You know I love the classics and this red velvet bundt cake is no exception. This is a beautiful cake that is a delicious option to bring to a potluck and pretty enough for a special occasion, like Valentine's day.
This gluten free version tastes just like a classic red velvet cake. It's got that perfect velvety texture, with a tender crumb that almost borders on a pound cake, and the trademark red velvet taste with just a hint of cocoa. I've topped mine off with a generous amount of dairy free cream cheese icing for the ultimate treat!

Looking for more ways to use your bundt cake pan? I recommend my gluten free pistachio chocolate cake or this amazing apple cider donut cake.
Ingredient Notes
This recipe uses simple ingredients, which should be available at most grocery stores. Make sure all ingredients are at room temperature before mixing.
- Non Dairy Milk - Any plant based milk will work here, but my preference is unsweetened coconut milk or soy milk. If you're not dairy free, you can use whole milk in the same measure.
- Apple Cider Vinegar - A red velvet cake normally uses a combination of buttermilk and vinegar to achieve that well-known texture. Here we are replacing that with a bit of extra vinegar combined with plant-based milk. If you don't have apple cider vinegar, white vinegar will work just as well. I promise it won't make your cake taste like vinegar.
- Gluten-Free Flour Blend - I use Bob's Red Mill 1-to-1 gluten free flour in my recipes. You can use your favorite flour blend, but be sure it contains xanthan gum or a similar binder. I haven't tested this recipe with any other brands of gluten free flour, so results may vary.
- Unsweetened Cocoa Powder - I use Hershey's cocoa powder, which is marked gluten free.
- Baking Soda - Because of the cocoa powder and vinegar in this recipe, we are using baking soda as the leavening agent. It helps the cake to rise and keep a nice texture.
- Salt - I say it every recipe, but a little salt is needed to balance the flavors of the cake. Don't skip it!
- Vegan Butter - I've used a combination of butter and oil in this recipe to maximize the flavor and the moistness of the cake. I like Country Crock plant butter, but you can use any vegan butter as long as it's the stick type - not margarine. If you're not dairy free, use unsalted butter in the same measure.
- Sugar - Granulated sugar not only adds to the flavor, but also contributes to the moisture of the cake. I don't recommend swapping in brown sugar, since it could make the cake gummy.
- Oil - Any light flavored cooking oil will work fine for this recipe. I typically use extra light olive oil or vegetable oil. Coconut oil would work well too.
- Vanilla Extract - This cake calls for a good amount of vanilla extract. Although it contains cocoa powder, it isn't really a chocolate cake. So vanilla adds some extra flavor.
- Eggs - This recipe does call for a lot of eggs, so I definitely do not recommend an egg replacement here.
- Red Food Coloring - Although I normally use gel food coloring, I recommend the cheaper liquid food coloring for the signature red color of this cake. Most stores sell red food coloring on it's own in a 1 ounce bottle. That is the amount needed for the recipe. If you have a larger bottle, you will use 2 Tablespoons.
For the icing you will need: vegan cream cheese, powdered sugar, plant based cream and vanilla extract. As mentioned above, if you're not dairy free use plain cream cheese and heavy whipping cream in the same measure.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - use dairy milk and unsalted butter in the same measure.
- Make it Egg Free - Because this recipe uses 5 eggs, I can't recommend any suitable egg replacements.
How to make a homemade Red Velvet Bundt Cake
This red velvet bundt cake recipe is easy to make, but I do recommend using a stand mixer or hand held mixer. Before you begin, grease and flour a 12-cup bundt cake pan.
STEP 1: Pour the vinegar into the milk and stir well. Let the mixture sit while you mix the other ingredients.
STEP 2: Combine the gluten free flour, cocoa powder, baking soda and salt in a small bowl. Whisk to mix well.
STEP 3: Add the butter and sugar to the bowl of a stand mixer. Beat with the paddle attachment on medium speed for 5 minutes. Scrape down the bowl as needed.
