Gluten-Free Dairy-Free Red Velvet Cake
A tender red velvet cake made without gluten or dairy, combining cocoa powder and food coloring for classic flavor and appearance. Uses a gluten-free flour blend and dairy-free milk, baked in a 9x13 pan. Finishes with cream cheese or vegan frosting.
Ingredients
- ½ cup dairy-free milkoat milk1:1dairy-freedairy-free
neutral flavor
- 1 teaspoon vinegar, apple cider vinegar or any gluten-free vinegar
- 3 tablespoon natural cocoa powder, not dutch-processed
- 1 ¼ cup white sugar
- ½ teaspoon salt
- ½ teaspoon xanthan gum
- ½ teaspoon baking soda
- 1 ½ cup gluten-free flour blend
- ½ cup vegetable oil
- 2 eggs, or egg substitute
- 1 teaspoon vanilla
- ½ teaspoon red food coloring, concentrated gel, or liquid/natural requiring more
Instructions
- 1
Preheat oven to 350°F and lightly grease a 9x13 inch pan.
- 2
Mix dairy-free milk and vinegar in a large liquid measuring cup and set aside.
- 3
Whisk together cocoa powder, white sugar, salt, xanthan gum, baking soda, and gluten-free flour blend in a mixing bowl.
- 4
Add vegetable oil to the dry ingredients and whisk until evenly combined.
- 5
Whisk eggs, vanilla, and red food coloring with the milk and vinegar mixture.
- 6
Add the wet ingredients to the dry ingredients and mix until combined.
- 7
Pour batter into the prepared pan and bake until a toothpick inserted near the center comes out clean, about 30-35 minutes.
- 8
Cool before frosting with cream cheese frosting or vegan frosting.
Tips
Use concentrated gel food coloring to avoid excess liquid affecting batter consistency; liquid or natural colorings require significantly more volume.
Whisk the milk-vinegar mixture together and let sit briefly to activate before adding to wet ingredients.
Good to Know
Covered at room temperature up to 2 days, or refrigerated up to 4 days.
Bake cake layers 1 day ahead; wrap unfrosted and store covered. Frost before serving.
Serve at room temperature. Pair with dairy-free whipped cream or vegan frosting.
Common Mistakes
Use dutch-processed cocoa to avoid flavor muting from baking soda reaction.
Add too much liquid food coloring, which thins batter and extends bake time; use gel coloring instead.
Skip xanthan gum; it provides necessary structure replacing gluten's binding properties.
Substitutions
Dairy-Free Swaps
already recommended in source