negotiable. Go for a mix that includes rice flour, potato starch, and xanthan gum—this combination helps create a tender crumb that doesn’t fall apart. Skip using coconut or almond flour alone unless it’s part of a tested blend. On their own, they can make the cake too gritty or dense.
Buttermilk is another key in traditional red velvet, so we make a dairy-free version by adding lemon juice or apple cider vinegar to oat or soy milk. These plant milks have enough body to act like buttermilk while keeping the cake moist. As for the fat, melted coconut oil works beautifully, adding richness without overpowering the flavor. You can also try avocado oil for a neutral option that’s allergy-friendly.
And let’s not forget the color. Instead of artificial dye, I use beetroot powder. It gives that bold red hue naturally and adds a faint earthy depth that plays perfectly with the cocoa.
The Best Vegan Egg Replacements for Lift and Moisture
A traditional cake relies on eggs for structure and softness. In this gluten free vegan red velvet cake, applesauce steps in to keep it moist, while baking soda and vinegar do the heavy lifting—literally. The fizzing reaction creates air pockets that help the batter rise, resulting in a soft, springy crumb.
Need a soy-free frosting? A coconut yogurt base can give you that tangy “cream cheese” effect. Or check out the creamy topping I use on my refined sugar-free chocolate cake—it’s just as luscious. This recipe also pairs well with the fluffy topping from my vegan chocolate peanut butter cake, which always gets rave reviews.
Step-by-Step Tips to Nail Your Gluten Free Vegan Red Velvet Cake
How to Mix for the Best Texture
The key to a great gluten free vegan red velvet cake is the way you build your batter. First, whisk your dry ingredients together: gluten free flour blend, unsweetened cocoa powder, baking soda, and beetroot powder for natural color. In a separate bowl, stir apple cider vinegar into plant milk to create a vegan buttermilk alternative—let it sit for a few minutes while you prep the rest.
Then blend the milk mixture with applesauce, oil, vanilla, and sugar. Combine the wet and dry ingredients gently—mix until just combined. Overmixing can make a gluten free vegan red velvet cake gummy or dense, so take it slow. The batter should be thick but smooth, with a slight red hue from the cocoa and beet powder.
Pour into greased 8-inch round pans, smoothing the tops. Tap the pans on the counter to remove air bubbles—this helps keep the crumb even once baked.
Bake It Right and Let It Cool
Bake your gluten free vegan red velvet cake at 350°F for 28–32 minutes. The top should feel slightly firm and spring back when touched. Don’t skip the toothpick test—if it comes out clean, it’s done. Let the cakes cool in the pans for about 10 minutes before moving them to a rack.
Cooling is essential. If you frost too early, the layers can fall apart. Once completely cooled, frost with a coconut-based or dairy-free cream cheese alternative. Try the frosting from my easy vegan chocolate layer cake or layer it with the smooth mousse from the flourless chocolate celebration cake.
A chilled, well-set cake slices beautifully. This gluten free vegan red velvet cake holds its shape, stays moist for days, and is always a hit on the dessert table.
Serving Ideas, Storage Tips & Creative Variations
How to Serve a Gluten Free Vegan Red Velvet Cake with Style
Presentation makes a difference, and this gluten free vegan red velvet cake is just as pretty as it is tasty. Serve it as a layer cake with thick frosting swirls and a sprinkle of beetroot or shaved dark chocolate on top. For an extra festive touch, decorate with fresh berries or a drizzle of vegan white chocolate.If you’re hosting a gathering, slice the cake in advance and serve with a scoop of coconut milk ice cream or a dollop of whipped oat cream. At more casual events, I’ve even served this cake as cupcakes with piped frosting—just reduce the baking time to 18–20 minutes.
Want to build a dessert table? Pair this cake with the vegan chocolate lava cake or the delicate no-bake chocolate mousse bars—both gluten free, both crowd-pleasers.
Storing, Freezing, and Flavor Variations
This gluten free vegan red velvet cake keeps well at room temperature (in an airtight container) for up to two days. For longer storage, refrigerate it for up to five days—just let it come to room temp before serving so the frosting softens. You can also freeze unfrosted layers for up to two months. Wrap tightly in plastic and foil before freezing to keep it fresh.
To switch things up, try adding a teaspoon of espresso powder to enhance the cocoa notes, or fold in dairy-free chocolate chips for a richer bite. Swap the beetroot powder for natural red food coloring if you prefer a more vibrant hue without the earthy undertone.
This recipe is endlessly adaptable. Once you master it, you can use it as a base for layered trifles, heart-shaped holiday cakes, or even cake pops—just like I do with my gluten free chocolate bundt cake leftovers or the crumbled tops from my chocolate almond flour cupcakes.
Conclusion
Whether you’re baking for yourself or feeding a room full of guests, this gluten free vegan red velvet cake is a showstopper. It brings everything you love about red velvet—rich cocoa flavor, a hint of tang, and moist, fluffy texture—without the dairy or gluten. With the right flour blend, plant-based milk, and smart substitutions, you’ll have a cake that satisfies any crowd. And best of all, no one will believe it’s vegan or gluten free.
From nostalgic beginnings to modern-day creations, this cake has become one of my favorites to share. It’s a symbol of how far you can go with a little creativity—and a lot of chocolate.
If you’re into simpler shapes, this vegan red velvet loaf cake offers the same bold flavor in a quick-to-slice format.
Want a deeper natural hue? Try my vegan red velvet cake with beetroot for an earthy, colorful twist.
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FAQs About Gluten Free Vegan Red Velvet Cake
What makes a red velvet cake vegan and gluten free?
A red velvet cake becomes vegan when it’s made without any animal products—so no eggs, dairy milk, or butter. It’s gluten free when you replace traditional wheat flour with a certified gluten free flour blend. This gluten free vegan red velvet cake uses applesauce, dairy-free milk, and gluten free flours to achieve the classic taste and texture.
Can I use almond flour for gluten free vegan red velvet cake?
Almond flour alone doesn’t provide enough structure for a good red velvet cake. It’s better to use a pre-mixed gluten free flour blend with xanthan gum or similar binders. You can add a bit of almond flour for richness, but it shouldn’t be the base flour in this recipe.
How do I keep a vegan red velvet cake moist?
Moisture in a vegan cake comes from the right combination of plant-based milk, natural fruit purées like applesauce, and oil. Letting the batter sit briefly before baking can also help the flour hydrate fully. This gluten free vegan red velvet cake stays moist thanks to these well-balanced ingredients and a proper cooling process.
What frosting is best for gluten free vegan red velvet cake?
A coconut yogurt-based or cashew cream frosting works wonderfully. If you want that tangy, cream-cheese-like finish, use a vegan cream cheese frosting. You can find my favorite version in the easy vegan chocolate layer cake recipe on the blog.