Cheatin' Wheat Gluten Free Recipes

Red Velvet Cake

creaming shortening and sugar
adding eggs to shortening sugar mixture.
dry ingredients for gluten free red velvet cake
buttermilk powder
powdered red food coloring
gluten free red velvet batter
gluten free red velvet cupcake batter
baked gluten free red velvet cupcakes


Red Velvet is the Cher of cakes. You either love it or hate it. Some people refer to it as garish, dramatic, over-the-top and artificially colored. While others consider it vibrant, kitschy and time-honored. I feel, when done properly, Red Velvet Cake can be quite lovely and range in color from cherry red to deep mahogany. It is really rather stunning when contrasted with startlingly white frosting.

At different points in history, Red Velvet Cake has also been known as Devil's Food Cake, Red Devil’s Cake, Waldorf Astoria Cake and $100 Dollar Cake. The stories behind each of these names blends into a convoluted and contradictory past about its creation, ingredients, color and recipe dispersal. Regardless of how it originated, this gluten free Red Velvet Cake is down-right delicious.


1⁄2 c
1 c
Eggs (Room Temperature)
2 T
Cocoa Powder
1 t
1 1⁄2 c
Cheatin' Wheat Gluten Free Flour
1 t
Baking Soda
3⁄4 t
Xanthan Gum
1 c
1 t
Vanilla Extract
1 T
3 T
Red Food Dye (Can Use More if Desired)
16 oz
Frosting (Baker's Choice)


Prep time
30 minutes
Cooking time
25 minutes
Total time
55 minutes


Preheat oven to 350 degrees and prepare cupcake pans or two 8" round pans.

Beat the shortening and sugar on medium high until very light and fluffy.

While the shortening and sugar are creaming, thoroughly blend the Cheatin' Wheat Gluten Free Flour, salt, soda, xanthan gum and cocoa powder. Set aside.

In a second bowl, combine the buttermilk and vanilla together. Set aside.

In a third bowl, combine the vinegar and red food coloring together. This will be added at the very end of the process.

Once the shortening and sugar are creamed, turn the mixer to low and add the eggs one at a time. Scrape well between additions.

Keeping the mixer on low, alternate adding the dry and wet ingredients for a total of five additions:

1. Add half of the dry mixture and mix just until combined. Scrape.
2. Add half of the buttermilk mixture and mix just until combined. Scrape.
3. Add half of the remaining dry mixture and mix just until combined. Scrape.
4. Add the remaining buttermilk mixture and mix just until combined. Scrape.
5. Add remaining dry mixture and mix just until combined. Scrape.

Finally, add the vinegar and red food coloring mixing as little as possible to get an even distribution of color.

Pour batter into prepared pans and bake 15-20 minutes (cupcakes), 20-30 minutes (cake) or until the top springs back lightly when touched. Cool completely before frosting.


Red Velvet Cake is often paired with cream cheese frosting, seven minute icing or vanilla buttercream.