Gluten Free Red Velvet Cake

5 from 1 vote

This delicious Gluten Free Red Velvet Cake is perfect for almost any occasion!

Prep Time10

Cook Time55

Total Time1 5

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 334kcal

Cost: $10

3 3/4 cup almond flour
3/4 cup arrowroot flour or tapioca flour Either can be used interchangeably for the sake of this recipe.
1 1/2 tsp baking powder
3/4 tsp baking soda
1 tbsp cocoa powder
3/4 cup coconut sugar
3/4 cup maple syrup
1 tbsp apple cider vinegar
2 tbsp coconut oil
6 whole eggs
1 tsp vanilla
0.5 fluid oz Red food coloring You can use a plant based dye free food coloring, but just note that the color may not be as bright.
olive oil (for spraying bundt cake mold) I love Trader Joes Extra Virgin Spanish Olive oil spray! Any kind of cooking oil spray will work.

8 ounces cream cheese If you are dairy free, you can use dairy free cream cheese.
1/4 cup pure maple syrup

Preheat oven to 350 F and spray the silicone baking mold with olive oil spray or your nonstick spray of choice.
In a large mixing bowl, mix all of the dry ingredients. In a separate bowl mix the wet ingredients, then combine gently.
Place the bundt mold on a sheet pan for support prior to pouring any batter in. Slowly and evenly pour the batter into the mold.
Place in the oven and bake for 55 minutes.
Upon removing from the oven, allow the cake to sit for 20 minutes to set.
Place a cutting board or large plate on top of the silicone mold and flip the cake over, allowing it to separate from the mold.

Add the ingredients in a bowl and mix with a hand mixer until well mixed throughout. Put the frosting in a piping bag and drizzle over the cake. If you do not have a pipping bag you can use a spoon.

Servings: This recipe yields approximately 10 slices of cake.

Nutrition: The nutrition on this recipe is just an estimate and cannot be guaranteed.

Storage: You can store this recipe in the fridge for up to 5 days in an airtight container.