Gluten-Free Red Velvet Cake

Whether it’s Valentine’s Day or another occasion, gluten-free red velvet cake is always a crowd-pleaser. Great for chocolate and vanilla lovers, this recipe is the perfect dessert for any gathering. With ingredients such as unsweetened cocoa powder, tapioca flour... Whether it’s Valentine’s Day or another occasion, gluten-free red velvet cake is always a crowd-pleaser. Great for chocolate and vanilla lovers, this recipe is the perfect dessert for any gathering. With ingredients such as unsweetened cocoa powder, tapioca flour, xanthan gum and semi-sweet chocolate, this recipe gives the classic red velvet cake a run for its money. This cake’s striking red appearance, thanks to McCormick® Red Food Color, truly adds a layer of holiday flair. Moist and tender, this gluten-free red velvet cake recipe will easily become your go-to dessert. While this cake isn’t overly sweet, by slathering on a layer of creamy gluten free cream cheese frosting, you’ll enjoy a tangy combination that’s worthy of celebrating. Planning a fully gluten-free party? Try making Gluten-Free McCormick® Tacos, Gluten-Free Snappy Cocktail Meatballs and Gluten-Free Fudgy Brownies to round out the meal. Read More Read Less
25m
PREP TIME
45m
COOK TIME
554
CALORIES
20
INGREDIENTS

Servings: 16

Ingredients

  • Red Velvet Cake
  • 1 cup plus 2 teaspoons unsweetened cocoa powder, divided
  • 3/4 cup cornstarch
  • 3/4 cup sorghum flour
  • 1/2 cup tapioca flour
  • 1 1/4 teaspoons xanthan gum
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 ounces semi-sweet chocolate, melted
  • 4 eggs
  • 1 bottle (1 ounce) McCormick® Red Food Color
  • 1 teaspoon McCormick® All Natural Pure Vanilla Extract
  • 1 cup buttermilk
  • Vanilla Cream Cheese Frosting
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup (1/2 stick) butter, softened
  • 2 tablespoons sour cream
  • 2 teaspoons McCormick® All Natural Pure Vanilla Extract
  • 1 box (16 ounces) confectioners’ sugar

INSTRUCTIONS

  • 1 Preheat oven to 350°F. For the Cake, grease 2 (9-inch) round cake pans with oil. Coat with each pan with 1 teaspoon of the cocoa powder. Set aside. Mix remaining 1 cup cocoa powder, cornstarch, sorghum flour, tapioca flour, xanthan gum, baking powder, baking soda and salt in medium bowl. Set aside.
  • 2 Beat granulated sugar and oil in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Beat in eggs, 1 at a time. Stir food color and vanilla into buttermilk. Gradually beat in flour mixture alternately with buttermilk mixture on low speed until just blended. Do not overbeat. Pour batter into prepared pans.
  • 3 Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pans; cool completely on wire rack.
  • 4 For the Frosting, beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth. Fill and frost cooled cake with Frosting.

TIPS AND TRICKS

Read labels of all recipe ingredients to ensure all are gluten-free.

No buttermilk? Use this simple substitute. Place 1 tablespoon white vinegar or lemon juice in liquid measuring cup. Add enough milk to measure 1 cup. Let stand 5 minutes.

For best results, do not open oven door during first 40 minutes of baking so cake can rise properly.

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