Red Velvet Cake


Allergy-Free Desserts

Published by Houghton Mifflin Harcourt

This image courtesy of Shutterstock

I still remember the first time I ever heard of red velvet cake. Of course, it was in the movie Steel Magnolias, in the form of that infamously repulsive armadillo cake. However, the first time I tasted it was a totally different story. I loved it and wondered why its popularity hadn’t spread above the Mason-Dixon Line. Now it has, so I felt this book wouldn’t be complete without an allergen-free version of it.

Serves8 to 10

Cooking MethodBaking


Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe CourseDessert

Dietary ConsiderationEgg-free, Gluten-free, Lactose-free, Low Cholesterol, Peanut Free, Soy Free, Tree Nut Free

EquipmentElectric Mixer

MealDinner, Tea


Taste and TextureChocolatey, Rich, Sweet

Type of DishCake


  • 1 cup gluten-free vanilla rice milk
  • 1 teaspoon cider vinegar
  • 2½ cups Betsy’s Baking Mix
  • 1 teaspoon salt
  • 1 teaspoon xanthan gum
  • 1½ cups granulated sugar
  • ½ cup organic palm fruit oil shortening
  • 2 tablespoons unsweetened cocoa powder
  • 1 ounce red food coloring
  • ¼ cup plus 3 tablespoons unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 tablespoon gluten-free distilled white vinegar
  • 1 teaspoon baking soda
  • 1 recipe Vanilla Buttercream Frosting


  1. Preheat the oven to 350°F. Grease two 9-inch round cake pans with canola oil, line the bottoms of the pans with parchment paper, and then lightly grease the parchment paper.

  2. In a small bowl, make “buttermilk” by combining the rice milk and cider vinegar. In a large mixing bowl, combine the baking mix, salt, and xanthan gum.

  3. In the bowl of a stand mixer, cream together the sugar and shortening. Meanwhile, in a separate small bowl, mix the cocoa powder and red food coloring to form a paste; set the paste aside. Add the applesauce and vanilla to the creamed shortening and sugar and blend until the mixture is light and creamy. Add the cocoa paste and mix well.

  4. Alternately add the dry ingredients and the “buttermilk” mixture to the batter, beginning and ending with the dry ingredients.

  5. Pour the white vinegar into a small cup and sprinkle the baking soda over it, Immediately pour the fizzing combination into the cake batter and thoroughly combine the two mixtures.

  6. Divide the batter between the prepared pans and bake the cakes for 30 to 35 minutes, or until a toothpick inserted in the centers comes out clean.

  7. Let the cakes cool completely in their pans on a cooling rack, Turn the cakes out of their pans and remove the parchment paper. Frost the top of each cake layer with the frosting, Transfer 1 layer to a serving plate, and then set the other layer on top, Frost the sides of the cake.

  8. Store the frosted cake, covered and refrigerated, for up to 3 days.


Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!


I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
Sign In using Email and Password