Gluten-Free Red Velvet Cake

Ingredients

• 2 cups gluten-free all-purpose flour blend (e.g., rice flour, tapioca starch, potato starch) 2 cups gluten-free all-purpose flour blend (e.g., rice flour, tapioca starch, potato starch)
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) 1 tsp xanthan gum (omit if your GF flour blend already contains it)
• 1 tsp certified gluten-free baking powder 1 tsp certified gluten-free baking powder
• 0.5 tsp salt 0.5 tsp salt
• 1 cup warm water or unsweetened almond milk 1 cup warm water or unsweetened almond milk
• 2 large eggs 2 large eggs
• 3 tbsp melted unsalted butter or neutral vegetable oil 3 tbsp melted unsalted butter or neutral vegetable oil
• 1 tbsp unsweetened cocoa powder 1 tbsp unsweetened cocoa powder
• 1 tsp red food coloring (gel or liquid) 1 tsp red food coloring (gel or liquid)

Instructions

1. 1

   In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, xanthan gum (if using), certified gluten-free baking powder, salt, and unsweetened cocoa powder. Ensure there are no clumps and the dry ingredients are thoroughly combined, which should take about 1-2 minutes.

2. 2

   In a separate medium bowl, whisk together the warm water or almond milk, large eggs, and melted unsalted butter or vegetable oil until well incorporated. Add the red food coloring and stir until the liquid achieves a uniform, vibrant red hue, about 30 seconds.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Using a whisk or a rubber spatula, mix until just combined and a smooth batter forms. Be careful not to overmix; gluten-free batters can become tough if overworked. The batter will be slightly thicker than a traditional cake batter, which is normal for gluten-free recipes.

4. 4

   Prepare your baking pan by greasing and flouring it with gluten-free flour or lining it with parchment paper. Spoon the red velvet batter into the prepared pan, spreading it evenly. Allow the batter to rest in the pan for about 10 minutes before baking to help it set.

5. 5

   Bake in a preheated oven at 350°F (175°C) for approximately 55-65 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The cake should be golden brown around the edges and spring back lightly when touched. Once baked, let the cake cool in the pan for 15-20 minutes before inverting it onto a wire rack to cool completely before frosting.

Nutrition (per serving)

Tips & Notes

• Too much xanthan gum makes baked goods rubbery — stick precisely to the recipe amount.
• Tapioca starch creates a slightly chewy, stretchy texture in GF baked goods — a welcome trait for pizza crust and flatbreads.
• Baking powder loses potency after 6 months; test it by dropping a teaspoon into hot water — it should bubble vigorously.