STEP 4: Add the oil to the bowl with the creamed butter and sugar. Beat for 2 minutes more until it's smooth and fluffy.
STEP 5: Pour in the vanilla extract and mix for 30 seconds.
STEP 6: Add the eggs in, one at a time, mixing for 30 minutes between each addition. Scrape down the sides of the bowl.
STEP 7: Pour the red food coloring into the cake batter and stir just until mixed.
STEP 8: With the mixer on low speed, slowly add the dry ingredients followed by half of the milk. Repeat with the remaining ingredients. Stir just until the dry ingredients are incorporated.
STEP 9: Spread the batter into your prepared pan and let it rest at room temperature for 10 minutes before baking.
Baking Tip
Bake until the top of the cake springs back when gently poked. If using a thermometer, the internal temperature should reach 200F.
Storage
Store leftover cake in an airtight container, like a cake keeper, in the refrigerator for up to 4 days.
If you want to freeze the cake, you should do so without the icing. Cut the cake into slices, place them on a baking sheet in the freezer for about 1 hour. Then individually wrap each slice with plastic wrap and store them in a freezer-safe bag or container for up to 3 months.
More bundt cake recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Gluten Free Red Velvet Bundt Cake
Ingredients
- 1 Cup Non Dairy Milk
- 4 teaspoons Apple Cider Vinegar
- 2 ½ Cups Gluten Free 1-to-1 Flour Blend
- ¼ Cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- ½ Cup Vegan Butter room temperature
- 2 Cups Sugar
- ½ Cup Oil
- 1 Tablespoon Vanilla
- 5 Eggs room temperature
- 1 ounce Red Food Coloring or 2 Tablespoons
For the Icing:
- 3 ounces Vegan Cream Cheese room temperature
- 2 ¼ Cups Powdered Sugar sifted
- 3 Tablespoons Plant Based Cream
- ¾ teaspoon Vanilla
Instructions
- Preheat the oven to 350 °F (177 °C). Grease and flour a 12-cup bundt pan.
- Combine the milk and vinegar and stir well. Allow it to sit while you prepare the other ingredients.1 Cup Non Dairy Milk, 4 teaspoons Apple Cider Vinegar
- In a small bowl, mix the gluten free flour, cocoa powder, baking soda and salt. Set aside.2 ½ Cups Gluten Free 1-to-1 Flour Blend, ¼ Cup Unsweetened Cocoa Powder, 1 teaspoon Baking Soda, 1 teaspoon Salt
- Add the butter and sugar to the bowl of a stand mixer. Beat on medium speed for 5 minutes. Scrape down the sides of the bowl.½ Cup Vegan Butter, 2 Cups Sugar
- Add the oil and beat for 2 minutes more.½ Cup Oil
- Add in the vanilla and mix for 30 seconds.1 Tablespoon Vanilla
- Next, add the eggs one at a time, mixing for 30 seconds between each addition. Scrape down the sides of the bowl.5 Eggs
- Add the red food coloring and stir just until mixed.1 ounce Red Food Coloring
- With the mixer on the lowest speed, add half of the flour mixture followed by half of the milk. Repeat with the remaining ingredients. Stir until the dry ingredients are just incorporated.
- Transfer the cake batter to the prepared baking pan and let it rest at room temperature for about 10 minutes. Then bake in the preheated oven for 50-55 minutes. The top should spring back when gently pressed and the internal temperature should measure 200 °F (93 °C)
- Remove from the oven and cool for 10 minutes in the pan. Then turn out onto a wire rack to cool completely.
For the icing:
- Once the cake has cooled completely, combine all of the icing ingredients in a small bowl and whisk until smooth.3 ounces Vegan Cream Cheese, 2 ¼ Cups Powdered Sugar, 3 Tablespoons Plant Based Cream, ¾ teaspoon Vanilla
- Spread the icing over the cake as desired.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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