Gluten Free Red Velvet Bundt Cake

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.

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.